@misc{10498/30062,
year = {2017},
url = {http://hdl.handle.net/10498/30062},
abstract = {New ultrasound-assisted extraction methods for the determination of anthocyanins and total phenolic
compounds present in mulberries have been developed. Several extraction variables, including methanol
composition (50–100%), temperature (10–70  C), ultrasound amplitude (30–70%), cycle (0.2–0.7 s),
solvent pH (3–7) and solvent-solid ratio (10:1.5–20:1.5) were optimized. A Box–Behnken design in
conjunction with a response surface methodology was employed to optimize the conditions for the
maximum response based on 54 different experiments. Two response variables were considered: total
anthocyanins and total phenolic compounds. Extraction temperature and solvent composition were
found to be the most influential parameters for anthocyanins (48  C and 76%) and phenolic compounds
(64  C and 61%). The developed methods showed high reproducibility and repeatability (RSD < 5%).
Finally, the new methods were successfully applied to real samples in order to investigate the presence
of anthocyanins and total phenolic compounds in several mulberry jams.},
publisher = {Elsevier},
keywords = {Anthocyanins},
keywords = {Box–Behnken design},
keywords = {Mulberry},
keywords = {Phenolic compounds},
keywords = {Ultrasound-assisted extraction},
title = {Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp},
doi = {10.1016/j.foodchem.2016.09.122},
author = {Espada Bellido, Estrella and Ferreiro González, Marta and Carrera Fernández, Ceferino Adrián and Palma Lovillo, Miguel and García Barroso, Carmelo and Fernández Barbero, Gerardo},
}