RT journal article
T1 Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp
A1 Espada Bellido, Estrella
A1 Ferreiro González, Marta
A1 Carrera Fernández, Ceferino Adrián
A1 Palma Lovillo, Miguel
A1 García Barroso, Carmelo
A1 Fernández Barbero, Gerardo
A2 Química Analítica
K1 Anthocyanins
K1 Box–Behnken design
K1 Mulberry
K1 Phenolic compounds
K1 Ultrasound-assisted extraction
AB New ultrasound-assisted extraction methods for the determination of anthocyanins and total phenoliccompounds present in mulberries have been developed. Several extraction variables, including methanolcomposition (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 inconjunction with a response surface methodology was employed to optimize the conditions for themaximum response based on 54 different experiments. Two response variables were considered: totalanthocyanins and total phenolic compounds. Extraction temperature and solvent composition werefound 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 presenceof anthocyanins and total phenolic compounds in several mulberry jams.
PB Elsevier
SN 1873-7072
YR 2017
FD 2017
LK http://hdl.handle.net/10498/30062
UL http://hdl.handle.net/10498/30062
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026