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Optimizing the production of green food color from mulberry leaves at different harvest times | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 5، دوره 5، Issue 2 - شماره پیاپی 17، شهریور 2022، صفحه 155-166 اصل مقاله (1.41 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2022.4649.1237 | ||
| نویسندگان | ||
| Laleh Mosharraf* 1؛ Maryam Tatari2؛ Saeed Malek1 | ||
| 1Agricultural Engineering Research Department, Isfahan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Isfahan, Iran | ||
| 2Horticulture Crops Research Department, Isfahan Agricultural and Natural Resources Research and Education Center. Agricultural Research, Education and Extension Organization (AREEO), Isfahan, Iran | ||
| چکیده | ||
| Purpose: The white mulberry tree (Morusalba) having a low water requirement, is native to Iran. Mulberry leaf extract is a rich chlorophyll source, and natural source of antioxidants and coloring pigments. White mulberry leaf extract was studied in terms of color production ability and antioxidant properties. Research method: The extracts of mulberry leaves were extracted by pure solvents of methanol, acetone, ethanol and 96% and 80% ethanol. Color extraction was investigated at beginning, middle and end of the production season. Antioxidant capacity, phenolic compounds, ferric reducing power and color stability were evaluated. Findings: 80% ethanol had a higher extraction rate and was cost-effective. In April and May, more total chlorophyll and carotenoid were extracted than in June. To determine the optimized antioxidant capacity, 100% ethanol solvent, sample to solvent ratio of 1 to 10, and microwave power of 500-watt were used. The leaves phenolic compounds extracted were highest in April (24.01 μg/ml) and lowest in June (19.13 μg/ml). The ferric reducing power was higher in the first samples of the season. Color stability decreased with pH from 6 to 3 and temperature increasing from laboratory temperature to 90°C and receiving light. Research limitations: The extracted color was not investigated in food products. Originality/Value: Chlorophyll, carotenoids, phenolic compounds and ferric reducing power were higher in the leaves at the beginning of the season. Color extraction from leaves harvested in April with 80% ethanol solvent had a higher value while maintaining pH and storage at room temperature in the dark. | ||
| کلیدواژهها | ||
| Antioxidant؛ Chlorophyll؛ Carotenoids؛ Food color؛ White berry | ||
| مراجع | ||
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