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Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves

The novelty of this study is to comprehensively investigate the effects of various extraction methodologies, processing treatments, and leaf maturity on the quality attributes of mulberry leaf extracts. The findings indicated that extraction employing 70% ethanol or 100% methanol yielded the highest...

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Principais autores: Chiu-Hsun Liao, Hong-Xuan Fu, Kai-Hsiang Tu, Ji-Hong Zheng, Chia-Hung Shih, Yung-Sheng Lin
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2025-12-01
coleção:Cogent Food & Agriculture
Assuntos:
Antioxidant
extraction
mulberry leaves
processing
ferment
Chemical Engineering
Acesso em linha:https://www.tandfonline.com/doi/10.1080/23311932.2025.2451731
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