Optimization of microwave assisted extraction of Morus nigra L. fruits maximizing tyrosinase inhibitory activity with isolation of bioactive constituents

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dc.contributor.authorKoyu, Halil
dc.contributor.authorKazan, Aslihan
dc.contributor.authorDemir, Serdar
dc.contributor.authorHaznedaroglu, Mehmet Zeki
dc.contributor.authorYesil-Celiktas, Ozlem
dc.date.accessioned2019-10-27T10:05:45Z
dc.date.available2019-10-27T10:05:45Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstractMorus nigra L. is a beneficial food due to rich phenolic components. While aiming higher yields for bioactive constituents, reduction in terms of raw material, solvent, time and energy gained more importance to provide a sustainable life for human and nature. Microwave assisted extraction (MAE) of Morus nigra fruits was optimized in order to elicit process parameters maximizing bioactive metabolites and tyrosinase inhibitory activity. Spectrophotometry and UPLC-DAD-ESI-MS/MS systems were utilized for quantitative analysis of total phenol, flavonoid and anthocyanin contents. Optimum conditions for MAE were determined as 500 W, 35% ethanol, 10 min yielding 12.63 mg/g cya-3-glu equiv. anthocyanin and IC50 value of 1.60 mg/ml for tyrosinase inhibitory activity. Microwave extracts prevailed better outcomes compared to conventional extraction methods (10.93 mg/g content with IC50 of 2.81 mg/ml). MAE could be considered as an advanced technique to obtain extracts from Morus nigra fruits with higher bioactive content and activity.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [216S839]; OYP funden_US
dc.description.sponsorshipThis study was supported by the Scientific and Technical Research Council of Turkey (TUBITAK) through 216S839 project and OYP fund supplied by The Council of Higher Education (YOK). Additionally, accesses to the facilities of Novel Fluidic Technologies Laboratory at Department of Bioengineering and Pharmaceutical Sciences Research Center (FABAL) are highly appreciated.en_US
dc.identifier.doi10.1016/j.foodchem.2017.12.049en_US
dc.identifier.endpage191en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29329842en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage183en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.12.049
dc.identifier.urihttps://hdl.handle.net/11454/30388
dc.identifier.volume248en_US
dc.identifier.wosWOS:000419643600023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMorus nigraen_US
dc.subjectMicrowaveen_US
dc.subjectExtractionen_US
dc.subjectOptimizationen_US
dc.subjectAnthocyaninen_US
dc.subjectTyrosinase inhibitionen_US
dc.titleOptimization of microwave assisted extraction of Morus nigra L. fruits maximizing tyrosinase inhibitory activity with isolation of bioactive constituentsen_US
dc.typeArticleen_US

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