Tizón Alba, AinaraAliaño-González, M.J.Palma, MiguelFernández Barbero, GerardoCarrera, Ceferino2023-11-272023-11-272023-10http://hdl.handle.net/10400.1/20170The present investigation endeavors to optimize a method based on enzyme-assisted extraction for the efficient retrieval of bioactive compounds from mulberry, leveraging its notable health-promoting properties. A combined approach of Plackett-Burman design followed by Box-Behnken design was employed for determining the crucial extraction parameters and subsequently, refining the process. Optimal conditions consisted of heating 0.15 g of mulberry at 40 degrees C, using 15 mL of 70% EtOH as a solvent at pH 4, 38.46 enzyme units per g of sample, and shaking at 200 rpm. The optimum extraction time study revealed that 5 min of extraction was sufficient to reach the maximum concentration of the bioactive compound. The repeatability and intermediate precision assessment exhibited a coefficient of variation below 5%. Among the diverse mulberry varieties scrutinized, Morus nigra showed the highest anthocyanin content (27.90 +/- 2.14 mg/100 g), while Morus rubra showed the highest concentration of phenolic compounds (121.10 +/- 19.56 mg/100 g). Moreover, the extracted compounds showcased significant antioxidant and antimicrobial properties.engMulberriesEnzyme-assisted extractionAntioxidant activityAntimicrobial propertiesBox-Behnken optimizationPlackett-BurmanEQC2018-005135-Pjournal article10.3390/agronomy131025482073-4395