Enzyme-assisted and ultrasound-assisted extraction of phenolics from mulberry (Morus alba) fruit: comparison of kinetic parameters and antioxidant level

Nowadays, fruit juice with high antioxidant level has attracted great attention. In this study, pectinase preparation and ultrasound were alternatively used in the phenolic extraction from mulberry fruit. On the basis of kinetic model of second-order extraction, the extraction rate constant of total phenolics and anthocyanins in ultrasound-assisted extraction (UAE) increased approximately 16.9 and 21.5 times, respectively, in comparison with that in enzyme-assisted extraction (EAE). The level of total phenolics and anthocyanins in the UAE was 11.3% and 15.9%, respectively higher than that in the EAE. In addition, the antioxidant activity evaluated by Ferric Reducing Ability of Plasma (FRAP) and 2,2’-Azinobis-3-ethylBenzoThiazoline-6-Sulfonic acid (ABTS) in the UAE was statistically higher than that in the EAE.