Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (<i>Morus alba</i> L.) leaves

Przeor, Monika; Flaczyk, Ewa; Beszterda, Monika; Szymandera-Buszka, Krystyna Eleonora; Piechocka, Justyna; Kmiecik, Dominik; Szczepaniak, Oskar; Kobus-Cisowska, Joanna; Jarzębski, Maciej; Tylewicz, Urszula

doi:10.1590/0103-8478cr20190489

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FOOD TECHNOLOGY • Cienc. Rural 49 (11) • 2019 • https://doi.org/10.1590/0103-8478cr20190489 copy

Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

Temperatura de secagem ao ar altera o teor de ácidos fenólicos e flavonóis em folhas de amoreira branca (Morus alba L.)

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ABSTRACT:

The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

Key words:
white mulberry leaves; air-drying temperature; phenolic acids; flavonols; Morus alba L

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: monika.przeor@up.poznan.pl. ^*Corresponding author.

mg per gof extract	---------------------------------------------------air-drying temperature----------------------------------------------------
	30̊C (30AD)	60̊C (60AD)	90̊C (90AD)
------------------------------------------------------------------Phenolic Acids (PhA)-----------------------------------------------------------------------
GAL	0.018^a ± 0.002	0.019^a ± 0.001	0.018^a ± 0.001
PRO	0.156^a ± 0.012	0.166^a ± 0.010	0.165^a ± 0.014
HYD	0.111^a ± 0.010	0.112^a ± 0.009	0.135^b ± 0.002
VAN	0.761^b ± 0.009	0.771^b ± 0.016	0.647^a ± 0.015
CHL	4.624^b ± 0.014	5.388^c ± 0.032	4.270^a ± 0.062
CAF	2.540^b ± 0.019	4.175^c ± 0.021	1.901^a ± 0.027
CUM	0.271^a ± 0.004	0.424^b ± 0.043	0.253^a ± 0.008
FER	0.391^a ± 0.005	0.379^a ± 0.028	0.345^a± 0.018
SIN	0.214^a ± 0.003	0.377^b± 0.007	0.405^b ± 0.101
------------------------------------------------------------------------Flavonols (Fla)-------------------------------------------------------------------------
RUT	2.598^a± 0.068	2.413^a ± 0.134	2.377^a ± 0.092
ISQ	1.133^a ± 0.018	1.323^b ± 0.052	1.260^a ± 0.016
AST	0.768^a ± 0.153	1.081^b ± 0.044	0.867^a ± 0.025
MYR	0.000^a ± 0.000	0.000^a ± 0.000	0.000^a ± 0.000
QUE	0.000^a ± 0.000	0.000^a ± 0.000	0.000^a ± 0.000
KEM	0.000^a ± 0.000	0.000^a ± 0.000	0.000^a ± 0.000