The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves

Document Type : Research Article

Authors

1 Assistant Professed, Food Additives Department, Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran

2 Assistant Professor, Food Additives Department, Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran

Abstract

The aim of this research was optimizing of the chlorophyll extraction by ultrasound method. A Central Composite Design with 6 repeats at the central point was employed to optimize the effect of the ultrasound power (10-100%), solvent to solid ratio (5-10 ml/g), temperature (30-70 °C ) and time (2-10 min) on the total chlorophyll and a* value. Results of optimization showed that a quadratic model with R2=0.922 was significant. The solvent to solid ratio was the most important parameter which positively affected the yield, although increasing the temperature of extraction significantly reduced the yield. Enhancing the ultrasound power considerably increased the yield of chlorophyll. The maximum yield of chlorophyll was obtained under power of 100%, temperature of 30.2 °C,  time of 9.83 min and solvent to solid ratio of  9.99 (ml/g) which was 680.5 mg/100 g d.m. The comparison of conventional and ultrasound methods showed that the yield of chlorophyll extracted by conventional method (460.5 mg/100 g d.m.) was significantly lower than the amount (680.5 mg/100 g d.m.) extracted by ultrasound method. Therefore, the ultrasound method is an efficient method for extraction of chlorophyll.

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References

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Innovative Food Technologies
Volume 4, Issue 4
July 2017
Pages 67-76

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History

  • Receive Date: 01 December 2016
  • Revise Date: 21 January 2017
  • Accept Date: 06 February 2017

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