Optimizing γ-aminobutyric acid content of fermented mulberry leaves by using Taguchi design and analyzing antioxidant capacity of whole extract
2024
Yung-Sheng Lin | Ji-Hong Zheng | Cheng-You Chen | Chiu-Hsun Liao | Chia-Hung Shih
This study utilized the Taguchi method to optimize the conditions for the hydrothermal extraction of γ-aminobutyric acid (GABA) from fermented mulberry leaves (FMLs) and evaluated the antioxidant capacity of FML extract powder (EP). Four extraction factors—the leaves-to-water ratio, temperature, duration, and pH—were considered, and a series of experiments were conducted in accordance with a Taguchi design. The results indicated that the optimal hydrothermal extraction conditions were a leaves-to-water ratio of 1:10, temperature of 100 °C, duration of 15 min, and pH of 4. Under these conditions, the GABA content of an FML infusion was 75.04 mg GABA/g EP. Further analysis revealed that the pH had the strongest impact on GABA extraction, with the corresponding signal/noise ratio ranging from 27.36 to 31.60. Additionally, experimental results for antioxidant capacity showed that the total phenolic and flavonoid content of the EP were 12.94 mg gallic acid equivalent/g EP and 81.77 mg quercetin equivalent/g EP, respectively. The IC50 values for ABTS and DPPH free-radical-scavenging ability were 0.58 mg/mL and 0.20 mg/mL, respectively. The reducing power of the EP was 81.69 mg vitamin C equivalent/g EP. These findings provide an important foundation for further applications of FMLs.
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