Green extraction of phenolics and flavonoids from black mulberry fruit using natural deep eutectic solvents: optimization and surface morphology

What if the key to unlocking nature's antioxidants lies in a solvent that's as green as the fruit itself? Black mulberries hide a treasure trove of phenolics and flavonoids, and scientists just found a cleaner way to extract them.

Black mulberries are packed with phenolics and flavonoids—natural antioxidants that could preserve meat or boost your beverage. But traditional extraction methods often rely on harsh organic solvents. Now, researchers have turned to natural deep eutectic solvents (NADES), paired with ultrasound, to create a greener, more efficient process.

Key Points

• NADES-based ultrasound extraction boosts phenolic and flavonoid yields.
• Optimal conditions: 70 ml/g LSR, 38.9% water, 67.9°C, 24.2 min.
• SEM shows NADES and ultrasound destroy fruit surface, aiding extraction.