Volume 03 Issue 11-2023
182
International Journal of Pedagogics
(ISSN
–
2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
182-187
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
Natural product compounds have recently received significant attention from the scientific community due to their
potent effects on inflammatory diseases, including cancer. A significant number of studies, including preclinical,
clinical and epidemiological studies, have shown that consumption of polyphenols, found in large quantities in grains,
legumes, vegetables and fruits, can prevent the development of a number of diseases, including cancer.
KEYWORDS
A significant number of studies, including preclinical, clinical, an auxiliary, not vital role.
INTRODUCTION
Currently, more than 8,000 phenolic compounds have
been discovered, more than half of which belong to
the flavonoid family, making it the most important
family of polyphenols, tannins, lignans, as well as
stilbenes. Polyphenols are very widespread molecules
in the plant kingdom. These are secondary metabolites
that will play an auxiliary, not vital role. It is these
phenolic compounds that will be responsible for the
taste and nutritional value of fruits and vegetables.
Due to the presence of hydroxyl chemical groups
associated with benzene rings (or phenols), plant
polyphenols
(also
called
phytophenols)
have
important antioxidant properties. Living cells naturally
produce oxidative compounds such as free radicals,
which are highly reactive singlet electrons (example:
superoxide anions, hydrogen peroxide, etc.). These
free radicals play a dual role: one protects the div by
having a bactericidal or antiviral effect (produced by
macrophages), and the other has a harmful effect by
altering the basic macromolecules of life: DNA breaks,
lipid peroxidation or even protein oxidation. These free
radicals are mainly produced by the mitochondria,
where oxygen produced during respiration is
Research Article
DEVELOPMENT OF TECHNOLOGY FOR OBTAINING DRY EXTRACT FROM
MULBERRY BRANCHES
Submission Date:
November 20, 2023,
Accepted Date:
November 25, 2023,
Published Date:
November 30, 2023
Crossref doi:
https://doi.org/10.37547/ijp/Volume03Issue11-35
Berdieva Zulfiya Mukhiddinovna
Senior Lecturer, Department Of Chemistry, Bukhara Engineering And Technology Institute, Bukhara,
Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ijp
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 03 Issue 11-2023
183
International Journal of Pedagogics
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VOLUME
03
ISSUE
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SJIF
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(2021:
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(2022:
5.
705
)
(2023:
6.
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)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
converted into superoxide anion. Their toxic effect
underlies the transformation of healthy cells into
cancer cells, as well as cellular aging. Thus, polyphenols
will capture singlet electrons, making them mobile
within the polyphenol molecule and therefore much
less reactive towards neighboring molecules.
The results showed that the content of resveratrol in
currants was only 1.9 mg/kg, mulberry roots were 32.45
and 3.15 μg/g, respectively, which
is significantly higher
than in mulberry fruits (0.48 and 0.0020 μg /g) and
mulberry branches (5.70 and 0.33 µg/g).
Other sources of resveratrol include: Cocoa beans and
therefore dark chocolate, containing 0.4 mg/kg;
Cranberry: juice contains 0.27 mg/kg; Raw peanuts
contain up to 0.147 mg/kg (after roasting, peanuts lose
most of their resveratrol content); Rhubarb,
pomegranate and blackberries also contain small
amounts of resveratrol.
Resveratrol exists in nature in two forms: cis-
resveratrol and trans-resveratrol. It is in the second
form that it is most active, since its antioxidant activity
is 7 times higher than that of cis-resveratrol.
Extracts obtained from mulberry branches do not
contain emodin or other irritating active ingredients
and do not require the use of advanced purification
methods.
For this purpose, the proposed process is an extraction
process of resveratrol from mulberry branches.
To extract resveratrol, mulberry branches were air-
dried for at least two months; branches air-dried for
three months gave very good results.
Preferably the branches used have a moisture level of
less than 20%, preferably less than 5%.
The invention also proposes to extract resveratrol
using a process in which, after the drying step of the
mulberry branches, an extraction step is carried out
using a solvent selected from a set comprising
products having a carbonyl radical, such as, for
example, esters, ketones and alcohols are provided.
method, the extraction is preferably carried out in the
absence of water. This is contrary to all known
processes of the prior art, where the solvent used for
the extraction of resveratrol is always an aqueous
solvent. The solvent used to carry out this extraction
may be, for example, ethanol or acetone, both of
which give very good results, but acetone is the
preferred solvent.
To increase the extraction yield, several sequential
contacts can be carried out, as well as continuously
with countercurrent circulation of crushed branches
and extraction solvent.
Preferably, the method according to the invention
includes, after the extraction stage, a primary
purification stage, in which an aqueous-alcohol
mixture is used as the primary purification solvent. The
solvent used is, for example, a mixture of water and
ethanol.
To obtain an even more concentrated product, the
process may include an additional secondary
purification step in which a water-alcohol mixture
having a lower alcohol content than the alcohol
content of the primary purification solvent is used as
the secondary purification solvent. just be water
After the extraction step and/or after the primary
purification step, the solvent used in this step is, for
Volume 03 Issue 11-2023
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International Journal of Pedagogics
(ISSN
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VOLUME
03
ISSUE
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P
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SJIF
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FACTOR
(2021:
5.
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(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
example, evaporated. An embodiment provides that
this solvent is distilled in the presence of water to
precipitate a solid.
The preferred extraction process from branches dried
for three months in the open air is described below,
with some numerical values obtained.
To carry out the extraction of resveratrol, the rate of
solvent by weight, which must be sufficient to
impregnate the entire solid and allow stirring of the
mixture, is usually from 5 to 15. Contact is carried out at
a temperature between room temperature and the
boiling point of the solvent. The contact time between
the plant material coming from the mulberry branches
and the extraction solvent ranges from a few hours to
24 hours.
The solvent and plant material from the mulberry
branches are then separated by filtration and the
solvent is removed by evaporation. The resulting crude
extract has a resveratrol content of 1 to 5% and has a
greenish resinous texture.
The crude extract is then purified to produce a less
colored powder product. Primary purification is done
by dissolution in a solvent, which is a water-alcohol
mixture. An alcohol is an alcohol that is miscible with
water, such as ethanol. The alcohol content ranges
from 10 to 80%. Dissolution is carried out at a
temperature from 20 to 40°C. Impurities insoluble in
this solvent are separated from the supernatant by
centrifugation.
The solid obtained after removing the solvent from the
supernatant by evaporation is a light brown powder
with a resveratrol content of 7 to 20%. The ratio of the
mass content of resveratrol to the mass content of ε
-
vinifera in the purified extract is of the order of 1
This extract is then purified a second time by dissolving
certain impurities in a secondary purification solvent.
This solvent is water or a hydroalcoholic solvent with a
lower alcohol content than the primary cleaning
solvent. Dissolution is carried out at temperatures
from 20 to 40°C. The supernatant is separated from the
insoluble portion by centrifugation. The solid obtained
after removing the solvent from the supernatant by
evaporation is a light brown powder containing 1 to 3%
resveratrol. the ratio between resveratrol content and
ε
-vinifene content is between 0.25 and 1. The purified
extract obtained after drying the insoluble part is light
brown in color and in the form of a powder. The
resveratrol content ranges from 10 to 50%. The present
invention also relates to a natural extract of mulberry
branches obtained by the method described above.
This natural extract of mulberry branches has, for
example, a resveratrol content of more than 1%,
preferably more than 10%.
One kilogram of mulberry branches of the variety
Morus alba L, air-dried for four months and having a
moisture level of 4%, is crushed to a particle size of less
than 4 mm. The resulting ground solid is mixed with 7 L
of ethanol. Extraction is carried out for 20 hours at a
temperature of 30°C, with moderate stirring.
The solid and supernatant are separated by filtration.
After evaporating the ethanol, 28 grams of crude
extract is obtained, which has a greenish color, sticky
appearance and a resveratrol content of 3%.
The crude extract is treated with 225 milliliters of a
mixture of water and ethanol at a concentration of 50
vol.%. The mixture is kept at 25°C with stirring for one
hour, then the undissolved solid and supernatant are
separated by centrifugation.
Volume 03 Issue 11-2023
185
International Journal of Pedagogics
(ISSN
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2771-2281)
VOLUME
03
ISSUE
11
P
AGES
:
182-187
SJIF
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FACTOR
(2021:
5.
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(2022:
5.
705
)
(2023:
6.
676
)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
After removing the solvent from the supernatant by
evaporation, 8 grams of purified extract containing 10%
resveratrol are obtained. The purified extract is light
brown in color and is available in powder form.
The purified extract is dissolved in 225 milliliters of
water. The mixture is kept at a temperature of 25°C
with stirring for one hour. The undissolved solid and
supernatant are separated by centrifugation. After
drying the undissolved solid, 2.5 grams of extract
containing 28% resveratrol is obtained. The purified
extract is light brown in color and is available in powder
form. After removing the water from the supernatant,
5.5 grams of extract containing 2% resveratrol is
obtained. The purified extract is a light brown powder.
Example two
One kilogram of mulberry branches of the variety
Morus alba L, air-dried for three months and having a
moisture level of 12%, is crushed to a particle size of less
than 4 mm. The resulting crushed material is mixed
with 7 liters of acetone
Extraction is carried out for 20 hours at a temperature
of 25°C, with moderate stirring.
The solid and the supernatant are separated by
filtration. After evaporating the acetone, 25 g of crude
extract is obtained, which has a greenish color, sticky
appearance and a resveratrol content of 3%.
The crude extract is treated with 250 milliliters of a
mixture of water and ethanol at a concentration of 50
vol. The mixture is kept at 25°C with stirring for one
hour, then the undissolved solid and the supernatant
are separated by centrifugation.
After removing the solvent from the supernatant by
evaporation, 7 g of purified extract with a resveratrol
content of 11% is obtained. The purified extract is light
brown in color and is in the form of a powder.
The purified extract is dissolved in 250 milliliters of
water. The mixture is kept at a temperature of 25°C
with stirring for one hour. The undissolved solid and
supernatant are separated by centrifugation. After
drying the undissolved solid, 2.5 grams are obtained.
extract containing 25% resveratrol. The purified extract
is light brown in color and is in powder form. After
removing the water from the supernatant, 6.5 grams
of extract is obtained. extract containing 4%
resveratrol. The purified extract is light brown in color
and is in powder form.
Example three
Tests were carried out on the following three mulberry
varieties: Mórus álba, Morus nigra L, Mórus rúbra,. For
each of these mulberry varieties, resveratrol extraction
was carried out according to the same operating
protocol. Tests were carried out on A) fresh branches,
cut less than fifteen days ago and with a moisture level
of about 50%, B) fresh branches, cut less than fifteen
days ago, chopped and dried in an oven at a
temperature of 40 ° C to a moisture level of less than
3%, and C) branches dried naturally in the open air for
three months and having a humidity level of 3 to 12%.
A total of twelve separate extractions were
performed. The extraction process is described below
for 500 g of mulberry branches.
The branches are first crushed to a particle size of less
than 4 mm. Of course, the branches that were chopped
and dried in the oven were not chopped a second time.
Volume 03 Issue 11-2023
186
International Journal of Pedagogics
(ISSN
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VOLUME
03
ISSUE
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P
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:
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SJIF
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(2021:
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(2022:
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)
(2023:
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)
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
Shredding fresh, steamed branches is the same as
chopping fresh and dried branches.
Then the chopped branches are macerated in 3 liters of
acetone at 30°C for 12 hours. The mixture thus obtained
is then filtered and the resulting solid is evaporated to
dryness with acetone.
The resulting crude extract is then dissolved in 150 ml
of a mixture of water and ethanol with a concentration
of 50 vol.% ethanol. This mixture is kept at 25°C for one
hour and stirred. The undissolved solid and
supernatant are then separated by centrifugation.
By evaporating the solvent, a solid containing
resveratrol is obtained.
The resulting solid was then ground for analysis. The
results of this analysis are summarized in the table
below. The table below shows that the highest yields
are obtained from treatments using dry branches. They
are significantly higher even if the branches were dried
in the open air for three months.
Example four
This option does not involve evaporation to dryness
after the extraction and first purification phase, but
rather distillation of the solvent in the presence of
water to precipitate the solid.
After concentrating the extraction solvent, water is
added to the mixture, and solvent removal is continued
by distillation so that at the end of the operation, the
solvent content in the mixture is less than 5% and the
volume of the mixture is from 25 to 500 milliliters per
kilogram (ml/kg) of mulberry branches. An equivalent
volume of cleaning solvent is then added to the
mixture. The mixture is continued to stir for one hour,
then the undissolved solid is separated from the
mixture by filtration or centrifugation.
The purification solvent is then removed from the
supernatant by distillation, during distillation water is
added to the mixture so that at the end of the
operation the solvent content of the mixture is less
than 5% and the volume is between 25 and 500
milliliters per kilogram of mulberry branches. The
precipitated solid is separated from the mixture by
filtration. An aqueous phase and a wet solid are
obtained. After drying and grinding the solid, a brown
powder with a resveratrol content of 15 to 50% is
isolated, with a resveratrol content of 15 to 50%. the
ratio betwee
n the content of resveratrol and ε
-vinifera
is from 0.25 to 1. After evaporation of water from the
liquid mixture, a brown powder is obtained with a
resveratrol content of 1 to 3% with a ratio between
resveratrol. Many options can be considered
depending on the circumstances of use, taking into
account operating parameters of various stages of the
process.
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)
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Publisher:
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