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Development of Powder with Increased Rutin Content from Mulberry Leaves and Application of Food Materials

Hyun-bok Kim 1, Jung Dae Lim 2, Ae-Jung Kim 3, and Gyoo Byung Sung 1
1. National Institute of Agricultural Sciences, Wanju, Korea
2. Kangwon National University, Samcheok, Korea
3. Kyonggi University, Seoul, Korea
Abstract—We studied on improvement method of rutin content using mulberry leaf powder. Mulberry leaves were collected and then hot-air dried and powdered for experiment. As a result, we have developed a pre-treatment method that extracts mulberry leaf powder with water or fermented alcohol with reflux extractor and then increases the rutin content by improving the process. Citric acid (0.1 ~ 1%) and 1000 ml fermented food alcohol (50 ~ 95%) or distilled water (10 ~ 50 times) was extracted with 100 g of mulberry leaf powder using a reflux extraction device (80~90°C, 1 hour, twice). The extracts were collected, filtered and concentrated. For the recrystallization, the concentrate was dissolved by adding distilled water and allowed to stand at a low temperature. Then, the supernatant was discarded by centrifugation, and only the residue was lyophilized to prepare a final powder. As a result, regardless of the concentration of citric acid added, the content of rutin was higher in 90% alcohol extract. Whereas, in the case of extracting with water, citric acid 0.5% was added to water 25 times as much as the weight of mulberry leaf powder, and 2274.4 (mg / 100g) of rutin content was highest in the case of refluxing twice at 80 °C for 1 hour. The powder with increased rutin content is expected to be applicable to various foods as a food additive. In addition, it can contribute to the improvement of the farm income by promoting consumption of mulberry leaf while satisfying the consumers' desire for functional food intake.
Index Terms—mulberry leaf, rutin, food material

Cite: Hyun-bok Kim, Jung Dae Lim, Ae-Jung Kim, and Gyoo Byung Sung, "Development of Powder with Increased Rutin Content from Mulberry Leaves and Application of Food Materials," Journal of Advanced Agricultural Technologies, Vol. 5, No. 1, pp. 69-72, March 2018. Doi: 10.18178/joaat.5.1.69-72
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