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Genus Morus is widespread in Asia, Europe, North and South America and Africa. Mulberry i s located in the temperate and sub-tropical regions of the northern hemisphere [1-3]. Black mulberry is quite widespread in the area of Serbia. The black mulberry is found to be especially rich in anthocyanins, flavonoid and phenol compounds [4-8]. The total content of these compounds are dependent on geographic location, soil on which the mulberry tree grows, type of extraction, length of extraction, type of solvent. Mulberry has a unique delicious fruit, sour and refreshing taste. It has been used as a folk remedy to treat oral and dental diseases, diabetes, hypertension, arthritis and anemia [2, 9]. The bright black mulberry fruits, which have a very pleasant taste when eaten fresh, are also used in jams, juices, liquors, natural dyes as well as in the cosmetics industry [3, 10]. In earlier studies of the extraction kinetics using different techniques it was found that higher yields are achieved circulation techniques in relation to the maceration. It was found that the operating conditions have an impact on the extraction yield and the kinetics of extraction [11-14]. In the literature, there are no available data on the kinetics of extraction from water-ethanol extracts of black mulberry fruit, nor of the extraction efficiency and the impact of various extraction tehniques on yield and composition of water-ethanol extracts from mulberry fruit. The black mulberry and its extracts can be used as a good source of natural plant pigment and antioxidant agents. The aim of this work is that on the basis of comparative tests yield and extraction kinetics maceration and ultrasonic extraction define the optimal extraction technique which achives maximum yields phenolic compounds and determine the parameters in the extraction kinetics equations. The optimum conditions for extraction of phenolic compounds from black mulberry fruit were selected by examining the influence of ethanol concentration, time and extraction method.

Optimization and Kinetics of the Solid-liquid Extraction Process of Polyphenols from Black Mulberry Fruit