INVESTIGATION OF FUNCTIONAL AND STRUCTURAL ATTRIBUTES OF MULBERRY LEAVES AND THEIR RELEVANCE TO NUTRACEUTICAL AND INDUSTRIAL APPLICATIONS

Abstract

This study explores the functional and structural properties of white Morus alba and blackMorus nigra mulberry leaves to assess their potential applications in nutraceutical and industrial fields. Leaves phenolics were extracted using conventional and ultrasonic-assisted methanolic methods and analyzed for total phenolics, flavonoids, anthocyanins, carotenoids, and antioxidant activity (DPPH assay). Results showed that black mulberry exhibited significantly higher antioxidant activity (IC₅₀ = 109.55 µg/mL) than white mulberry (IC₅₀ = 211.82 µg/mL), corresponding to its greater total phenolic (861.23 mg/100 g DM) and flavonoid contents (621.17 mg/100 g DM). HPLC analysis indicated elevated quercetin, rutin, catechin, and caffeic acid in black mulberry, while white mulberry was richer in chlorogenic and gallic acids. SEM revealed a more porous structure in black mulberry, favoring solvent penetration and compound extraction, and FTIR confirmed the presence of hydroxyl and carbonyl functional groups associated with phenolic compounds. Overall, black mulberry demonstrated superior phytochemical and antioxidant potential, emphasizing its promising role in developing nutraceutical and sustainable bio-based products.