Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 degrees C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 degrees C. Drying at 90 degrees C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 degrees C.