optimizing the production of green food color from mulberry leaves at different harvest times

Purpose: the white mulberry tree (morusalba) having a low water requirement, is native to iran. mulberry leaf extract is a rich chlorophyll source, and natural source of antioxidants and coloring pigments. white mulberry leaf extract was studied in terms of color production ability and antioxidant properties. research method: the extracts of mulberry leaves were extracted by pure solvents of methanol, acetone, ethanol and 96% and 80% ethanol. color extraction was investigated at beginning, middle and end of the production season. antioxidant capacity, phenolic compounds, ferric reducing power and color stability were evaluated. findings: 80% ethanol had a higher extraction rate and was cost-effective. in april and may, more total chlorophyll and carotenoid were extracted than in june. to determine the optimized antioxidant capacity, 100% ethanol solvent, sample to solvent ratio of 1 to 10, and microwave power of 500-watt were used. the leaves phenolic compounds extracted were highest in april (24.01 μg/ml) and lowest in june (19.13 μg/ml). the ferric reducing power was higher in the first samples of the season. color stability decreased with ph from 6 to 3 and temperature increasing from laboratory temperature to 90°c and receiving light. research limitations: the extracted color was not investigated in food products. originality/value: chlorophyll, carotenoids, phenolic compounds and ferric reducing power were higher in the leaves at the beginning of the season. color extraction from leaves harvested in april with 80% ethanol solvent had a higher value while maintaining ph and storage at room temperature in the dark.