Technological factors influencing the antioxidant activity of mulberry leaf tea

Abstract

This study investigates the impact of various technological factors on the antioxidant activity of mulberry leaf tea (Morus alba L.). The research focuses on how processing parameters such as drying temperature, fermentation time, and particle size affect the retention of bioactive compounds, particularly polyphenols and flavonoids. Results demonstrate that moderate drying temperatures (50-60°C) and controlled fermentation significantly enhance antioxidant capacity while preserving sensory quality. These findings provide a scientific basis for optimizing the production of functional mulberry leaf tea with high antioxidant potential.