Optimization of protein extraction from mallow leaves: enhancing yield through various extraction methods

This study focuses on optimizing protein extraction from mallow leaves as a potential protein source. Variousextraction methods were evaluated to improve the efficiency of recovering the existing protein. Firstly, frozen,vacuum-dried, and freeze-dried mallow leaves were compared in terms of protein content and the freezing(42.33%) has the highest protein content on a dry basis. In order to increase protein yield, as the second step,the extraction process was carried out at different pH values (9 and 10) and the highest protein concentration of1.535 mg/mL was detected at pH 10. Step 3 was the extraction temperature, which is performed at 55, 60 and65 C and the protein content of protein concentrates were 50.07%, 45.31% and 36.96%, respectively. In thenext step, 10, 15 and 20 mL/g solvent/solid ratios were tried, and 10 mL/g had the highest protein content(53.07%). As the last step, the optimum ultrasound-assisted extraction parameters were determined as 20 minat 100% amplitude. Finally, the protein yield reached 60% with all these process steps.