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

This study focuses on mallow leaves as a potential protein source, aiming to enhance protein yield through various extraction methods. 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 in 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 of 1.535 mg/mL was detected at pH 10. Step 3 was the extraction temperature, which is performed at 55, 60 and 65 ̊C and the protein content of protein concentrates were 50.07%, 45.31% and 36.96%, respectively. In the next 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 min at 100% amplitude. Finally, the protein yield reached 60% with all these process steps.