Extraction of flavonoids from black mulberry wine residues and their antioxidant and anticancer activity in vitro

Enhancing the valorization of fruit processing by-products is pivotal for advancing the industry. Black mulberry wine residues, a by-product, contains some bioactive compounds, yet its antioxidant and anticancer potentials remain unverified. In this study, ultrasound-assisted enzymatic extraction was optimized by response surface methodology to obtain the flavonoids extracts from black mulberry wine residues, whose antioxidant capacity and anti-cancer activity