Optimized Enzymatic Extraction of Phenolic Compounds from Verbascum nigrum L.: A Sustainable Approach for Enhanced Extraction of Bioactive Compounds

Verbascum nigrum, commonly known as black mullein, is widely used in traditional medicine for its expectorant, mucolytic, sedative, and diuretic properties. This study aimed to develop and optimize a standardized method for extracting phenolic compounds from V. nigrum using enzymatic pretreatment followed by solvent extraction. Enzymatic treatment does not rely on harmful solvents and is a low energy-intensive process, making it a suitable green technology for the food, cosmetic, and pharmaceutical industries. The research explored the use of different lignocellulolytic enzymes, including pectinase, cellulase, α-amylase, and xylanase, to break down plant cell walls, enhancing the release and bioaccessibility of active compounds. The two-step extraction process proposed combined enzymatic pretreatment and hydroalcoholic extraction, resulting in a considerably improved yield of phenolic compounds (24 mg/g DM). Analytical characterization using a high-performance liquid chromatography (HPLC) system coupled with a diode-array-detector (DAD) and ultra-high-performance liquid chromatography (UHPLC) coupled with DAD and tandem mass spectrometry (MS/MS) revealed a higher concentration of target bioactive compounds in enzymatically treated extracts compared to traditional methods, including phenolic derivatives (e.g., caffeic acid, p-coumaric acid, and verbascoside), and flavonoids (e.g., luteolin). Up to 22 phenolic and flavonoid compounds were characterized. This study provides new insight into the potential of enzymatic extraction as a green and efficient alternative to conventional extraction methods, for the production of high-quality herbal products richer in (poly)phenolic compounds, highlighting its potential for industrial applications.