Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2

In the present work, a simple and rapid method for the extraction of phenolic compounds from olive leaves, using micro extract (MAE) technique, has been developed. The experimental variables that affect the MAE process, such as the solvent, type and composition, microwave temperature, and extraction time, were optimized using a univariate method. The obtained extracts were analyzed by using high-performance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and electrospray ion trap tandem mass spectrometry (ESI-IT-MS2) to prove the MAE extraction efficiency. The optimal MAE conditions were methanol:water (80:20, v/v) as extracting solvent, at a temperature egued, to 80 degrees C for 6 man. Under these conditions, several phenolic compounds could be characterized by HPLC-ESI-MS/M. A compared to the conventional method, MAE can be used as an alternative extraction method for the characterization of phenolic compounds from olive leaves due to its efficiency and speed.