Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 161-168Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.075
Keywords
Bioactive compounds; Phenolics; Flavonoids; Dynamic maceration; Pressurized liquid extraction; Response surface methodology
Funding
- Universidad de Jaen through Accion 6 [EI_TEP1_2017]
- Ministerio de Economia, Industria y Competitividad [ENE2017-85819-C2-1-R]
Ask authors/readers for more resources
Olive leaves have become a promising source of phenolic compounds and flavonoids with high added value. Phenolic compounds and flavonoids are important sources of antioxidants and bioactives, and one of the processes used to effectively produce them is extraction via solvents, using aqueous ethanol solutions. To obtain the highest extraction yield per kg of biomass, olive leaves were extracted using a conventional technique (dynamic maceration) and an emerging technology, such as pressurized liquid extraction. Studies of the factors that influence these processes were performed: temperature, leaf moisture content, solvent/solid, and aqueous ethanol concentration were optimized using the central composite and Box-Behnken experiment designs. Pressurized liquid extraction resulted in more efficient oleuropein and luteolin-7-O-glucoside extraction than dynamic maceration. The operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity were determined to be 190 degrees C, leaf moisture content of 5%, and aqueous ethanol concentration of 80%.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available