Journal
ULTRASONICS SONOCHEMISTRY
Volume 34, Issue -, Pages 466-473Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2016.06.010
Keywords
Olive leaves; Oleuropein; Ultrasound extraction; Antioxidant capacity; Total phenolic content
Categories
Funding
- Ministry of Higher Education and Scientific Research of Tunisia [LR14ES08, LR11ES45]
- Spanish Ministry of Science and Innovation (Torres-Quevedo Program) [PTQ-14-07243]
- Spanish Ministry of Education, Culture and Sport (Programa de Formation de Profesorado Universitario del Programa Nacional de Formacion de Recursos Humanos de Investigacion)
- Generalitat Valenciana (GV) [PROMETEO/2015, PROMETEOII/2014/005]
- CIBER [CB12/03/30038]
- [AGL2015-67995-C3-1-R]
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In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed at 10, 20, 30, 50 and 70 degrees C using water as solvent. Extracts were characterized by measuring the total phenolic content, the antioxidant capacity and the oleuropein content (HPLC-DAD/MS-MS). Moreover, Naik's model was used to mathematically describe the extraction kinetics. The experimental results showed that phenolic extraction was faster in UAE (ultrasonic-assisted extraction) than in CVE (conventional extraction), being extraction kinetics satisfactorily described using Naik model (include VAR > 98%). Besides, the total phenolic content, the antioxidant capacity and the oleuropein content were significantly (p < 0.05) improved by increasing the temperature in both CVE and UAE. Oleuropein content reached 6.57 +/- 0.18 being extracted approximately 88% in the first minute for UAE experiments. (C) 2016 Elsevier B.V. All rights reserved.
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