Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range.
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°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.
['Khemakhem|Ibtihel|I|', 'Ahmad-Qasem|Margarita Hussam|MH|', 'Catalán|Enrique Barrajón|EB|', 'Micol|Vicente|V|', 'García-Pérez|Jose Vicente|JV|', 'Ayadi|Mohamed Ali|MA|', 'Bouaziz|Mohamed|M|']
D005591:Chemical Fractionation D057888:Iridoid Glucosides D039823:Iridoids D007700:Kinetics D031658:Olea D010636:Phenols D018515:Plant Leaves D013696:Temperature D000069453:Ultrasonic Waves D014867:Water
Olive leaves Total phenolic content Antioxidant capacity Oleuropein Ultrasound extraction