Antioxidant capacity; Oleuropein; Olive leaves; Total phenolic content; Ultrasound extraction
Abstract :
[en] 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.
Disciplines :
Food science
Author, co-author :
Khemakhem, Ibtihel; Laboratoire d'analyses, valorisations et sécurités alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia, Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
Ahmad-Qasem, Margarita Hussam; Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain.
Catalán, Enrique Barrajón; Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain.
Micol, Vicente; Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain.
García-Pérez, Jose Vicente; Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain.
Ayadi, Mohamed ; Laboratoire d'analyses, valorisations et sécurités alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
Bouaziz, Mohamed; Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia. Electronic address: mohamed.bouaziz@fsg.rnu.tn.
Language :
English
Title :
Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range.
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