LAPSE:2020.1283
Published Article
LAPSE:2020.1283
Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols
Ana Dobrinčić, Maja Repajić, Ivona Elez Garofulić, Lucija Tuđen, Verica Dragović-Uzelac, Branka Levaj
December 28, 2020
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE.
Keywords
extraction efficiency, heat-reflux extraction, high pressure-assisted extraction, microwave-assisted extraction, oleuropein, olive leaves, polyphenols, ultrasound-assisted extraction
Suggested Citation
Dobrinčić A, Repajić M, Garofulić IE, Tuđen L, Dragović-Uzelac V, Levaj B. Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. (2020). LAPSE:2020.1283
Author Affiliations
Dobrinčić A: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Repajić M: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Garofulić IE: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Tuđen L: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Dragović-Uzelac V: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Levaj B: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Journal Name
Processes
Volume
8
Issue
9
Article Number
E1008
Year
2020
Publication Date
2020-08-19
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8091008, Publication Type: Journal Article
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LAPSE:2020.1283
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doi:10.3390/pr8091008
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Dec 28, 2020
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Calvin Tsay
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