Microwave-Assisted Extraction of Phenolic Components in Olive Leaves and its Kinetics, and Antioxidant Properties of Extracts

Year 2023, Volume: 21 Issue: 3, 233 - 242, 30.10.2023

Elif Meltem İşçimen , Mehmet Hayta

https://doi.org/10.24323/akademik-gida.1382919

Abstract

Recently, there has been an increasing interest in phenolic component extraction from various by-products of food production due to the health benefits of phenolics like antioxidant activity. In the present study, microwave-assisted extraction (MAE), which is characterized as an efficient alternative and green technique for extraction, was used for the extraction of phenolic compounds from olive leaves. In addition, the effect of different microwave powers on the release kinetics of total phenolic contents in extracts was determined. Extraction efficiency and antioxidant properties of extracts were evaluated with increasing time in three different microwave powers of 100, 300 and 500W. It was observed that the antioxidant activities of extracts increased up to the 15th minute for the microwave power of 100W. Phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity values increased up to 10 minutes for the microwave power of 300W. It was found that both phenolic contents and antioxidant properties of extracts increased up to 4 minutes and then decreased with time for extracts with the microwave power of 500W. Among all extracts, the highest total phenolic content, DPPH radical scavenging activity, and metal chelating activity value were found for the extracts treated with 500W for 4 minutes as 9.52±0.21 mg gallic acid equivalent (GAE)/mL, 15.22±0.45 mg Trolox equivalent (TE)/g, and 98.13±0.04 µmol ethylenediaminetetraacetic acid (EDTA)/g olive leaves, respectively. According to the results of extraction kinetics, the Peleg model was found to be more suitable for MAE. Results indicated that the increased potency for MAE from olive leaves resulted in shorter extraction time. In addition, it was observed that longer time at high microwave powers might reduce the extraction efficiency of MAE.

Keywords

Olive leaf, Microwave, Kinetic, Phenolic component, Antioxidant

Zeytin Yapraklarından Fenolik Bileşenlerin Mikrodalga Destekli Ekstraksiyonu ve Kinetiği ile Ekstraktların Antioksidan Özellikleri

Abstract

Son zamanlarda, çeşitli gıda üretim yan ürünlerinden antioksidan aktivite gibi sağlık yararları nedeniyle fenolik bileşen ekstraksiyonuna artan bir ilgi olduğu dikkat çekmektedir. Mevcut çalışmada, zeytin yapraklarından (ZY) fenoliklerin ekstraksiyonu için verimli bir alternatif ve yeşil teknik olarak nitelendirilen mikrodalga destekli ekstraksiyon (MDE) tekniği çalışılmıştır. Değişen mikrodalga gücünün toplam fenoliklerin salınım kinetiği üzerindeki etkisi K1, Bo,Ceq, k, ve SEE parametreleri belirlenerek mikrodalga gücünün etkisini ekstraksiyon süresi açısından açıklamak için kinetik modeller oluşturulmuştur. Üç farklı güçte (100, 300 ve 500W) artan süre ile birlikte ekstraksiyon verimi ve ekstraktların antioksidan özellikleri değerlendirilmiştir. 100 W uygulama için artan süre ile birlikte 15. dakikaya kadar ekstraktların antioksidan özelliklerinin arttığı görülmüştür. 300 W güç uygulamasında ekstraktların fenolik bileşen içeriği ve 2,2-difenil-1-pikrilhidrazil (DPPH) radikali süpürücü aktivite değerleri 10. dakikaya kadar artış göstermiştir. 500 W güç uygulaması için ekstraktların hem fenolik içeriğinin hem de antioksidan özelliklerinin 4. dakikaya kadar arttığı ve daha sonra ilerleyen uygulama süresiyle doğru orantılı olarak azaldığı görülmüştür. Tüm ekstraktlar arasında en yüksek toplam fenolik bileşen içeriği ve antioksidan kapasite değerleri 500 W güçte ve 4 dakika süre ile ekstrakte edilen örnekte gözlemlenmiştir. Aynı örnek için toplam fenolik bileşen içeriği, DPPH radikali süpürücü aktivite ve metal şelatlama aktivite değeri sırasıyla 9.52±0.21 mg gallik asit eşdeğeri (GAE)/mL, 15.22±0.45 mg Trolox eşdeğeri (TE)/g ZY ve 98.13±0.04 µmol etilenediaminetetraasetik asit (EDTA)/g zeytin yaprağı (ZY) olarak elde edilmiştir. Ekstraksiyon kinetiğine ait sonuçlara göre MDE için Peleg modelinin daha uygun olduğu görülmüştür. Sonuçlar göz önüne alındığında zeytin yapraklarından MDE için artan güç, ekstraksiyon süresinin kısalmasını sağlamıştır. Ayrıca yüksek güçlerde uzun uygulama sürelerinin ekstraksiyon verimini azalttığı görülmüştür.

Keywords

Zeytin yaprağı, Mikrodalga, Kinetik, Fenolik bileşen, Antioksidan

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