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THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES

Year 2010, Volume: 35 Issue: 6, 411 - 416, 01.12.2010

Abstract

The optimum extraction conditions for total phenolic compounds from dried olive leaves were determined by using response surface methodology. Central composite design was used to investigate the effects of four independent variables such as solvent composition (ethanol in water, 20 to 100%), extraction temperature (20 to 60 °C), extraction time (4-48 hours) and solvent/solid ratio (4 to 8). As a response total phenolic compound content of the extracts were chosen. The quadratic model is used for predicting the results and R2 was found 0.8539. The olive leaves with the initial 43.94±0.25% moisture content were dried in vacuum oven at 60 ºC to 2±0.07% moisture content before extraction. There are several solutions by choosing the target, in range, maximize or minimize the effective parameters in response surface methodology. In this study, recommended optimal conditions for the total phenolic compounds from olive leaves were found 43% ethanol in water (v/v), 50 ºC, 15 hours and 7 times solvent/solid ratio. Under the chosen optimum conditions the corresponding predicted response value for total phenolic compounds was 4586.3 mg GAE/100 g dried leaves.

References

  • Mazza G. 2000. Health aspects of natural colors. In G. J. Lauro and F.J. Francis (Eds.) Natural food and colo- rants science and technology New York Marcel Decker. pp: 289-314.
  • Aruoma OI, Deiana M, Jenner A, Halliwell B, Kaur H, Banni, S. 1998. Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low- density lipoprotein oxidation. J Agric Food Chem 46: 5181–5187.
  • Visioli F, Poli A, Galli C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Review 22-1: 65–75.
  • Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics ex- tracted from Olea europaea L. leaves. Food Chem 68-4: 457-462.
  • Japon-Lujan R, Luque de Castro MD. 2006. Super- heated liquid extraction of oleuropein and related bio- phenols from olive leaves. J Chromatography A 1136: 185–191.
  • Japón-Luján R, Luque-Rodríguez JM, Luque de Castro MD. 2006a. Multivariate optimization of the microwave- assisted extraction of oleuropein and related biophenols from olive leaves. Anal Bioanal Chem 385: 753–759.
  • Japón-Luján R, Luque-Rodríguez JM, Luque de Cas- tro MD. 2006b. Dynamic ultrasound-assisted extraction of oleuropein andrelated biophenols from olive leaves. J Chromatography A 1108: 76–82.
  • Servili M, Baldioli M, Selvaggini R, Macchioni A, Montedoro GF. 1999. Phenolic compounds of olive fruit: one- and twodimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit. J Agric Food Chem 47: 12–18. 9. Lavelli V, Bondesan L. 2005. Secoiridoids, tocopher- ols, and antioxidantactivity of monovarietal extra virgin olive oils extracted from destined fruits. J Agric Food Chem 53: 1102-1107.
  • Guinda A, Lanzón A, Ríos JJ, Albi T. 2002. Aisla- miento y cuantificación de los componentes hoja del olivo: Extracto de hexano. Grasas y Aceites 53: 240-245. 11. Wettasinghe M, Shahidi F. 1999. Evening primrose meal: A source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. J Agric Food Chem 47: 1801–1812.
  • Cacace JE, Mazza G. 2003. Optimization of extrac- tion of anthocyanins from black currants with aqueous ethanol. J Food Sci 68: 240–248.
  • Cacace JE, Mazza G. 2002. Extraction of anthocyanins and other phenolics from black currants with sulfured water. J Agric Food Chem 50: 5939–5946.
  • Liyana-Pathirana C, Shahidi F. 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem 93: 47–56.
  • AOAC. 1999. Official methods of analysis of AOAC international 16th ed. Maryland, USA.
  • Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez, Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxi- dant activities. Food Chem 89 : 191–198.
  • Montgomery DC. 2001. Design and analysis of ex- periments (5th ed.). New York: Wiley
  • Makris DP, Boskou G, Andrikopoulos NK. 2007. Polyphenolic content and in vitro antioxidant character- istics of wine industry and other agri-food solid waste extracts. J Food Comp Analy 20: 125–132.
  • Brenes M, Rejano L, Garcia P, Sanchez HA, Garrido A. 1995. Biochemical changes in phenolic compounds during Spanish-style green olive processing. J Agric Food Chem 43: 2702–2706.
  • Bouaziz M, Sayadi S. 2005. Isolation and evaluation of antioxidants from leaves of a Tunisian cultivar olive tree. Eur J Lipid Sci Technol 107: 497–504.
  • Savarese M, De Marco E, Sacchi R. 2007. Character- ization of phenolic extracts from olives (Olea europaea cv.Pisciottana) by electrospray ionization mass spec- trometry. Food Chem 105-2: 761-770.
  • Myers RH, Montgomery DC. 2002. Response sur- face methodology: Process and product optimization using designed experiments (2nd ed.). New York: Wiley. pp.665.

Kurutulmuş Zeytin Yaprağından (Olea Europaea L.) Toplam Fenoloik Madde Ekstraksiyonu Üzerine Süre, Sıcaklık, Çözücü-Katı Oranı Ve Çözücü Kompozisyonunun Etkisi (İngilizce)

Year 2010, Volume: 35 Issue: 6, 411 - 416, 01.12.2010

Abstract

Kurutulmuş zeytin yaprağından toplam fenolik maddelerin ekstraksiyonu için optimum ekstraksiyon koşulları cevap yüzey yöntemi kullanılarak belirlenmiştir. Çözücü kompozisyonu (etanol-su, %20 - %100), ekstraksiyon sıcaklığı (20 - 60 °C), ekstraksiyon süresi (4 - 48 sa) ve çözücü katı oranı (4 - 8) gibi bağımsız dört farklı değişkenin etkisinin belirlenmesinde merkezi teşekküllü dizayn kullanılmıştır. Cevap olarak ekstraktaki toplam fenolik madde içeriği seçilmiştir. Sonuçlar ikinci dereceden denklem ile açıklanmış ve R2 0.8539 olarak bulunmuştur. Ekstra çekleştirilmesi için parametrelerin minimize maksimize edilmesi veya aralığının seçilebilmesi nedeniyle çeşitli çözümler yapılabilmektedir. Bu çalışmada zeytin yaprağından toplam fenolik madde ekstraksiyonu için önerilen seçilmiş koşullar %43 etanol içeren su (h/h), 50 ºC, 15 sa ve 7 kat çözgen/katı oranı olarak belirlenmiştir. Optimum koşullar uygulanarak belirlenen kurutulmuş zeytin yaprağının toplam fenolik madde içeriği ise 4586.3 mg GAE/100 g kuru yaprak olarak bulgulanmıştır.

References

  • Mazza G. 2000. Health aspects of natural colors. In G. J. Lauro and F.J. Francis (Eds.) Natural food and colo- rants science and technology New York Marcel Decker. pp: 289-314.
  • Aruoma OI, Deiana M, Jenner A, Halliwell B, Kaur H, Banni, S. 1998. Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low- density lipoprotein oxidation. J Agric Food Chem 46: 5181–5187.
  • Visioli F, Poli A, Galli C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Review 22-1: 65–75.
  • Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics ex- tracted from Olea europaea L. leaves. Food Chem 68-4: 457-462.
  • Japon-Lujan R, Luque de Castro MD. 2006. Super- heated liquid extraction of oleuropein and related bio- phenols from olive leaves. J Chromatography A 1136: 185–191.
  • Japón-Luján R, Luque-Rodríguez JM, Luque de Castro MD. 2006a. Multivariate optimization of the microwave- assisted extraction of oleuropein and related biophenols from olive leaves. Anal Bioanal Chem 385: 753–759.
  • Japón-Luján R, Luque-Rodríguez JM, Luque de Cas- tro MD. 2006b. Dynamic ultrasound-assisted extraction of oleuropein andrelated biophenols from olive leaves. J Chromatography A 1108: 76–82.
  • Servili M, Baldioli M, Selvaggini R, Macchioni A, Montedoro GF. 1999. Phenolic compounds of olive fruit: one- and twodimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit. J Agric Food Chem 47: 12–18. 9. Lavelli V, Bondesan L. 2005. Secoiridoids, tocopher- ols, and antioxidantactivity of monovarietal extra virgin olive oils extracted from destined fruits. J Agric Food Chem 53: 1102-1107.
  • Guinda A, Lanzón A, Ríos JJ, Albi T. 2002. Aisla- miento y cuantificación de los componentes hoja del olivo: Extracto de hexano. Grasas y Aceites 53: 240-245. 11. Wettasinghe M, Shahidi F. 1999. Evening primrose meal: A source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. J Agric Food Chem 47: 1801–1812.
  • Cacace JE, Mazza G. 2003. Optimization of extrac- tion of anthocyanins from black currants with aqueous ethanol. J Food Sci 68: 240–248.
  • Cacace JE, Mazza G. 2002. Extraction of anthocyanins and other phenolics from black currants with sulfured water. J Agric Food Chem 50: 5939–5946.
  • Liyana-Pathirana C, Shahidi F. 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem 93: 47–56.
  • AOAC. 1999. Official methods of analysis of AOAC international 16th ed. Maryland, USA.
  • Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez, Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxi- dant activities. Food Chem 89 : 191–198.
  • Montgomery DC. 2001. Design and analysis of ex- periments (5th ed.). New York: Wiley
  • Makris DP, Boskou G, Andrikopoulos NK. 2007. Polyphenolic content and in vitro antioxidant character- istics of wine industry and other agri-food solid waste extracts. J Food Comp Analy 20: 125–132.
  • Brenes M, Rejano L, Garcia P, Sanchez HA, Garrido A. 1995. Biochemical changes in phenolic compounds during Spanish-style green olive processing. J Agric Food Chem 43: 2702–2706.
  • Bouaziz M, Sayadi S. 2005. Isolation and evaluation of antioxidants from leaves of a Tunisian cultivar olive tree. Eur J Lipid Sci Technol 107: 497–504.
  • Savarese M, De Marco E, Sacchi R. 2007. Character- ization of phenolic extracts from olives (Olea europaea cv.Pisciottana) by electrospray ionization mass spec- trometry. Food Chem 105-2: 761-770.
  • Myers RH, Montgomery DC. 2002. Response sur- face methodology: Process and product optimization using designed experiments (2nd ed.). New York: Wiley. pp.665.
There are 20 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Seda Ersus Bilek This is me

Publication Date December 1, 2010
Published in Issue Year 2010 Volume: 35 Issue: 6

Cite

APA Bilek, S. E. . (2010). THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES. Gıda, 35(6), 411-416.
AMA Bilek SE. THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES. The Journal of Food. December 2010;35(6):411-416.
Chicago Bilek, Seda Ersus. “THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea Europaea L.) LEAVES”. Gıda 35, no. 6 (December 2010): 411-16.
EndNote Bilek SE (December 1, 2010) THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES. Gıda 35 6 411–416.
IEEE S. E. . Bilek, “THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES”, The Journal of Food, vol. 35, no. 6, pp. 411–416, 2010.
ISNAD Bilek, Seda Ersus. “THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea Europaea L.) LEAVES”. Gıda 35/6 (December 2010), 411-416.
JAMA Bilek SE. THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES. The Journal of Food. 2010;35:411–416.
MLA Bilek, Seda Ersus. “THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea Europaea L.) LEAVES”. Gıda, vol. 35, no. 6, 2010, pp. 411-6.
Vancouver Bilek SE. THE EFFECTS OF TIME, TEMPERATURE, SOLVENT: SOLID RATIO AND SOLVENT COMPOSITION ON EXTRACTION OF TOTAL PHENOLIC COMPOUND FROM DRIED OLIVE (Olea europaea L.) LEAVES. The Journal of Food. 2010;35(6):411-6.

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