OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF OLIVE LEAF (var. HALHALI) EXTRACTS

Yıl 2022, Cilt: 50 Sayı: 2, 173 - 184, 28.02.2022

Naciye Ünver Şerafettin Çelik

https://doi.org/10.15671/hjbc.595565

Cited By: 1

Öz

In this study, the effects of
three different independent variables (extraction temperature, extraction time,
ultrasonic power) on the total phenolic content, extraction yield and
antioxidant capacity (IC₅₀) value of olive leaf extracts of Halhalı
variety which is originated from South-eastern Anatolia Region were
investigated. As a result of the evaluation made with Box-Behnken Design Model,
the optimum conditions were determined as 62.94°C, 50.67 min, and 64.65%
ultrasonic power for the optimization of ultrasonic-assisted extraction. In order to visualize the effect of
extraction method on TPC, extraction yield and IC₅₀ value of olive
leaf extracts, results of three extraction methods were compared. The
differences among the mean values of the investigated parameters in terms of
extraction method were found significantly different (P<0.05). In addition, it can be inferenced that
ultrasound assisted extraction accelerated the transition of phenolic
substances to solvent in terms of SEM images and investigated other parameters. 

Anahtar Kelimeler

Olive leaf extract, Halhalı variety, ultrasound assisted extraction, optimization

Destekleyen Kurum

Harran Üniversitesi Bilimsel Araştırma Fonu

Proje Numarası

17119

Teşekkür

The authors like to thank the Research Fund of Harran University for the financial support to perform this work (Project number: 17119).

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