Olive tree (Olea europaea) leaves were extracted by ultrasound-assisted extraction (UAE). The
attention was focused on the yield of extract and its polyphenols, and
extraction kinetics to contribute to
the application of the extraction process industrially. Samples were extracted
with water, ethanol, methanol, and their aqueous solutions (50%, v/v) under
temperature values ranging from 30 to 50 °C. Additionally, the temperature
interval changed between 30 and 80 °C, when water was used as solvent. Backing the solvents with water
enhanced the polyphenolic yield. Total phenolic content (TPC) from water
extracts decreased after a certain temperature point, as a result of
degradation problems. The second-order model was followed for characterizing the kinetic of the
UAE process of TPC from olive leaves under various solvents and temperatures. Major
phenolic component was also quantified for each solvent system by means of High Performance Liquid
Chromatography (HPLC).
Agroindustrial byproducts; Mathematical model; Olive leaves; Polyphenols extraction.
Birincil Dil | İngilizce |
---|---|
Konular | Kimya Mühendisliği |
Bölüm | Makaleler |
Yazarlar | |
Yayımlanma Tarihi | 20 Ekim 2019 |
Gönderilme Tarihi | 4 Ocak 2019 |
Kabul Tarihi | 10 Eylül 2019 |
Yayımlandığı Sayı | Yıl 2019 Cilt: 6 Sayı: 3 |