Experimental and modeling study of polyphenols in Olea europaea leaves through ultrasound-assisted extraction

Yıl 2019, Cilt: 6 Sayı: 3, 383 - 394, 20.10.2019

Selin Şahin Sevgili

https://doi.org/10.18596/jotcsa.508113

Cited By: 2

Öz

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).

Anahtar Kelimeler

Agroindustrial byproducts; Mathematical model; Olive leaves; Polyphenols extraction.

Kaynakça

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