Publicação
Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach
| Resumo: | The olive tree (Olea europaea L.) is a plant with great relevance in Mediterranean countries, being responsible for production of olives and olive oils. The leaves are rich sources of bioactive compounds (e.g., phenolic compounds) with antioxidant, antimicrobial and anti-inflammatory activities. The negative perception that consumers have of artificial preservatives has been driving the industry to seek substitution with natural compounds, with plant derivatives being strong candidates, being the first step the extraction of these compounds. The efficient extraction will allow a better functionalization of these substances in the final product, by improving the yield in specific bioactive compounds. The main objective of this work was to optimize the extraction yields of olive leaves (Olea europaea L.), through ultrasound assisted extraction by applying the response Surface Methodology. The factors analyzed were time (F1), ranging from 10 to 60 min, ultrasonic power (F2), ranging from 50 to 500 W and solvent (F3), ranging from 0 to 100% ethanol, using the Box-Behnken design with 17 individual randomized runs. The response was the dry weight of the extraction, which varied between 7.9 to 64.4 mg. The RSM analysis rendered a reduced quadratic model with no transformation for UAE. The optimization studies have shown a tendency to increase yield with the increase of time and power. Thus, higher limits on time and power could imply even higher extraction yields. The optimal dry weight extraction point (Y1) was obtained at 29 min (F1), 488 W (F2) and 14 % (F3) of ethanol. Future studies are being carried out with other responses, namely specific yields of bioactive molecules, with the ultimate goal of studying the potential of incorporating olive extracts in foods as natural preservatives. |
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| Autores principais: | Pedrosa, Mariana C. |
| Outros Autores: | Lima, Laíres; Heleno, Sandrina A.; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian |
| Assunto: | Olea europaea L. |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The olive tree (Olea europaea L.) is a plant with great relevance in Mediterranean countries, being responsible for production of olives and olive oils. The leaves are rich sources of bioactive compounds (e.g., phenolic compounds) with antioxidant, antimicrobial and anti-inflammatory activities. The negative perception that consumers have of artificial preservatives has been driving the industry to seek substitution with natural compounds, with plant derivatives being strong candidates, being the first step the extraction of these compounds. The efficient extraction will allow a better functionalization of these substances in the final product, by improving the yield in specific bioactive compounds. The main objective of this work was to optimize the extraction yields of olive leaves (Olea europaea L.), through ultrasound assisted extraction by applying the response Surface Methodology. The factors analyzed were time (F1), ranging from 10 to 60 min, ultrasonic power (F2), ranging from 50 to 500 W and solvent (F3), ranging from 0 to 100% ethanol, using the Box-Behnken design with 17 individual randomized runs. The response was the dry weight of the extraction, which varied between 7.9 to 64.4 mg. The RSM analysis rendered a reduced quadratic model with no transformation for UAE. The optimization studies have shown a tendency to increase yield with the increase of time and power. Thus, higher limits on time and power could imply even higher extraction yields. The optimal dry weight extraction point (Y1) was obtained at 29 min (F1), 488 W (F2) and 14 % (F3) of ethanol. Future studies are being carried out with other responses, namely specific yields of bioactive molecules, with the ultimate goal of studying the potential of incorporating olive extracts in foods as natural preservatives. |
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