Department of Chemical, Environmental and Materials Engineering, Agrifood Campus of International Excellence (ceiA3), Universidad deJaén, 23071 Jaén, Spain.
Department of Food Phytochemistry, Instituto de la Grasa, CSIC, Ctra. de Utrera, km.1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
Food Chem. 2016 Nov 1;210:457-65. doi: 10.1016/j.foodchem.2016.05.003. Epub 2016 May 2.
In this work, steam-explosion treatment was evaluated as a procedure to recover sugars and natural antioxidants from olive tree leaves. The treatment was carried out following a Box-Behnken experimental design, with three factors, temperature (180-220°C), process time (2-10min) and milling time (0-15s). Response surface methodology showed that temperature was the most influential factor, followed by process time, while the best results were achieved with whole leaves. The operational conditions for simultaneously maximizing the sugars and natural antioxidants recoveries resulted to be 180°C, 8.3min and whole leaf; under these conditions 18.39g and 1950mg were obtained from 100g dry olive leaves, respectively. This is equivalent to 70% recovery of the initial sugars present in olive leaves, with a very low formation of inhibitory compounds and an important amount of natural products with antioxidant capacity such as oleuropein, hydroxytyrosol and flavonoids.
在这项工作中，蒸汽爆破处理被评估为一种从橄榄树叶子中回收糖和天然抗氧化剂的方法。该处理是按照 Box-Behnken 实验设计进行的，有三个因素，温度（180-220°C）、处理时间（2-10min）和粉碎时间（0-15s）。响应面法表明，温度是最具影响力的因素，其次是处理时间，而用整叶获得的效果最好。同时最大化糖和天然抗氧化剂回收的操作条件为 180°C、8.3min 和整叶；在这些条件下，从 100g 干橄榄叶中分别获得 18.39g 和 1950mg。这相当于从橄榄叶中回收了 70%的初始糖，同时抑制化合物的形成非常低，并且有大量具有抗氧化能力的天然产物，如橄榄苦苷、羟基酪醇和类黄酮。
