Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain.
Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, s/n, Building B3, 23071 Jaén, Spain.
Food Chem. 2019 Sep 30;293:161-168. doi: 10.1016/j.foodchem.2019.04.075. Epub 2019 Apr 27.
Olive leaves have become a promising source of phenolic compounds and flavonoids with high added value. Phenolic compounds and flavonoids are important sources of antioxidants and bioactives, and one of the processes used to effectively produce them is extraction via solvents, using aqueous ethanol solutions. To obtain the highest extraction yield per kg of biomass, olive leaves were extracted using a conventional technique (dynamic maceration) and an emerging technology, such as pressurized liquid extraction. Studies of the factors that influence these processes were performed: temperature, leaf moisture content, solvent/solid, and aqueous ethanol concentration were optimized using the central composite and Box-Behnken experiment designs. Pressurized liquid extraction resulted in more efficient oleuropein and luteolin-7-O-glucoside extraction than dynamic maceration. The operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity were determined to be 190 °C, leaf moisture content of 5%, and aqueous ethanol concentration of 80%.
橄榄油叶已成为具有高附加值的酚类化合物和类黄酮的有前途的来源。酚类化合物和类黄酮是抗氧化剂和生物活性物质的重要来源，而有效生产它们的方法之一是使用溶剂提取，使用含水乙醇溶液。为了从每公斤生物量中获得最高的提取产率，使用常规技术（动态浸提）和新兴技术（如加压液体提取）提取橄榄油叶。研究了影响这些过程的因素：使用中心复合和 Box-Behnken 实验设计优化了温度、叶水分含量、溶剂/固体比和含水乙醇浓度。与动态浸提相比，加压液体提取导致橄榄苦苷和木犀草素-7-O-葡萄糖苷的提取更有效。确定了最大化酚类化合物和类黄酮及抗氧化能力回收的操作条件为 190°C、叶水分含量为 5%和含水乙醇浓度为 80%。
