EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
Food Chem. 2021 Aug 1;352:129346. doi: 10.1016/j.foodchem.2021.129346. Epub 2021 Feb 20.
This study evaluates the use of deep eutectic solvents (DES) prepared with choline chloride ([Ch]Cl) and carboxylic acids for phenolic compound extraction from olive leaves. These extracts were then compared to those obtained using ethanol. The effects of temperature and water addition during DES- and ethanol-based extractions were analyzed using response surface methodology. Due to the lack of solid-liquid equilibrium (SLE) data for [Ch]Cl + acetic acid, SLE, and DES density and viscosity with and without water addition were measured and analyzed. [Ch]Cl:acetic acid (54.1 °C, 50.0% water addition) extracted 15% more phenolic compounds than ethanol (54.1 °C, 0.5% water addition), according to UHPLC-MS based analyses. SLE analyses showed that [Ch]Cl + acetic acid presented a eutectic region at close to a 1:2 molar ratio. DES precursors and water addition influenced solvent physical properties and phenolic compound yield. DES was confirmed to be an innovative, strong solvent for phenolic compound extraction from olive leaves.
本研究评估了使用氯化胆碱 ([Ch]Cl) 和羧酸制备的深共晶溶剂 (DES) 从橄榄叶中提取酚类化合物。然后将这些提取物与使用乙醇获得的提取物进行比较。使用响应面法分析了 DES 和乙醇基提取过程中温度和加水的影响。由于缺乏 [Ch]Cl+乙酸的固液平衡 (SLE) 数据，因此测量和分析了添加和不添加水时的 SLE、DES 密度和粘度。根据基于 UHPLC-MS 的分析，与乙醇（54.1°C，0.5%加水）相比，[Ch]Cl：乙酸（54.1°C，50.0%加水）提取了 15%更多的酚类化合物。SLE 分析表明，[Ch]Cl+乙酸在接近 1:2 摩尔比的位置呈现出共晶区域。DES 前体和加水影响溶剂物理性质和酚类化合物产率。证实 DES 是一种从橄榄叶中提取酚类化合物的创新、强溶剂。
