title: Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range.
abstract: In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed at 10, 20, 30, 50 and 70°C using water as solvent. Extracts were characterized by measuring the total phenolic content, the antioxidant capacity and the oleuropein content (HPLC-DAD/MS-MS). Moreover, Naik's model was used to mathematically describe the extraction kinetics. The experimental results showed that phenolic extraction was faster in UAE (ultrasonic-assisted extraction) than in CVE (conventional extraction), being extraction kinetics satisfactorily described using Naik model (include VAR>98%). Besides, the total phenolic content, the antioxidant capacity and the oleuropein content were significantly (p<0.05) improved by increasing the temperature in both CVE and UAE. Oleuropein content reached 6.57±0.18 being extracted approximately 88% in the first minute for UAE experiments.
authors: Laboratoire d'analyses, valorisations et sécurités alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia; Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
authors: Ibtihel
authors: I
authors: Khemakhem
authors: Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain.
authors: Margarita Hussam
authors: MH
authors: Ahmad-Qasem
authors: Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain.
authors: Enrique Barrajón
authors: EB
authors: Catalán
authors: Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain.
authors: Vicente
authors: V
authors: Micol
authors: Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain.
authors: Jose Vicente
authors: JV
authors: García-Pérez
authors: Laboratoire d'analyses, valorisations et sécurités alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
authors: Mohamed Ali
authors: MA
authors: Ayadi
authors: Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia. Electronic address: mohamed.bouaziz@fsg.rnu.tn.
authors: Mohamed
authors: M
authors: Bouaziz
mesh_terms: D005591:Chemical Fractionation / Q000379:methods*; D057888:Iridoid Glucosides; D039823:Iridoids / Q000032:analysis / Q000302:isolation & purification; D007700:Kinetics; D031658:Olea / Q000737:chemistry*; D010636:Phenols / Q000032:analysis / Q000302:isolation & purification; D018515:Plant Leaves / Q000737:chemistry*; D013696:Temperature; D000069453:Ultrasonic Waves; D014867:Water / Q000737:chemistry
chemical_list: D057888:Iridoid Glucosides; D039823:Iridoids; D010636:Phenols; D014867:Water; C002769:oleuropein
keywords: Antioxidant capacity; Oleuropein; Olive leaves; Total phenolic content; Ultrasound extraction