Effect of Time, Solvent-Solid Ratio, Ethanol Concentration and Temperature on Extraction Yield of Phenolic Compounds From Olive Leaves
Abstract
This study aims to determine the factors affecting the process of extraction of phenolic compounds from olive leaves. Two methods of extraction were used in this work and different tests were implemented with the aim of optimizing the recovery of phenolic compounds from olive leaves. The factors considered were the extraction time, temperature, solvent-solid ratio and the ethanol concentration. Obtained results show that the recommended optimal conditions for the extraction of the total phenolic compounds from olive leaves were found at 40°C with a solvent/solid ratio of 30:1 and ethanol concentration of 80% (v/v) when the dried olive leaves are stored at -21°C at the beginning of the experiments.
Keywords:
solvent extraction, total phenolics, olive leave, optimizationDownloads
References
M. H. Aludatt, I. Alli, K. Ereifej, M. N. Alhamad, A. Alsaad, T. Rababeh, “Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds”, Natural Product Research, Vol. 25, No. 9, pp. 876-889, 2011 DOI: https://doi.org/10.1080/14786419.2010.489048
R. Japon-Lujan, J. M. Luque-Rodriguez, M. D. L. DeCastro, “Multivariate optimisation of the microwave-assisted extraction of oleuropein and related biophenols from olive leaves”, Analytical and Bioanalytical Chemistry, Vol. 385, No. 4, pp. 753- 759, 2006 DOI: https://doi.org/10.1007/s00216-006-0419-0
E. B. Seda, “The effects of time, temperature, solvent:solid ratio and solvent composition on extraction of total phenolic compound from dried olive (olea europaea l.) leaves”, The Journal of Food, Vol. 35, No. 6, pp. 4-7, 2010
E. Altiok, D. Baycin, O. Bayraktar, S. Ulku, “Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin”, Separation and Purification Technology, Vol. 62, No. 2, pp. 342-348, 2008 DOI: https://doi.org/10.1016/j.seppur.2008.01.022
J. E. Cacace, G. Mazza, “Optimization of extraction of anthocyanins from black currants with aqueous ethanol”, Journal of Food Science. Vol. 68, No. 1, pp. 240-248, 2003 DOI: https://doi.org/10.1111/j.1365-2621.2003.tb14146.x
S. Mylonaki, E. Kiassos, D. P. Makris, P. Kefalas, “Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology”, Analytical and Bioanalytical Chemistry, Vol. 392, No. 5, pp. 977-985, 2008 DOI: https://doi.org/10.1007/s00216-008-2353-9
N. S. A. Malik, J. M. Bradford, “Recovery and stability of oleuropein and other phenolic compounds during extraction and processing of olive (Olea europaea L.) leaves”, Journal of Food Agriculture and Environment, Vol. 6, No. 2, pp. 8-13, 2008
D. L. Luthria, “Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor”, Food Chemistry, Vol. 107, No. 2, pp. 745-752, 2008 DOI: https://doi.org/10.1016/j.foodchem.2007.08.074
K. Kiritsakis, M. G. Kontominas, C. Kontogiorgis, D. Hadjipavlou-Litina, A. Moustakas, A. Kiritsakis, “Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars”, Journal of the American Oil Chemists Society, Vol. 87, No. 4, pp. 369-376, 2010 DOI: https://doi.org/10.1007/s11746-009-1517-x
A. P. Pereira, I. Ferreira, F. Marcelino, P. Valentao, P. B. Andrade, R. Seabra, J. A. Pereira, “Phenolic compounds and antimicrobial activity of olive (Olea europaea L. cv. Cobrancosa) leaves”, Molecules, Vol. 12, No. 5, pp. 1153-1162, 2007 DOI: https://doi.org/10.3390/12051153
O. H. Lee, B. Y. Lee, J. Lee, H. B. Lee, J. Y. Son, C. S. Park, Y. C. Kim, “Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities”, Bioresource Technology, Vol. 100, No. 23, pp. 6107-6113, 2009 DOI: https://doi.org/10.1016/j.biortech.2009.06.059
I. Mourtzinos, F. Salta, K. Yannakopoulou, A. Chiou, V. T. Karathanos, “Encapsulation of olive leaf extract in beta-cyclodextrin”, Journal of Agricultural and Food Chemistry, Vol. 55, No. 20, pp. 8088-8094, 2007 DOI: https://doi.org/10.1021/jf0709698
R. Japon-Lujan, P. Janeiro, M. D. L. DeCastro, “Solid-liquid transfer of biophenols from olive leaves for the enrichment of edible oils by a dynamic ultrasound-assisted approach”, Journal of Agricultural and Food Chemistry, Vol. 56, No. 16, pp. 7231-7235, 2008 DOI: https://doi.org/10.1021/jf800748p
M. Pinelo, M. Rubilar, M. Jerez, J. Sineiro, M. J. Nunez, “Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace”, Journal of Agricultural and Food Chemistry, Vol. 53, No. 6, pp. 2111-2117, 2005 DOI: https://doi.org/10.1021/jf0488110
H. Jemai, M. Bouaziz, I. Fki, A. ElFeki, S. Sayadi, “Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves”, Chemico-Biological Interactions, Vol. 176, No. 2-3, pp. 88-98, 2008 DOI: https://doi.org/10.1016/j.cbi.2008.08.014
T. V. Gabbay Alves, R. Silva da Costa, B. Aliakbarian, A. A. Casazza, P. Perego, M. S. Pinheiro Arruda, J. O. Carréra Silva Júnior, A. Converti, R. M. Ribeiro Costa, “Bioactive compounds and antioxidant potential for polyphenol-rich cocoa extract obtained by agroindustrial residue”, Natural product research, Vol. 11, No. 10, pp. 4-7, 2017 DOI: https://doi.org/10.1080/14786419.2017.1399381
X. U. Cong-Cong, B. Wang, P. U. Yi-Qiong, T. Jian-Sheng, T. Zhang, “Advances in extraction and analysis of phenolic compounds from plant materials”, Chinese Journal of Natural Medicines, Vol. 15, No. 10, pp. 721-731, 2017 DOI: https://doi.org/10.1016/S1875-5364(17)30103-6
R. Japon-Lujan, L. DeCastro, “Superheated liquid extraction of oleuropein and related biophenols from olive leaves”, Journal of Chromatography A, Vol. 1136, No. 2, pp. 185- 191, 2006 DOI: https://doi.org/10.1016/j.chroma.2006.09.081
Downloads
How to Cite
License
Authors who publish with this journal agree to the following terms:
- Authors retain the copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) after its publication in ETASR with an acknowledgement of its initial publication in this journal.
