Study on optimum extraction conditions for olive leaf extracts rich in polyphenol and flavonoid
Abstract
Ultrasound-assisted extraction (UAE) of polyphenols and flavonoids from olive leaves was investigated. The effects of temperature (27−37°C), solvent concentration (10−70% ethanol (EtOH), v/v) and time (30−60 min) were determined by both experimental and Response Surface Methodology (RSM) techniques. Free radical scavenging activity for the antioxidant capacity was tested by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical. For total phenolic content (TPC), 43.8252 mg-GAE/g dried leaf was predicted at the optimum conditions (34.18°C, 43.61% (v/v) of EtOH, and 59.99 min). In case of total flavonoid content (TFC), 31.9920 mg-CE/g dried leaf was calculated at the optimum conditions (34.44°C, 70% (v/v) of EtOH, and 60 min).
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The presence of oleuropein and other phenolic compounds (particularly containing hydroxyl groups) is an important factor for antioxidant capacity of olive leaf extracts.
“The presence of oleuropein and other phenolic compounds (particularly containing hydroxyl groups), is an important factor for antioxidant capacity of olive leaf extracts [35,36,53].”
From Comparison of Techniques and Solvents on the Antimicrobial and Antioxidant Potential of Extracts from Acacia dealbata and Olea europaea (2020) · cites this paper as [53]
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References 36 · Cited by 32
- Authors
- Şahin, S., İlbay, Z., & Kırbaşlar, Ş. İ.
- Affiliations
- Istanbul University (TR)
- Usak University (TR)
- Corresponding author
- Şahin, Selin
- Venue
- Separation Science and Technology
- Publisher
- Informa UK Limited
- Published
- 2014-11-04
- Volume
- 50
- Issue
- 8
- Pages
- 1181-1189
- ISSN
- 0149-6395 (ISSN-L)
- 1520-5754
- OpenAlex
- W2119925730
- Cited by
- 32
- References
- 36
- Citations by year
- 2025: 2 · 2024: 4 · 2023: 2 · 2022: 3 · 2021: 5 · 2020: 6 · 2019: 5 · 2018: 1 · 2017: 3 · 2016: 1
- FWCI
- 0.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Separation Science and Technology (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- olive leaves, ultrasound-assisted extraction, polyphenols, flavonoids, extraction optimization, ethanol concentration, extraction temperature, extraction time, antioxidant activity, DPPH radical scavenging, total phenolic content, total flavonoid content
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