The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Open accessAbstract
Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to predict and optimize total phenolic content (TPC) and oleuropein yields in olive tree leaf (Olea europaea) extracts, obtained after solvent-free microwave-assisted extraction (SFMAE). The SFMAE processing conditions were: microwave irradiation power 250–350 W, extraction time 2–3 min, and the amount of sample 5–10 g. Furthermore, the antioxidant and antimicrobial activities of the olive leaf extracts, obtained under optimal extraction conditions, were assessed by several in vitro assays. ANN had better prediction performance for TPC and oleuropein yields compared to RSM. The optimum extraction conditions to recover both TPC and oleuropein were: irradiation power 250 W, extraction time 2 min, and amount of sample 5 g, independent of the method used for prediction. Under these conditions, the maximal yield of oleuropein (0.060 ± 0.012 ppm) was obtained and the amount of TPC was 2.480 ± 0.060 ppm. Moreover, olive leaf extracts obtained under optimum SFMAE conditions showed antibacterial activity against S. aureus and S. epidermidis, with a minimum inhibitory concentration (MIC) value of 1.25 mg/mL.
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Cites
Techniques for extraction of bioactive compounds from plant materials: A review
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.01.014 · Cited by 2,870 · cited 1×
“The mechanism of this process can be explained by three stages [22]: By increasing the temperature and/or irradiation power, the target solute is separated from the plant active sites.”
BackgroundPhenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves
Pereira, A. P., Ferreira, I. C., Marcelino, F., Valentão, P., Andrade, P. B., Seabra, R., Estevinho, L., Bento, A., & Pereira, J. A. (2007) · Molecules · doi:10.3390/12051153 · Cited by 519
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Cited by
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.022 · Cited by 678
Self-citationAgro-Food Byproducts as a New Source of Natural Food Additives
Faustino, M., Veiga, M., Sousa, P., Costa, E. M., Silva, S., & Pintado, M. (2019) · Molecules · doi:10.3390/molecules24061056 · Cited by 361
Giacometti, J., Bursać Kovačević, D., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F. J., Chemat, F., Barbosa-Cánovas, G., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.036 · Cited by 308
Self-citationJiménez-Moreno, N., Esparza, I., Bimbela, F., Gandía, L. M., & Ancín-Azpilicueta, C. (2020) · Critical Reviews in Environmental Science and Technology · doi:10.1080/10643389.2019.1694819 · Cited by 188
Olea europea and By-Products: Extraction Methods and Cosmetic Applications
Dauber, C., Parente, E., Zucca, M., Gámbaro, A., & Vieitez, I. (2023) · Cosmetics · doi:10.3390/cosmetics10040112 · Cited by 34
Metadata
- Authors
- Şahin, S., Samli, R., Tan, A. S. B., Barba, F. J., Chemat, F., Cravotto, G., & Lorenzo, J. M.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2017-06-24
- Volume
- 22
- Issue
- 7
- Pages
- 1056
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W2674483861
- Cited by
- 224
- References
- 4
- FWCI
- 10.28
- Type
- journal article
- Language
- en
- Open access
- gold
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- Şahin, S., Samli, R., Tan, A. S. B., Barba, F. J., Chemat, F., Cravotto, G., & Lorenzo, J. M. (2017). Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties. Molecules. https://doi.org/10.3390/molecules22071056
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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