Naslov
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)

Autori
Žuntar, Irena ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Nutrizio, Marinela ; Šupljika, Filip ; Poljanec, Andrea ; Dubrović, Igor ; Barba, Francisco J. ; Režek Jambrak, Anet

Izvornik
Foods (2304-8158) 8 (2019), 248; 1-29

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
high voltage electrical discharge ; olive leaves extracts ; green solvents ; eco-extraction ; sustainability

Sažetak
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the e ectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included di erent green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant di erence upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain

POVEZANOST RADA