Naslov
Use of Accelerated Solvent Extraction (ASE) for isolation of Phenolic Compounds from Olive Leaves (Olea europaea)

Autori
Putnik, P., Bursać Kovačević, D., Španić, I., Dragović-Uzelac, V.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The First Food Chemistry Conference 2016 - Shaping the Future of Food Quality, Health & Safety / - Amsterdam : Elsevier, 2016, P1420-P1420

Skup
The First Food Chemistry Conference 2016 - Shaping the Future of Food Quality, Health & Safety

Mjesto i datum
Amsterdam, Nizozemska, 30.10.2016. - 01.11.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Oblica olive leaf/leaves ; accelerated solvent extraction ; total polyphenols ; flavonoids ; hydroxycinnamic acids ; flavonols ;

Sažetak
The aims of this study were to evaluate the potential of accelerated solvent extraction (ASE) for the recovery of polyphenols from olive leaves extracts. Extracts were obtained from indigenous Croatian olive variety (Olea europaea, cv. Oblica) in order to assess its suitability for the use as raw material in functional food production. Outcome variables were the contents of: (i) total polyphenols (TP) ; (ii) total flavonoids (TF) ; hydroxycinnamic acids (HCA) ; and (iv) flavonols (FLA). Extraction parameters were: cycle number (1, 2) ; temperature (60, 80, and 100°C) ; and static extraction time (5, 10, and 15 minutes). Maximum content of the: TP=53.15 mg GAE/g ; TF=16.51 mg QE/g ; HCA=1.66 mg CA/g ; and FLA=8.66 mg QE/g. TP were best extracted with two 5-minute cycles at T=80.38°C ; flavonoids with one 15-minute cycle at T=100°C ; HCA by two 15-minute cycles with T=91.29°C ; and flavanols by one 5-minute cycle at T=87.41°C. Results showed that ASE is a good choice for extracting polyphenols from the olive leaves for industrial processing.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA