Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives

Abstract

Ultrasonic-assisted extraction (UAE) and maceration extraction (ME) were optimized using response surface methodology (RSM) for total phenolic compounds (TPC) from fresh olives. The main phenolic compounds and antioxidant activity of TPC were also investigated. The optimized result for UAE was 22mL/g of liquid-solid ratio, 47°C of extraction temperature and 30min of extraction time, 7.01mg/g of yielding, and for ME was 24mL/g of liquid-solid ratio, 50°C of extraction temperature and 4.7h of extraction time, 5.18mg/g of yielding. The HPLC analysis revealed that the extracts by UAE and ME possessed 14 main phenolic compounds, and UAE exhibited more amounts of all phenols than ME. The most abundant phenolic compounds in olive extracts were hydroxytyrosol, oleuropein and rutin. Both extracts showed excellent antioxidant activity in a dose-dependent manner. Taken together, UAE could effectively increase the yield of phenolic compounds from olives. In addition these phenolic compounds could be used as a potential source of natural antioxidants.

Optimisation of ultrasound-assisted extraction of phenolic antioxidants from Ilex guayusa Loes. leaves using response surface methodology

“…Especially, the ultrasound-assisted extraction (UAE) is described as an efficient, green, economically viable, easy to operate and widely applicable method, even if its industrial scale-up presents several challenges. Studies performed on phenolic compounds from fresh olives (Deng et al, 2017) and olive pomace (Goldsmith et al, 2018) demonstrated that the UAE can increase phenolic compound yield extraction compared to other methods of extraction, enhancing the antioxidant activity of the final extract. Generally, the UAE technology efficiency can be affected by ultrasonic wave frequency, temperature and sonication time, but also by solvent characteristics; and, the sample particles size also plays a role in the extraction process.…”

EKSTRAKSI KOMPONEN BIOAKTIF SERBUK KAYU SECANG (Caesalpinia sappan, L) DENGAN METODE ULTRASONIKASI

“…Chen, Zhang, Liu, Gu dan Yang (2017) menyatakan bahwa kondisi ekstraksi optimum ultrasonic bath untuk memperoleh rendemen orientin dan vitexin yang tinggi dari bunga Trollius chinensis adalah menggunakan pelarut etanol 60% pada suhu 30°C selama 28 menit. Selanjutnya Deng et al (2017) menjelaskan bahwa kondisi ekstraksi optimum dengan bantuan ultrasonic untuk senyawa fenol dari buah zaitun adalah pada suhu 47°C selama 30 menit.…”

Alimentos funcionales: avances de aplicación en agroindustria

“…Un estudio realizado por Rius A. et al (2015), acerca de la caracterización de los compuestos fenólicos en fibras procesadas de la industria de jugo en particular frutas como: manzana, pera, melocotón, naranja, mandarina, limón y zanahoria como vegetal, identificó la concentración de alrededor de cuarenta compuestos fenólicos, tanto los ligados al epicarpio (cáscara) como a del mesocarpio (pulpa). Por otra parte, los compuestos fenólicos de las aceitunas han generado gran inquietud en los investigadores, gracias a sus aportes benéficos en la salud, trayendo consigo importancia en el consumo de aceite de oliva debido a su poder antioxidante natural, de tal forma que se estime como un ingrediente de alimentos funcionales (Deng J et al, 2017). Adicionalmente, Chhouka et al (2017) mencionan que los extractos de epicarpio (cáscara) de ajo contienen este tipo de compuestos con actividades antioxidantes y antibacterianas, que pueden ser relevantes en el uso de la industria alimentaria y farmacéutica.…”