Effect of extraction method and extraction solvent on recovery of phenolic compounds from olive leaves in Kemalpaşa-İzmir (Turkey): Oleuropein recovery as a case example

Askin-Uzel, Ruhan

doi:10.1080/01496395.2018.1442861

Cited by 10 publications

(6 citation statements)

References 27 publications

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“…The influence of different extraction methods on extraction yield of phenolic compounds and their antioxidant properties for various plant materials has been studied widely (Uzel, 2018;Das et al, 2019). There are different advantages and limitations in the use of advanced and conventional techniques in the extraction of phenolic compounds from plant materials.…”

Section: Comparison Of Novel and Traditional Extraction Techniquesmentioning

confidence: 99%

Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves

Saifullah

McCullum

McCluskey

et al. 2020

Heliyon

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Leptospermum petersonii is a native Australian medicinal and aromatic plant. This study was designed to evaluate the influence of solvents and ultrasound-assisted extraction (UAE) parameters including time, temperature, and sonication power on the yield of phenolic compounds and antioxidant capacity from lemon scented tea tree leaves. Extraction efficiency of the optimal UAE conditions were compared with that of shaking water bath technique. The results show that extraction solvents significantly affect extraction yield of phenolic compounds and antioxidant properties, and 50% acetone in water was found to be the most suitable solvent. The UAE optimal conditions were 60 min, 50 C and sonication power of 200 W. Under these optimal conditions the yields of total phenolics, flavonoids, proanthocyanidins were 98.91 AE 1.20 (mg GAE/g DW), 76.12 AE 0.79 (mg CE/g DW), 117.71 AE 2.18 (mg CE/g DW), respectively. Antioxidant properties from four assays including FRAP, CUPRAC,

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Section: Comparison Of Novel and Traditional Extraction Techniquesmentioning

confidence: 99%

Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves

Saifullah

McCullum

McCluskey

et al. 2020

Heliyon

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“…Sahin et al (2011) carried out the extraction of phenolic compounds from vegetable sources with the Soxhlet method using methanol (100%) and supercritical fluid, with the former technique providing better yields (37.8 mg/g of oleuropein). However, a mixture of ethanol, isopropanol, and water (50:25:25) provided a lower yield (18.5 mg/g) of oleuropein (Uzel, 2018). Recently, Lama-Muñoz et al (2019, 2020 extracted oleuropein using the Soxhlet procedure from olive leaves employing a mixture of ethanol and water (60:40), reaching 65.6 to 122.3 mg/g of oleuropein.…”

Section: Solid-liquid Extractionmentioning

confidence: 99%

Extraction of oleuropein from olive leaves and applicability in foods

Coppa

Gonçalves

Lee

et al. 2020

qas

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Oleuropein is a phenolic compound found in all parts of the olive tree (Olea europaea L.), although at higher levels in the leaves. The health benefits associated with the consumption of oleuropein include the prevention of cardiac diseases, improvement in lipid metabolism, and decrease in obesity-related disturbs, among others. In addition, several studies have shown that oleuropein presents antimicrobial, antioxidant, and inflammatory properties. The scientific interest in the methods for the extraction of oleuropein from olive leaves has markedly increased in recent years, aiming to extend its application in foods, cosmetics, and drugs. In this review, the extraction procedures available in the literature are described according to their advantages and disadvantages that directly affect the extraction yield. The applicability of oleuropein in food products is also discussed.

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“…OLP was provided by a local supplier. The amount of oleuropein in olive leaves in Turkey is known to be as high as 18·5% (w/w) (Uzel 2018). Inoculated plates were incubated at 28°C for up to 10 days.…”

Section: Methodsmentioning

confidence: 99%

Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives

Müjdeci

Özbaş

2021

J Appl Microbiol

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Aim: To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended. Methods and Results: The technological properties of yeast strains, growth characteristics at different temperatures, pH and salt concentrations were examined. Besides, yeast strains' abilities to use oleuropein as a sole carbon source, to assimilate citric acid and to produce H 2 S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28°C which are favourable temperatures for natural olive fermentation and they were able to tolerate high salt concentration and low pH in the brine of natural fermentation media. As a result of enzymatic characterization with API-ZYM test system, all strains have esterase activity, which is an important feature for developing table olive aroma. In this research, b-glucosidase activity, which contributes to removing bitterness out of olives, was one of the main distinguishing features of yeast strains. Several strains of Candida hellenica, Pichia anomala and Candida pelliculosa species had b-glucosidase activity. PCA tested yeasts and several strains belonging to C. hellenica (AF84-1), P. anomala (BF1-1, BF46-2) and C. pelliculosa (BF46-3, BF143-2) species have promising technological and enzymatic properties for natural table olive production. Conclusion: Five promising strains belonging to C. hellenica, P. anomala and C. pelliculosa species may be suitable adjunct starter cultures with lactic acid bacteria in natural fermentation media of table olive. Significance and Impact of the Study: This study has been the first contribution to the enzymatic and technological characterization of yeasts isolated from Gemlik olives in Turkey. Some strains could be proposed as a promising adjunct culture in the production of table olives. Aureobasidium pullulans AZ-6Candida famata BZ-2Clv. lusitaniae BF1-2 C. hellenica AF28-4 P. anomala BZ-1 C. hellenica AF46-5 P. anomala BZ-4 C. hellenica AF46-6 P. anomala BF0-5 C. hellenica AF84-1 P. anomala BF1-1 C. membranifaciens AF164-1 P. anomala BF1-4 Cry. laurentii AF46-3 P. anomala BF18-2 D. hansenii AF28-2 P. anomala BF27-3 D. hansenii AF60-3 P. anomala BF46-2 D. hansenii AF191-2 P. anomala BF63-2 D. hansenii AF211-1 K. apiculata AF211-2

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Effect of extraction method and extraction solvent on recovery of phenolic compounds from olive leaves in Kemalpaşa-İzmir (Turkey): Oleuropein recovery as a case example

Cited by 10 publications

References 27 publications

Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves

Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves

Extraction of oleuropein from olive leaves and applicability in foods

Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives

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