Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction

Çokgezme, Ömer Faruk; İçıer, Fılız

doi:10.1016/j.ifset.2022.102985

Cited by 9 publications

(1 citation statement)

References 51 publications

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“…Conversely, alternative methods that use mild temperatures and aqueous or "green" solvents, such as high-pressure processing, supercritical fluid extraction, and ultrasound-, microwave-, and enzyme-assisted extractions, have been developed to maximize the extraction of phenolic compounds and reduce the use of harmful solvents. Given that phenolic compounds are bound to cell wall polysaccharides or contained within the various cell structures (vacuoles, chloroplasts, endoplasmic reticulum, and intercellular space) and that high temperature can degrade these compounds, these alternative processes can increase extraction yields by disrupting the cell wall matrix under mild conditions, thereby preserving the phenolic compounds' functionality [12][13][14]. The effectiveness of enzyme-assisted extraction relies on both the type of enzyme used and the specific reaction conditions applied.…”

Section: Introductionmentioning

confidence: 99%

Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace

Macedo,

Barbosa,

Dias

et al. 2023

Foods

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The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEAE-Tan-Cel-Pec), was optimized to produce enriched phenolic and antioxidant extracts from olive pomace. The individual and integrated impact of enzyme concentration, temperature, and pomace/water ratio were determined using a central composite rotatable design. Optimal extraction conditions for MEAE-Tan (60 °C, 15 min, 2.34% of enzyme (w/w), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (w/w), in the proportion of 1:1:1, and 1:20 pomace/water ratio) resulted in extracts containing 7110.6 and 2938.25 mg GAE/kg, respectively. The antioxidant activity of the extracts was correlated with phenolic acid release, which was enzyme-dependent, as determined with HPLC-DAD analysis. Enzyme selection had a significant impact on the phenolic profile of extracts, with tannase releasing high concentrations of chlorogenic acid and the combined use of enzymes releasing high concentrations of hydroxytyrosol and chlorogenic and ferulic acids. The novelty of this study relies on the integration and optimization of two green technologies (microwave- and enzyme-assisted extraction) to improve the extraction efficiency of bioactive phenolics from olive pomace while reducing processing time and costs. While these techniques have been evaluated isolated, the benefits of using both processing strategies simultaneously remain largely unexplored. This study demonstrates the effectiveness of the integration and processing optimization of two environmentally friendly technologies as a promising alternative to treat agro-industrial byproducts.

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Section: Introductionmentioning

confidence: 99%