Kinetic study of polyphenols extraction from olive (Olea europaea L.) leaves using instant controlled pressure drop texturing

Mkaouar, Sameh; Gelicus, Antony; Bahloul, Neila; Allaf, Karim; Kechaou, Nabil

doi:10.1016/j.seppur.2016.02.002

Cited by 28 publications

(11 citation statements)

References 38 publications

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“…In general, it could be noted that extending ET increased TPC yield until it reached equilibrium at 50 min and there was no change in TPC yield after that. Similar behavior was observed during extraction polyphenols from olive leaves (Mkaouar, Gelicus, Bahloul, Allaf, & Kechaou, 2016). The obtained results are consistent with previously reported data for TPC of quince and cranberry leaves, which were found to be varied from 89.57 to 175.36 and from 89.81 to 127.64 mg GAE/g dry matter, respectively (Teleszko & Wojdyło, 2015).…”

Section: Effect Of Extraction Time (Et)supporting

confidence: 91%

Plum ( Prunus domestica L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation

Elsayed

Hammad

El‐Salam

2020

J. Food Process. Preserv.

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Section: Effect Of Extraction Time (Et)supporting

confidence: 91%

Plum ( Prunus domestica L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation

Elsayed

Hammad

El‐Salam

2020

J. Food Process. Preserv.

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“…Otherwise, their infusion can be used in folk medicine [9]. The secoiridoid oleuropein is the main compound, along with other secoiridoids derived from tyrosol and flavonoids [5,6,9,10,11]. Other olive byproducts such as olive mill waste and mill wastewater, and wet olive pomace, have also been investigated for their polyphenols content [12].…”

Section: Introductionmentioning

confidence: 99%

Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology

et al. 2019

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Optimization of infrared-assisted extraction was conducted using Response Surface Methodology (RSM) in order to intensify polyphenol recovery from olive leaves. The extraction efficiency using Ired-Irrad®, a newly-patented infrared apparatus (IR), was compared to water bath (WB) conventional extraction. Under optimal conditions, as suggested by the model and confirmed experimentally, the total phenolic content yield was enhanced by more than 30% using IR as contrasted to WB, which even required 27% more ethanol consumption. High Performance Liquid Chromatography analyses quantified the two major phenolic compounds of the leaves: Oleuropein and hydroxytyrosol, which were both intensified by 18% and 21%, respectively. IR extracts increased the antiradical activity by 25% and the antioxidant capacity by 51% compared to WB extracts. On the other hand, extracts of olive leaves obtained by both techniques exhibited equal effects regarding the inhibition of 20 strains of Staphylococcus aureus, with a minimum inhibitory concentration (MIC) varying between 3.125 and 12.5 mg/mL. Similarly, both extracts inhibited Aflatoxin B1 (AFB1) secretion by Aspergillus flavus, with no growth inhibition of the fungus. Finally, optimization using RSM allowed us to suggest other IR operating conditions aiming at significantly reducing the consumption of energy and solvent, while maintaining similar quantity and quality of phenolic compounds as what is optimally obtained using WB.

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“…In addition to the three methods discussed above, there are countless other extraction methods used to extract valuable compounds from olive leaves, employing: a. Eco-friendly deep eutectic solvents (Athanasiadis et al, 2017) b. Low-transition temperature mixture (Karageorgou et al, 2017) c. Solvent-free microwave-assisted extraction d. Instant controlled pressure drops (Mkaouar et al, 2016) e. Steam explosion (Romero-García et al, 2016) f. Heated water/glycerol mixtures (Apostolakis et al, 2014) g. Pressurized liquid extraction (Herrero et al, 2011) The highest polyphenolic content reported amongst these is obtained by using eco-friendly deep eutectic solvents (Athanasiadis et al, 2017), while the lowest polyphenolic content is obtained with the solvent-free microwave-assisted extraction .…”

Section: Extraction Methodsmentioning

confidence: 99%

Olive Leaf Waste Management

Espeso

Isaza

Lee

et al. 2021

Front. Sustain. Food Syst.

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Olive trees are the oldest known cultivated trees in the world and present-day cultivation is widespread, with an estimated magnitude of 9 million hectares worldwide. As the olive oil industry has continued to grow, so has the environmental impact of olive oil production, such as the energy and water consumption, gas emissions and waste generation. The largest contributor to waste generation are the olive leaves, an abundant and unavoidable byproduct of olive-oil production due to the necessity of tree-pruning. It is estimated that an annual 1.25 million tons of olive leaf waste are generated in Spain alone, around 50% of the total world production. The leaves are currently used for biomass production or animal feed. However, because of their polyphenolic composition, olive leaves have potential in numerous other applications. In this review we analyze the chemical composition of olive leaves, and discuss current processing methods of the olive leaf waste, including thermochemical, biochemical, drying, extraction and condensation methods. We also examine current applications of the treated olive leaves in sectors relating to cattle feed, fertilizers, novel materials, energy generation, and food and pharmaceutical products. The aim of this review is to provide a resource for producers, policy makers, innovators and industry in shaping environmentally sustainable decisions for how olive leaf waste can be utilized and optimized.

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Kinetic study of polyphenols extraction from olive (Olea europaea L.) leaves using instant controlled pressure drop texturing

Cited by 28 publications

References 38 publications

Plum ( Prunus domestica L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation

Plum ( Prunus domestica L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation

Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology

Olive Leaf Waste Management

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