Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace

Abstract

In this study, it was aimed to find the optimum condition for extraction of phenolic compounds from olive pomace by using high-pressure-assisted extraction (HPAE). In this method, different pressure parameters (300−500 MPa), times (5−15 min), and ethanol concentrations (50−90% v/v) were used. According to Box−Behnken design, 15 experimental runs were performed to find the optimum condition of total phenolic and oleuropein contents. Also, the optimum HPAE condition was compared with that of classical solvent extraction (CSE). Based on the results, the optimum HPAE condition was chosen as 409 MPa for 11.16 min with 63.74% v/v ethanol concentration. According to ANOVA results, pressure, time, and ethanol concentration had significant effects on the total phenolic content and oleuropein content (p ≤ 0.05). Compared to CSE, it was found that HPAE increased the total phenolic content, antioxidant capacity, and oleuropein content significantly. According to scanning electron microscopy and Fourier transform infrared spectroscopy results, it was found that the mass-transfer rate of phenolic compounds increased because of morphological changes, but there were no chemical changes in phenolic compounds observed when HPAE treatment was applied. Overall, it can be said that HPAE treatment was an effective method to improve the recovery of phenolic compounds from olive pomace compared to the traditional treatment.

High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction

“…Based on the results, HPAE raised the antioxidant capacity significantly compared to CE. This result was consistent with our previous findings for sour cherry pomace, olive pomace, and spent coffee grounds. ,, …”

“…The model parameters are given in Table . The model parameters were selected according to the results from our previous studies ,, and preliminary trials. The extraction temperature and ethanol–water solution were constant in this research at 25 °C and 70%, respectively.…”

“…This result was consistent with our previous findings for sour cherry pomace, olive pomace, and spent coffee grounds. 12,17,18 In the literature, it was shown that HPAE increased the antioxidant capacity compared to CE. Briones-Labarca et al 15 reported that the antioxidant capacity of Chilean papaya seeds was increased significantly by using HPAE at 500 MPa for 5, 10, and 15 min.…”

“…This result was also observed in our previous studies for sour cherry pomace, olive pomace, and spent coffee grounds. 12,17,18 The broad band at 3700− 3000 cm −1 corresponded to OH stretching vibrations. 44 In the literature, this wide band was possibly representing the groups of oleuropein, apigenin-7-glucoside, and/or luteolin-7-glucoside.…”

Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing

“…HPP-treated seabass fillets (300 MPa) showed lower TVB formation than the control and remained lower than the limit after 18 days of iced storage [30]. In addition, pressure level, processing time, and the initial condition of the muscle also determined an increase in TVB content [7,54,55]. However, the treatment of SMC using ME at 400 mg/L in combination with HPP at 400 MPa lowered microbial activity, as witnessed by the lower TBV content.…”