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Xiang Q, Wang J, Tao K, Huang H, Zhao Y, Jia J, Tan H, Chang H. Optimization of Phenolic-Enriched Extracts from Olive Leaves via Ball Milling-Assisted Extraction Using Response Surface Methodology. Molecules 2024; 29:3658. [PMID: 39125062 PMCID: PMC11314388 DOI: 10.3390/molecules29153658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/23/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
This study aims to extract phenolic-enriched compounds, specifically oleuropein, luteoloside, and hydroxytyrosol, from olive leaves using ball milling-assisted extraction (BMAE). Response surface methodology (RSM) and the Box-Behnken design (BBD) were used to evaluate the effects of the temperature, solvent-to-solid ratio, and milling speed on extraction recovery. The contents of the extract were determined by ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS) and converted to recoveries to evaluate the extraction efficiency. The optimal extraction conditions for oleuropein, luteoloside, and hydroxytyrosol were identified. Oleuropein had a recovery of 79.0% ± 0.9% at a temperature of 56.4 °C, a solvent-to-solid ratio of 39.1 mL/g, and a milling speed of 429 rpm. Luteoloside's recovery was 74.6% ± 1.2% at 58.4 °C, 31.3 mL/g, and 328 rpm. Hydroxytyrosol achieved 43.1% ± 1.3% recovery at 51.5 °C, 32.7 mL/g, and 317 rpm. The reason for the high recoveries might be that high energy ball milling could reduce the sample size further, breaking down the cell walls of olive leaves, to enhance the mass transfer of these components from the cell to solvent. BMAE is displayed to be an efficient approach to extracting oleuropein, luteoloside, and hydroxytyrosol from olive leaves, which is easy to extend to industrial production.
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Affiliation(s)
- Qixuan Xiang
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Jiao Tong University, 800 Dong Chuan Road, Shanghai 200240, China; (Q.X.); (Y.Z.); (J.J.)
| | - Jingyi Wang
- Research and Development Department, Shanghai Chicmax Cosmetic Co., Ltd., 38th Floor, Global Harbor Tower B, No. 3300 North Zhongshan Road, Putuo District, Shanghai 200065, China; (J.W.); (K.T.); (H.H.)
| | - Kan Tao
- Research and Development Department, Shanghai Chicmax Cosmetic Co., Ltd., 38th Floor, Global Harbor Tower B, No. 3300 North Zhongshan Road, Putuo District, Shanghai 200065, China; (J.W.); (K.T.); (H.H.)
| | - Hu Huang
- Research and Development Department, Shanghai Chicmax Cosmetic Co., Ltd., 38th Floor, Global Harbor Tower B, No. 3300 North Zhongshan Road, Putuo District, Shanghai 200065, China; (J.W.); (K.T.); (H.H.)
| | - Yaping Zhao
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Jiao Tong University, 800 Dong Chuan Road, Shanghai 200240, China; (Q.X.); (Y.Z.); (J.J.)
| | - Jinping Jia
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Jiao Tong University, 800 Dong Chuan Road, Shanghai 200240, China; (Q.X.); (Y.Z.); (J.J.)
| | - Huijun Tan
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Jiao Tong University, 800 Dong Chuan Road, Shanghai 200240, China; (Q.X.); (Y.Z.); (J.J.)
| | - Huailong Chang
- Research and Development Department, Shanghai Chicmax Cosmetic Co., Ltd., 38th Floor, Global Harbor Tower B, No. 3300 North Zhongshan Road, Putuo District, Shanghai 200065, China; (J.W.); (K.T.); (H.H.)
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Manai-Djebali H, Yeddes W, Hammami M, Nait-Mohamed S, Habachi E, Msaada K, Ben Youssef N. Exploring the synergistic potential of wild nettle and olive oil: bioactive compounds, antioxidant capacity, and antibacterial properties. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:3046-3055. [PMID: 38047414 DOI: 10.1080/09603123.2023.2287589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Accepted: 11/20/2023] [Indexed: 12/05/2023]
Abstract
This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30-40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study's findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications.
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Affiliation(s)
- Hedia Manai-Djebali
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP, Hammam-Lif, Tunisia
| | - Walid Yeddes
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, BP, Tunisia, Hammam-Lif, Tunisia
| | - Majdi Hammami
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, BP, Tunisia, Hammam-Lif, Tunisia
| | - Salma Nait-Mohamed
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP, Hammam-Lif, Tunisia
| | - Emna Habachi
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, BP, Tunisia, Hammam-Lif, Tunisia
| | - Kamel Msaada
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, BP, Tunisia, Hammam-Lif, Tunisia
| | - Nabil Ben Youssef
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP, Hammam-Lif, Tunisia
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Refai H, Derwiche F, Grigorakis S, Makris DP. Simultaneous High-Performance Recovery and Extended Acid-Catalyzed Hydrolysis of Oleuropein and Flavonoid Glycosides of Olive ( Olea europaea) Leaves: Hydrothermal versus Ethanol Organosolv Treatment. Int J Mol Sci 2024; 25:7820. [PMID: 39063062 PMCID: PMC11277424 DOI: 10.3390/ijms25147820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 07/11/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
Olive leaves (OLLs) are an exceptional bioresource of natural polyphenols with proven antioxidant activity, yet the applicability of OLL extracts is constrained by the relatively high polarity of the major polyphenols, which occur as glycosides. To overcome this limitation, OLLs were subjected to both hydrothermal and ethanol organosolv treatments, fostered by acid catalysis to solicit in parallel increased polyphenol recovery and polyphenol modification into simpler, lower-polarity substances. After an initial screening of natural organic acids, oxalic acid (OxAc) was found to be the highest-performing catalyst. The extraction behavior using OxAc-catalyzed hydrothermal and ethanol organosolv treatments was appraised using kinetics, while treatment optimization was accomplished by deploying response-surface methodology. The comparative assessment of the composition extracts produced under optimal conditions of residence time and temperature was performed with liquid chromatography-tandem mass spectrometry and revealed that OLLs treated with 50% ethanol/1.5% HCl suffered extensive oleuropein and flavone glycoside hydrolysis, affording almost 23.4 mg hydroxytyrosol and 2 mg luteolin per g dry weight. On the other hand, hydrothermal treatment with 5% OxAc provided 20.2 and 0.12 mg of hydroxytyrosol and luteolin, respectively. Apigenin was in all cases a minor extract constituent. The study presented herein demonstrated for the first time the usefulness of using a natural, food-grade organic acid to perform such a task, yet further investigation is needed to maximize the desired effect.
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Affiliation(s)
- Hela Refai
- Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100 Chania, Greece; (H.R.); (F.D.); (S.G.)
| | - Feyrouz Derwiche
- Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100 Chania, Greece; (H.R.); (F.D.); (S.G.)
| | - Spyros Grigorakis
- Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100 Chania, Greece; (H.R.); (F.D.); (S.G.)
| | - Dimitris P. Makris
- Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
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Loise V, Abe AA, Porto M, Muzzalupo I, Madeo L, Colella MF, Rossi CO, Caputo P. Plant Waste-Based Bioadditive as an Antioxidant Agent and Rheological Modifier of Bitumen. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2303. [PMID: 38793370 PMCID: PMC11122973 DOI: 10.3390/ma17102303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/09/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024]
Abstract
In recent times, circular economy initiatives in addition to the need for sustainable biomaterials have brought about several attempts at the eco-friendly, eco-sustainable and cost-effective production of asphalt pavements. It is an increasingly common practice in the asphalt industry to improve road pavement performance using additives to enhance the physico-chemical properties of bitumen, which performs the role of the binder in the asphalt mix. This paper evaluated the potential of a bio-based additive derived from olive leaf residue as a modifier and antioxidant agent for bitumen. Samples of neat, aged and doped aged bitumen were analyzed. In this study, the two bio-based additives were characterized in terms of phenol, chlorophyll, lignin and cellulose content, which was correlated with the mechanical properties of the tested samples. The mechanical properties of the neat, modified, aged and unaged samples were evaluated via Dynamic Shear Rheology. The bio-based additives proved to be promising and can improve the properties of bitumen binder and the performance of asphalt pavements in general.
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Affiliation(s)
- Valeria Loise
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Abraham A. Abe
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Michele Porto
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Innocenzo Muzzalupo
- Research Centre for Forestry and Wood, Council for Agricultural Research and Agricultural Economy Analysis, 87036 Rende, CS, Italy;
| | - Luigi Madeo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Maria Francesca Colella
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; (V.L.); (L.M.); (M.F.C.); (C.O.R.); (P.C.)
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Fiorentini C, Leni G, de Apodaca ED, Fernández-de-Castro L, Rocchetti G, Cortimiglia C, Spigno G, Bassani A. Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector. Antioxidants (Basel) 2024; 13:519. [PMID: 38790624 PMCID: PMC11117849 DOI: 10.3390/antiox13050519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/19/2024] [Accepted: 04/24/2024] [Indexed: 05/26/2024] Open
Abstract
A commercial olive leaf extract (OL), effective against Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG) to produce active polylactic acid (PLA) coated films. Evaluation of these coated PLA films revealed significant inhibition of S. aureus growth, particularly with the MC and CT formulations exhibiting the highest inhibition rates (99.7%). The coated films were then tested for food contact compatibility with three food simulants (A: 10% ethanol; B: 3% acetic acid; D2: olive oil), selected to assess their suitability for pre-cut hams and ready-to-eat vegetables in relation to overall migration. However, coated films with active functions exhibited migration values in simulants A and B above legal limits, while promising results were obtained for simulant D2, highlighting the need to deeply investigate these coatings' impact on a real food system. Untargeted metabolomics revealed that the type of coating influenced the selective release of certain phenolic classes based on the food simulant tested. The Oxitest analysis of simulant D2 demonstrated that the MC and ALG-coated PLA films slightly slowed down the oxidation of this food simulant, which is an edible vegetable oil.
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Affiliation(s)
- Cecilia Fiorentini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Giulia Leni
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Elena Díaz de Apodaca
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510 Miñano, Álava, Spain; (E.D.d.A.); (L.F.-d.-C.)
| | - Laura Fernández-de-Castro
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava, C/Leonardo Da Vinci 11, 01510 Miñano, Álava, Spain; (E.D.d.A.); (L.F.-d.-C.)
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition (DIANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy;
| | - Claudia Cortimiglia
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
| | - Andrea Bassani
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy (G.L.); (C.C.); (A.B.)
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Şahin S, Şahin E, Esenülkü G, Renda G, Gürgen SG, Alver A, Abidin İ, Cansu A. Oleuropein Has Modulatory Effects on Systemic Lipopolysaccharide-Induced Neuroinflammation in Male Rats. J Nutr 2024; 154:1282-1297. [PMID: 38403251 DOI: 10.1016/j.tjnut.2024.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/20/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024] Open
Abstract
BACKGROUND Neuroinflammation induced by systemic inflammation is a risk factor for developing chronic neurologic disorders. Oleuropein (OLE) has antioxidant and anti-inflammatory properties; however, its effect on systemic inflammation-related neuroinflammation is unknown. OBJECTIVES This study aimed to determine whether OLE protects against systemic lipopolysaccharide (LPS)-induced neuroinflammation in rats. METHODS Six-wk-old Wistar rats were randomly assigned to 1 of the following 5 groups: 1) control, 2) OLE-only, 3) LPS + vehicle, 4) OLE+LPS (O-LPS), and 5) a single-dose OLE + LPS (SO-LPS group). OLE 200 mg/kg or saline as a vehicle was administered via gavage for 7 d. On the seventh day, 2.5 mg/kg LPS was intraperitoneally administered. The rats were decapitated after 24 h of LPS treatment, and serum collection and tissue dissection were performed. The study assessed astrocyte and microglial activation using glial fibrillary acidic protein (GFAP) and CD11b immunohistochemistry, nod-like receptor protein-3, interleukin (IL)-1β, IL-17A, and IL-4 concentrations in prefrontal and hippocampal tissues via enzyme-linked immunosorbent assay, and total antioxidant/oxidant status (TAS/TOS) in serum and tissues via spectrophotometry. RESULTS In both the O-LPS and SO-LPS groups, LPS-related activation of microglia and astrocytes was suppressed in the cortex and hippocampus (P < 0.001), excluding cortical astrocyte activation, which was suppressed only in the SO-LPS group (P < 0.001). Hippocampal GFAP immunoreactivity and IL-17A concentrations in the dentate gyrus were higher in the OLE group than those in the control group, but LPS-related increases in these concentrations were suppressed in the O-LPS group. The O-LPS group had higher cortical TAS and IL-4 concentrations. CONCLUSIONS OLE suppressed LPS-related astrocyte and microglial activation in the hippocampus and cortex. The OLE-induced increase in cortical IL-4 concentrations indicates the induction of an anti-inflammatory phenotype of microglia. OLE may also modulate astrocyte and IL-17A functions, which could explain its opposing effects on hippocampal GFAP immunoreactivity and IL-17A concentrations when administered with or without LPS.
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Affiliation(s)
- Sevim Şahin
- Department of Pediatric Neurology, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey.
| | - Elif Şahin
- Department of Medical Biochemistry, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey
| | - Gülnur Esenülkü
- Department of Pediatric Neurology, Trabzon Kanuni Training, and Research Hospital, Trabzon, Turkey
| | - Gülin Renda
- Department of Pharmacognosy, Faculty of Pharmacy, Karadeniz Technical University, Trabzon, Turkey
| | - Seren Gülşen Gürgen
- Department of Histology and Embryology, School of Vocational Health Service, Manisa Celal Bayar University, Manisa, Turkey
| | - Ahmet Alver
- Department of Medical Biochemistry, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey
| | - İsmail Abidin
- Department of Biophysics, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey
| | - Ali Cansu
- Department of Pediatric Neurology, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey
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Erragued R, Sharma M, Gando-Ferreira L, Bouaziz M. Recovery of Oleuropein from Olive Leaf Extract Using Zinc Oxide Coated by Polyaniline Nanoparticle Mixed Matrix Membranes. ACS OMEGA 2024; 9:4762-4774. [PMID: 38313486 PMCID: PMC10831993 DOI: 10.1021/acsomega.3c08225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/24/2023] [Accepted: 12/28/2023] [Indexed: 02/06/2024]
Abstract
This study explores the integration of zinc oxide coated with polyaniline (ZnO-PANI) nanoparticles into a poly(ether sulfone) (PES) matrix to concurrently enhance permeate flux and oleuropein (OLP) rejection during the filtration of olive leaf extract (OLE). The effect of ZnO-PANI content on porosity, pore size, surface hydrophilicity, and pure water flux (PWF) was studied. The results indicate that an increase in ZnO-PANI content (0-0.2%) leads to a 3-fold increase in mean pore size, permeability (1.29-7.18 L/m2 h bar), porosity (72.2-77.8%), and improved surface hydrophilicity of the prepared membranes. Membrane performance was tested for OLE permeate flux of the OLE and total phenolic compounds (TPC) rejection at various pressures (10-30 bar), the performance of the OLP rejection at 30 bar, and fouling resistance. The 0.2 wt % ZnO-PANI membrane exhibits the highest permeate flux, while the 0.4 wt % ZnO-PANI membrane offers the highest rejection values (90-97% for TPC and 100% for OLP). Bare PES demonstrated the best fouling resistance. Strategic ZnO-PANI incorporation achieves a balance, enhancing both the flux and rejection efficiency. The 0.2 wt % ZnO-PANI membrane emerges as particularly favorable, striking a beneficial equilibrium between permeate flux and OLP rejection. Intriguingly, the use of these membranes for OLE filtration, postpretreatment with ultrafiltration (UF), results in a remarkable 100% rejection of OLP. This discovery underscores the significant and specific separation of OLP from OLE facilitated by a ZnO-PANI-based mixed matrix membrane (MMM). The study contributes valuable insights into the development of advanced membranes with enhanced filtration capabilities for high-added value phenolic compound separation.
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Affiliation(s)
- Rim Erragued
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP 1173, Sfax 3038, Tunisia
- Department
of Chemical Engineering, University of Coimbra,
CIEPQPF, Rua Sílvio
Lima, Pólo II-Pinhal de Marrocos, Coimbra 3030-790, Portugal
| | - Manorma Sharma
- Department
of Chemical Engineering, University of Coimbra,
CIEPQPF, Rua Sílvio
Lima, Pólo II-Pinhal de Marrocos, Coimbra 3030-790, Portugal
| | - Licínio
M. Gando-Ferreira
- Department
of Chemical Engineering, University of Coimbra,
CIEPQPF, Rua Sílvio
Lima, Pólo II-Pinhal de Marrocos, Coimbra 3030-790, Portugal
| | - Mohamed Bouaziz
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP 1173, Sfax 3038, Tunisia
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Moura-Alves M, Souza VGL, Silva JA, Esteves A, Pastrana LM, Saraiva C, Cerqueira MA. Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology. Foods 2023; 12:4076. [PMID: 38002134 PMCID: PMC10670003 DOI: 10.3390/foods12224076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for Listeria monocytogenes and Staphylococcus aureus, and 1.8% for Enterococcus faecalis). For the films, the simultaneous incorporation of LLE 1% (w/v) and OLE 1% (w/v) resulted in a significant reduction of approximately 2 log CFU/g against S. aureus. The addition of LLE and OLE extracts also proved to improve barrier properties (lower WVP for SA films with LLE 1% + OLE 1%, 3.49 × 10-11 g m-1 s-1 Pa-1) and promoted changes in resistance and flexibility. The results demonstrated that active alginate-based films can be valuable for enhancing food preservation.
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Affiliation(s)
- Márcio Moura-Alves
- CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-Os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (J.A.S.); (A.E.); (C.S.)
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
- INL—International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (V.G.L.S.); (L.M.P.); (M.A.C.)
| | - Victor Gomes Lauriano Souza
- INL—International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (V.G.L.S.); (L.M.P.); (M.A.C.)
| | - Jose A. Silva
- CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-Os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (J.A.S.); (A.E.); (C.S.)
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
| | - Alexandra Esteves
- CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-Os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (J.A.S.); (A.E.); (C.S.)
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
| | - Lorenzo M. Pastrana
- INL—International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (V.G.L.S.); (L.M.P.); (M.A.C.)
| | - Cristina Saraiva
- CECAV—Centre for Studies in Animal and Veterinary Science, University of Trás-Os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (J.A.S.); (A.E.); (C.S.)
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
| | - Miguel A. Cerqueira
- INL—International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (V.G.L.S.); (L.M.P.); (M.A.C.)
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Fırat E, Koca N, Kaymak-Ertekin F. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier. J Food Sci 2023; 88:4353-4374. [PMID: 37623912 DOI: 10.1111/1750-3841.16752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/13/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
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Affiliation(s)
- Esra Fırat
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Nurcan Koca
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Figen Kaymak-Ertekin
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
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10
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Zakraoui M, Hannachi H, Pasković I, Vidović N, Polić Pasković M, Palčić I, Major N, Goreta Ban S, Hamrouni L. Effect of Geographical Location on the Phenolic and Mineral Composition of Chetoui Olive Leaves. Foods 2023; 12:2565. [PMID: 37444304 DOI: 10.3390/foods12132565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, we investigated the influence of pedological parameters and variation of altitude on the mineral nutrients, phenolic compounds, and antioxidant activities of olive leaves. Samples of the Chetoui cultivar were collected from eight geographical locations with different altitudes. Levels of phenolic compounds varied according to the altitude. Classification of the locations revealed that altitude 1 (>500 m) was characterized by high levels of secoiridoids and simple phenols, while altitude 2 (500-300 m) and altitude 3 (<300 m) were higher in flavonoids. Levels of Mn, Ca and B in the leaves and level of Zn in the soil were significantly correlated with the abundance of oleuropein and luteolin-7-O glucoside, the most important phenols in Chetoui olive leaves. The results suggest that, in addition to pedological criteria, environmental conditions also influence the formation of phenolic compounds.
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Affiliation(s)
- Mariem Zakraoui
- Laboratory of Management and Valorization of Forest Resources, National Researches Institute of Water, Forests and Rural Engineering, University of Carthage, Ariana 2080, Tunisia
- Faculty of Sciences of Tunis, University of El Manar, Tunis 2092, Tunisia
| | - Hédia Hannachi
- Laboratory of Vegetable Productivity and Environmental Constraint, Department of Biology, Faculty of Sciences, University Tunis El Manar, Tunis 2029, Tunisia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Nikolina Vidović
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Igor Palčić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Nikola Major
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Smiljana Goreta Ban
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Lamia Hamrouni
- Laboratory of Management and Valorization of Forest Resources, National Researches Institute of Water, Forests and Rural Engineering, University of Carthage, Ariana 2080, Tunisia
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11
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Toprakçı İ, Cosgun G, Balci-Torun F, Torun M, Şahin S. Preservation of active components in olive leaf extract by spray drying method in biodegradable polymers: Optimization, in vitro gastrointestinal digestion and application. PHYTOCHEMICAL ANALYSIS : PCA 2023. [PMID: 36929214 DOI: 10.1002/pca.3222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Encapsulation of the bioactive ingredients in biodegradable and edible polymers is an alternative novel application method to keep these kind of natural products stable. OBJECTIVE The purpose is to optimize the encapsulation system of olive leaf extract by spray drying method, and to apply the products into a model food. METHODS Olive leaf extract was encapsulated in arabic gum/maltodextrin blend by spray drying method. Combined design approach under I-optimal design type was used to optimize the system. Characterisation studies under moisture content, water activity, solubility, bulk density, tapped density, Carr index, particle size distribution, powder morphology and glass transition temperature were applied to the microparticles obtained under optimum conditions. The bioavailability of the encapsulated active material was tested by in vitro gastrointestinal digestion. Furthermore, microparticles produced under optimum conditions were also evaluated for a potential functional food application. RESULTS The optimum conditions were achieved by arabic gum/maltodextrin (3.7:6.3) with 10% (w/v) in the mixture of wall material and active material under 165.5°C to achieve maximum encapsulation efficiency (86.92%), encapsulation yield (71.32%) and antioxidant activity (5.74 mg Trolox equivalent antioxidant capacity/g dry microparticle). CONCLUSIONS Olive leaf extract encapsulated in arabic gum/maltodextrin may be a good alternative additive to prevent the lipid oxidation in fat-containing food products as well as improvement of the product quality by functional properties.
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Affiliation(s)
- İrem Toprakçı
- Faculty of Engineering, Chemical Engineering Department, Istanbul University-Cerrahpasa, Istanbul, Türkiye
| | - Gulderen Cosgun
- Faculty of Engineering, Food Engineering Department, Akdeniz University, Antalya, Türkiye
| | - Ferhan Balci-Torun
- Faculty of Tourism, Department of Gastronomy and Culinary Art, Akdeniz University, Antalya, Türkiye
| | - Mehmet Torun
- Faculty of Engineering, Food Engineering Department, Akdeniz University, Antalya, Türkiye
| | - Selin Şahin
- Faculty of Engineering, Chemical Engineering Department, Istanbul University-Cerrahpasa, Istanbul, Türkiye
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12
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Gonzalez-Ortega R, Di Mattia CD, Pittia P, Natasa PU. Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2047-2056. [PMID: 36461135 DOI: 10.1002/jsfa.12371] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 09/21/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The present study focused on the effect of isothermal treatment (5-90 °C) and pH (2.0-6.0) of aqueous olive leaf phenolic extract solutions on the kinetics of degradation of single and total phenolic compounds and radical scavenging activity, with the objective of predicting and optimizing the thermal treatments in foods enriched with olive leaf extracts. RESULTS The major compound, oleuropein, showed higher degradation at low pH 2.0 and temperature-dependent reaction rates, which fitted well a first-order kinetic model, with an estimated activation energy of 98.03 ± 0.08 kJ mol-1 . Oleuropein hydrolysis resulted in a zero-order increase in hydroxytyrosol concentration at same pH (Ea = 71.59 ± 1.5 kJ mol-1 ), whereas a 100-fold slower degradation rate was observed at higher pH. Verbascoside was only degraded at pH 6.0, also following first-order kinetics. These changes in oleuropein and hydroxytyrosol concentrations led to significant changes in fluorescence maximum intensities centered around 315 and 360 nm and in the 425-500 nm spectral zone for samples at pH 6.0, which could be associated with verbacoside degradation. Conversely, analysis of total phenolic content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity showed little changes, indicating a rather constant overall reducing capacity of the resulting pool of compounds after thermal treatments. CONCLUSION The present study can contribute to the knowledge related to oleuropein and phenolic fraction degradation as a result of matrix (pH) and processing. The kinetic parameters obtained could be applied for predicting and optimizing the thermal treatments in foods and drinks enriched with olive leaf extracts. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rodrigo Gonzalez-Ortega
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Poklar Ulrih Natasa
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Ljubljana, Slovenia
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13
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Musolino V, Macrì R, Cardamone A, Serra M, Coppoletta AR, Tucci L, Maiuolo J, Lupia C, Scarano F, Carresi C, Nucera S, Bava I, Marrelli M, Palma E, Gliozzi M, Mollace V. Nocellara Del Belice ( Olea europaea L. Cultivar): Leaf Extract Concentrated in Phenolic Compounds and Its Anti-Inflammatory and Radical Scavenging Activity. PLANTS (BASEL, SWITZERLAND) 2022; 12:27. [PMID: 36616158 PMCID: PMC9824270 DOI: 10.3390/plants12010027] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/07/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
Olea europaea L. is a plant belonging to the Oleaceae family, widely grown around the Mediterranean Basin and its leaves are a source of phenolic compounds with antioxidant and anti-inflammatory capacity. Among these, oleuropein and luteolin-7-O-glucoside represent two major polyphenolic compounds in olive-leaf extract. Herein, a polystyrene resin was used to recover the polyphenolic fraction from the acetone-water leaf extract from Nocellara del Belice cultivar, which showed the higher level of analysed bioactive compounds, compared to Carolea cultivar. The antioxidant activity of the extract concentrated in phenolic compounds (OLECp) was evaluated through a classical assay and electron paramagnetic resonance (EPR) for DPPH and hydroxyl radicals scavenging. Thus, the anti-inflammatory activity and the potential beneficial effects in reducing lipid accumulation in an in vitro model of NAFLD using McA-RH7777 cells exposed to oleic acid (OA) were evaluated. Nile Red and Oil Red O have been used to stain the lipid accumulation, while the inflammatory status was assessed by Cytokines Bioplex Assay. OLECp (TPC: 92.93 ± 9.35 mg GAE/g, TFC: 728.12 ± 16.04 mg RE/g; 1 g of extract contains 315.250 mg of oleuropein and 17.44 mg of luteolin-7-O-glucoside) exerted a good radical scavenging capability (IC50: 2.30 ± 0.18 mg/mL) with a neutralizing power against DPPH and hydroxyl radicals, as confirmed by the decreased signal area of the EPR spectra. Moreover, OLECp at concentration of 25, 50 and 100 μg/mL counteracted the intracellular inflammatory status, as result of decreased intracellular lipid content. Our results highlighted the multiple properties and applications of an O. europaea extract concentrated in polyphenols, and the possibility to formulate novel nutraceuticals with antioxidant properties, destined to ameliorate human health.
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Affiliation(s)
- Vincenzo Musolino
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Roberta Macrì
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Antonio Cardamone
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Maria Serra
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Anna Rita Coppoletta
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Luigi Tucci
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Jessica Maiuolo
- Laboratory of Pharmaceutical Biology, Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Carmine Lupia
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Federica Scarano
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Cristina Carresi
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Saverio Nucera
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Irene Bava
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Mariangela Marrelli
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Ernesto Palma
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Micaela Gliozzi
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
| | - Vincenzo Mollace
- Department of Health Sciences, Institute of Research for Food Safety & Health IRC-FSH, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy
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14
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Tunisian Wild Olive Leaves: Phenolic Compounds and Antioxidant Activity as an Important Step Toward Their Valorization. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02430-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Ethanolic Cashew Leaf Extract: Antimicrobial Activity, Mode of Action, and Retardation of Spoilage Bacteria in Refrigerated Nile Tilapia Slices. Foods 2022; 11:foods11213461. [DOI: 10.3390/foods11213461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/21/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Phenolic compounds from cashew (Anacardium occidentale L.) leaves were extracted using ethanol with the aid of ultrasonication. Three independent variables, including ultrasound amplitude, time, and ethanol concentration, were used for response surface methodology (RSM) along with the central composite design (CCD). Under the optimized condition (70% amplitude; 40 min; 80% ethanol), the extraction yield and total phenolic contents were 24.50% and 431.16 mg GAE/g dry extract, respectively. Cashew leaf extract (CLE) had the lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Shewanella sp. than P. aeruginosa. The release of K+ and Mg2+ ions from damaged cell membranes with a coincidental decrease of TTC dehydrogenase activity were augmented when treated with CLE. In addition, scanning electron microscopic (SEM) image revealed deformations and perforation of cell walls of bacteria treated with CLE. The dominant compounds in CLE were amentoflavone, quercetin, and its glycosides. Based on microbial challenge test, the growth of P. aeruginosa and Shewanella sp. inoculated in tilapia slices were inhibited by CLE at 400 and 600 ppm within 15 days of refrigerated storage.
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16
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Erragued R, Braga ME, Bouaziz M, Gando-Ferreira LM. Integration of solvent extraction and membrane processes to produce an oleuropein extract from olive leaves. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Recovery of Bioactive Extracts from Olive Leaves Using Conventional and Microwave-Assisted Extraction with Classical and Deep Eutectic Solvents. SEPARATIONS 2022. [DOI: 10.3390/separations9090255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The recovery of phenolic compounds from olive leaves (Olea europaea L.) has received special attention due to their significant potential for applications in food, nutraceuticals, cosmetics, and pharmaceuticals. In this work, the extraction of the phenolic compounds from olive leaves was examined by means of conventional extraction and microwave-assisted extraction (MAE) using nontoxic common solvents such as ethanol and water as well as using promising environmentally friendly, Deep Eutectic Solvents (DESs) and their mixtures with ethanol or water. The effects of the various parameters that likely govern the extractability of the bioactive compounds of olive leaves (OL), such as the solvent type, temperature, and biomass to solvent mass ratio, were studied and evaluated with regard to the oleuropein and hydroxytyrosol content, antioxidant activity, and total phenolic content of the extracts. The study also explores the effects of the microwave-assisted extraction parameters, namely irradiation power and time, on the total phenolic content and antioxidant activity of the extracts. The findings of this work suggest that among the solvents studied, the solvent mixture consisting of the DES choline chloride:acetic acid with a molar ratio of 1:2 and ethanol (80:20 w/w) is highly effective in recovering extracts rich in phenolic compounds and with significant antioxidant activity. Moreover, it is demonstrated that the MAE method allows for the recovery of bioactive compounds in a very short processing time.
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18
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Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113557. [PMID: 35684493 PMCID: PMC9181949 DOI: 10.3390/molecules27113557] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 12/28/2022]
Abstract
In this study, conditions for the ultrasound-assisted extraction (UAE) of soluble polyphenols from Psidium cattleianum (PC) leaves were optimized using response surface methodology (RSM) by assessing the effect of extraction time (XET = 2, 4, and 6 min), sonication amplitude (XSA = 60, 80, and 100%), and pulse cycle (XPC = 0.4, 0.7, and 1 s). Furthermore, the optimized UAE conditions were compared with a conventional aqueous–organic extraction (AOE) method for extracting total phenolics; moreover, a phenolic profile using HPLC and antioxidant activity (DPPH, ABTS, and FRAP) were also compared. According to the RSM, the best conditions for UAE to extract the highest soluble polyphenol content and yield (158.18 mg/g dry matter [DM] and 15.81%) include a 100% sonication amplitude for 4 min at 0.6 s of pulse cycle. The optimal UAE conditions exhibited an effectiveness of 1.71 times in comparison to the AOE method for extracting total phenolics, in 96.66% less time; moreover, PC leaf extracts by UAE showed higher antioxidant values than AOE. Additionally, gallic, protocateic, chlorogenic, caffeic, coumaric, trans-cinnamic, 4-hydroxybenzoic, and syringic acids, as well as kaempferol were identified in PC leaves under UAE. PC leaf extracts are widely used for therapeutic and other industrial purposes; thus, the UAE proves to be a useful technology with which to improve the yield extraction of PC leaf phytochemicals.
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19
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Papageorgiou CS, Lyri P, Xintaropoulou I, Diamantopoulos I, Zagklis DP, Paraskeva CA. High-Yield Production of a Rich-in-Hydroxytyrosol Extract from Olive (Olea europaea) Leaves. Antioxidants (Basel) 2022; 11:antiox11061042. [PMID: 35739939 PMCID: PMC9220257 DOI: 10.3390/antiox11061042] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 12/10/2022] Open
Abstract
The aim of the present study was to explore the high-yield production of hydroxytyrosol, a phenolic compound with very high antioxidant capacity. Olea europaea leaves were chosen as feedstock as they contain significant amounts of oleuropein, which can be hydrolyzed to hydroxytyrosol. The chosen techniques are widely used in the industry and can be easily scaled up. Olive leaves underwent drying and mechanical pretreatment and extractives were transported to a solvent by solid–liquid extraction using water–ethanol mixtures. The use of approximately 60–80% ethanol showed an almost 2-fold increase in extracted phenolics compared to pure water, to approximately 45 g/kg of dry leaves. Extracted oleuropein was hydrolyzed with hydrochloric acid and the hydrolysate was extracted with ethyl acetate after pH adjustment. This step led to a hydroxytorosol content increase from less than 4% to approximately 60% w/w of dry extract, or 10–15 g of hydroxytyrosol recovery per kg of dry leaves.
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Affiliation(s)
- Costas S. Papageorgiou
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
- Institute of Chemical Engineering Sciences, FORTH/ICE-HT, 26504 Patras, Greece
| | - Paraskevi Lyri
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
| | - Ioanna Xintaropoulou
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
| | - Ioannis Diamantopoulos
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
| | - Dimitris P. Zagklis
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
- Institute of Chemical Engineering Sciences, FORTH/ICE-HT, 26504 Patras, Greece
| | - Christakis A. Paraskeva
- Laboratory of Transport Phenomena and Physicochemical Hydrodynamics (LTPPH), Department of Chemical Engineering, University of Patras, 26504 Patras, Greece; (C.S.P.); (P.L.); (I.X.); (I.D.); (D.P.Z.)
- Institute of Chemical Engineering Sciences, FORTH/ICE-HT, 26504 Patras, Greece
- Correspondence:
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Martín-García B, De Montijo-Prieto S, Jiménez-Valera M, Carrasco-Pancorbo A, Ruiz-Bravo A, Verardo V, Gómez-Caravaca AM. Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity. Antioxidants (Basel) 2022; 11:558. [PMID: 35326208 PMCID: PMC8944617 DOI: 10.3390/antiox11030558] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
A sonotrode ultrasound-assisted extraction of phenolic compounds from olive leaves has been developed using a Box-Behnken design to optimize the effects of solvent composition and ultrasound parameters. The determination of single phenolic compounds was performed by HPLC-MS and the highest recovery in total compounds, oleuropein and hydroxytyrosol was achieved using EtOH/H2O (55:45, v/v), 8 min and 100% of amplitude. The optimal conditions were applied on leaves from seven olive cultivars grown under the same conditions and the results were compared with those found by using a conventional ultrasonic bath, obtaining no statistical differences. Moreover, antioxidant activity by FRAP, DPPH and ABTS in these olive leaf extracts was evaluated and they exhibited a significant correlation with oleuropein and total phenolic content. All cultivars of olive leaf extracts were found to be active against S. aureus and methicillin-resistant S. aureus with minimum bactericidal concentration (MBC) values) that ranged from 5.5 to 22.5 mg mL-1. No extracts showed antimicrobial activity against C. albicans. The percentages of mycelium reduction in B. cinerea ranged from 2.2 and 18.1%. Therefore, sonotrode could be considered as an efficient and fast extraction technique that could be easily scaled-up at industrial level, thus allowing for olive leaves to be revalorized.
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Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.C.-P.); (A.M.G.-C.)
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
| | - Soumi De Montijo-Prieto
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Maria Jiménez-Valera
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.C.-P.); (A.M.G.-C.)
| | - Alfonso Ruiz-Bravo
- Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain; (S.D.M.-P.); (M.J.-V.); (A.R.-B.)
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.C.-P.); (A.M.G.-C.)
- Biomedical Research Center, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
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Lafeuille JL, Brun M, Lefèvre S, Menezes C, Candalino IF. A validated qualitative method using oleuropein as a robust biomarker to confirm ground black pepper (Piper nigrum L.) adulteration with olive (Olea europaea L.) by-products. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Khwaldia K, Attour N, Matthes J, Beck L, Schmid M. Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:1218-1253. [DOI: 10.1111/1541-4337.12882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/25/2021] [Accepted: 11/08/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Nouha Attour
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Julia Matthes
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Luisa Beck
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Markus Schmid
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
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Mazzotta E, Muzzalupo R, Chiappetta A, Muzzalupo I. Control of the Verticillium Wilt on Tomato Plants by Means of Olive Leaf Extracts Loaded on Chitosan Nanoparticles. Microorganisms 2022; 10:microorganisms10010136. [PMID: 35056586 PMCID: PMC8781408 DOI: 10.3390/microorganisms10010136] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 01/23/2023] Open
Abstract
In this research, a new ecofriendly and sustainable fungicide agent, with the ability to control Verticillium wilt, was developed. To this purpose, a green extract of olive leaf (OLE) was prepared by ultrasound-assisted extraction (UAE) and characterized in terms of polyphenol content and antioxidant activity. Then, OLE was loaded in chitosan nanoparticles (CTNPs) to combine the antifungal activity of CTNPs and phenolic compounds to obtain an important synergic effect. Nanoparticles were synthetized using the ionic gelation technique and characterized in terms of sizes, polydispersity index, Z-potential, encapsulation efficiency, and release profile. Qualitative and quantitative analyses of OLE were performed by the HPLC method. OLE-loaded CTNPs exhibited good physicochemical properties, such as a small size and positive surface charge that significantly contributed to a high antifungal efficacy against Verticillum dahliae. Therefore, their antifungal activity was evaluated in vitro, using the minimal inhibition concentration (MIC) assay in a concentration range between 0.071 and 1.41 mg/mL. Free OLE, blank CTNPs, and OLE-loaded CTNPs possessed MIC values of 0.35, 0.71, and 0.14 mg/mL, respectively. These results suggest an important synergic effect when OLE was loaded in CTNPs. Thereafter, we tested the two higher concentrations on tomato plants inoculated with V. dahliae, where no fungal growth was observed in the in vitro experiment, 0.71 and 1.41 mg/mL. Interestingly, OLE-loaded CTNPs at the higher concentration used, diminished the symptoms of Verticillium wilt in tomato plants inoculated with V. dahliae and significantly enhanced plant growth. This research offers promising results and opens the possibility to use OLE-loaded CTNPs as safe fungicides in the control strategies of Verticillium wilt at open field.
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Affiliation(s)
- Elisabetta Mazzotta
- Centro di Ricerca Olivicoltura, Frutticoltura, Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA-OFA), C.da Li Rocchi-Vermicelli, 87036 Rende, CS, Italy;
| | - Rita Muzzalupo
- Dipartimento di Farmacia, Scienze della Salute e della Nutrizione, Universitá della Calabria (DFSSN-UNICAL), Ed. Polifunzionale, 87036 Arcavacata di Rende, CS, Italy;
| | - Adriana Chiappetta
- Dipartimento di Biologia, Ecologia e Scienza della Terra, Università della Calabria, Cubo 6B, 87036 Arcavacata di Rende, CS, Italy
- Correspondence: (A.C.); (I.M.)
| | - Innocenzo Muzzalupo
- Centro di Ricerca Olivicoltura, Frutticoltura, Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA-OFA), C.da Li Rocchi-Vermicelli, 87036 Rende, CS, Italy;
- Correspondence: (A.C.); (I.M.)
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24
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Giacometti J, Milovanović S, Jurc\̌ić Momc\̌ilović D, Bubonja‐S\̌onje M. Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology University of Rijeka Radmile Matejc\̌ić 2 Rijeka HR‐51000 Croatia
| | - Sanja Milovanović
- Department of Biotechnology University of Rijeka Radmile Matejc\̌ić 2 Rijeka HR‐51000 Croatia
| | - Diana Jurc\̌ić Momc\̌ilović
- Clinical Department for Clinical Microbiology Clinical Hospital Center Rijeka Kres\̌imirova 42 Rijeka HR‐51000 Croatia
| | - Marina Bubonja‐S\̌onje
- Clinical Department for Clinical Microbiology Clinical Hospital Center Rijeka Kres\̌imirova 42 Rijeka HR‐51000 Croatia
- Department of Microbiology and Parasitology Faculty of Medicine University of Rijeka Rijeka HR‐51000 Croatia
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25
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Pappas VM, Lakka A, Palaiogiannis D, Athanasiadis V, Bozinou E, Ntourtoglou G, Makris DP, Dourtoglou VG, Lalas SI. Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves. Antioxidants (Basel) 2021; 10:1554. [PMID: 34679689 PMCID: PMC8533100 DOI: 10.3390/antiox10101554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits arises for a "green" standalone extraction technology. This study evaluates the OLL waste valorization through maximizing OLL extracts polyphenol concentration utilizing an emerging "green" non-thermal technology, Pulsed Electric Field (PEF). It also provides further insight into the PEF assistance span for static solid-liquid extraction of OLL by choosing and fine-tuning important PEF parameters such as the extraction chamber geometry, electric field strength, pulse duration, pulse period (and frequency), and extraction duration. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF. The Folin-Ciocalteu method, high-performance liquid chromatography, and differential scanning calorimetry were used to determine the extraction efficiency. The optimal PEF contribution on the total polyphenols extractability (38% increase with a 117% increase for specific metabolites) was presented for rectangular extraction chamber, 25% v/v ethanol:water solvent, pulse duration (tpulse) 2 μs, electric field strength (E) 0.85 kV cm-1, 100 μs period (Τ), and 15 min extraction duration (textraction), ascertaining a significant dependence of PEF assisting extraction performance to the parameters chosen.
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Affiliation(s)
- Vasileios M. Pappas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Achillia Lakka
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Dimitrios Palaiogiannis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis Athanasiadis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Eleni Bozinou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - George Ntourtoglou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Dimitris P. Makris
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Stavros I. Lalas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
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26
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Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes (Basel) 2021. [DOI: 10.3390/pr9091662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves.
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Nobari Azar FA, Pezeshki A, Ghanbarzadeh B, Hamishehkar H, Mohammadi M, Hamdipour S, Daliri H. Pectin-sodium caseinat hydrogel containing olive leaf extract-nano lipid carrier: Preparation, characterization and rheological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111757] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Espeso J, Isaza A, Lee JY, Sörensen PM, Jurado P, Avena-Bustillos RDJ, Olaizola M, Arboleya JC. Olive Leaf Waste Management. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.660582] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
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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Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app11010232] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
We investigated the impact of ultrasound at 20 kHz on olive leaves to understand how acoustic cavitation could increase polyphenol extraction. Application of ultrasound to whole leaf from 5 to 60 min enabled us to increase extraction from 6.96 to 48.75 µg eq. oleuropein/mL of extract. These results were correlated with Environmental Scanning Electron Microscopy, allowing for leaf surface observation and optical microscopy of treated leaf cross sections to understand histochemical modifications. Our observations suggest that the effectiveness of ultrasound applied to extraction is highly dependent on plant structure and on how this material will react when subjected to acoustic cavitation. Ultrasound seems to impact the leaves by two mechanisms: cuticle erosion, and fragmentation of olive leaf surface protrusions (hairs), which are both polyphenol-rich structures.
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30
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Yan Y, Zhou H, Wu C, Feng X, Han C, Chen H, Liu Y, Li Y. Ultrasound-assisted aqueous two-phase extraction of synephrine, naringin, and neohesperidin from Citrus aurantium L. fruitlets. Prep Biochem Biotechnol 2020; 51:780-791. [PMID: 33325778 DOI: 10.1080/10826068.2020.1858427] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The ultrasound-assisted aqueous two-phase extraction (UA-ATPE) was first employed to develop an effective technique for simultaneous extraction and preliminary purification of synephrine, naringin, and neohesperidin from Citrus aurantium L. fruitlets. Five types of ethanol/salts of aqueous two-phase system (ATPS) were investigated and then the extraction conditions were further optimized using single-factor experiments and response surface methodology (RSM) via Box-Behnken Design (BBD). The optimum process parameters were concluded as follows: 20.60% (w/w) K2CO3, 27% (w/w) ethanol, solvent-to-material ratio of 45.17:1 (g:g), 120-mesh particle size of fruitlets powder, extraction temperature of 50 °C, extraction time of 30 min, and ultrasonic power of 80 W. Under these conditions, the extraction yields of synephrine, naringin, and neohesperidin were up to 11.17 mg/g, 7.39 mg/g, and 89.27 mg/g, respectively. The yield of neohesperidin extracted by the optimal UA-ATPE was over eight times higher than that extracted by the ultrasound-assisted extraction (UAE) using conventional solvents, and the total yield of target compounds was over twice higher while the impurity content in the extract was much lower. Therefore, UA-ATPE appeared to be a highly effective and promising approach for the extraction of synephrine, naringin, and neohesperidin from C. aurantium fruitlets.
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Affiliation(s)
- Yang Yan
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Hui Zhou
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Chuanhai Wu
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Xiaoye Feng
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Chenggang Han
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Hao Chen
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Yan Liu
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Yanfang Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
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Almatroodi SA, Almatroudi A, Anwar S, Yousif Babiker A, Khan AA, Alsahli MA, Rahmani AH. Antioxidant, anti-inflammatory and hepatoprotective effects of olive fruit pulp extract: in vivo and in vitro study. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2020. [DOI: 10.1080/16583655.2020.1848761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Saleh A. Almatroodi
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
| | - Ahmad Almatroudi
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
| | - Shehwaz Anwar
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
| | - Ali Yousif Babiker
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
| | - Amjad Ali Khan
- Department of Basic Health Science, College of Applied Medical Sciences, Qassim University, Buraidah, Saudi Arabia
| | - Mohammed A. Alsahli
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
| | - Arshad Husain Rahmani
- Department of Medical Laboratories, College of Applied Medical Science, Qassim University, Buraidah, Saudi Arabia
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32
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Seasonal Variations in Antioxidant Components of Olea europaea in Leaves of Different Cultivars, Seasons, and Oil Products in Sinai. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01919-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Kashaninejad M, Sanz M, Blanco B, Beltrán S, Niknam S. Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Green Valorization of Olive Leaves to Produce Polyphenol-Enriched Extracts Using an Environmentally Benign Deep Eutectic Solvent. AGRIENGINEERING 2020. [DOI: 10.3390/agriengineering2020014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Olive leaves (OLL) are considered to be a highly appreciated bioresource of bioactive polyphenolic phytochemicals, embracing several different structures. However, extraction processes based on deep eutectic solvents (DES) are very limited despite the wide range of techniques developed for the efficient recovery of polyphenols. This study had as objective the development of a simple, green, high-performance extraction methodology for OLL polyphenols, using a recently reported effective DES, composed of L-lactic acid and glycine. Initially, a screening was performed to select the most appropriate L-lactic/glycine molar ratio and process optimization was then carried out with response surface methodology. The optimized process variable values were DES/water (78% w/v), liquid-to-solid ratio of 36 mL g−1, and stirring speed of 500 rounds per minute, and the total polyphenol yield amounted to 97.53 ± 3.54 mg gallic acid equivalents per g dry matter. Extraction with DES at 80 °C did not significantly increase the total polyphenol yield, but it did enhance the total flavonoid yield and antioxidant activity. High-performance liquid chromatography analyses revealed that extraction with the DES resulted in extended oleuropein hydrolysis, to the favor of hydroxytyrosol formation. This finding might have a prospect in using properly tuned DES for polyphenol modification with improved bioactivities.
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35
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Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract. J FOOD QUALITY 2020. [DOI: 10.1155/2020/3013649] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
The quest for natural preservatives and functional foods with health benefits has seen an increasing demand for natural products having therapeutic value. Herein, we investigated the influence of ethanol, methanol, acetone (50%, 70%, and 90% v/v), and distilled water on selected properties of olive leaf extract and determined the yield, total phenolic content (TPC), antioxidant activity, and antimicrobial activity. Extracts were analyzed for their oleuropein, hydroxytyrosol, and tyrosol contents by high-performance liquid chromatography (HPLC). The highest extraction yield of 20.41% was obtained when using 90 vol% methanol, while the highest total polyphenol contents of 232 and 231 mggallic-acid-equivalent/100 g were obtained for 90 vol% methanol and 90 vol% ethanol, respectively. Antioxidant activity was determined using the α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging assay, by determining the ferric reducing antioxidant power (FRAP), and using the Fe2+-chelating activity assay, which provided the highest values when 90 vol% methanol was used (33.84%, 0.75, and 12.91%, respectively). HPLC analysis showed that the highest oleuropein contents corresponded to the extracts obtained using 90 and 70 vol% methanol (26.10 ± 0.20 and 24.92 ± 1.22 g/L, respectively), and the highest antimicrobial activity was observed for 90 vol% methanol and distilled water. Olive leaf extracts using 90 vol% methanol had high levels of polyphenols and were highly antioxidant and antimicrobial. The results of this study facilitate the commercial applications of natural extracts with antioxidant and antibacterial activities and are expected to establish a foundation for further optimization studies.
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Contreras MDM, Lama-Muñoz A, Espínola F, Moya M, Romero I, Castro E. Valorization of olive mill leaves through ultrasound-assisted extraction. Food Chem 2020; 314:126218. [PMID: 31982857 DOI: 10.1016/j.foodchem.2020.126218] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 01/07/2020] [Accepted: 01/13/2020] [Indexed: 10/25/2022]
Abstract
Olive leaves farmed from trees are valuable for the production of functional extracts. Nonetheless, olive leaves (containing thin branches), which are separated during olives cleaning in the mill, have received little attention. In this context, a multiple response optimization was performed to maximize at once the yield, total phenolic content, oleouropein and antioxidant activity obtained by ultrasound-assisted extraction of this low-cost byproduct. The optimum was achieved using the following operational parameters: solid-to-liquid ratio, 5.9%; ethanol concentration, 47%; extraction time, 50 min. This enabled to obtain an extract with both high level of oleuropein and antioxidant activity. Besides oleuropein, other minor phenolic compounds were characterized in the extract, which could contribute to the antioxidant activity as Pearson correlation suggested. After this extraction step, how the phenolic extraction affects the recovery/profile of other constituents was evaluated, looking for the integral valorization of this resource towards the zero-waste.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain.
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Inmaculada Romero
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
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Ibrahim RS, Zaatout HH. Unsupervised Pattern Recognition Chemometrics for Distinguishing Different Egyptian Olive Varieties Using a New Integrated Densitometric Reversed-Phase High-Performance Thin-Layer Chromatography-Image Analysis Technique. JPC-J PLANAR CHROMAT 2019. [DOI: 10.1556/1006.2019.32.6.2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Reham S. Ibrahim
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt
| | - Hala H. Zaatout
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt
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Flamminii F, Di Mattia CD, Difonzo G, Neri L, Faieta M, Caponio F, Pittia P. From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6620-6627. [PMID: 31350764 DOI: 10.1002/jsfa.9949] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/23/2019] [Accepted: 07/23/2019] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most olive by-products, like olive leaves, are still undervalued despite their strong potential as a source of healthy and functional components. To exploit their potential use as active ingredients in complex food systems, it is of primary importance the knowledge of their composition and technological functionality which represented the objective of this work. RESULTS Phenolic extracts from olive leaves, obtained by extraction with pure water (Eth0) and two different water-ethanol solutions (Eth30, Eth70), were characterized for their composition and technological properties such as water- / oil- holding ability, air/water surface activity, and emulsifying capacity at pH 4.5 and 7. Their chemical stability over time, at constant temperature, was also investigated. The technological properties were affected by extraction media and pH. Phenolic extracts displayed significant surface activity, showing dose-dependent behavior. Surface properties were affected by pH and this result was confirmed by the emulsifying capacity. The extracts showed good oil-holding capacity but limited water-binding capacity. Eth70 showed the highest chemical stability, which was confirmed by the rate parameters obtained by modeling data using a Weibull model. CONCLUSION The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid-containing foods. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Marco Faieta
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
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Benincasa C, Santoro I, Nardi M, Cassano A, Sindona G. Eco-Friendly Extraction and Characterisation of Nutraceuticals from Olive Leaves. Molecules 2019; 24:molecules24193481. [PMID: 31557931 PMCID: PMC6804189 DOI: 10.3390/molecules24193481] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 09/24/2019] [Accepted: 09/25/2019] [Indexed: 12/18/2022] Open
Abstract
Olive tree (Olea europaea L.) leaf, a waste by-product of the olive oil industry, is an inexpensive and abundant source of biophenols of great interest for various industrial applications in the food supplement, cosmetic, and pharmaceutical industries. In this work, the aqueous extraction of high-added value compounds from olive leaves by using microfiltered (MF), ultrapure (U), and osmosis-treated (O) water was investigated. The extraction of target compounds, including oleuropein (Olp), hydroxytyrosol (HyTyr), tyrosol (Tyr), verbascoside (Ver), lutein (Lut), and rutin (Rut), was significantly affected by the characteristics of the water used. Indeed, according to the results of liquid chromatography tandem mass spectrometry, the extracting power of microfiltered water towards rutin resulted very poor, while a moderate extraction was observed for oleuropein, verbascoside, and lutein. On the other hand, high concentrations of hydroxytyrosol were detected in the aqueous extracts produced with microfiltered water. The extraction power of ultrapure and osmosis-treated water proved to be very similar for the bio-active compounds oleuropein, verbascoside, lutein, and rutin. The results clearly provide evidence of the possibility of devising new eco-friendly strategies based on the use of green solvents which can be applied to recover bioactive compounds from olive leaves.
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Affiliation(s)
- Cinzia Benincasa
- CREA Research Centre for Olive, Citrus and TreeFruit, C.da Li Rocchi, I-87036 Rende, Cosenza, Italy.
| | - Ilaria Santoro
- Dipartimento di Chimica, Università della Calabria, Cubo 12C, I-87036 Rende, Cosenza, Italy.
| | - Monica Nardi
- Dipartimento di Scienze della Salute, Università Magna Græcia, Viale Europa, I-88100 Germaneto, Cosenza, Italy.
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, via P. Bucci, 17/C, I-87036 Rende, Cosenza, Italy.
| | - Giovanni Sindona
- Dipartimento di Chimica, Università della Calabria, Cubo 12C, I-87036 Rende, Cosenza, Italy.
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Abi-Khattar AM, Rajha HN, Abdel-Massih RM, Maroun RG, Louka N, Debs E. Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad ®, an Environmentally-Friendly Innovative Technology. Antioxidants (Basel) 2019; 8:antiox8070227. [PMID: 31323872 PMCID: PMC6680986 DOI: 10.3390/antiox8070227] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 01/03/2023] Open
Abstract
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 Staphylococcusaureus, 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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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | | | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon.
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Espérance Debs
- Department of Biology, University of Balamand, Tripoli, P. O. Box 100, Lebanon
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Optimization of Oleuropein and Luteolin-7-O-Glucoside Extraction from Olive Leaves by Ultrasound-Assisted Technology. ENERGIES 2019. [DOI: 10.3390/en12132486] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The olive orchard cultivation in Mediterranean countries results in huge amounts of lignocellulosic biomass residues. One of the main residues are olive leaves. Olive leaves contain high concentrations of bioactive antioxidant compounds like oleuropein and luteolin-7-glucoside. The production of biactive compounds from olive leaves requires treatments capable of breaking the lignocellulosic structure. Current research focuses on use of inexpensive, quick, and not harmful to the environment treatments, searching a more simplified large-scale operation approach. Recently, advances in applied chemistry have led to possible new emerging industrial techniques like ultrasound-assisted extraction (UAE). This technology is a promising candidate as a green treatment solution for olive leaves utilization in a biorefinery. However, this application goes through prior optimization of technique and operating conditions. The goal of this study was to optimize the extraction of oleuropein and luteolin-7-glucoside from olive leaves through an investigation of the influence of key factors of ultrasound-assisted extraction using an experimental central composite design, in comparison with conventional Soxhlet extraction. The highest extraction efficiency and antioxidant capacity were obtained under optimal increment of temperature and amplitude conditions (40 °C and 30%, respectively). Values for oleuropein, luteolin-7-glucoside were 69.91 g/kg and 1.82 g/kg, respectively.
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Yao Q, Shen Y, Bu L, Yang P, Xu Z, Guo X. Ultrasound-assisted aqueous extraction of total flavonoids and hydroxytyrosol from olive leaves optimized by response surface methodology. Prep Biochem Biotechnol 2019; 49:837-845. [PMID: 31232651 DOI: 10.1080/10826068.2019.1630648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Qian Yao
- School of Pharmacy and Bioengineering, Chengdu University, Chengdu, PR China
| | - Yuanfu Shen
- School of Pharmacy and Bioengineering, Chengdu University, Chengdu, PR China
| | - Le Bu
- Department of Endocrinology, Shanghai 10th People’s Hospital, Tongji University School of Medicine, Shanghai, PR China
| | - Ping Yang
- School of Pharmacy and Bioengineering, Chengdu University, Chengdu, PR China
| | - Zhuping Xu
- West China Hospital, Sichuan University, Chengdu, PR China
| | - Xiaoqiang Guo
- School of Pharmacy and Bioengineering, Chengdu University, Chengdu, PR China
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