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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5472

    Título
    Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
    Autor
    Kashaninejad, Mansoore
    Sanz Díez, Mª TeresaAutoridad UBU Orcid
    Blanco Alcalde, BeatrizAutoridad UBU Orcid
    Beltrán Calvo, SagrarioAutoridad UBU Orcid
    Niknam, S. Mehdi
    Publicado en
    Food and Bioproducts Processing. 2020, V. 124, p. 196-207
    Editorial
    Elsevier
    Fecha de publicación
    2020-11
    ISSN
    0960-3085
    DOI
    10.1016/j.fbp.2020.08.015
    Résumé
    Valorization of olive leaves (OL) in a biorefinery context should include extraction of bioactive compounds, specially taking into account the high content of extractives of this by-product. Extraction of bioactive compounds from Spanish OL (cultivar “Serrana de Espadán”) was studied by conventional and ultrasound assisted extraction (UAE). Faster extraction was observed by UAE, although similar final extraction yield was reached by both technologies. The best extraction solvent was an 80% ethanol hydroalcoholic mixture at a ratio of 20 mL per gram of dried OL (DOL). At these conditions the highest content of oleuropein and luteolin-7-O-glucoside was determined as 31 ± 2 and 4.1 ± 0.2 mg/gDOL. The power law and the Weibull models fitted the total phenolic compounds extraction kinetics quite well. The major soluble carbohydrate was mannitol, with a content of 4.48 ± 0.09 mg/gDOL in the extract. The influence of OL source was also studied and it was concluded that the leaves collected as wastes from the factory presented the highest phenolic yield and antioxidant capacity. The optimum extract was freeze dried resulting in a solid power with more than 11% of oleuropein and 17% of mannitol. Antioxidant activity of the freeze-dried extract was preserved for two months.
    Palabras clave
    Olive leaves
    Phenolic compounds
    Oleuropein
    Mannitol
    Kinetic model
    Freeze-dried extract
    Materia
    Ingeniería química
    Chemical engineering
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/5472
    Versión del editor
    https://doi.org/10.1016/j.fbp.2020.08.015
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    Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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    Kashaninejad-fbp_2020.pdf
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