2026-04-28T12:21:24Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/49302022-12-20T10:46:44Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Franco Pérez, Mª Yolanda 180 600 Benito Moreno, José Manuel 58 500 0000-0001-8899-0448 Escudero Barbero, Isabel 161 500 0000-0001-6143-1582 2018-09-10T10:25:07Z 2018-09-10T10:25:07Z 2018 http://hdl.handle.net/10259/4930 Póster presentado en: 9º congreso Internacional de Química de la ANQUE. Alimentos y bebidas, 17 a 20 de junio de 2018, Murcia There is currently a great interest on the use of the residual biomass originated from the agricultural and food sectors as a bioresource instead as a waste, due to its high potential for the recovery of high added-value compounds. Olive leaves, an olive oil processing residue, contain high amounts of phenolic compounds with health-promoting properties, such as oleuropein, tyrosol and hydroxytyrosol. These compounds can be extracted from olive leaves to be added later in processed foods and thus increase their healthy properties. In this work, the recovery of phenolic compounds present in previously ground olive leaves (size less than 1 mm) was carried out by solid-liquid extraction using several solvents (hexane, ethanol, methanol and ethyl acetate). The olive leaves used were kindly provided by the cooperative "Pagos de Benaval" from olive trees of the variety "Serrana de Espadán", endemic of the Sierra de Espadán natural park (Castellón, Spain). The total phenolic content (TPC) in extracts was determined according to the Folin- Ciocalteau method. Olive leaf extract profile and quantitative determination of oleuropein and hydroxytyrosol were performed in an HPLC-DAD system, and also in a LC-MS system. The antioxidant activity of the extracts was determined by the DPPH and ABTS assays. The best results, with a high antioxidant activity and also a high oleuropein and hydroxytyrosol content in the extracts, were obtained when ethanol and methanol were used as solvents. Finally, a central composite design was performed to determine the effect of three factors (extraction temperature (25-40 ºC), solvent volumeleaf mass ratio (5-15 mL/g) and alcohol-to-water ratio (50-90 vol. %)) on TPC, antioxidant activity, and oleuropein and hydroxytyrosol content in the extracts, in order to optimize the extraction process. Junta de Castilla y León and the European Regional Development Fund through project BU055U16 application/pdf eng Ingeniería química Chemical engineering Extraction and recovery of phenolic compounds from olive leaves info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/openAccess info:eu-repo/grantAgreement/JCyL/BU055U16 THUMBNAIL Póster-Franco_2018.pdf.jpg Póster-Franco_2018.pdf.jpg IM Thumbnail image/jpeg 6229 https://riubu.ubu.es/bitstream/10259/4930/4/P%c3%b3ster-Franco_2018.pdf.jpg df024520adcd23c7ec1f3993b8e1afc0 MD5 4 ORIGINAL Póster-Franco_2018.pdf Póster-Franco_2018.pdf application/pdf 420503 https://riubu.ubu.es/bitstream/10259/4930/1/P%c3%b3ster-Franco_2018.pdf 162c85840a86ab6da33e714253237dc5 MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/4930/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 TEXT Póster-Franco_2018.pdf.txt Póster-Franco_2018.pdf.txt Extracted text text/plain 5070 https://riubu.ubu.es/bitstream/10259/4930/3/P%c3%b3ster-Franco_2018.pdf.txt 8289c23cf14dec9aac5f81d24f790b74 MD5 3 10259/4930 oai:riubu.ubu.es:10259/4930 2022-12-20 11:46:44.424 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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