2026-04-17T09:17:52Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/54722024-04-16T12:30:01Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Kashaninejad, Mansoore author Sanz Díez, Mª Teresa author Blanco Alcalde, Beatriz author Beltrán Calvo, Sagrario author Niknam, S. Mehdi author 2020-11 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. 0960-3085 http://hdl.handle.net/10259/5472 10.1016/j.fbp.2020.08.015 Olive leaves Phenolic compounds Oleuropein Mannitol Kinetic model Freeze-dried extract Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization