RT info:eu-repo/semantics/conferenceObject
T1 Extraction and recovery of phenolic compounds from olive leaves
A1 Franco Pérez, Mª Yolanda
A1 Benito Moreno, José Manuel
A1 Escudero Barbero, Isabel
K1 Ingeniería química
K1 Chemical engineering
AB There is currently a great interest on the use of the residual biomass originated from theagricultural and food sectors as a bioresource instead as a waste, due to its highpotential for the recovery of high added-value compounds. Olive leaves, an olive oilprocessing residue, contain high amounts of phenolic compounds with health-promotingproperties, such as oleuropein, tyrosol and hydroxytyrosol. These compounds can beextracted from olive leaves to be added later in processed foods and thus increase theirhealthy properties.In this work, the recovery of phenolic compounds present in previously ground oliveleaves (size less than 1 mm) was carried out by solid-liquid extraction using severalsolvents (hexane, ethanol, methanol and ethyl acetate). The olive leaves used werekindly 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 ofoleuropein and hydroxytyrosol were performed in an HPLC-DAD system, and also in aLC-MS system. The antioxidant activity of the extracts was determined by the DPPHand ABTS assays. The best results, with a high antioxidant activity and also a higholeuropein and hydroxytyrosol content in the extracts, were obtained when ethanol andmethanol were used as solvents. Finally, a central composite design was performed todetermine the effect of three factors (extraction temperature (25-40 ºC), solvent volumeleafmass 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 orderto optimize the extraction process.
YR 2018
FD 2018
LK http://hdl.handle.net/10259/4930
UL http://hdl.handle.net/10259/4930
LA eng
NO Póster presentado en: 9º congreso Internacional de Química de la ANQUE. Alimentos y bebidas, 17 a 20 de junio de 2018, Murcia
NO Junta de Castilla y León and the EuropeanRegional Development Fund through project BU055U16
DS Repositorio Institucional de la Universidad de Burgos
RD 26-abr-2024