Obtaining sugars and natural antioxidants from olive leaves by steam-explosion
In this work, steam-explosion treatment has been evaluated as a procedure to recover sugars and natural antioxidants from olive tree leaves. The treatment was carried out following a Box-Behnken experimental design, with three factors, temperature (180-220 °C), process time (2-10 min) and milling ti...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Universidad de Jaén |
| Repositorio: | RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén |
| OAI Identifier: | oai:ruja.ujaen.es:10953/7510 |
| Acceso en línea: | https://doi.org/10.1016/J.FOODCHEM.2016.05.003 https://hdl.handle.net/10953/7510 |
| Access Level: | acceso abierto |
| Palabra clave: | olive leaves steam-explosion sugars oligomers natural antioxidants biorefinery 66.061 : 66.047 |
| Sumario: | In this work, steam-explosion treatment has been evaluated as a procedure to recover sugars and natural antioxidants from olive tree leaves. The treatment was carried out following a Box-Behnken experimental design, with three factors, temperature (180-220 °C), process time (2-10 min) and milling time (0-15 s). Response surface methodology showed that temperature is the most influential factor, followed by process time, while the best results are achieved with whole leaves. The operational conditions for simultaneously maximizing the sugars and natural antioxidants recoveries resulted to be 180 °C, 8.3 min and whole leaf; under these conditions 18.39 g and 1950 mg were obtained from 100 g dry olive leaves, respectively. This is equivalent to 70% recovery of the initial sugars present in olive leaves, with a very low formation of inhibitory compounds and an important amount of natural products with antioxidant capacity such as oleuropein, hydroxytyrosol and flavonoids. |
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