Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

19 Páginas.-- 6 Figuras.-- 2 Tablas

Detalles Bibliográficos
Autores: Sánchez-Gutiérrez, Mónica, Bascón-Villegas, Isabel, Rodríguez Pascual, Alejandro, Pérez-Rodríguez, Fernando, Fernández-Prior, África, Rosal, Antonio, Carrasco, Elena
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/243020
Acceso en línea:http://hdl.handle.net/10261/243020
Access Level:acceso abierto
Palabra clave:Agri-food waste
Bioactive compounds
Polyphenols
Foodborne pathogens
Microwave assisted extraction
Nutraceutical
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spelling Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial ActivitySánchez-Gutiérrez, MónicaBascón-Villegas, IsabelRodríguez Pascual, AlejandroPérez-Rodríguez, FernandoFernández-Prior, ÁfricaRosal, AntonioCarrasco, ElenaAgri-food wasteBioactive compoundsPolyphenolsFoodborne pathogensMicrowave assisted extractionNutraceutical19 Páginas.-- 6 Figuras.-- 2 TablasOlea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 °C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy.The authors are grateful to the Ministry of Economy and Competitiveness of Spain for funding this research through the project CTQ2016-78729-R, to the Andalusian research project PY18-616 (Plan for Research, Development and Innovation 2020), and to the Andalusian knowledge transfer project AT17-5927 co-funded by the European Regional Development Fund instrument (ERDF Andalusian Operative Programme 2014–2020).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Junta de AndalucíaEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/243020reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/CTQ2016-78729-Rhttp://dx.doi.org/10.3390/foods10050966Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2430202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
title Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
spellingShingle Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
Sánchez-Gutiérrez, Mónica
Agri-food waste
Bioactive compounds
Polyphenols
Foodborne pathogens
Microwave assisted extraction
Nutraceutical
title_short Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
title_full Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
title_fullStr Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
title_full_unstemmed Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
title_sort Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
dc.creator.none.fl_str_mv Sánchez-Gutiérrez, Mónica
Bascón-Villegas, Isabel
Rodríguez Pascual, Alejandro
Pérez-Rodríguez, Fernando
Fernández-Prior, África
Rosal, Antonio
Carrasco, Elena
author Sánchez-Gutiérrez, Mónica
author_facet Sánchez-Gutiérrez, Mónica
Bascón-Villegas, Isabel
Rodríguez Pascual, Alejandro
Pérez-Rodríguez, Fernando
Fernández-Prior, África
Rosal, Antonio
Carrasco, Elena
author_role author
author2 Bascón-Villegas, Isabel
Rodríguez Pascual, Alejandro
Pérez-Rodríguez, Fernando
Fernández-Prior, África
Rosal, Antonio
Carrasco, Elena
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Junta de Andalucía
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Agri-food waste
Bioactive compounds
Polyphenols
Foodborne pathogens
Microwave assisted extraction
Nutraceutical
topic Agri-food waste
Bioactive compounds
Polyphenols
Foodborne pathogens
Microwave assisted extraction
Nutraceutical
description 19 Páginas.-- 6 Figuras.-- 2 Tablas
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/243020
url http://hdl.handle.net/10261/243020
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/CTQ2016-78729-R
http://dx.doi.org/10.3390/foods10050966
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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