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

Olea 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 extractio...

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Autores: Sánchez-Gutiérrez, Mónica, Bascón-Villegas, Isabel, Rodríguez, Alejandro, Pérez-Rodríguez, Fernando, Fernández Prior, África
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/153943
Acceso en línea:https://hdl.handle.net/11441/153943
https://doi.org/10.3390/foods10050966
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, AlejandroPérez-Rodríguez, FernandoFernández Prior, ÁfricaAgri-food wasteBioactive compoundsPolyphenolsFoodborne pathogensMicrowaveAssisted extractionNutraceuticalOlea 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 economyMDPIBioquímica Médica y Biología Molecular e Inmunología2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/153943https://doi.org/10.3390/foods10050966reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)Inglésfood, 10 (5), 966.https://www.mdpi.com/2304-8158/10/5/966info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1539432026-06-17T12:51:07Z
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, Alejandro
Pérez-Rodríguez, Fernando
Fernández Prior, África
author Sánchez-Gutiérrez, Mónica
author_facet Sánchez-Gutiérrez, Mónica
Bascón-Villegas, Isabel
Rodríguez, Alejandro
Pérez-Rodríguez, Fernando
Fernández Prior, África
author_role author
author2 Bascón-Villegas, Isabel
Rodríguez, Alejandro
Pérez-Rodríguez, Fernando
Fernández Prior, África
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Bioquímica Médica y Biología Molecular e Inmunología
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 Olea 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
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/153943
https://doi.org/10.3390/foods10050966
url https://hdl.handle.net/11441/153943
https://doi.org/10.3390/foods10050966
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv food, 10 (5), 966.
https://www.mdpi.com/2304-8158/10/5/966
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
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