Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization

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...

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Autores: Kashaninejad, Mansoore, Sanz Díez, Mª Teresa, Blanco Alcalde, Beatriz, Beltrán Calvo, Sagrario, Niknam, S. Mehdi
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/5472
Acceso en línea:http://hdl.handle.net/10259/5472
Access Level:acceso abierto
Palabra clave:Olive leaves
Phenolic compounds
Oleuropein
Mannitol
Kinetic model
Freeze-dried extract
Ingeniería química
Alimentos
Chemical engineering
Food
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oai_identifier_str oai:riubu.ubu.es:10259/5472
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
title Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
spellingShingle Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
Kashaninejad, Mansoore
Olive leaves
Phenolic compounds
Oleuropein
Mannitol
Kinetic model
Freeze-dried extract
Ingeniería química
Alimentos
Chemical engineering
Food
title_short Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
title_full Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
title_fullStr Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
title_full_unstemmed Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
title_sort Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
dc.creator.none.fl_str_mv Kashaninejad, Mansoore
Sanz Díez, Mª Teresa
Blanco Alcalde, Beatriz
Beltrán Calvo, Sagrario
Niknam, S. Mehdi
author Kashaninejad, Mansoore
author_facet Kashaninejad, Mansoore
Sanz Díez, Mª Teresa
Blanco Alcalde, Beatriz
Beltrán Calvo, Sagrario
Niknam, S. Mehdi
author_role author
author2 Sanz Díez, Mª Teresa
Blanco Alcalde, Beatriz
Beltrán Calvo, Sagrario
Niknam, S. Mehdi
author2_role author
author
author
author
dc.subject.none.fl_str_mv Olive leaves
Phenolic compounds
Oleuropein
Mannitol
Kinetic model
Freeze-dried extract
Ingeniería química
Alimentos
Chemical engineering
Food
topic Olive leaves
Phenolic compounds
Oleuropein
Mannitol
Kinetic model
Freeze-dried extract
Ingeniería química
Alimentos
Chemical engineering
Food
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/5472
url http://hdl.handle.net/10259/5472
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food and Bioproducts Processing. 2020, V. 124, p. 196-207
https://doi.org/10.1016/j.fbp.2020.08.015
info:eu-repo/grantAgreement/JCyL/BU301P18/
info:eu-repo/grantAgreement/MICINN/PID2019−104950RB-I00-AEI-10.13039/501,100,011,033
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
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spelling Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterizationKashaninejad, MansooreSanz Díez, Mª TeresaBlanco Alcalde, BeatrizBeltrán Calvo, SagrarioNiknam, S. MehdiOlive leavesPhenolic compoundsOleuropeinMannitolKinetic modelFreeze-dried extractIngeniería químicaAlimentosChemical engineeringFoodValorization 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.Junta de Castilla y León(JCyL) and the European Regional Development Fund (ERDF)[grant number BU301P18]; and the Agencia Estatal deInvestigación [grant number PID2019−104950RB-I00 / AEI /10.13039/501,100,011,033].Conflict of interestThe authors declare no Conflict of InterestReferencesAbaza, L., Taamalli, A., Nsir, H., Zarrouk, M., 2015. Olive tree (Oleaeuropeae L.) leaves: importance and advances in the analysisof phenolic compounds. Antioxidants 4, 682–698,http://dx.doi.org/10.3390/antiox4040682.Alonso-Ria ̃no, P. , Sanz Diez, M.T., Blanco, B., Beltrán, S., Trigueros,E., Benito-Román, O., 2020. Water ultrasound-assistedextraction of polyphenol compounds from Brewer’s spentgrain: kinetic study, extract characterization, andconcentration. Antioxidants 9, 265,http://dx.doi.org/10.3390/antiox9030265.Alves, L.A., Almeida E Silva, J.B., Giulietti, M., 2007. Solubility ofD-glucose in water and ethanol/water mixtures. J. Chem. Eng.Data 52, 2166–2170, http://dx.doi.org/10.1021/je700177n.Amendola, D., De Faveri, D.M., Spigno, G., 2010. Grape marcphenolics: extraction kinetics, quality and stability ofextracts. J. Food Eng. 97, 384–392,http://dx.doi.org/10.1016/j.jfoodeng.2009.10.033.Ben, M., Guasmi, F. , Ben, S., Radhouani, F. , Faghim, J., Triki, T. ,Grati, N., Ba, C., Lucini, L., Benincasa, C., 2018. The LC-MS / MScharacterization of phenolic compounds in leaves allowsclassifying olive cultivars grown in South. Tunisia 78, 84–90,http://dx.doi.org/10.1016/j.bse.2018.04.005.Benzie, I.F.F., Strain, J.J., 1996. The ferric reducing ability of plasma(FRAP) as a measure of “Antioxidant power”: the FRAP assay.Anal. Biochem. 239, 70–76,http://dx.doi.org/10.1006/abio.1996.0292.Bilgin, M., S ̧ ahin, S., 2013. Effects of geographical origin andextraction methods on total phenolic yield of olive tree (Oleaeuropaea) leaves. J. Taiwan Inst. Chem. Eng. 44, 8–12,http://dx.doi.org/10.1016/j.jtice.2012.08.008.Bouaziz, M., Sayadi, S., 2005. Isolation and evaluation ofantioxidants from leaves of a Tunisian cultivar olive tree. Eur.J. Lipid Sci. Technol. 107, 497–504,http://dx.doi.org/10.1002/ejlt.200501166.Brand-Williams, W. , Cuvelier, M.E., Berset, C., 1995. Use of a freeradical method to evaluate antioxidant activity. LW T - FoodSci. Technol. 28, 25–30,http://dx.doi.org/10.1016/S0023-6438(95)80008-5.Elsevier202020202020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/5472reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFood and Bioproducts Processing. 2020, V. 124, p. 196-207https://doi.org/10.1016/j.fbp.2020.08.015info:eu-repo/grantAgreement/JCyL/BU301P18/info:eu-repo/grantAgreement/MICINN/PID2019−104950RB-I00-AEI-10.13039/501,100,011,033Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/54722026-05-28T07:56:11Z
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