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Molecules 2017, 22(7), 1056; doi:10.3390/molecules22071056

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties

1
Department of Chemical Engineering, Engineering Faculty, Istanbul University, 34320 Avcilar, Istanbul, Turkey
2
Department of Computer Engineering, Engineering Faculty, Istanbul University, 34320 Avcilar, Istanbul, Turkey
3
Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Istanbul University, 34116 Beyazıt, Istanbul, Turkey
4
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
5
Avignon University, INRA, Green Extraction Team, 84916Avignon, France
6
Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
7
Centro Tecnológico de la Carne de Galicia, c/ Galicia, 4, 32900 San Ciprián de Viñas, Ourense, Spain
*
Author to whom correspondence should be addressed.
Received: 27 May 2017 / Revised: 16 June 2017 / Accepted: 19 June 2017 / Published: 24 June 2017
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Abstract

Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to predict and optimize total phenolic content (TPC) and oleuropein yields in olive tree leaf (Olea europaea) extracts, obtained after solvent-free microwave-assisted extraction (SFMAE). The SFMAE processing conditions were: microwave irradiation power 250–350 W, extraction time 2–3 min, and the amount of sample 5–10 g. Furthermore, the antioxidant and antimicrobial activities of the olive leaf extracts, obtained under optimal extraction conditions, were assessed by several in vitro assays. ANN had better prediction performance for TPC and oleuropein yields compared to RSM. The optimum extraction conditions to recover both TPC and oleuropein were: irradiation power 250 W, extraction time 2 min, and amount of sample 5 g, independent of the method used for prediction. Under these conditions, the maximal yield of oleuropein (0.060 ± 0.012 ppm) was obtained and the amount of TPC was 2.480 ± 0.060 ppm. Moreover, olive leaf extracts obtained under optimum SFMAE conditions showed antibacterial activity against S. aureus and S. epidermidis, with a minimum inhibitory concentration (MIC) value of 1.25 mg/mL. View Full-Text
Keywords: olive leaves; solvent-free microwave extraction; oleuropein; antioxidant; antimicrobial; optimization olive leaves; solvent-free microwave extraction; oleuropein; antioxidant; antimicrobial; optimization
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MDPI and ACS Style

Şahin, S.; Samli, R.; Tan, A.S.B.; Barba, F.J.; Chemat, F.; Cravotto, G.; Lorenzo, J.M. Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties. Molecules 2017, 22, 1056.

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