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Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology

1
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-alimentaire, Faculté des Sciences, Université Saint-Joseph, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
2
Department of Biology, University of Balamand, Tripoli P. O. Box 100, Lebanon
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(7), 227; https://doi.org/10.3390/antiox8070227
Received: 27 June 2019 / Revised: 12 July 2019 / Accepted: 13 July 2019 / Published: 18 July 2019
(This article belongs to the Special Issue Polyphenolic Antioxidants from Agri-Food Waste Biomass)
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Abstract

Optimization of infrared-assisted extraction was conducted using Response Surface Methodology (RSM) in order to intensify polyphenol recovery from olive leaves. The extraction efficiency using Ired-Irrad®, a newly-patented infrared apparatus (IR), was compared to water bath (WB) conventional extraction. Under optimal conditions, as suggested by the model and confirmed experimentally, the total phenolic content yield was enhanced by more than 30% using IR as contrasted to WB, which even required 27% more ethanol consumption. High Performance Liquid Chromatography analyses quantified the two major phenolic compounds of the leaves: Oleuropein and hydroxytyrosol, which were both intensified by 18% and 21%, respectively. IR extracts increased the antiradical activity by 25% and the antioxidant capacity by 51% compared to WB extracts. On the other hand, extracts of olive leaves obtained by both techniques exhibited equal effects regarding the inhibition of 20 strains of Staphylococcus aureus, with a minimum inhibitory concentration (MIC) varying between 3.125 and 12.5 mg/mL. Similarly, both extracts inhibited Aflatoxin B1 (AFB1) secretion by Aspergillus flavus, with no growth inhibition of the fungus. Finally, optimization using RSM allowed us to suggest other IR operating conditions aiming at significantly reducing the consumption of energy and solvent, while maintaining similar quantity and quality of phenolic compounds as what is optimally obtained using WB. View Full-Text
Keywords: olive leaves; infrared-assisted extraction; response surface methodology; antioxidants; antimicrobial activity olive leaves; infrared-assisted extraction; response surface methodology; antioxidants; antimicrobial activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Abi-Khattar, A.-M.; Rajha, H.N.; Abdel-Massih, R.M.; Maroun, R.G.; Louka, N.; Debs, E. Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad®, an Environmentally-Friendly Innovative Technology. Antioxidants 2019, 8, 227.

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