Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols

Dobrinčić, Ana; Repajić, Maja; Garofulić, Ivona Elez; Tuđen, Lucija; Dragović-Uzelac, Verica; Levaj, Branka

doi:10.3390/pr8091008

Open AccessArticle

Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols

by

Ana Dobrinčić

,

Maja Repajić

^*

,

Ivona Elez Garofulić

,

Lucija Tuđen

,

Verica Dragović-Uzelac

and

Branka Levaj

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

^*

Author to whom correspondence should be addressed.

Processes 2020, 8(9), 1008; https://doi.org/10.3390/pr8091008

Submission received: 24 June 2020 / Revised: 11 August 2020 / Accepted: 17 August 2020 / Published: 19 August 2020

(This article belongs to the Special Issue Recovery of High-Value Compounds from Food Byproducts Using Novel Processing Technologies)

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Abstract

In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE.

Keywords: olive leaves; polyphenols; oleuropein; microwave-assisted extraction; ultrasound-assisted extraction; high pressure-assisted extraction; heat-reflux extraction; extraction efficiency

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MDPI and ACS Style

Dobrinčić, A.; Repajić, M.; Garofulić, I.E.; Tuđen, L.; Dragović-Uzelac, V.; Levaj, B. Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes 2020, 8, 1008. https://doi.org/10.3390/pr8091008

AMA Style

Dobrinčić A, Repajić M, Garofulić IE, Tuđen L, Dragović-Uzelac V, Levaj B. Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes. 2020; 8(9):1008. https://doi.org/10.3390/pr8091008

Chicago/Turabian Style

Dobrinčić, Ana, Maja Repajić, Ivona Elez Garofulić, Lucija Tuđen, Verica Dragović-Uzelac, and Branka Levaj. 2020. "Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols" Processes 8, no. 9: 1008. https://doi.org/10.3390/pr8091008

APA Style

Dobrinčić, A., Repajić, M., Garofulić, I. E., Tuđen, L., Dragović-Uzelac, V., & Levaj, B. (2020). Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes, 8(9), 1008. https://doi.org/10.3390/pr8091008

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Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols

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