Foods 2013, 2(1), 18-31; https://doi.org/10.3390/foods2010018
Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants
1
Laboratory of Food Processing, Department of Food Technology, Technological Educational Institute of Athens, Agiou Spyridonos St., 12210, Egaleo, Athens, Greece
2
Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780, Athens, Greece
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These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Received: 14 November 2012 / Revised: 17 December 2012 / Accepted: 28 December 2012 / Published: 4 January 2013
Abstract
The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropanol and ethyl acetate were used. The second order model best described the solvent extraction process, followed by the Elovich model. The most effective solvent was ethanol with optimum phenol extraction conditions 180 min, solvent to sample ratio 5:1 v/w and pH 2. Ethanol extract exhibited the highest antiradical activity among solvent and supercritical fluid extraction (SFE) extracts, which in addition showed the highest antioxidant capacity compared to synthetic and natural food antioxidants such as BHT, ascorbyl palmitate and vitamin E. Antioxidant potential of SFE extract was quite high, although its phenolic potential was not. Leaf extracts were proven to be good protectors for olive and sunflower oils at levels of 150 ppm. View Full-TextKeywords:
antioxidants; extraction kinetics; oil protection; phenolics; supercritical fluid extraction
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MDPI and ACS Style
Lafka, T.-I.; Lazou, A.E.; Sinanoglou, V.J.; Lazos, E.S. Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants. Foods 2013, 2, 18-31.