Health & Environmental Research Online (HERO)


Print Feedback Export to File
8363322 
Journal Article 
Valorization of olive mill leaves through ultrasound-assisted extraction 
Contreras, MDM; Lama-Muã±Oz, A; Espã­Nola, F; Moya, M; Romero, I; Castro, E 
2020 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
Elsevier Ltd 
OXFORD 
314 
126218 
English 
31982857 
WOS:000512908600042 
Olive leaves farmed from trees are valuable for the production of functional extracts. Nonetheless, olive leaves (containing thin branches), which are separated during olives cleaning in the mill, have received little attention. In this context, a multiple response optimization was performed to maximize at once the yield, total phenolic content, oleouropein and antioxidant activity obtained by ultrasound-assisted extraction of this low-cost byproduct. The optimum was achieved using the following operational parameters: solid-to-liquid ratio, 5.9%; ethanol concentration, 47%; extraction time, 50 min. This enabled to obtain an extract with both high level of oleuropein and antioxidant activity. Besides oleuropein, other minor phenolic compounds were characterized in the extract, which could contribute to the antioxidant activity as Pearson correlation suggested. After this extraction step, how the phenolic extraction affects the recovery/profile of other constituents was evaluated, looking for the integral valorization of this resource towards the zero-waste. © 2020 Elsevier Ltd 
Multiple response optimization; Oleuropein; Olive mill leaves; Phenolic compounds; Ultrasound-assisted extraction; Valorization