Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA

Ghelichkhani, Gilda; Modaresi, Mohammad Hossein; Rashidi, Ladan; Shariatifar, Nabi; Homapour, Masoud; Arabameri, Majid

doi:10.1007/s11694-019-00196-3

Cited by 27 publications

(23 citation statements)

References 28 publications

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“…Results show that when freeze and spray drying methods are compared, the former yields a higher phenolic content of 446.63 ± 7.6 (mg gallic acid per g dry matter), while the latter yields higher values or antioxidant activity (96.57 ± 0.19%), inhibitory effect (0.44 ± 0.32 µg/ml), tannin content (128.71 ± 0.26 mg gallic acid per g of dry matter) and total flavonoids (396.43 ± 0.25 mg 425 quercetin per g of dry matter) (Ghelichkhani et al, 2019).…”

Section: Condensation Methodsmentioning

confidence: 98%

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Olive Leaf Waste Management

Espeso

Isaza

Lee

et al. 2021

Front. Sustain. Food Syst.

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Olive trees are the oldest known cultivated trees in the world and present-day cultivation is widespread, with an estimated magnitude of 9 million hectares worldwide. As the olive oil industry has continued to grow, so has the environmental impact of olive oil production, such as the energy and water consumption, gas emissions and waste generation. The largest contributor to waste generation are the olive leaves, an abundant and unavoidable byproduct of olive-oil production due to the necessity of tree-pruning. It is estimated that an annual 1.25 million tons of olive leaf waste are generated in Spain alone, around 50% of the total world production. The leaves are currently used for biomass production or animal feed. However, because of their polyphenolic composition, olive leaves have potential in numerous other applications. In this review we analyze the chemical composition of olive leaves, and discuss current processing methods of the olive leaf waste, including thermochemical, biochemical, drying, extraction and condensation methods. We also examine current applications of the treated olive leaves in sectors relating to cattle feed, fertilizers, novel materials, energy generation, and food and pharmaceutical products. The aim of this review is to provide a resource for producers, policy makers, innovators and industry in shaping environmentally sustainable decisions for how olive leaf waste can be utilized and optimized.

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Section: Condensation Methodsmentioning

confidence: 98%

“…Freeze drying is a procedure which generally uses liquid nitrogen at −57 • C and a pressure of 0.05 bar for 24 h to freeze the leaves (Ghelichkhani et al, 2019). Spray drying is a technique which converts the frozen olive leaf extract into a powder using a spray drier (Ghelichkhani et al, 2019).…”

Section: Condensation Methodsmentioning

confidence: 99%

Olive Leaf Waste Management

Espeso

Isaza

Lee

et al. 2021

Front. Sustain. Food Syst.

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“…The MSPE method can prevent the time-consuming column operations seen in SPE (Kouhpayeh et al 2017, Shen et al 2019. The PCA is one of the most important statistical technique used to characterize the interrelationships between variables and visualization of the data patterns (Ghelichkhani et al 2019, Samiee et al 2020. Heat-map used to represent the similar or vastly different expression status characteristics values (Arabameri et al 2019b, Heydarieh et al 2020.…”

Section: Introductionmentioning

confidence: 99%

Measurement of phthalate acid esters in non-alcoholic malt beverages by MSPE-GC/MS method in Tehran city: chemometrics

Rezaei

Moazzen

Shariatifar

et al. 2021

Environ Sci Pollut Res

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The goal of this research was to assess the phthalic acid esters (DEP, DMP, BBP, DBP, DEHP, DnOP and total PAE) in non-alcoholic malt beverages bottled were magnetized with iron (MWCNT-Fe3O4) using Mass spectrometry is gas chromatography (GC-MS) in Tehran. The results showed that maximum and minimum of total phthalate esters in samples were 9483.93 and 2412.50 ng/l, respectively. The mean of DEHP (which has also been found to be carcinogenic) in all samples was lower than 5944.73 ng/l. The maximum concentration of DEHP in four samples was upper than 8957.87 ng/l. Multivariate techniques and heat-map visualization were used to assess the correlation among the type and levels of PAEs with brand, color, product date, pH, sugar, volume and gas pressure. Therefore, based on heat-map and principal component analysis (PCA) results, the Bis (2-ethyl hexyl) phthalate (DEHP) and total PAEs were the closest accessions, indicating that these variables had similar trends. Based on the results, it can be stated that due to the low average of total phthalate esters in non-alcoholic malt beverages, there is no serious health hazard of these compounds for humans.

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“…For this, mixture design and RSM can be combined to determine the effects of extraction processing factors. So, combined design was used for obtaining many detailed information about relationship between many independent and dependent factors at specified conditions (Arabameri et al., 2019; Ghelichkhani et al., 2019; Icyer et al., 2016; Rafiei Nazari et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Sabah

Sharifan

Basti

et al. 2021

Food Science & Nutrition

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Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa flour (10%–30%), barley malt flour (70%–90%), different particle sizes (F = 420 µm, G = 710 µm), time (15–45 min), and solid–water ratio (0.1–0.2) were selected as independent variable and protein, carbohydrate, turbidity, and pH as dependent factors. Polynomials models satisfactorily fitted the experimental data with the R2 values of .9961, .9909, .9949, and .9987, respectively. The protein and carbohydrate value was affected by superheated water extraction parameters. Our results revealed that increasing quinoa/barley malt ratio has significant effect on the turbidity and pH. The optimum extraction conditions were quinoa flour (30%), barley malt flour (70%), solid–water ratio (0.2), time (45 min), and particle size (F = 420 µm).

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Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA

Cited by 27 publications

References 28 publications

Olive Leaf Waste Management

Olive Leaf Waste Management

Measurement of phthalate acid esters in non-alcoholic malt beverages by MSPE-GC/MS method in Tehran city: chemometrics

Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

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