Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)

Putnik, Predrag; Barba, Francisco J.; Španić, Ivana; Zorić, Zoran; Dragović–Uzelac, Verica; Kovačević, Danijela Bursać

doi:10.1016/j.fbp.2017.08.004

Cited by 83 publications

(41 citation statements)

References 50 publications

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“…These results may be explained by the increase in the solubility of phenolic compounds at higher temperatures with increased speed of diffusion which favors mass transfer phenomena [ 15 , 26 ]. However, this is outweighed by the polyphenolic thermal stability, as after maximum increases of temperature, their thermal degradation will occur in numerous plant material [ 26 , 27 , 28 , 29 , 30 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Roselló-Soto¹,

Barba²,

Putnik

et al. 2018

Foods

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During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Roselló-Soto¹,

Barba²,

Putnik

et al. 2018

Foods

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“…The investigation of these plants and their derived chemical compounds offers a different source of natural products, which could be a promising area of functional ingredient study. This type of processing is very sustainable in industrial production, as it has a secured market for the final product (food and pharmaceutical industry) and cheap raw material [ 37 ]. In this sense, during the production of passion fruit, cape gooseberry or pepino, some parts of the plant are usually disposed as waste, but could provide a source of income.…”

Section: Introductionmentioning

confidence: 99%

Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants

et al. 2020

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The extraction of secondary metabolites by water, MeOH:water (8:2) containing NaF, methanol, ethanol and acetone (all of them diluted (7:3) in water)from the different parts (leaves, flowers, stems and roots) of Passiflora caerulea L., Physalis peruviana L. and Solanum muricatum Aiton via decoction and maceration methods was studied. The highest extraction yields were recorded by methanol for decoction and acetone for maceration. The total polyphenol content (TPC) obtained by decoction had the highest TPC contents, and MeOH containing NaF was the best solvent for the extraction of TPC. Maceration was suitable for flavonoid extractions, with ethanol and acetone being the best solvents. In general, the highest levels of TPC and flavonoids were obtained from Passiflora leaves regardless of the solvent or extraction method applied. Furthermore, the roots of Physalis and Solanum showed important levels of these compounds in consonance with the total antioxidant activity (TAA) evaluated in the different organs of the plant in the three species. In this study, the solvents and extraction methods applied were tools that determined significantly the level of extraction of bioactive compounds, showing a different impact on plant organs for each medicinal species studied.

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“…Among the different Mediterranean fruits, olive and fig, especially their leaves, have attracted the consumer's attention because of their potential use as a source of traditional medicines, food additives, and preservatives. Additionally, some research studies showed that these materials can be used in nutrition and pharmaceutical industries [5,6]. As has been reported, fig leaves contain considerable amounts of antioxidants, especially phenolic compounds [1,5] .…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

et al. 2020

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Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information regarding the impact of extraction methods, such as ultrasound and types of solvents, on their profile of antioxidant and anti-inflammatory compounds is provided. In addition, no information is available on the effects of extraction methods and solvents on the inhibition of pathogenic bacteria or promoting probiotic growth. In this scenario, this study was aimed to study the effects of ultrasound-assisted extraction (UAE) and solvent on the phenolic profile (Triple TOF-LC-MS/MS), antioxidant and anti-inflammatory compounds of olive and fig leaves. Results showed that UAE extracted more carotenoids compared to conventional extraction, while the conventional extraction impacted on higher flavonoids (olive leaves) and total phenolics (fig leaves). The antioxidant capacity of aqueous extract of fig leaves was three times higher than the extract obtained with ethanol for conventional extraction and four times higher for UAE. In general terms, hydroethanolic extracts presented the highest bacterial growth inhibition, and showed the highest anti-inflammatory activity. In conclusion, these side streams can be used as sources of bioactive compounds for further development of high-added-value products.

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Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)

Cited by 83 publications

References 50 publications

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

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