Freezing effect on the oleuropein content of olive leaves extracts obtained from microwave-assisted extraction

被引：0
作者：
T. Renata Martiny
G. Luiz Dotto
V. Raghavan
C. Costa de Moraes
G. Silveira da Rosa
机构：
[1] Federal University of Santa Maria,Department of Chemical Engineering
[2] McGill University,Department of Bioresource Engineering
[3] Federal University of Pampa,Department of Food Engineering
[4] Federal University of Pampa,Department of Chemical Engineering
来源：
International Journal of Environmental Science and Technology | 2022年 / 19卷
关键词：
Phenolic compounds; Olive by-product; Olive tree residues; L.; Bioactive compounds; Frozen storage;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This work aimed to investigate the effect of freezing on the oleuropein content obtained from olive leaves extracts. The extracts were obtained by microwave-assisted extraction using different solvents, pH, temperatures and microwave irradiation time. Afterward, HPLC was used to identify and quantify the amount of oleuropein in the extracts. A part of the extracts was immediately analyzed, and another was frozen for a week. The experimental results highlighted that the storage condition has a significant (p < 0.05) effect on the oleuropein content. Regardless of the extraction condition, the frozen storage was responsible for a decrease in the oleuropein content, ranging from 5.38 to 70.09%. These results indicate that it is important to consider the degradation of oleuropein in frozen olive leaf extracts so that subsequent applications are suitable.
引用
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页码：10375 / 10380
页数：5
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