OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF OLIVE LEAF (var. HALHALI) EXTRACTS

Year 2022, Volume: 50 Issue: 2, 173 - 184, 28.02.2022

Naciye Ünver , Şerafettin Çelik

https://doi.org/10.15671/hjbc.595565

Cited By: 1

Abstract

In this study, the effects of
three different independent variables (extraction temperature, extraction time,
ultrasonic power) on the total phenolic content, extraction yield and
antioxidant capacity (IC₅₀) value of olive leaf extracts of Halhalı
variety which is originated from South-eastern Anatolia Region were
investigated. As a result of the evaluation made with Box-Behnken Design Model,
the optimum conditions were determined as 62.94°C, 50.67 min, and 64.65%
ultrasonic power for the optimization of ultrasonic-assisted extraction. In order to visualize the effect of
extraction method on TPC, extraction yield and IC₅₀ value of olive
leaf extracts, results of three extraction methods were compared. The
differences among the mean values of the investigated parameters in terms of
extraction method were found significantly different (P<0.05). In addition, it can be inferenced that
ultrasound assisted extraction accelerated the transition of phenolic
substances to solvent in terms of SEM images and investigated other parameters. 

Keywords

Olive leaf extract, Halhalı variety, ultrasound assisted extraction, optimization

Supporting Institution

Harran Üniversitesi Bilimsel Araştırma Fonu

Project Number

17119

Thanks

The authors like to thank the Research Fund of Harran University for the financial support to perform this work (Project number: 17119).

References

• 1. Á. Guinda, Use of solid residue from the olive industry, Grasas y Aceites, 57 (2006) 107–115.
• 2. N. Bahloul, N. Boudhrioua, M. Kouhila, N. Kechaou, Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.), Int. J. Food Sci. Technol,44(2009) 2561–2567.
• 3. A. Moure., J.M. Cruz., D. France., J.M. Dominguez., J. Sineiro., H. Dominguez., E. Al, Natural Antioxidants from residual source, Food Chem., 72 (2001) 145–171.
• 4. N.S.A. Malik, J.M. Bradford, Recovery and stability of oleuropein and other phenolic compounds during extraction and processing of olive (Olea europaea L.) leaves, Journal of Food Agriculture and Environment, 6(2008) 8 –13.
• 5. H. Falleh, R. Ksouri, M. Lucchessi, C. Magné, Ultrasound-Assisted Extraction: Effect of Extraction Time and Solvent Power on the Levels of Polyphenols and Antioxidant Activity of Mesembryanthemum edule L. Aizoaceae Shoots, Tropical Journal of Pharmaceutical Research, 11(2012) 243-249.
• 6. C. Savournin, B. Baghdikian, R. Elias, F. Dargouth-Kesraoui, K. Boukef, G.J. Balansard, Rapid High-Performance Liquid Chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves, Agric. Food Chem., 49(2001) 618-621.
• 7. T. Jerman, B. Mozetic, Ultrasound-assisted solid liquid extraction ( USLE ) of olive fruit ( Olea europaea) phenolic compounds, Food Chemistry, 123 (2010) 175-182.
• 8. E.A. Shalaby, S.M.M. Shanab, Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methanol extracts of Spirulina platensis, Indian Journal of Geo Marine Science, 42(2013) 556-564.
• 10. K. Vilkhu, R. Mawson, L. Simons, D. Bates, Applications and opportunities for ultrasound assisted extraction in the food industry - A review. Innov. Food Sci. Emerg. Technol., 9(2008) 161-169.
• 11. M.B. Hossain, N.P. Brunton, A. Patras, B. Tiwari, C.P. O'Donnell, A.B. Martin-Diana, C. Barry-Ryan, Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology, Ultrason. Sonochem., 19(2012) 582-590.
• 12. F. Chemat, M.K. Khan, Applications of ultrasound in food technology: Processing, preservation and extraction, Ultrason. Sonochem., 18(2011) 813-835.
• 13. R. Japón-Luján, J. M. Luque-Rodríguez, M. L. De Castro, Dynamic ultrasound-assisted extraction of oleuropein and related biophenols from olive leaves, Journal of Chromatography A, 1108(2006) 76-82.
• 14. M. Bilgin, S. Şahin, Effects of geographical origin and extraction methods on total phenolic yield of olive tree ( Olea europaea ) leaves, Journal of the Taiwan Institute of Chemical Engineers, 44(2013) 8-12.
• 15. M.H. Ahmad-Qasem, J. Cánovas, E. Barrajón-catalán, V. Micol, J. Andrés, J.V. García-pérez, Kinetic and compositional study of phenolic extraction from olive leaves ( var . Serrana ) by using power ultrasound, Innovative Food Science & Emerging Technologies, 17(2013) 120-129.
• 16. S. Şahin, R. Şamlı, Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology, Ultrasonics Sonochemistry, 20(2013) 595 -602.
• 17. Z. İlbay, S. Şahin, K. Büyükkabasakal, A novel approach for olive leaf extraction through ultrasound technology: Response surface methodology versus artificial neural Networks, Korean J. Chem. Eng., 31(2014) 1661-1667.
• 18. P. Xie, L. Huang, C. Zhang, F. You, Reduced pressure extraction of oleuropein from olive leaves ( Olea europaea L .) with ultrasound, Food and Bioproducts processing, 3(2013) 29-38.
• 19. I. Khemakhem, M.H. Ahmad-Qasem, E.B. Catalán, V. Micol, J.V. García-Pérez, M.A. Ayadi, M. Bouaziz, Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range, Ultrason. Sonochem., 34(2017) 466-473.
• 20. J. Giacometti, G. Žauhar, M. Žuvić, Optimization of ultrasonic-assisted extraction of major phenolic compounds from Olive leaves (Olea europaea L.) using response surface methodology. Foods, 7(2018) 1-14. 21. M. Irakli, P. Chatzopoulou, L. Ekateriniadou, Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities. Industrial Crops and Products, 124(2018) 382-388.
• 22. A.R. Jambrak, Experimental Design and Optimization of Ultrasound Treatment of Food Products, J. Food Process. Technol., 2(2011) 2-4.
• 23. C.D. Goldsmith, Q.V. Vuong, C.E. Stathopoulos, P.D. Roach, C.J. Scarlett, S. Korea, Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves, Antioxidants, (2014) 700-712.
• 24. M.S, Blois, Antioxidant determinations by the use of a stable free radical, Nature, 181(1958) 1199-1200.
• 25. V. L. Singleton, J. A. Rossi, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16(1965) 144-158.
• 26. G. Yentür, B. Er, Ö. Beşer, A.B. Öktem, A study on evaluation of conformity of black teas produced in Turkey with Turkish Food Codex, Gıda, 32(2007) 227-233.
• 27. M.A. Bezerra, R.E. Santelli, E.P. Oliveira, Villar, L.S., Escaleira, L.A., Response surface methodology (RSM) as a tool for optimization in analytical chemistry, Talanta, 76(2008) 965-977.
• 28. W. Setyaningsih, I.E. Saputro, M. Palma, C.G. Barroso, Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE), In AIP Conference Proceedings, 1755(2016) 1-7, AIP Publishing.
• 9. M. Koşar, H.J.D. Dorman, R. Hiltunen, Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species, Food Chem., 91(2005) 525-533. https://doi.org/10.1016/j.foodchem.2004.06.029
• 21. M. Irakli, P. Chatzopoulou, L. Ekateriniadou, Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities. Industrial Crops and Products, 124(2018) 382-388.