Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times
The aim of the present study was to improve the recovery of polyphenols from olive leaves (OL) by optimizing a multistage extraction scheme; provided that the olive leaves have been previously steam blanched. The maximum total phenol content expressed in ppm caffeic acid equivalents was obtained at...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2013-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/3/1/66 |