Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves
Olive leaves (OLL), an agricultural waste by-product, are considered a significant bioresource of polyphenols, known as bioactive compounds. This study evaluates the pulsed electric field (PEF) technique for the extraction of polyphenols from OLL. The study parameters included a series of “green” so...
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MDPI AG
2021-07-01
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| Online Access: | https://www.mdpi.com/2306-5710/7/3/45 |
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| author | Vasileios M. Pappas Achillia Lakka Dimitrios Palaiogiannis Eleni Bozinou George Ntourtoglou Georgia Batra Vassilis Athanasiadis Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas |
| author_facet | Vasileios M. Pappas Achillia Lakka Dimitrios Palaiogiannis Eleni Bozinou George Ntourtoglou Georgia Batra Vassilis Athanasiadis Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas |
| author_sort | Vasileios M. Pappas |
| collection | DOAJ |
| description | Olive leaves (OLL), an agricultural waste by-product, are considered a significant bioresource of polyphenols, known as bioactive compounds. This study evaluates the pulsed electric field (PEF) technique for the extraction of polyphenols from OLL. The study parameters included a series of “green” solvents (ethanol, water as well as mixtures of them at a 25% step gradient) and different input values for the pulse duration of PEF. The phytochemical extraction degree was evaluated using total phenol concentration (Folin–Ciocalteu method) and high-performance liquid chromatography (HPLC) analyses, while the antioxidant activity was assessed using differential scanning calorimetry (DSC). The results obtained from the PEF extracts were compared with those of the extracts produced without the PEF application. The highest PEF effect was observed for aqueous ethanol, 25% <i>v</i>/<i>v</i>, using a pulse duration of 10 μs. The increase in the total polyphenols reached 31.85%, while the increase in the specific metabolites reached 265.67%. The recovery in polyphenols was found to depend on the solvent, the pulse duration of treatment and the structure of the metabolites extracted. |
| first_indexed | 2024-03-10T07:53:27Z |
| format | Article |
| id | doaj.art-9b7ed9b5bfd14888aceeb5a7219b74b4 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T07:53:27Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-9b7ed9b5bfd14888aceeb5a7219b74b42023-11-22T12:04:12ZengMDPI AGBeverages2306-57102021-07-01734510.3390/beverages7030045Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive LeavesVasileios M. Pappas0Achillia Lakka1Dimitrios Palaiogiannis2Eleni Bozinou3George Ntourtoglou4Georgia Batra5Vassilis Athanasiadis6Dimitris P. Makris7Vassilis G. Dourtoglou8Stavros I. Lalas9Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceDepartment of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, 12243 Athens, GreeceDepartment of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, GreeceOlive leaves (OLL), an agricultural waste by-product, are considered a significant bioresource of polyphenols, known as bioactive compounds. This study evaluates the pulsed electric field (PEF) technique for the extraction of polyphenols from OLL. The study parameters included a series of “green” solvents (ethanol, water as well as mixtures of them at a 25% step gradient) and different input values for the pulse duration of PEF. The phytochemical extraction degree was evaluated using total phenol concentration (Folin–Ciocalteu method) and high-performance liquid chromatography (HPLC) analyses, while the antioxidant activity was assessed using differential scanning calorimetry (DSC). The results obtained from the PEF extracts were compared with those of the extracts produced without the PEF application. The highest PEF effect was observed for aqueous ethanol, 25% <i>v</i>/<i>v</i>, using a pulse duration of 10 μs. The increase in the total polyphenols reached 31.85%, while the increase in the specific metabolites reached 265.67%. The recovery in polyphenols was found to depend on the solvent, the pulse duration of treatment and the structure of the metabolites extracted.https://www.mdpi.com/2306-5710/7/3/45pulsed electric fieldolive leavesextraction optimizationpolyphenolsgreen extraction |
| spellingShingle | Vasileios M. Pappas Achillia Lakka Dimitrios Palaiogiannis Eleni Bozinou George Ntourtoglou Georgia Batra Vassilis Athanasiadis Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves Beverages pulsed electric field olive leaves extraction optimization polyphenols green extraction |
| title | Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves |
| title_full | Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves |
| title_fullStr | Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves |
| title_full_unstemmed | Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves |
| title_short | Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves |
| title_sort | use of pulsed electric field as a low temperature and high performance green extraction technique for the recovery of high added value compounds from olive leaves |
| topic | pulsed electric field olive leaves extraction optimization polyphenols green extraction |
| url | https://www.mdpi.com/2306-5710/7/3/45 |
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