Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement

Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement

We investigated the impact of ultrasound at 20 kHz on olive leaves to understand how acoustic cavitation could increase polyphenol extraction. Application of ultrasound to whole leaf from 5 to 60 min enabled us to increase extraction from 6.96 to 48.75 µg eq. oleuropein/mL of extract. These results...

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Bibliographic Details
Main Authors: Natacha Rombaut, Tony Chave, Sergey I. Nikitenko, Mohamed EI Maâtaoui, Anne Sylvie Fabiano-Tixier, Farid Chemat
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Applied Sciences
Subjects:
olive leaf
microscopy
polyphenol
ultrasound
mechanism
food processing
Online Access:https://www.mdpi.com/2076-3417/11/1/232

Internet

https://www.mdpi.com/2076-3417/11/1/232

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