Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves
Bioactive compounds derived from plants are secondary metabolites that can act through various bioactivities, namely as antioxidant, antimicrobial, anti-inflammatory, anti-hypertensive, and hypoglycemic agents. Combined with the pressure generated by consumers for more natural products with benefici...
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MDPI AG
2022-04-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/71 |
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| author | Mariana C. Pedrosa Laíres Lima Sandrina Heleno Márcio Carocho Isabel C. F. R. Ferreira Lillian Barros |
| author_facet | Mariana C. Pedrosa Laíres Lima Sandrina Heleno Márcio Carocho Isabel C. F. R. Ferreira Lillian Barros |
| author_sort | Mariana C. Pedrosa |
| collection | DOAJ |
| description | Bioactive compounds derived from plants are secondary metabolites that can act through various bioactivities, namely as antioxidant, antimicrobial, anti-inflammatory, anti-hypertensive, and hypoglycemic agents. Combined with the pressure generated by consumers for more natural products with beneficial effects on health, these compounds may be suitable candidates to act as preservatives in food products. For this purpose, the extraction process becomes essential for the acquisition of a quality extract with efficiency and with the desired final properties. Therefore, the main objective of this work was to perform the optimization of the extraction yield of olive leaves (<i>Olea europaea</i> L.), by applying response surface methodology (RSM) and employing dynamic maceration as extraction technique. Three factors were analyzed: time (F1), temperature (F2), and solvent (F3), ranging from 5 to 120 min, 25 to 100 °C, and from 0 to 100% ethanol, respectively. The study used the Box Behnken design, relying on 17 individual randomized runs. The response was the dry weight of the extract (Y1), which ranged from 21.1 to 90.5 mg. The optimization studies pointed to the increase of yield with the increase of time and temperature, but inversely by applying higher time and lower temperature values and higher temperature and lower time values. The highest yield of the dry extract was achieved at 120 min (F1), 25 °C (F2), and 87% (F3) of ethanol:water. Future studies will be carried out to analyze the preservative effects of incorporating olive extract in foods, as well as analysis of other response for optimizing the best food preserving extract. |
| first_indexed | 2024-03-11T06:51:07Z |
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| issn | 2673-9976 |
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| last_indexed | 2024-03-11T06:51:07Z |
| publishDate | 2022-04-01 |
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| series | Biology and Life Sciences Forum |
| spelling | doaj.art-efd8abb060a24b8eb512a54108a4afee2023-11-17T09:58:06ZengMDPI AGBiology and Life Sciences Forum2673-99762022-04-01617110.3390/Foods2021-11015Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) LeavesMariana C. Pedrosa0Laíres Lima1Sandrina Heleno2Márcio Carocho3Isabel C. F. R. Ferreira4Lillian Barros5Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalBioactive compounds derived from plants are secondary metabolites that can act through various bioactivities, namely as antioxidant, antimicrobial, anti-inflammatory, anti-hypertensive, and hypoglycemic agents. Combined with the pressure generated by consumers for more natural products with beneficial effects on health, these compounds may be suitable candidates to act as preservatives in food products. For this purpose, the extraction process becomes essential for the acquisition of a quality extract with efficiency and with the desired final properties. Therefore, the main objective of this work was to perform the optimization of the extraction yield of olive leaves (<i>Olea europaea</i> L.), by applying response surface methodology (RSM) and employing dynamic maceration as extraction technique. Three factors were analyzed: time (F1), temperature (F2), and solvent (F3), ranging from 5 to 120 min, 25 to 100 °C, and from 0 to 100% ethanol, respectively. The study used the Box Behnken design, relying on 17 individual randomized runs. The response was the dry weight of the extract (Y1), which ranged from 21.1 to 90.5 mg. The optimization studies pointed to the increase of yield with the increase of time and temperature, but inversely by applying higher time and lower temperature values and higher temperature and lower time values. The highest yield of the dry extract was achieved at 120 min (F1), 25 °C (F2), and 87% (F3) of ethanol:water. Future studies will be carried out to analyze the preservative effects of incorporating olive extract in foods, as well as analysis of other response for optimizing the best food preserving extract.https://www.mdpi.com/2673-9976/6/1/71food preservativesoliveextractionmacerationoptimization |
| spellingShingle | Mariana C. Pedrosa Laíres Lima Sandrina Heleno Márcio Carocho Isabel C. F. R. Ferreira Lillian Barros Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves Biology and Life Sciences Forum food preservatives olive extraction maceration optimization |
| title | Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves |
| title_full | Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves |
| title_fullStr | Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves |
| title_full_unstemmed | Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves |
| title_short | Optimization through Response Surface Methodology of Dynamic Maceration of Olive (<i>Olea europaea</i> L.) Leaves |
| title_sort | optimization through response surface methodology of dynamic maceration of olive i olea europaea i l leaves |
| topic | food preservatives olive extraction maceration optimization |
| url | https://www.mdpi.com/2673-9976/6/1/71 |
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