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Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature
Ibtihel Khemakhem1, Margarita Hussam Ahmad-Qasem2, Enrique Barrajón Catalán3
1Laboratoire d'analyses, valorisations et sécurités alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia; Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
Abstract:
In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed at 10, 20, 30, 50 and 70°C using water as solvent. Extracts were characterized by measuring the total phenolic content, the antioxidant capacity and the oleuropein content (HPLC-DAD/MS-MS). Moreover, Naik's model was used to mathematically describe the extraction kinetics. The experimental results showed that phenolic extraction was faster in UAE (ultrasonic-assisted extraction) than in CVE (conventional extraction), being extraction kinetics satisfactorily described using Naik model (include VAR>98%). Besides, the total phenolic content, the antioxidant capacity and the oleuropein content were significantly (p<0.05) improved by increasing the temperature in both CVE and UAE. Oleuropein content reached 6.57±0.18 being extracted approximately 88% in the first minute for UAE experiments.
