engleski

Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Oleaeuropea)

Pressurized liquid extraction (PLE) is shown as an innovative green technology for the effec-tive extraction of the various phytochemicals from food by-products, therefore the aimsof this study were to evaluate the application of PLE to engineer green extracts of Croa-tian olive leaves (Olea europaea, cv. Oblica) for potential industrial production (functionalfoods/pharmaceuticals). PLE was conducted under various cycle numbers (1, 2), tempera-ture (60, 80, 100◦C) and static times (5, 10, 15 min). Obtained extracts were characterized interms of: (i) total polyphenols (TP) ; (ii) total flavonoids (TF) ; hydroxycinnamic acids (HCA) ; and (iv) flavonols (FLA). Response surface methodology revealed optimal PLE parameters forpolyphenols recovery, observing differences in the extraction conditions (number of cycles, temperature and time) according to the specific polyphenol groups. TP optimal extractionconditions (53.15 mg GAE/g) were achieved after PLE (2 cycles, 80◦C/5 min, ) while 1 cyclewith 100◦C/15 min were selected as the optimal PLE conditions for TF recovery (16.51 mgQE/g). For HCA, 2 cycle, 91◦C/15-min were the conditions with highest yields (1.66 mg CA/g) ; and for FLA extraction under 1 cycle, 87◦C/5-min revealed the highest recovery (8.66 mgQE/g). Results indicated PLE as a good choice for green recovering polyphenols from theolive leaves.

Oblica olive leaves ; Green extraction ; Pressurized liquid extraction ; Total polyphenols ; Flavonoids ; Hydroxycinnamic acids

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