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Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach

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dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorLima, Laíres
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T10:45:56Z
dc.date.available2022-01-24T10:45:56Z
dc.date.issued2021
dc.description.abstractThe olive tree (Olea europaea L.) is a plant with great relevance in Mediterranean countries, being responsible for production of olives and olive oils. The leaves are rich sources of bioactive compounds (e.g., phenolic compounds) with antioxidant, antimicrobial and anti-inflammatory activities. The negative perception that consumers have of artificial preservatives has been driving the industry to seek substitution with natural compounds, with plant derivatives being strong candidates, being the first step the extraction of these compounds. The efficient extraction will allow a better functionalization of these substances in the final product, by improving the yield in specific bioactive compounds. The main objective of this work was to optimize the extraction yields of olive leaves (Olea europaea L.), through ultrasound assisted extraction by applying the response Surface Methodology. The factors analyzed were time (F1), ranging from 10 to 60 min, ultrasonic power (F2), ranging from 50 to 500 W and solvent (F3), ranging from 0 to 100% ethanol, using the Box-Behnken design with 17 individual randomized runs. The response was the dry weight of the extraction, which varied between 7.9 to 64.4 mg. The RSM analysis rendered a reduced quadratic model with no transformation for UAE. The optimization studies have shown a tendency to increase yield with the increase of time and power. Thus, higher limits on time and power could imply even higher extraction yields. The optimal dry weight extraction point (Y1) was obtained at 29 min (F1), 488 W (F2) and 14 % (F3) of ethanol. Future studies are being carried out with other responses, namely specific yields of bioactive molecules, with the ultimate goal of studying the potential of incorporating olive extracts in foods as natural preservatives.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). Acknowledgments to the Project financed by the European Fund for Regional Development (Fundo Europeu de Desenvolvimento Regional (FEDER)) through the Programa Operacional Regional Norte 2020, within the ―PlantCovid‖ project, NORTE-01-02B7-FEDER-054870. M.C. Pedrosa thanks ―PlantCovid‖ project for her scholarship. S. Heleno and M. Carocho thank FCT for their individual employment program-contract (CEECIND/00831/2018, CEECIND/03040/2017). L. Barros also thanks the national funding by FCT, through the institutional scientific employment program-contract for her contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPedrosa, Mariana C.; Lima, Laíres; Heleno, Sandrina A.; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach. In 5th International Symposium on Phytochemicals in Medicine and Food. Nanchang, Chinapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24865
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCEECIND/00831/2018pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlea europaea L.pt_PT
dc.titleUltrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approachpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceOn-linept_PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePedrosa
person.familyNameLima
person.familyNameHeleno
person.familyNameCarocho
person.familyNameFerreira
person.familyNameBarros
person.givenNameMariana C.
person.givenNameLaíres
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
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person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
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person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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