Optimized Extraction of Antioxidants from Olive Leaves Using Augmented Simplex Centroid Design. (12th June 2016)

• Record Type: Journal Article
• Authors: Sifaoui, Ines; Mecha, Elsa; Silva, Andreia; Chammem, Nadia; Mejri, Mondher; Abderabba, Manef; Bronze, Maria Rosario
• Is Part Of: Analytical letters. Volume 49:Number 9(2016)
• Page Start: 1323
• Page End: 1333
• Publication Date: 2016-06-12
• Subjects: Antioxidants -- mixture design -- olive leaves; Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Abstracts; 543
• DOI: 10.1080/00032719.2015.1104320
• Languages: English
• ISSNs: 0003-2719

Abstract

ABSTRACT: The olive tree historically provided economic benefits to the countries in Mediterranean basin as a source of products contributing to health promotion. Some of the health benefits attributed to olive tree leaves are related to phenolic composition. In this study, a 10-point augmented simplex-centroid design was used to formulate a three-component mixture system using water, ethanol, and methanol, adequate for the extraction of phenolics from olive leaves. Phenolic and flavonoid content, antioxidant activity with 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), oleuropein, and luteolin7- O -glucoside concentrations were selected as responses. The optimal extraction mixture was: 12.7% water, 14.8% ethanol, and 72.5% methanol. The yields of total phenolic and flavonoid compounds, oleuropein, and luteolin-7- O -glucoside were 163.69 ± 6.35 mg gallic acid g −1, 114.69 ± 3.56 mg rutin g −1, 858.29 µg g −1, and 21.04 µg g −1 dry weight of olive leaves. The antioxidant capacity was 238.71 ± 4.35 mM equivalent Trolox per g −1 dry weight of olive leaves.