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Type: Artigo
Title: Extraction and characterization of the phenolic compounds from leaves of Olea europaea L. ViA PLE
Author: Jaski, J.M.
Pimentel, T.C.
Barão, C.E.
Ponte, M.S.
Mariutti, L.R.B.
Bragagnolo, N.
Feihrmann, A.C.
Cardozo-Filho, L.
Abstract: Oleuropein is the predominant phenolic compound in olive leaves. It presents high antioxidant and anti-inflammatory activities and has antimicrobial action. The objective of this study was to extract the phenolic compounds from dried olive leaves using pressurized ethanol in a continuous flow and characterize them. The flow rate (0.5 to 1.0 mL min-1), temperature (30 to 60 °C) and pressure (10 to 20 MPa) were the operational parameters. The results showed that the temperature was a significant factor in the yield of the extracts, with higher yields at the highest temperature. The oleuropein content in the extracts ranged from 80.5 to 82.9 mg g-1, and the extract presented different classes of compounds. The total phenolic components were in the range of 10.5 to 12.8 mg GAE g-1 of extract. The best condition to obtain an extract with the highest yield and total phenolic compounds, and suitable oleuropein content and antioxidant capacity was 60 °C, 10 MPa and 0.5 mL min-1
Subject: Compostos fenólicos
Country: Itália
Editor: Associazione Italiana di Ingegneria Chimica
Rights: Fechado
Identifier DOI: 10.3303/CET1974258
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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