Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves

Detalhes bibliográficos
Autor(a) principal: Markhali, Fereshteh Safarzadeh
Data de Publicação: 2022
Outros Autores: Teixeira, J. A., Rocha, Cristina M.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/78275
Resumo: This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven), and room temperature (for Control). The selected response variables were extraction yield (%), total phenolic content (TPC), and antioxidant activity (ABTS and DPPH). The ohmic system, compared to Conven and Control, exhibited the greatest effects (p < 0.001) on increasing (i) extraction yield (34.53%) at 75 °C with 80% ethanol, (ii) TPC at 55 °C (42.53, 34.35, 31.63 mg GAE/g extract, with 60%, 40%, and 80% ethanol, respectively), and (iii) antioxidant potency at 75 °C detected by DPPH and ABTS, in the range of 1.21–1.04 mM TE/g, and 0.62–0.48 mM TE/g extract, respectively. Further, there were relatively similar trends in TPC and antioxidant activity (both methods), regardless of solvent ratios, p < 0.001. These findings demonstrate the potential of ohmic heating, as a green processing tool, for efficient extraction (15 min) of olive leaves. To date, no literature has described ohmic application for olive leave extraction.
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spelling Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leavesOhmic heatingOlive leavesResidual biomassPolyphenolsAntioxidant activityGreen solventSustainable extractionScience & TechnologyThis study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven), and room temperature (for Control). The selected response variables were extraction yield (%), total phenolic content (TPC), and antioxidant activity (ABTS and DPPH). The ohmic system, compared to Conven and Control, exhibited the greatest effects (p < 0.001) on increasing (i) extraction yield (34.53%) at 75 °C with 80% ethanol, (ii) TPC at 55 °C (42.53, 34.35, 31.63 mg GAE/g extract, with 60%, 40%, and 80% ethanol, respectively), and (iii) antioxidant potency at 75 °C detected by DPPH and ABTS, in the range of 1.21–1.04 mM TE/g, and 0.62–0.48 mM TE/g extract, respectively. Further, there were relatively similar trends in TPC and antioxidant activity (both methods), regardless of solvent ratios, p < 0.001. These findings demonstrate the potential of ohmic heating, as a green processing tool, for efficient extraction (15 min) of olive leaves. To date, no literature has described ohmic application for olive leave extraction.This work was supported by the Portuguese Foundation for Science and Technology (FCT), under the scope of the strategic funding of UID/BIO/04469/2020 unit.info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoMarkhali, Fereshteh SafarzadehTeixeira, J. A.Rocha, Cristina M.R.2022-062022-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/78275engSafarzadeh Markhali, Fereshteh; Teixeira, José A.; Rocha, Cristina M. R., Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves. Clean Technologies, 4(2), 512-528, 20222571-879710.3390/cleantechnol4020031https://www.mdpi.com/2571-8797/4/2/31info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T04:54:45Zoai:repositorium.sdum.uminho.pt:1822/78275Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:54:45Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
title Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
spellingShingle Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
Markhali, Fereshteh Safarzadeh
Ohmic heating
Olive leaves
Residual biomass
Polyphenols
Antioxidant activity
Green solvent
Sustainable extraction
Science & Technology
title_short Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
title_full Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
title_fullStr Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
title_full_unstemmed Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
title_sort Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
author Markhali, Fereshteh Safarzadeh
author_facet Markhali, Fereshteh Safarzadeh
Teixeira, J. A.
Rocha, Cristina M.R.
author_role author
author2 Teixeira, J. A.
Rocha, Cristina M.R.
author2_role author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Markhali, Fereshteh Safarzadeh
Teixeira, J. A.
Rocha, Cristina M.R.
dc.subject.por.fl_str_mv Ohmic heating
Olive leaves
Residual biomass
Polyphenols
Antioxidant activity
Green solvent
Sustainable extraction
Science & Technology
topic Ohmic heating
Olive leaves
Residual biomass
Polyphenols
Antioxidant activity
Green solvent
Sustainable extraction
Science & Technology
description This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven), and room temperature (for Control). The selected response variables were extraction yield (%), total phenolic content (TPC), and antioxidant activity (ABTS and DPPH). The ohmic system, compared to Conven and Control, exhibited the greatest effects (p < 0.001) on increasing (i) extraction yield (34.53%) at 75 °C with 80% ethanol, (ii) TPC at 55 °C (42.53, 34.35, 31.63 mg GAE/g extract, with 60%, 40%, and 80% ethanol, respectively), and (iii) antioxidant potency at 75 °C detected by DPPH and ABTS, in the range of 1.21–1.04 mM TE/g, and 0.62–0.48 mM TE/g extract, respectively. Further, there were relatively similar trends in TPC and antioxidant activity (both methods), regardless of solvent ratios, p < 0.001. These findings demonstrate the potential of ohmic heating, as a green processing tool, for efficient extraction (15 min) of olive leaves. To date, no literature has described ohmic application for olive leave extraction.
publishDate 2022
dc.date.none.fl_str_mv 2022-06
2022-06-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/78275
url https://hdl.handle.net/1822/78275
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Safarzadeh Markhali, Fereshteh; Teixeira, José A.; Rocha, Cristina M. R., Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves. Clean Technologies, 4(2), 512-528, 2022
2571-8797
10.3390/cleantechnol4020031
https://www.mdpi.com/2571-8797/4/2/31
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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