Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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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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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1817544456458469376 |