Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment.

ABSTRACT: The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial health activities, which are due in part to their antioxidant activities. Therefore, the revaluation of this by-product would be of great importance for the food industry. For this reason, this study focuses on the pretreatment of olive leaves with a technology based on the use of pulsed electric fields (PEF) and their following extraction by ultrasounds in order to obtain an extract enriched in phenolic compounds. A Box-Behnken design of 15 experiments with three independent factors has been carried out: electric field strength (kV/cm), frequency (Hz) and total treatment time (s). The response variables were the sum of

SUBMITTER: Razola-Diaz MDC 

PROVIDER: S-EPMC11816887 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature