Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC-ESI-DAD-MS.

ABSTRACT: In recent years, there has been an ever growing interest in finding new natural sources of food antioxidants. As a main fruit crop, olive is also valued due to its phenolic-containing leaves. Mathematically based optimization methods are used as powerful tools to extract different antioxidant compounds. The present study is aimed to provide an efficient extraction method for total phenol content (TPC), total flavonoid content (TFC) and antioxidant ability (DPPH scavenging assay and FRAP). The effects of ultrasonic temperature (35-65 °C), ultrasonic time (5-15 min), and ethanol to water ratio (Et: W) (25-75%) were evaluated. Second-order polynomial models were used through a rotatable Box-Behnken design (BBD) consisting of 15 experimental runs with three replicates at the center poin

SUBMITTER: Shirzad H 

PROVIDER: S-EPMC5502029 | biostudies-literature | 2017 Jul

REPOSITORIES: biostudies-literature