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Article

Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves

1
Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
2
Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, 12243 Athens, Greece
*
Author to whom correspondence should be addressed.
Academic Editors: Giacomo Luigi Petretto and Alberto Mannu
Received: 1 June 2021 / Revised: 17 June 2021 / Accepted: 29 June 2021 / Published: 1 July 2021
Olive leaves (OLL), an agricultural waste by-product, are considered a significant bioresource of polyphenols, known as bioactive compounds. This study evaluates the pulsed electric field (PEF) technique for the extraction of polyphenols from OLL. The study parameters included a series of “green” solvents (ethanol, water as well as mixtures of them at a 25% step gradient) and different input values for the pulse duration of PEF. The phytochemical extraction degree was evaluated using total phenol concentration (Folin–Ciocalteu method) and high-performance liquid chromatography (HPLC) analyses, while the antioxidant activity was assessed using differential scanning calorimetry (DSC). The results obtained from the PEF extracts were compared with those of the extracts produced without the PEF application. The highest PEF effect was observed for aqueous ethanol, 25% v/v, using a pulse duration of 10 μs. The increase in the total polyphenols reached 31.85%, while the increase in the specific metabolites reached 265.67%. The recovery in polyphenols was found to depend on the solvent, the pulse duration of treatment and the structure of the metabolites extracted. View Full-Text
Keywords: pulsed electric field; olive leaves; extraction optimization; polyphenols; green extraction pulsed electric field; olive leaves; extraction optimization; polyphenols; green extraction
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MDPI and ACS Style

Pappas, V.M.; Lakka, A.; Palaiogiannis, D.; Bozinou, E.; Ntourtoglou, G.; Batra, G.; Athanasiadis, V.; Makris, D.P.; Dourtoglou, V.G.; Lalas, S.I. Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. Beverages 2021, 7, 45. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030045

AMA Style

Pappas VM, Lakka A, Palaiogiannis D, Bozinou E, Ntourtoglou G, Batra G, Athanasiadis V, Makris DP, Dourtoglou VG, Lalas SI. Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. Beverages. 2021; 7(3):45. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030045

Chicago/Turabian Style

Pappas, Vasileios M., Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas 2021. "Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves" Beverages 7, no. 3: 45. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030045

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