| Literature DB >> 28427640 |
Junlin Deng1, Zhou Xu2, Chunrong Xiang2, Jing Liu2, Lijun Zhou2, Tian Li3, Zeshen Yang4, Chunbang Ding5.
Abstract
Ultrasonic-assisted extraction (UAE) and maceration extraction (ME) were optimized using response surface methodology (RSM) for total phenolic compounds (TPC) from fresh olives. The main phenolic compounds and antioxidant activity of TPC were also investigated. The optimized result for UAE was 22mL/g of liquid-solid ratio, 47°C of extraction temperature and 30min of extraction time, 7.01mg/g of yielding, and for ME was 24mL/g of liquid-solid ratio, 50°C of extraction temperature and 4.7h of extraction time, 5.18mg/g of yielding. The HPLC analysis revealed that the extracts by UAE and ME possessed 14 main phenolic compounds, and UAE exhibited more amounts of all phenols than ME. The most abundant phenolic compounds in olive extracts were hydroxytyrosol, oleuropein and rutin. Both extracts showed excellent antioxidant activity in a dose-dependent manner. Taken together, UAE could effectively increase the yield of phenolic compounds from olives. In addition these phenolic compounds could be used as a potential source of natural antioxidants.Entities:
Keywords: Antioxidant activity; Fresh olives; Maceration extraction; Phenolic compounds; Ultrasonic-assisted extraction
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Year: 2017 PMID： 28427640 DOI： 10.1016/j.ultsonch.2017.01.023
Source DB: PubMed Journal: Ultrason Sonochem ISSN： 1350-4177 Impact factor: 7.491