Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED)
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol)...
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-07-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/8/7/248 |
id |
doaj-0396331d59eb4fce9c04229969cc7296 |
---|---|
record_format |
Article |
spelling |
doaj-0396331d59eb4fce9c04229969cc72962020-11-24T21:27:37ZengMDPI AGFoods2304-81582019-07-018724810.3390/foods8070248foods8070248Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED)Irena Žuntar0Predrag Putnik1Danijela Bursać Kovačević2Marinela Nutrizio3Filip Šupljika4Andreja Poljanec5Igor Dubrović6Francisco J. Barba7Anet Režek Jambrak8Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaTeaching Institute for Public health of Primorje-Gorski Kotar County, 51000 Rijeka, CroatiaNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, SpainFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaBackground: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.https://www.mdpi.com/2304-8158/8/7/248high voltage electrical dischargeolive leaves extractsgreen solventseco-extractionsustainability |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Irena Žuntar Predrag Putnik Danijela Bursać Kovačević Marinela Nutrizio Filip Šupljika Andreja Poljanec Igor Dubrović Francisco J. Barba Anet Režek Jambrak |
spellingShingle |
Irena Žuntar Predrag Putnik Danijela Bursać Kovačević Marinela Nutrizio Filip Šupljika Andreja Poljanec Igor Dubrović Francisco J. Barba Anet Režek Jambrak Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) Foods high voltage electrical discharge olive leaves extracts green solvents eco-extraction sustainability |
author_facet |
Irena Žuntar Predrag Putnik Danijela Bursać Kovačević Marinela Nutrizio Filip Šupljika Andreja Poljanec Igor Dubrović Francisco J. Barba Anet Režek Jambrak |
author_sort |
Irena Žuntar |
title |
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) |
title_short |
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) |
title_full |
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) |
title_fullStr |
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) |
title_full_unstemmed |
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (<i>Olea europaea</i> L.) Obtained by High Voltage Electrical Discharges (HVED) |
title_sort |
phenolic and antioxidant analysis of olive leaves extracts (<i>olea europaea</i> l.) obtained by high voltage electrical discharges (hved) |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2019-07-01 |
description |
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing. |
topic |
high voltage electrical discharge olive leaves extracts green solvents eco-extraction sustainability |
url |
https://www.mdpi.com/2304-8158/8/7/248 |
work_keys_str_mv |
AT irenazuntar phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT predragputnik phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT danijelabursackovacevic phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT marinelanutrizio phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT filipsupljika phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT andrejapoljanec phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT igordubrovic phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT franciscojbarba phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved AT anetrezekjambrak phenolicandantioxidantanalysisofoliveleavesextractsioleaeuropaeailobtainedbyhighvoltageelectricaldischargeshved |
_version_ |
1725974440963997696 |