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

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

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” so...

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Bibliographic Details
Main Authors: Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Beverages
Subjects:
pulsed electric field
olive leaves
extraction optimization
polyphenols
green extraction
Online Access:https://www.mdpi.com/2306-5710/7/3/45

Internet

https://www.mdpi.com/2306-5710/7/3/45

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