- -

Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: Khemakhem;Ahmad-Q ...
Tamaño: 1.079Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Khemakhem, Ibtihel es_ES
dc.contributor.author Ahmad-Qasem, Margarita Hussam es_ES
dc.contributor.author Barrajón Catalán, Enrique es_ES
dc.contributor.author Micol, Vicente es_ES
dc.contributor.author Garcia-Perez, J.V. es_ES
dc.contributor.author Ayadi, Mohamed Ali es_ES
dc.contributor.author Bouaziz, Mohamed es_ES
dc.date.accessioned 2020-12-05T04:32:15Z
dc.date.available 2020-12-05T04:32:15Z
dc.date.issued 2017-01 es_ES
dc.identifier.issn 1350-4177 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156500
dc.description.abstract [EN] In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed at 10, 20, 30, 50 and 70 degrees C using water as solvent. Extracts were characterized by measuring the total phenolic content, the antioxidant capacity and the oleuropein content (HPLC-DAD/MS-MS). Moreover, Naik's model was used to mathematically describe the extraction kinetics. The experimental results showed that phenolic extraction was faster in UAE (ultrasonic-assisted extraction) than in CVE (conventional extraction), being extraction kinetics satisfactorily described using Naik model (include VAR > 98%). Besides, the total phenolic content, the antioxidant capacity and the oleuropein content were significantly (p < 0.05) improved by increasing the temperature in both CVE and UAE. Oleuropein content reached 6.57 +/- 0.18 being extracted approximately 88% in the first minute for UAE experiments. (C) 2016 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors would like to thank the Ministry of Higher Education and Scientific Research of Tunisia (Laboratories LR14ES08 and LR11ES45), for their financial support to this research work. This investigation was also supported by project AGL2015-67995-C3-1-R and fellowships to E. Barrajon-Catalan from the Spanish Ministry of Science and Innovation (Torres-Quevedo Program, PTQ-14-07243) and to M.H. Ahmad-Qasem from the Spanish Ministry of Education, Culture and Sport (Programa de Formation de Profesorado Universitario del Programa Nacional de Formacion de Recursos Humanos de Investigacion), grants PROMETEO/2015 and PROMETEOII/2014/005 from Generalitat Valenciana (GV), and CIBER (CB12/03/30038, Fisiopatologia de la Obesidad y la Nutrition, CIBERobn, Instituto de Salud Carlos III). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Ultrasonics Sonochemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Olive leaves es_ES
dc.subject Oleuropein es_ES
dc.subject Ultrasound extraction es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Total phenolic content es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ultsonch.2016.06.010 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MESRS//LR14ES08/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MESRS//LR11ES45/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//PTQ-14-07243/ES/PTQ-14-07243/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2015-67995-C3-1-R/ES/NUTRACEUTICOS DE 2ª GENERACION DE PLANTAS COMESTIBLES BASADOS EN EXTRACTOS POLIFENOLICOS MODULADORES DEL METABOLISMO ENERGETICO: APLICACIONES EN LA PREVENCION DE LA OBESIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/ISCIII//CB12%2F03%2F30038/ES/CIBERobn. Fisiopatologia de la Obesidad y la Nutricion/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Khemakhem, I.; Ahmad-Qasem, MH.; Barrajón Catalán, E.; Micol, V.; Garcia-Perez, J.; Ayadi, MA.; Bouaziz, M. (2017). Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range. Ultrasonics Sonochemistry. 34:466-473. https://doi.org/10.1016/j.ultsonch.2016.06.010 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.ultsonch.2016.06.010 es_ES
dc.description.upvformatpinicio 466 es_ES
dc.description.upvformatpfin 473 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 34 es_ES
dc.identifier.pmid 27773270 es_ES
dc.relation.pasarela S\359083 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Instituto de Salud Carlos III es_ES
dc.contributor.funder Ministère de l'Enseignement Supérieur et de la Recherche Scientifique, Túnez es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem