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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/51788
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dc.contributor.authorHerrero, Miguel-
dc.contributor.authorPlaza, Merichel-
dc.contributor.authorIbáñez, Elena-
dc.date.accessioned2012-06-18T13:13:51Z-
dc.date.available2012-06-18T13:13:51Z-
dc.date.issued2011-
dc.identifierdoi: 10.1016/j.chroma.2011.04.053-
dc.identifierissn: 0021-9673-
dc.identifiere-issn: 1873-3778-
dc.identifier.citationJournal of Chromatography A 1218(42): 7511-7520 (2011)-
dc.identifier.urihttp://hdl.handle.net/10261/51788-
dc.descriptionEl pdf del artículo es la versión pre-print.-- et al.-
dc.description.abstractIn this contribution, the capabilities of pressurized liquid extraction (PLE) using food-grade solvents, such as water and ethanol, to obtain antioxidant extracts rich on polyphenolic compounds from olive leaves are studied. Different extraction conditions were tested, and the PLE obtained extracts were characterized in vitro according to their antioxidant capacity (using the DPPH radical scavenging and the TEAC assays) and total phenols amounts. The most active extracts were obtained with hot pressurized water at 200°C (EC50 18.6μg/mL) and liquid ethanol at 150°C (EC50 27.4μg/mL), attaining at these conditions high extraction yields, around 40 and 30%, respectively. The particular phenolic composition of the obtained extracts was characterized by LC-ESI-MS. Using this method, 25 different phenolic compounds could be tentatively identified, including phenolic acids, secoiridoids, hydroxycinnamic acid derivatives, flavonols and flavones. Among them, hydroxytyrosol, oleuropein and luteolin-glucoside were the main phenolic antioxidants and were quantified on the extracts together with other minor constituents, by means of a UPLC-MS/MS method. Results showed that using water as extracting agent, the amount of phenolic compounds increased with the extraction temperature, being hydroxytyrosol the main phenolic component on the water PLE olive leaves extracts, reaching up to 8.542mg/g dried extract. On the other hand, oleuropein was the main component on the extracts obtained with ethanol (6.156-2.819mg/g extract). Results described in this work demonstrate the good possibilities of using PLE as a useful technique for the valorization of by-products from the olive oil industry, such as olive leaves. © 2011 Elsevier B.V.-
dc.description.sponsorshipThis work was supported by AGL2008-05108-C03-01 (Ministerio de Educación y Ciencia) and CSD2007-00063 FUN-CFOOD (Programa CONSOLIDER-INGENIO 2010) projects. M.H. thanks the Spanish Science and Innovation Ministry (MICINN) for his “Ramón y Cajal” research contract. T.T.N. would like to thank the Asociación Hispano-Turca (AHIT) for the scholarship provided. M.P. thanks CSIC for her I3P fellowship.-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsopenAccess-
dc.titleNew possibilities for the valorization of olive oil by-products-
dc.typeartículo-
dc.identifier.doi10.1016/j.chroma.2011.04.053-
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.chroma.2011.04.053-
dc.date.updated2012-06-18T13:13:51Z-
dc.description.versionPeer Reviewed-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.contributor.funderMinisterio de Ciencia e Innovación (España)-
dc.contributor.funderEuropean Commission-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderAsociación Hispano-Turca-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeartículo-
item.cerifentitytypePublications-
item.grantfulltextopen-
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