Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction

Autor: Omer Faruk Cokgezme, Filiz Icier
Rok vydání: 2022
Předmět:
Zdroj: Innovative Food Science & Emerging Technologies. 77:102985
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2022.102985
Popis: The moderate electrical field (MEF) process was used to reduce the process time (t) of oleuropein extraction from olive leaves. MEF process was performed with methanol-water (4:1 v/v) with sine wave-SN and square wave-SQ at 30 V/cm with different frequencies (1, 1000, and 2000 Hz). The conventional extraction (CE) method was performed for 8 h in methanol-water (4:1 v/v) mixture at 40 & nbsp;C. The effects of MEF conditions on t, effective electrical conductivity (EEC), cell disintegration (Zc) and extraction performance coefficient (EPC) were determined. SN provided desired extraction yield in a shorter time than SQ (p < 0.05). The necessary extraction time for target extraction yield (21.6 +/- 1.0 mg Oleuropein/g dm) increased as the frequency decreased (p < 0.05). SN resulted in higher Zc values compared to SQ (p < 0.05). EPC of MEF was higher than CE (p < 0.05). It is concluded extractability of the oleuropein at any given extraction time could be improved by MEF compared to CE.
Ege University Scientific Research Projects Coordination Project [FDK-201921049]; Ege University Scientific Research Projects Coordination
This study is a part of a PhD thesis titled 'Investigation of moderate electric field assisted extraction process, mathematical modelling and exergoeconomic evaluation', and financially supported by Ege University Scientific Research Projects Coordination Project No. FDK-201921049. The authors gratefully acknowledge Ege University Scientific Research Projects Coordination for financial support.
Databáze: OpenAIRE
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