Kinetic improvement of olive leaves’ bioactive compounds extraction by using power ultrasound in a wide temperature range
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- 作者：Ibtihel Khemakhema ; d ; Margarita Hussam Ahmad-Qasemb ; Enrique Barrajó ; n Catalá ; nc ; Vicente Micolc ; Jose Vicente Garcí ; a-Pé ; rezb ; Mohamed Ali Ayadia ; Mohamed Bouazizd ; mohamed.bouaziz@fsg.rnu.tn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Olive leaves ; Oleuropein ; Ultrasound extraction ; Antioxidant capacity ; Total phenolic content
- 刊名：Ultrasonics Sonochemistry
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：34
- 期：Complete
- 页码：466-473
- 全文大小：1105 K
文摘
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A kinetic study of oleuropein extraction from olive leaves by ultrasound is suggested.
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The temperature affects the extraction kinetic and the extracts composition.
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Ultrasound had significant effects on the extraction kinetics of polyphenols.
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Ultrasound power reduces the initial extraction rate of bioactive compounds.
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