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

Ömer Faruk ÇOKGEZME; Filiz İÇİER

doi:10.1016/j.ifset.2022.102985

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

Makaleler > Tam Makale · 2022

Yazarlar: Ömer Faruk ÇOKGEZME, Filiz İÇİER

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2022, cilt 77, ss 102985-102985

DOI: 10.1016/j.ifset.2022.102985

Özet

The moderate electrical field (MEF) process was used to reduce the process time (t) of oleuropein extraction fromolive leaves. MEF process was performed with methanol-water (4:1 v/v) with sine wave-SN and square wave-SQat 30 V/cm with different frequencies (1, 1000, and 2000 Hz). The conventional extraction (CE) method wasperformed for 8 h in methanol-water (4:1 v/v) mixture at 40 ?C. The effects of MEF conditions on t, effectiveelectrical 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 timefor target extraction yield (21.6 ± 1.0 mg Oleuropein/g dm) increased as the frequency decreased (p < 0.05). SNresulted in higher Zc values compared to SQ (p < 0.05). EPC of MEF was higher than CE (p < 0.05). It isconcluded extractability of the oleuropein at any given extraction time could be improved by MEF compared toCE.

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