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


Çokgezme Ö. F. , İçier F.

Innovative Food Science & Emerging Technologies, vol.77, no.March, pp.1-11, 2022 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Article
  • Volume: 77 Issue: March
  • Publication Date: 2022
  • Doi Number: 10.1016/j.ifset.2022.102985
  • Title of Journal : Innovative Food Science & Emerging Technologies
  • Page Numbers: pp.1-11

Abstract

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 ◦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.