Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4968
Title: "Intensification of Vaporization by Decompression to the Vacuum" (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves
Authors: Abi-Khattar, Anna-Maria
Rajha, Hiba N
Abdel-Massih, Roula M
Habchi, Roland
Maroun, Richard G
Debs, Esperance 
Louka, Nicolas
Keywords: Olive
Leaves
IVDV
RSM
Antioxidant activity
SEM
Issue Date: 2021
Part of: Food Chemistry
Volume: 342
Start page: 1
End page: 11
Abstract: 
Impact of the "Intensification of Vaporization by Decompression to the Vacuum" (IVDV) on extraction of polyphenols from olive leaves was investigated. Using Response Surface Methodology, the effect of three variables were studied: initial water content of leaves, processing time and steam pressure on total phenolic content (TPC). Extractions of TPC from leaves were achieved either using 100% water as a solvent (w100), or 50% (v/v) aqueous ethanol (w50). Following IVDV pretreatment, TPC yields were enhanced with both solvents by approximately 3 times compared to the negative controls. Furthermore, oleuropein and hydroxytyrosol were intensified by up to 600% and 238% respectively. Antioxidant-antiradical assays revealed higher activities, up to 3.5 times, in extracts from IVDV-treated leaves. Calculation of the extraction indices Zp, reflecting cellular damage, confirmed the beneficial effect of IVDV on the extraction yield. Finally, Scanning Electron Microscopy (SEM) permitted the morphological observation of IVDV-treated as compared to untreated leaves.
URI: https://scholarhub.balamand.edu.lb/handle/uob/4968
ISSN: 03088146
DOI: 10.1016/j.foodchem.2020.128236
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Biology

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