ArticleAntioxidants (Basel, Switzerland)2014
Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves.
Article in Antioxidants (Basel, Switzerland), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Olive Leaves as a Potential Phytotherapy in the Treatment of COVID-19 Disease; A Mini-Review.Frontiers in pharmacology · 2022Pooled it
- Powdered Herbal Extracts by Freeze and Spray Drying: Formulation Design, Processing, and Physicochemical and Antiglycation Properties.Foods (Basel, Switzerland) · 2026Article
- Thermoresponsive Sol-Gel System Incorporating Oleuropein-Rich Olive Leaf Extract for Enhanced Wound Healing and Antibiofilm Activity.Gels (Basel, Switzerland) · 2026Article
- Evaluation of Antibacterial, Antibiofilm, Antioxidant, and Anti-Inflammatory Activities of Kratom Leaves (Mitragyna speciosa) Fermentation Supernatant Containing Lactobacillus rhamnosus GG.Probiotics and antimicrobial proteins · 2025Article
- Enhancing mango shelf life through natural preservation: Investigating the efficacy of polysaccharide edible coating and leaf extracts.Journal of food and drug analysis · 2024Article
- Optimization of Phenolic-Enriched Extracts from Olive Leaves via Ball Milling-Assisted Extraction Using Response Surface Methodology.Molecules (Basel, Switzerland) · 2024Article
- Valorization of Olive Leaf Polyphenols by Green Extraction and Selective Adsorption on Biochar Derived from Grapevine Pruning Residues.Antioxidants (Basel, Switzerland) · 2023Article
- Modelling Polyphenol Extraction through Ultrasound-Assisted Extraction by Machine Learning inFoods (Basel, Switzerland) · 2023Article
- Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products.International journal of molecular sciences · 2023Review
- The Effect ofMicroorganisms · 2023Article
- Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace.Foods (Basel, Switzerland) · 2023Article
- Vibrational Spectroscopy-Based Chemometrics Analysis ofEvidence-based complementary and alternative medicine : eCAM · 2022Article
- Polysaccharides and polyphenol in driedPeerJ · 2021Article
- Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin andFoods (Basel, Switzerland) · 2020Article
- Eco-Friendly Extraction and Characterisation of Nutraceuticals from Olive Leaves.Molecules (Basel, Switzerland) · 2019Article
- Article
- Olive Leaves Extract from Algerian Oleaster (Foods (Basel, Switzerland) · 2018Article
- OliveNet™: a comprehensive library of compounds from Olea europaea.Database : the journal of biological databases and curation · 2018Article
- Phytochemical properties and anti-proliferative activity of Olea europaea L. leaf extracts against pancreatic cancer cells.Molecules (Basel, Switzerland) · 2015Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Olive leaves are an agricultural waste of the olive-oil industry representing up to 10% of the dry weight arriving at olive mills. Disposal of this waste adds additional expense to farmers. Olive leaves have been shown to have a high concentration of phenolic compounds. In an attempt to utilize this waste product for phenolic compounds, we optimized their extraction using water-a "green" extraction solvent that has not yet been investigated for this purpose. Experiments were carried out according to a Box Behnken design, and the best possible combination of temperature, extraction time and sample-to-solvent ratio for the extraction of phenolic compounds with a high antioxidant activity was obtained using RSM; the optimal conditions for the highest yield of phenolic compounds was 90 °C for 70 min at a sample-to-solvent ratio of 1:100 g/mL; however, at 1:60 g/mL, we retained 80% of the total phenolic compounds and maximized antioxidant capacity. Therefore the sample-to-solvent ratio of 1:60 was chosen as optimal and used for further validation. The validation test fell inside the confidence range indicated by the RSM output; hence, the statistical model was trusted. The proposed method is inexpensive, easily up-scaled to industry and shows potential as an additional source of income for olive growers.
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