ArticleAntioxidants (Basel, Switzerland)2021
Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 44 citations in OpenAlex.
- A Review ofFoods (Basel, Switzerland) · 2026Review
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
- Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment.Foods (Basel, Switzerland) · 2025Article
- Optimization of ultrasonic-assisted extraction of total flavonoids fromRSC advances · 2024Article
- Recent advances incombined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts.Journal of food and drug analysis · 2023Review
- Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review.International journal of molecular sciences · 2023Review
- Response Surface Optimization for the Enhancement of the Extraction of Bioactive Compounds fromAntioxidants (Basel, Switzerland) · 2023Article
- Optimization of Extraction Parameters for Enhanced Recovery of Bioactive Compounds from Quince Peels Using Response Surface Methodology.Foods (Basel, Switzerland) · 2023Article
- Electrostimulation improves plant growth and modulates the flavonoid profile in aeroponic culture ofFrontiers in plant science · 2023Article
- Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars.Antioxidants (Basel, Switzerland) · 2022Article
- Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases.Foods (Basel, Switzerland) · 2022Review
- Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves.Foods (Basel, Switzerland) · 2021Review
- Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves.Antioxidants (Basel, Switzerland) · 2021Article
- Pulsed Electric Field andFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits arises for a "green" standalone extraction technology. This study evaluates the OLL waste valorization through maximizing OLL extracts polyphenol concentration utilizing an emerging "green" non-thermal technology, Pulsed Electric Field (PEF). It also provides further insight into the PEF assistance span for static solid-liquid extraction of OLL by choosing and fine-tuning important PEF parameters such as the extraction chamber geometry, electric field strength, pulse duration, pulse period (and frequency), and extraction duration. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF. The Folin-Ciocalteu method, high-performance liquid chromatography, and differential scanning calorimetry were used to determine the extraction efficiency. The optimal PEF contribution on the total polyphenols extractability (38% increase with a 117% increase for specific metabolites) was presented for rectangular extraction chamber, 25%
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