Eco-friendly extraction for the recovery of bioactive compounds from Brazilian olive leaves
作者： Guilherme Luiz Dotto , Gabriela Silveira da Rosa , Thamiris Renata Martiny , Débora Parrine , Mark Lefsrud
DOI: 10.1016/J.SUSMAT.2021.E00276
关键词: Inoculation 、 Bacterial growth 、 Oleuropein 、 Growth inhibition 、 Food science 、 Hydroxytyrosol 、 Antioxidant 、 Maceration (wine) 、 Extraction (chemistry) 、 Chemistry
摘要: Abstract The aim of this study was to recover value-added compounds from Brazilian olive tree leaves using organic solvent-free green extraction techniques. key molecules obtained by microwave-assisted (MAE), ultrasound-assisted (UAE) and maceration were characterized for total phenolic (TP), antioxidant activity (AA), oleuropein (OP) hydroxytyrosol (HT) contents. In the study, we also determined lowest concentration extract that causes growth inhibition Type 1 Escherichia coli . results show technologies suitable bioactive leaves. MAE more efficient than UAE maceration. OP predominant compound found in extracts. At a 50 mg.mL −1, produced inhibited E 100%, compared 80.9% UAE. As kinetics extracts, no bacterial observed up 75 min after inoculation. This demonstrates can be used successfully with antibacterial properties culture byproducts, crops are viable environmental source.
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