Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology

dc.contributor.author	Σταματόπουλος, Κωνσταντίνος	el
dc.contributor.author	Κατσόγιαννος, Ευάγγελος	el
dc.contributor.author	Χατζηλαζάρου, Αρχοντούλα	el
dc.contributor.author	Κοντελές, Σπυρίδων Ι.	el
dc.date.accessioned	2015-05-23T11:43:28Z
dc.date.available	2015-05-23T11:43:28Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10969
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814612000714#	el
dc.subject	oleuropein
dc.subject	blanching
dc.subject	response surface methodology
dc.subject	steaming
dc.subject	Ελαιοευρωπαΐνη
dc.subject	Λεύκανση
dc.subject	Olive leaves
dc.subject	Φύλλα ελιάς
dc.subject	Μεθοδολογία επιφάνειας απόκρισης
dc.subject	Πλεύση
dc.title	Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology	en
heal.type	journalArticle
heal.classification	Chemistry
heal.classification	Instrumental analysis
heal.classification	Χημεία
heal.classification	Ενόργανη ανάλυση
heal.classificationURI	http://zbw.eu/stw/descriptor/15638-4
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85066771
heal.classificationURI	N/A-Χημεία
heal.classificationURI	N/A-Ενόργανη ανάλυση
heal.keywordURI	http://lod.nal.usda.gov/55790
heal.keywordURI	http://lod.nal.usda.gov/17893
heal.keywordURI	http://lod.nal.usda.gov/52339
heal.keywordURI	http://lod.nal.usda.gov/44810
heal.identifier.secondary	doi:10.1016/j.foodchem.2012.01.038
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2012-07-15
heal.bibliographicCitation	Stamatopoulos, K., Katsoyannos, E., Chatzilazarou, A. and Konteles, S. J. (2012). Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology. "Food Chemistry", 133(2), 15 July 2012. pp 344-351. Available from: http://www.sciencedirect.com/science/article/pii/S0308814612000714#. [Accessed 26/01/2012]	en
heal.abstract	Impact of steam, hot water blanching and UV-C irradiation as pre-treatments on extraction of oleuropein and related biophenols from olive leaves (OLs), was investigated. Moreover, particle size effect of olive leaves and steam blanching duration were selected as independent variables to optimise steam blanching process in terms of oleuropein content (OC) and antioxidant activity (AC) of ethanolic extracts, by using response surface methodology. Optimum conditions for OC and AC were 10 min steam blanching of 20-11 and 3-1 mm olive leaf fraction, respectively. Depending on the extraction procedure, at optimum conditions of steaming the results indicate that steam blanching of OL prior to extraction can significantly increase oleuropein yield from 25 to 35 times compared to non-steam blanched sample, whereas the antioxidant activity increased from 4 to 13 times. No significant UV-C effect was observed in OC and AC, while hot water blanched samples showed significantly higher oleuropein yields and antioxidant activity compared to untreated samples.	en
heal.publisher	Elsevier Ltd. All rights reserved	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true