Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants

dc.contributor.author	Λάφκα, Θεοδώρα - Ιωάννα	el
dc.contributor.author	Λάζου, Αντριάνα	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-26T19:02:36Z
dc.date.available	2015-05-26T19:02:36Z
dc.date.issued	2015-05-26
dc.identifier.uri	http://hdl.handle.net/11400/11201
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.mdpi.com	en
dc.source	http://www.mdpi.com/2304-8158/2/1/18	en
dc.subject	Antioxidants
dc.subject	Extraction kinetics
dc.subject	Αντιοξειδωτικά
dc.subject	Κινητική εξόρυξη
dc.subject	Προστασία του λαδιού
dc.subject	Oil protection
dc.title	Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.3390/foods2010018
heal.language	en
heal.access	free
heal.publicationDate	2013-01-04
heal.bibliographicCitation	Lafka, I.-T., Lazou, A., Sinanoglou, V. and Lazos, E. (2013) Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants. "Foods", 2 (1), p.18-31	en
heal.abstract	The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropanol and ethyl acetate were used. The second order model best described the solvent extraction process, followed by the Elovich model. The most effective solvent was ethanol with optimum phenol extraction conditions 180 min, solvent to sample ratio 5:1 v/w and pH 2. Ethanol extract exhibited the highest antiradical activity among solvent and supercritical fluid extraction (SFE) extracts, which in addition showed the highest antioxidant capacity compared to synthetic and natural food antioxidants such as BHT, ascorbyl palmitate and vitamin E. Antioxidant potential of SFE extract was quite high, although its phenolic potential was not. Leaf extracts were proven to be good protectors for olive and sunflower oils at levels of 150 ppm.	en
heal.publisher	MDPI	el
heal.journalName	Foods	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true