Scopus
YÖKSİS Eşleşti
Optimization of ultrasound-assisted extraction from Olea europaea leaves and analysis of their antioxidant and enzyme inhibition activities
Food Bioscience · Ocak 2025
YÖKSİS Kayıtları
Optimization of ultrasound-assisted extraction from Olea europaea leaves and analysis of their antioxidant and enzyme inhibition activities
Food Bioscience · 2025 SCI
PROFESÖR GÖKHAN ZENGİN →
Makale Bilgileri
DergiFood Bioscience
Yayın TarihiOcak 2025
Cilt / Sayfa63
Scopus ID2-s2.0-85214290820
Özet
Olive leaves (Olea europaea L.) are rich source of bioactive compounds but are usually declared as bio-waste. Knowledge from traditional medicine, supported by modern research, has shown the high value of this bio-waste, and the great benefits of its use. The first step in exploiting the biological potential of olive leaves is the rationalization of the extraction process, through which extracts with high biological and market value could be obtained. This study aimed to investigate the influence of different extraction parameters, including solvent concentration, time, temperature, and ratio, on total phenolics, total flavonoids, antioxidant and enzyme-inhibiton activities. The optimal extraction conditions were determined using an Artificial Neural Network (ANN) model. The results revealed that the optimal conditions for the extraction of total bioactive compounds and antioxidant activities from olive leaves were obtained using ethanol concentration of 90%, extraction time 15 min, temperature of 45 °C, and plant:ethanol ratio 1:30. Under these conditions, the extract exhibited high levels of total phenolic content (TPC: 89.05 ± 3.9 mg GAE/g), total flavonoid content (TFC: 19.98 ± 0.38 mg RE/g), and potent antioxidant activity (DPPH: 195.12 ± 6.85 mg TE/g, ABTS: 270.73 ± 1.00 mg TE/g, CUPRAC: 66.14 ± 25.27 mg TE/g, FRAP: 233.58 ± 21.33 mg TE/g). Additionally, the extract demonstrated significant inhibitory effects on α-amylase (0.35 ± 0.00 mmol ACE/g) and tyrosinase (49.23 ± 1.22 mg KAE/g) enzymes. Taken together, the presented results may be valuable for the preparation of health-promoting formulations using olive leaves in the pharmaceutical and cosmeceutical industries.
Yazarlar (4)
1
Sengul Uysal
2
Biljana Lončar
3
Aleksandra Cvetanović Kljakić
4
Gokhan Zengin
ORCID: 0000-0001-6548-7823
Anahtar Kelimeler
Antioxidant
Artificial neural network (ANN)
Enyzme inhibiton
Olive leaves
Optimization
Kurumlar
Erciyes Üniversitesi
Kayseri Turkey
Selçuk Üniversitesi
Selçuklu Turkey
University of Novi Sad
Novi Sad Serbia