Drying and storage of olive leaf extracts. Influence on polyphenols stability
Drying and storage of olive leaf extracts. Influence on polyphenols stability
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DOI：
10.1016/j.indcrop.2015.11.006
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发表时间：
2016-01-01
影响因子：
5.9
通讯作者：
Garcia-Perez, Jose V.
中科院分区：
文献类型：
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作者：
Ahmad-Qasem, Margarita H.;Ahmad-Qasem, Begona H.;Garcia-Perez, Jose V.
食品、化妆品和制药行业对天然抗氧化剂的需求日益增加，这不仅导致了对天然提取物的研究，而且还导致了对提高长期储存稳定性的策略的研究。这项工作的目的是评估橄榄叶提取物的干燥和储存对多酚的生物活性潜力和稳定性的影响。将橄榄叶热空气干燥（120 ℃）并冷冻干燥。然后通过浸渍（乙醇-水，80：20，v/v）获得提取物。然后，将一部分提取物在120 ° C下热空气干燥并在55 ° C下真空脱水。因此，将液体和粉末形式的提取物在4、25和35 ℃下储存4周。在此期间，提取物的特点是通过测定抗氧化能力（AC），总酚含量（TPC）和主要酚类化合物的浓度。实验结果强调，干燥的原料不仅影响初始提取物的组成，但也生物活性潜力的演变在存储过程中。无论使用哪种方法，提取物脱水均使AC和TPC降低约10%。最后，储存条件（温度和提取物形式）没有显著（p
There is an increasing demand for natural antioxidants in the food, cosmetics and pharmaceutical industries which has led to the search not only for natural extracts but also for strategies with which to increase long-term storage stability. The aim of this work was to assess the influence of the drying and storage of olive leaf extracts on the bioactive potential and stability of polyphenols. Olive leaves were hot air dried (120 degrees C) and freeze dried. Then the extracts were obtained by maceration (ethanol-water, 80:20, v/v). Afterwards, a part of the extracts was hot air dried at 120 degrees C and vacuum dehydrated at 55 degrees C. Thus, the extracts, in liquid and powder forms, were stored at 4, 25 and 35 degrees C for 4 weeks. During this period, the extracts were characterized by determining the antioxidant capacity (AC), the total phenolic content (TPC) and the concentration of the major phenolic compounds.The experimental results highlighted that drying the raw material not only influenced the initial extract composition but also the bioactive potential evolution during storage. Regardless of the method used, extract dehydration reduced both the AC and TPC by around 10%. Finally, storage conditions (temperature and extract form) did not have a significant (p