Effects of Extraction Period on Bioactive Compounds Extracted from Olea Europaea (var. Domat) Leaves by Ultrasound-Assisted Extraction

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dc.authoridDanjolli-Hashani, Dua/0000-0002-7377-6518
dc.authorwosidDanjolli-Hashani, Dua/IQV-2684-2023
dc.contributor.authorDanjolli-Hashani, Dua
dc.contributor.authorSelen-Isbilir, Sebnem
dc.date.accessioned2024-06-12T11:16:52Z
dc.date.available2024-06-12T11:16:52Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, polyphenols from olive leaves (Domat var.) were compared by shaking water bath and ultrasound-assisted extraction to compare the polyphenol contents and antioxidant activity in olive leaves. The effects of the extraction time on the antioxidant activity of olive leaves will be analyzed depending not only on the extraction method but also on the extraction time, due to the extraction yield, antioxidant activity, as well as the type of polyphenols recovered. Objective: To obtain high antioxidant results and to determine the phenolic compounds contained in olive leaf (Domat var.) by LC-MS/MS after ultrasonic water bath and shaking water bath extraction comparison in a shorter time instead of 2 h. Conclusions: The phenolic compounds contained in olive leaf by ultrasound-assisted extraction were higher than water bath extraction. We said that there is no significant difference between the extraction time and TPC and TFC. There was also no relationship between extraction time and DPPH and ABTS EC50 values (p < 0.05), which means that 15 min of sonication can be performed instead of 120 min.en_US
dc.description.sponsorshipScientific Research Fund of Trakya University [TUBAP-2019/159]en_US
dc.description.sponsorshipThe authors wish to thank TUTAGEM for the phenolic profile analysis by LC-MS/MS, and Olive Research Institute-Izmir for providing the olive leaves sample. This work was supported financially by the Scientific Research Fund of Trakya University, Project number TUBAP-2019/159.en_US
dc.identifier.doi10.17344/acsi.2021.7332
dc.identifier.endpage436en_US
dc.identifier.issn1318-0207
dc.identifier.issn1580-3155
dc.identifier.issue2en_US
dc.identifier.pmid35861095en_US
dc.identifier.scopus2-s2.0-85134768725en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage430en_US
dc.identifier.urihttps://doi.org/10.17344/acsi.2021.7332
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24486
dc.identifier.volume69en_US
dc.identifier.wosWOS:000883415800019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSlovensko Kemijsko Drustvoen_US
dc.relation.ispartofActa Chimica Slovenicaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectUltrasound-Assisted Extractionen_US
dc.subjectDomat Olive Tree Leavesen_US
dc.subjectAntioxidant Activityen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectLC-MS/MSen_US
dc.subjectOlive Leaf Extracten_US
dc.subjectAntioxidant Activityen_US
dc.subjectOptimizationen_US
dc.subjectMicrowaveen_US
dc.subjectPolyphenolsen_US
dc.subjectOleuropeinen_US
dc.titleEffects of Extraction Period on Bioactive Compounds Extracted from Olea Europaea (var. Domat) Leaves by Ultrasound-Assisted Extractionen_US
dc.typeArticleen_US

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