0000000000008262

AUTHOR

Verica Dragović-uzelac

showing 2 related works from this author

Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)

2017

Abstract Pressurized liquid extraction (PLE) is shown as an innovative green technology for the effective extraction of the various phytochemicals from food by-products, therefore the aims of this study were to evaluate the application of PLE to engineer green extracts of Croatian olive leaves ( Olea europaea , cv. Oblica) for potential industrial production (functional foods/pharmaceuticals). PLE was conducted under various cycle numbers (1, 2), temperature (60, 80, 100 °C) and static times (5, 10, 15 min). Obtained extracts were characterized in terms of: (i) total polyphenols (TP); (ii) total flavonoids (TF); hydroxycinnamic acids (HCA); and (iv) flavonols (FLA). Response surface methodo…

chemistry.chemical_classificationOblica olive leaves ; Green extraction ; Pressurized liquid extraction ; Total polyphenols ; Flavonoids ; Hydroxycinnamic acidsChromatographybiologyGeneral Chemical EngineeringExtraction (chemistry)04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceBiochemistry0404 agricultural biotechnologyFlavonolschemistryOleaPolyphenolResponse surface methodologyFood ScienceBiotechnologyFood and Bioproducts Processing
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Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves

2018

Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed ta…

Hot TemperatureSteviolChemical FractionationAntioxidantsAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyGlucosidesPressureSteviaPhenolsCarotenoidchemistry.chemical_classificationChromatographyExtraction (chemistry)WaterGlycosideGreen Chemistry Technology04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceGreen extraction ; Total phenolics ; Condensed tannins ; Chlorophylls/carotenoids ; Stevioside/rebaudioside APlant LeavesHot water extractionStevia rebaudianachemistryProanthocyanidinDiterpenes KauraneFood ScienceFood Chemistry
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