Ultrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2023
dc.description.abstractOlive leaves are important by-products for the recovery of phenolic compounds and extracts with high phenolic content using lactic acid bacteria during fermentation. Lactiplantibacillus plantarum (L. plantarum) strains as glucosidase-positive strains are starter cultures used to control the fermentation process. The main objective of the present work is to determine the most effective strain for the biodegradation of oleuropein to hydroxytyrosol using two L. plantarum strains for the fermentation of olive leaves. Box-Behnken experimental design was applied to determine the optimum ultrasound-assisted extraction (UAE) conditions to obtain hydroxytyrosol-rich extract using the brine of the fermented leaves. L. plantarum ATCC 14917 (hydroxytyrosol; 126.89 & PLUSMN; 1.59 mg/L) strain showed higher oleuropeinolytic activity than L. plantarum ATCC-BAA 793 (85.93 & PLUSMN; 0.70 mg/L) in olive leaf brine. When the UAE method was applied, it was seen that the hydroxytyrosol concentration of samples that were inoculated with L. plantarum ATCC 14917 (362.29 & PLUSMN; 2.31 mg/L) compared to L. plantarum ATCC-BAA 793 (248.79 & PLUSMN; 4.14) increased. The optimum UAE conditions were determined as 30% amplitude-5 min-30% ethanol for ATCC 14917 and 45% amplitude-9 min-10% ethanol for BAA 793 strain. This study showed that the brines of fermented olive leaves with oleuropeinolytic strains can be considered high added value products.
dc.description.sponsorshipScientific and Technological Research Council of Turkey, TUBITAK [TOVAG 221O046]
dc.description.sponsorshipThis study was financially supported by the Scientific and Technological Research Council of Turkey, TUBITAK (Project no: TOVAG 221O046).
dc.identifier.doi10.3390/fermentation9060514
dc.identifier.issn2311-5637
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85163743220
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/fermentation9060514
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2817
dc.identifier.volume9
dc.identifier.wosWOS:001015039100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectolive leaves
dc.subjecthydroxytyrosol
dc.subjectlactic acid bacteria
dc.subjectfermentation
dc.subjectoptimization
dc.subjectultrasound-assisted extraction
dc.titleUltrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment
dc.typeArticle

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