Bioactivity, DNA damage protecting, and aroma potential of oleuropein enriched olive leaf extract by optimization of ultrasound-assisted process
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, Box-Behnken experimental design was employed to optimize Ultrasound-assisted extraction (UAE) method to obtain oleuropein-rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%-70%), amplitude (30%-50%), and ultrasonication time (5-15 min) on oleuropein content were evaluated through experimental design. The total phenolic content, antioxidant capacity, DNA damage scavenging activity, aroma profile, and antimicrobial activity of olive leaf were also investigated. The optimum extraction condition was determined as 30% amplitude, 70% ethanol, and 5 min extraction time. The amount of oleuropein was found to be 42.621 mg/g dry leaves at the optimum condition. The total phenolic content of the optimized extract was found as 45.13 mg GAE/g dry leaves while the antioxidant capacity of the optimized extract was 216 mu mol Trolox/g in DPPH and 213.19 mu mol Trolox/g in ABTS method. Twenty-three volatile compounds were identified in extracts, mainly aldehydes and alcohols. The extracts showed high antimicrobial activity against selected bacterial strains. DNA damage protecting activity of extracts on plasmid DNA was clearly demonstrated. UAE has an important effect on the phenolic content and antioxidant capacity of olive leaves. Moreover, oleuropein-rich extract can have potential as a therapeutic agent depending on its antimicrobial and DNA-protecting activity. UAE process was optimized to obtain oleuropein-enriched olive leaf extract. Bioactive, DNA damage protecting, and aroma properties of the extracts were evaluated. Regarding the high antioxidant capacity and DNA damage-protecting activity, oleuropein-rich extracts obtained optimized probe-based UAE could have the potential to be used as a natural antioxidant compound in the food industry. image
Açıklama
Anahtar Kelimeler
DNA protecting-activity, oleuropein, olive leaf, optimization, ultrasound-assisted extraction
Kaynak
Efood
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
5
Sayı
1
