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Monitoring the oleuropein content of olive leaves and fruits using ultrasound‐ and salt‐assisted liquid–liquid extraction optimized by response surface methodology and high‐performance liquid chromatography
Author(s) -
Ismaili Ahmad,
Heydari Rouhollah,
Rezaeepour Reza
Publication year - 2016
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201500795
Subject(s) - oleuropein , chromatography , chemistry , high performance liquid chromatography , extraction (chemistry) , response surface methodology , liquid–liquid extraction , olive leaf , liquid liquid , olea , olive oil , botany , food science , biology
A novel and rapid ultrasound‐ and salt‐assisted liquid–liquid extraction coupled with high‐performance liquid chromatography has been optimized by response surface methodology for the determination of oleuropein from olive leaves. Box–Behnken design was used for optimizing the main parameters including ultrasound time ( A ), pH ( B ), salt concentration ( C ), and volume of miscible organic solvent ( D ). In this technique, a mixture of plant sample and extraction solvent was subjected to ultrasound waves. After ultrasound‐assisted extraction, phase separation was performed by the addition of salt to the liquid phase. The optimal conditions for the highest extraction yield of oleuropein were ultrasound time, 30 min; volume of organic solvent, 2.5 mL; salt concentration, 25% w/v; and sample pH, 4. Experimental data were fitted with a quadratic model. Analysis of variance results show that BC interaction, A 2 , B 2 , C 2 , and D 2 are significant model terms. Unlike the conventional extraction methods for plant extracts, no evaporation and reconstitution operations were needed in the proposed technique.