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Novel procedures for olive leaves extracts processing: Selective isolation of oleuropein and elenolic acid.

Authors :
Fiorito S
Collevecchio C
Spogli R
Epifano F
Genovese S
Source :
Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 139038. Date of Electronic Publication: 2024 Mar 19.
Publication Year :
2024

Abstract

Several processes have been developed in the past to selectively extract oleuropein and its aglycones from olive derived materials. In the present manuscript, we outline a novel approach for processing olive leaves aqueous extracts. This allowed first to select microwave irradiation as the methodology able to provide a large enrichment in oleuropein. Subsequently, the use of lamellar solids led to the selective and high yield concentration of the same. Adsorption on solids also largely contributed to the long term chemical stability of oleuropein. Finally, an eco-friendly, readily available, and reusable catalyst like H <subscript>2</subscript> SO <subscript>4</subscript> supported on silica was applied for the hydrolysis of oleuropein into hydroxytyrosol and elenolic acid. This latter was in turn selectively isolated by an acid-base work-up providing its monoaldehydic dihydropyran form (7.8 % extractive yield), that was unequivocally characterized by GC-MS. The isolation of elenolic acid in pure form is described herein for the first time.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
447
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38507946
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139038