کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588381 | 1492082 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Obtaining sugars and natural antioxidants from olive leaves by steam-explosion
ترجمه فارسی عنوان
دریافت قندها و آنتی اکسیدان های طبیعی از برگ های زیتون توسط انفجار بخار
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this work, steam-explosion treatment was evaluated as a procedure to recover sugars and natural antioxidants from olive tree leaves. The treatment was carried out following a Box-Behnken experimental design, with three factors, temperature (180-220 °C), process time (2-10 min) and milling time (0-15 s). Response surface methodology showed that temperature was the most influential factor, followed by process time, while the best results were achieved with whole leaves. The operational conditions for simultaneously maximizing the sugars and natural antioxidants recoveries resulted to be 180 °C, 8.3 min and whole leaf; under these conditions 18.39 g and 1950 mg were obtained from 100 g dry olive leaves, respectively. This is equivalent to 70% recovery of the initial sugars present in olive leaves, with a very low formation of inhibitory compounds and an important amount of natural products with antioxidant capacity such as oleuropein, hydroxytyrosol and flavonoids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 457-465
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 457-465
نویسندگان
Juan Miguel Romero-GarcÃa, Antonio Lama-Muñoz, Guillermo RodrÃguez-Gutiérrez, Manuel Moya, Encarnación Ruiz, Juan Fernández-Bolaños, Eulogio Castro,