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Editor's Note This study compares conventional extraction techniques (dynamic maceration) with emerging technology (pressurized liquid extraction) to determine how to obtain the highest extraction yield per kg of biomass from olive leaves. The authors found that pressurized liquid extraction resulted in more efficient extraction of certain phenolic compounds and flavonoids than dynamic maceration. The authors also discuss the operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity.

September 30, 2019 Food Chemistry DOI: https://doi.org/10.1016/j.foodchem.2019.04.075 Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions Abstract Olive leaves have become a promising source of phenolic compounds and flavonoids with high added value. Phenolic compounds and flavonoids are important sources of antioxidants and bioactives, and one of the processes used to effectively produce them is extraction via solvents, using aqueous ethanol solutions. To obtain the highest extraction yield per kg of biomass, olive leaves were extracted using a conventional technique (dynamic maceration) and an emerging technology, such as pressurized liquid extraction. Studies of the factors that influence these processes were performed: temperature, leaf moisture content, solvent/solid, and aqueous ethanol concentration were optimized using the central composite and Box-Behnken experiment designs. Pressurized liquid extraction resulted in more efficient oleuropein and luteolin-7-O-glucoside extraction than dynamic maceration. The operational conditions for maximizing the recovery of phenolic compounds and flavonoids and antioxidant capacity were determined to be 190 °C, leaf moisture content of 5%, and aqueous ethanol concentration of 80%.