High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction-Reference-Cited by-同舟云学术

High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction

Published:2022-12-26 Issue:1 Volume:3 Page:161-169
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Okur Ilhami¹²^ORCID,Namlı Serap¹,Oztop Mecit Halil¹^ORCID,Alpas Hami¹^ORCID

Affiliation:

1. Department of Food Engineering, Middle East Technical University, 06800Ankara, Turkey

2. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, 68588Nebraska, United States

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00346

Reference49 articles.

1. Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity

2. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

3. International Olive Oil Council. https://www.internationaloliveoil.org/wp-content/uploads/2020/05/IOC-Olive-Oil-Dashboard-Apr-2020-rev1.html#production-2.

4. Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

5. New possibilities for the valorization of olive oil by-products

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