The optimization of solid-liquid extraction of polyphenols from olive stone by response surface methodology

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dc.contributor.authorNakilcioglu-Tas, Emine
dc.contributor.authorOtles, Semih
dc.date.accessioned2019-10-27T09:44:10Z
dc.date.available2019-10-27T09:44:10Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractThe polyphenol extract from olive stone was optimized by the simultaneous maximization of the yield in total phenolic content (TPC), total flavonoids content (TFC), 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity (DPPH), ferric reducing/antioxidant power (FRAP), and three individual polyphenols (hydroxytyrosol, syringic acid, and oleuropein) using response surface methodology (RSM). Extraction temperature (40, 50, and 60 degrees C), extraction time (30, 60, and 90min), and solvent type (methanol, ethanol, and acetone) were identified as the main variables influencing the extraction efficiency. Face-centered central composite design (FCCD), which consists of 39 factorial experiments including 5 replicates at the central point, generated satisfactory models for the optimization of independent variables. The results showed that the extraction temperature, extraction time, and solvent type had significant effects on all responses except DPPH and FRAP. The optimum conditions for extraction temperature, extraction time, and solvent type were determined as 40 degrees C, 89.49min, and methanol, respectively. These values verified with confirmation experiments, and thus, the suitability of the developed models was proven. This methodology could be preferred to ensure that polyphenol extracts were obtained efficiently from the by-products, such as the olive stone in the food industry.en_US
dc.identifier.doi10.1007/s11694-019-00065-z
dc.identifier.endpage1507en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.startpage1497en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-019-00065-z
dc.identifier.urihttps://hdl.handle.net/11454/28960
dc.identifier.volume13en_US
dc.identifier.wosWOS:000466353500061en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectOlive stoneen_US
dc.subjectSolid-liquid extractionen_US
dc.subjectPolyphenolsen_US
dc.subjectResponse surface methodologyen_US
dc.titleThe optimization of solid-liquid extraction of polyphenols from olive stone by response surface methodologyen_US
dc.typeArticleen_US

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