RT Journal Article
T1 Valorisation of olea europaea L. Olive Leaves through the evaluation of their extracts: Antioxidant and antimicrobial activity
A1 Sánchez-Gutiérrez, Mónica
A1 Bascón-Villegas, Isabel
A1 Rodríguez, Alejandro
A1 Pérez-Rodríguez, Fernando
A1 Fernández-Prior, África
A1 Rosal Raya, Antonio
A1 Carrasco, Elena
K1 Agri-food waste
K1 Bioactive compounds
K1 Polyphenols
K1 Foodborne pathogens
K1 Microwave assisted extraction
K1 Nutraceutical
AB Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave-assisted extraction (MAE), and six solvents (distilled water, ethanolic and glycerol mixtures solvents). MAE was applied under 40, 60 and 80 ◦C for 3, 6.5 and 10 min. The effect of the extraction method, solvent and treatment factors (the latter in MAE) on the total phenol content (TPC), the antioxidant activity (AA) and the phenolic profile of the extracts were all evaluated. The extracts showed high values of TPC (up to 76.1 mg GAE/g DW) and AA (up to 78 mg TE/g DW), with oleuropein being the most predominant compound in all extracts. The Soxhlet extraction method exhibited better yields in TPC than in MAE, although both methods presented comparable AA values. The water MAE extract presented the strongest antimicrobial activity against five foodborne pathogens, with minimum inhibitory concentration (MIC) values ranging from 2.5 to 60 mg/mL. MAE water extract is proposed to be exploited in the food and nutraceutical industry in the frame of a sustainable economy.
PB MDPI
YR 2021
FD 2021
LK https://hdl.handle.net/10433/22112
UL https://hdl.handle.net/10433/22112
LA en
NO Sánchez-Gutiérrez, M.; Bascón-Villegas, I.; Rodríguez, A.; Pérez-Rodríguez, F.; Fernández-Prior, Á.; Rosal, A.; Carrasco, E. Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods 2021, 10, 966. https://doi.org/10.3390/foods10050966
NO The authors are grateful to the Ministry of Economy and Competitiveness of Spain for funding this research through the project CTQ2016-78729-R, to the Andalusian research project PY18-616 (Plan for Research, Development and Innovation 2020), and to the Andalusian knowledge transfer project AT17-5927 co-funded by the European Regional Development Fund instrument (ERDF Andalusian Operative Programme 2014–2020).CTQ2016-78729-RPY18-616AT17-5927
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD May 10, 2026