Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds

作者：Jerman T; Trebse P; Vodopivec B Mozetic^*

来源：Food Chemistry, 2010, 123(1): 175-182.

DOI：10.1016/j.foodchem.2010.04.006

• Phenolic compounds
• Olive fruit (Olea europaea)
• Ultrasound-assisted solid liquid extraction (USLE)
• Optimisation
• HPLC-DAD-FLD-MS/MS

A new method of ultrasound-assisted solid liquid extraction (USLE) of olive fruit phenols is described. Phenolics were extracted using high intensity probe ultrasonication and analysed by HPLC-DAD-FLD-MS/MS. Four USLE parameters - sonication time (4, 15, 20, 30 min), temperature (25,45 degrees C), solvent composition (80%, 100% methanol) and extraction steps (1-5) were studied and optimised on the basis of nine major olive fruit phenols. A three-step extraction of 20 min with pure methanol (25 mL) at 45 degrees C was needed for sufficient phenol recoveries (94.1-98.7%) from 1.5 g of freeze-dried olive fruits. The proposed USLE method was more efficient in comparison to US bath and agitation, with up to 33% and 80% enhancement in the case of oleuropein, respectively. In addition, the overall method provided high selectivity, precision and sensitivity with LODs/LOQs ranging from 0.66-4.92 mu g g(-1) and 2.00-14.77 mu g g(-1) of olives DW, respectively.

• 出版日期2010-11-1