Monitoring the oleuropein content of olive leaves and fruits using ultrasound-and salt-assisted liquid-liquid extraction optimized by response surface methodology and high-performance liquid chromatography

作者：Ismaili Ahmad^*; Heydari Rouhollah; Rezaeepour Reza

来源：Journal of Separation Science, 2016, 39(2): 405-411.

DOI：10.1002/jssc.201500795

• Liquid chromatography
• Liquid-liquid extraction
• Oleuropein
• Olive
• Salt-assisted extraction
• Ultrasound

A novel and rapid ultrasound- and salt-assisted liquid-liquid extraction coupled with high-performance liquid chromatography has been optimized by response surface methodology for the determination of oleuropein from olive leaves. Box-Behnken design was used for optimizing the main parameters including ultrasound time (A), pH (B), salt concentration (C), and volume of miscible organic solvent (D). In this technique, a mixture of plant sample and extraction solvent was subjected to ultrasound waves. After ultrasound- assisted extraction, phase separation was performed by the addition of salt to the liquid phase. The optimal conditions for the highest extraction yield of oleuropein were ultrasound time, 30 min; volume of organic solvent, 2.5 mL; salt concentration, 25% w/v; and sample pH, 4. Experimental data were fitted with a quadratic model. Analysis of variance results show that BC interaction, A(2), B-2, C-2, and D-2 are significant model terms. Unlike the conventional extraction methods for plant extracts, no evaporation and reconstitution operations were needed in the proposed technique.

• 出版日期2016-1