Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 344-351

  Stamatopoulos, Konstantinos ^a   Katsoyannos, Evangelos ^a   Chatzilazarou, Arhontoula ^a   Konteles, Spyros J ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Blanching; Oleuropein; Olive leaves; Response surface methodology; Steaming

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOPHENOLS; BLANCHING PROCESS; ETHANOLIC EXTRACTS; EXTRACTABILITY; EXTRACTION PROCEDURE; HOT WATER; INDEPENDENT VARIABLES; OLEUROPEIN; OLIVE LEAF; OLIVE LEAVES; OPTIMUM CONDITIONS; PARTICLE SIZE EFFECT; PRE-TREATMENT; PRE-TREATMENTS; RESPONSE SURFACE METHODOLOGY; STEAMING;

BLANCHING; SURFACE PROPERTIES; WATER;

STEAM;

ALCOHOL; ANTIOXIDANT; HOT WATER; OLEUROPEIN; OLIVE LEAF EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG; IRIDOID; WATER VAPOR;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG ISOLATION; EXTRACTION; NONHUMAN; OLIVE; PARTICLE SIZE; PLANT LEAF; RESPONSE SURFACE METHOD; ULTRAVIOLET C RADIATION; WATER VAPOR; ANALYSIS; CHEMISTRY; FOOD HANDLING; OLIVE TREE; PROCEDURES;

FOOD HANDLING; IRIDOIDS; OLEA; PLANT LEAVES; STEAM;

EID: 84858292059     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.038     Document Type: Article

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