OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF OLIVE LEAF (var. HALHALI) EXTRACTS

In this study, the effects of three different independent variables (extraction temperature, extraction time, ultrasonic power) on the total phenolic content, extraction yield and antioxidant capacity (IC50) value of olive leaf extracts of Halhalı variety which is originated from South-eastern Anatolia Region were investigated. As a result of the evaluation made with Box-Behnken Design Model, the optimum conditions were determined as 62.94°C, 50.67 min, and 64.65% ultrasonic power for the optimization of ultrasonic-assisted extraction. In order to visualize the effect of extraction method on TPC, extraction yield and IC50 value of olive leaf extracts, results of three extraction methods were compared. The differences among the mean values of the investigated parameters in terms of extraction method were found significantly different (P<0.05). In addition, it can be inferenced that ultrasound assisted extraction accelerated the transition of phenolic substances to solvent in terms of SEM images and investigated other parameters.

Keywords:

Olive leaf extract, Halhalı variety ultrasound assisted extraction, optimization,

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