20.500.12556/DKUM-84945 The effect of drying methods and extraction techniques on oleuropein content in olive leaves Increased demand for olive oil has caused higher quantities of byproducts in olive processing, such as olive leaves, olive skins, and vegetation water. It is well known that olive leaves contain several phenolic compounds, including secoiridoids. Oleuropein is the major secoiridoid in olive leaves. Oleuropein has been found to exhibit antioxidative, antimicrobial, antiviral, and antiatherogenic activities. We studied the effect of extraction techniques and drying methods on oleuropein content in olive leaves of Istrska belica and Lecino cultivar. Three different procedures of drying were used: at room temperature, at 105 °C, and freeze drying. Ethanol-modified supercritical extraction with carbon dioxide, conventional methanol extraction, and ultrasonic extraction with deep eutectic solvent were performed. Antioxidant activity was determined, as well as methanolic and supercritical extracts. The presence of olive polyphenols was confirmed by the HPLC method. olive leaves drying different extraction techniques oleuropein oljčni listi sušenje ekstrakcijske tehnike true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/plants © 2022 by the authors Članek v reviji 2023-08-10 09:31:21 2023-08-10 09:31:21 2025-05-09 13:52:44 0000-00-00 00:00:00 2022 0 0 17 str. iss. 7 Vol. 11 March 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-02-07 2022-03-22 2022-03-24 66.02 102457091 10.3390/plants11070865 2223-7747 The_Effect_of_Drying_Methods_and-Andrejc-2022.pdf The_Effect_of_Drying_Methods_and-Andrejc-2022.pdf 1 1871F36FD9DC09EFA250D5AED31A5610 6f360ad1c99e8c37464eb14bd06c74b70762db1d1f514787be5fe1792113e00e 674b48f3-3750-11ee-8a7c-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=169364 https://www.mdpi.com/2223-7747/11/7/865 0 6d7c08e4-3750-11ee-8a7c-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=169365 Fakulteta za kemijo in kemijsko tehnologijo Medicinska fakulteta 0 0 0