Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement

Applied Sciences

Tony Chave¹  SergeyI. Nikitenko¹  Farid Chemat²  Natacha Rombaut²  AnneSylvie Fabiano-Tixier²  Mohamed EI Maâtaoui³ 

[1] ICSM, CEA, CNRS, University Montpellier, ENSCM, F-30207 Bagnols-sur-Cèze, France;INRAE, UMR 408, GREEN Extraction Team, Avignon University, F-84000 Avignon, France;UMR Qualisud, Avignon University, F-84000 Avignon, France;

关键词: olive leaf;    microscopy;    polyphenol;    ultrasound;    mechanism;    food processing;   

DOI  :  10.3390/app11010232

来源: DOAJ

【 摘 要 】

We investigated the impact of ultrasound at 20 kHz on olive leaves to understand how acoustic cavitation could increase polyphenol extraction. Application of ultrasound to whole leaf from 5 to 60 min enabled us to increase extraction from 6.96 to 48.75 µg eq. oleuropein/mL of extract. These results were correlated with Environmental Scanning Electron Microscopy, allowing for leaf surface observation and optical microscopy of treated leaf cross sections to understand histochemical modifications. Our observations suggest that the effectiveness of ultrasound applied to extraction is highly dependent on plant structure and on how this material will react when subjected to acoustic cavitation. Ultrasound seems to impact the leaves by two mechanisms: cuticle erosion, and fragmentation of olive leaf surface protrusions (hairs), which are both polyphenol-rich structures.

【 授权许可】

Unknown