Abstract
Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sources using standard and unconventional methods, and can be recovered and purified (mainly by chromatographic techniques), for later use in several areas. The literature presents information about oleuropein alone in scientific research with different objectives, however, it was observed by the authors that studies that compile the existing information on these secoiridoides are very scarce and, therefore, this review was developed with the aim of providing current information to the scientific community, about the different techniques of extraction and purification of oleuropein, as well as the opportunities for applications and uses of this compound.
Highlights
Oleuropein, characterized as a bitter glycoside, is one of the most abundant phenolic compounds in olive leaves, and it is present in the trunk and the fruit of the olive tree (Romero et al, 2017)
Its ability to act as a natural antioxidant has attracted the attention of researchers, as consumers increasingly seek natural products or products that contain natural components in their formulation, inducing the industry to replace synthetic antioxidants with those extracted from plant sources (Mosca et al, 2013)
The extraction of phenolic compounds, such as oleuropein, influenced by several experimental parameters depending on these techniques, such as time, temperature and solvent, and with a view to a suitable choice among them, the table 1 shows the advantages and disadvantages of applying each technique
Summary
Oleuropein, characterized as a bitter glycoside, is one of the most abundant phenolic compounds in olive leaves, and it is present in the trunk and the fruit of the olive tree (skin, pulp and stone) (Romero et al, 2017). Khemakhem et al (2017) observed that the extraction kinetics of oleuropein from olive leaves improved with increasing temperature, using ultrasound-assisted extraction and water as solvent. In microwave-assisted extraction (MAE), the microwave energy heats the solvents that are in contact with solid samples in order to allow the compounds of interest to be shared (Luque De Castro, 2004) This technique fulfills the requirements of green chemistry, because it uses less solvent, has a low cost of extraction with an increase in production and, as a main advantage, it reduces the time of extraction. MAE performed with water as a solvent was effective in disrupting the olive leaf cells thereby promoting the release of the compounds Under this condition, the TP yield was increased by 82% when compared to maceration. The extraction of phenolic compounds, such as oleuropein, influenced by several experimental parameters depending on these techniques, such as time, temperature and solvent, and with a view to a suitable choice among them, the table 1 shows the advantages and disadvantages of applying each technique
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