Abstract
Hydroxytyrosol (HT) is the main bioactive compound in olive leaves. However, olive leaves contain a lower level of HT and the extraction process of HT was rarely optimized. In this study, compared with two extraction methods, ultrasound was found to have a positive effect on improving the yield of HT. Therefore, ultrasound was used to assist hydrolysis of hydrochloric acid to extract HT from olive leaves. Response surface method and macroporous resins were applied to optimize the extraction process as well as enrichment of HT. The results showed that ultrasonic extraction time had a significant effect on the yield and the optimal extraction conditions were obtained: ultrasonic time was 120 min, hydrochloric acid concentration was 1.60 mol/L and the liquid-to-material ratio was 60.00 mL/g. Under the optimal extraction condition, the yield of HT was 14.11 ± 0.12 mg/g. NKA-Ⅱ macroporous resin was proved to be a suitable resin to enrich HT from extraction solution. The optimal condition for enriching HY was 250 mL of loading solution at the flow rate of 1.5 mL/min with 40 mL volume of 75% ethanol–eluent at a flow rate of 1.0 mL/min. The concentration of HT changed from 2.27% to 9.25% after enrichment by macroporous resin.
Highlights
Hydroxytyrosol (HT) a natural phenolic compound is named as 3,4-dihydroxyphenylethanol and the molecular formula is C8 H10 O3 with a molecular weight of 154.16 Da [1].HT is proved to possess a various bioactivity
Natural HT rarely exists in free form and always formed oleuropein (OE) with oleoside, which is widely distributed in different parts of olive trees such as leaves and fruits
Olive leaves of Pendolino were picked in November 2018 from the olive planting base in Huaikou, Chengdu, Sichuan (China)
Summary
Hydroxytyrosol (HT) a natural phenolic compound is named as 3,4-dihydroxyphenylethanol and the molecular formula is C8 H10 O3 with a molecular weight of 154.16 Da [1]. HT is proved to possess a various bioactivity. The growth of colon and MCF-7 cancer cells is well inhibited by HT [2,3]. HT possesses the ability of anti-oxidant and anti-inflammatory [4,5]. Natural HT rarely exists in free form and always formed oleuropein (OE) with oleoside, which is widely distributed in different parts of olive trees such as leaves and fruits. Oleuropein is degraded to HT affected by acids, alkalis, enzymes, etc. Oleuropein is degraded to HT affected by acids, alkalis, enzymes, etc. [6]
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