High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling

  • Andréia Dalla Rosa
  • Alexander Junges
  • Ilizandra Aparecida Fernandes
  • Rogério Luis Cansian
  • Marcos L. Corazza
  • Elton Franceschi
  • Geciane Toniazzo Backes
  • Eunice ValdugaEmail author
Original Article


In this study, the extraction yield, the mathematical modeling of pressurized liquid extraction (PLE) kinetics with sub- and supercritical carbon dioxide (SC-CO2) of olive leaves (Olea europaea) and the biological activity of the extracts were evaluated. The extraction with PLE was conducted isobarically (10.3 MPa), varying the temperature (20, 40 and 60 °C) and the solvent (ethyl acetate, acetone, ethanol, ethanol:water—80:20, v:v), solvent flow (2 mL min−1) and time (110 min) and the extractions with SC-CO2, varying the temperature between 20 and 60 °C and the pressure between 8 and 25 MPa, keeping the time constant (210 min) and the CO2 flow of 2 mL min−1. In the extracts, antioxidant activity, total phenolic and flavonoid contents and oleuropein were evaluated. The highest total extract yield in the PLE was 30.91% at 60 °C, 10.3 MPa using ethanol:water (80:20, v:v). The yield obtained using the supercritical fluid was 0.68% at 60 °C and 25 MPa. The PLE extract obtained with ethanol at 60 °C presented the highest concentration of total phenolic content (386.42 mg GAE g−1 extract), total flavonoids content (33.43 mg CAT g−1 extract), oleuropein (73.65 mg g−1 extract) and antioxidant activity (82.87%). The overall extraction curves were modeled using the well-established Sovová model and kinetic extraction model based on the Brunauer–Emmett–Teller theory of adsorption. Both kinetic models used were able to correlate well with the experimental data with slightly better results obtained by the former. The alternative PLE extraction technique investigated in this work was found to be suitable for the extraction of olive leaves after short times of extraction obtaining an extract with high biological activities.


Pressurized liquid extraction Sub- and supercritical CO2 Olive leaves Antioxidant activity Flavonoid Sovová model Pardo-Castaño model 



This study was financed in part by the National Council for Scientific and Technological Development—Brazil (CNPq), Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES)—Finance Code 001 and Research Support Foundation of the State of Rio Grande of Sul—Brazil (FAPERGS).


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Andréia Dalla Rosa
    • 1
    • 2
  • Alexander Junges
    • 1
  • Ilizandra Aparecida Fernandes
    • 1
  • Rogério Luis Cansian
    • 1
  • Marcos L. Corazza
    • 3
  • Elton Franceschi
    • 4
  • Geciane Toniazzo Backes
    • 1
  • Eunice Valduga
    • 1
    Email author
  1. 1.Department of Food EngineeringURI ErechimErechimBrazil
  2. 2.Center of Science and Food Technology of the Catarinense Federal InstituteConcórdiaBrazil
  3. 3.Department of Chemical EngineeringFederal University of ParanáCuritibaBrazil
  4. 4.Center for Research on Colloidal Systems (NUESC), Institute of Research and Technology (ITP)Tiradentes University (UNIT)AracajuBrazil

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