European Food Research and Technology

, Volume 244, Issue 10, pp 1783–1792 | Cite as

Stability effects of methyl β-cyclodextrin on Olea europaea leaf extracts in a natural deep eutectic solvent

  • Vassilis Athanasiadis
  • Spyros Grigorakis
  • Stavros Lalas
  • Dimitris P. Makris
Original Paper


Polyphenol-containing extracts from olive (Olea europaea) leaves (OLL) were obtained using a glycerol-based deep eutectic solvent (DES) and a combination of DES with methyl β-cyclodextrin (m-β-CD). The extracts were stored at various temperatures for a period of 20 days and the reducing power (PR) was monitored to trace changes in the antioxidant potency of the extracts. Over the examination period and at every temperature tested, PR displayed a constant decline, which followed pseudo zero-order kinetics. The determination of the decay constants indicated that the presence of m-β-CD acted protectively, slowing down the progression of the PR decline. Examination of the polyphenolic profiles using liquid chromatography–diode array–mass spectrometry showed that after storage for 20 days at 50 °C, some major polyphenols occurring in OLL suffered extended degradation. The formation of a yellow pigment in the extracts stored in DES but not in aqueous ethanol suggested that polyphenol oxidation did occur during storage. It was concluded that the oxidation of some OLL components was rather responsible for the PR decline observed.


Antioxidants Deep eutectic solvents Methyl β-cyclodextrin O. europaea Polyphenols 

List of symbols


Reducing power (µmol AAE g−1 dw)


Initial reducing power (µmol AAE g−1 dw)


Pseudo zero-order decay constant (μmol AAE g−1 days−1)


Time (days)



Deep eutectic solvent


Methyl β-cyclodextrin


Olive leaves


Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Compliance with Ethics requirements

The authors declare that the study involved no Human Participants and/or Animals.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Vassilis Athanasiadis
    • 1
  • Spyros Grigorakis
    • 2
  • Stavros Lalas
    • 3
  • Dimitris P. Makris
    • 1
  1. 1.School of EnvironmentUniversity of the AegeanMyrinaGreece
  2. 2.Food Quality and Chemistry of Natural Products, International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)Mediterranean Agronomic Institute of Chania (M. A. I. Ch.)ChaniaGreece
  3. 3.Department of Food TechnologyTechnological Educational Institute (T.E.I.) of ThessalyKarditsaGreece

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