Monitoring the oleuropein content of olive leaves and fruits using ultrasound- and salt-assisted liquid–liquid extraction optimized by response surface methodology and high-performance liquid chromatography

Ismaili, Ahmad and Heydari, Rouhollah and Rezaeepour, Reza (2016) Monitoring the oleuropein content of olive leaves and fruits using ultrasound- and salt-assisted liquid–liquid extraction optimized by response surface methodology and high-performance liquid chromatography. J. Sep. Sci, 39. pp. 405-411.

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Abstract

A novel and rapid ultrasound- and salt-assisted liquid–liquid extraction coupled with highperformance liquid chromatography has been optimized by response surface methodology for the determination of oleuropein from olive leaves. Box–Behnken design was used for optimizing the main parameters including ultrasound time (A), pH (B), salt concentration (C), and volume of miscible organic solvent (D). In this technique, a mixture of plant sample and extraction solvent was subjected to ultrasound waves. After ultrasound-assisted extraction, phase separation was performed by the addition of salt to the liquid phase. The optimal conditions for the highest extraction yield of oleuropein were ultrasound time, 30 min; volume of organic solvent, 2.5 mL; salt concentration, 25% w/v; and sample pH, 4. Experimental data were fitted with a quadratic model. Analysis of variance results show that BC interaction, A2, B2, C2, and D2 are significantmodel terms. Unlike the conventional extraction methods for plant extracts, no evaporation and reconstitution operations were needed in the proposed technique. Keywords: Liquid chromatography / Liquid–liquid extraction / Oleuropein / Olive / Salt-assisted extraction / Ultrasound

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