Show simple item record

dc.contributor.authorYateem, H.
dc.contributor.authorAfaneh, I.
dc.contributor.authorAl-Rimawi, F.
dc.date.accessioned2018-09-23T09:39:46Z
dc.date.available2018-09-23T09:39:46Z
dc.date.issued2014-10-05
dc.identifier.issn2221-1004
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/977
dc.description.abstractIn this study the effect of extraction solvent (type, composition, pH, and temperature), and the extraction method (maceration and soxhlet) on the amount of oleuropein extracted from olive leaves obtained from West Bank /Palestine was investigated. It was found that pure solvents (100% water, 100% methanol, and 100% ethanol) are not good solvents for oleuropein extraction, while mixtures of the solvents (methanol/water and ethanol/water) gave higher oleuropein content. It was found that 80% ethanol give the highest oleuropein content followed by 20% acetonitrile. Temperature of extraction was found to have a significant effect on the oleuropein content where higher temperature gave higher oleuropein content. It was found also that the amount of oleuropein extracted decreases with increase in pH where highest amount was obtained at pH 3. Soxhlet extraction was found to give higher oleuropein content compared to maceration method.en_US
dc.language.isoen_USen_US
dc.subjectOleuropeinen_US
dc.subjectextractionen_US
dc.subjectolive leavesen_US
dc.subjectmacerationen_US
dc.subjectsoxhleten_US
dc.titleOptimum Conditions for Oleuropein Extraction from Olive Leavesen_US
dc.typeArticleen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record