Instant controlled pressure drop (DIC) effect on compositional analysis of olive leaves (Olea europaea L.)

Instant controlled pressure drop (DIC) was widely used as a treatment to intensify the extraction of bioactive compounds from plants. The aim of this work is to investigate the effect of DIC treatment on the biochemical composition and functional properties of Chemlali olive leaves. DIC conditions w...

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Published in:	Journal of food measurement & characterization Vol. 16; no. 2; pp. 1494 - 1501
Main Authors:	Mkaouar, Sameh, Charfi, Belkiss, Tounsi, Leila, Bahloul, Neila, Allaf, Karim, Kechaou, Nabil
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-04-2022 Springer Nature B.V
Subjects:	Ashes Bioactive compounds Biochemical composition Calcium compounds Carbohydrates Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Composition effects Cycle protein Engineering Fatty acids Fibers Food Science Industrial applications Leaves Linolenic acid Original Paper Pigments Pressure drop Pressure effects Proteins Pigments Instant controlled pressure drop (DIC) Minerals Fatty acids Olive leaves
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Abstract	Instant controlled pressure drop (DIC) was widely used as a treatment to intensify the extraction of bioactive compounds from plants. The aim of this work is to investigate the effect of DIC treatment on the biochemical composition and functional properties of Chemlali olive leaves. DIC conditions were pressure P = 0.1 MPa, number of cycles C = 1 and time t = 11 s. The concentrations of protein, fat, ash, total carbohydrates and fibers in untreated olive leaves powder are 8.62; 3.73; 8.46; 76.49; 64.29 mg/g db, respectively. DIC treatment had significant effects on the chemical composition. Indeed, it increased the amounts of fat (8.33 mg/g db), ash (10.37 mg/g db) and decreased those of protein (6.81 mg/g db), carbohydrates (69 mg/g db) and fibers (53.57 mg/g db). While it had no significant effect on functional properties and pigments. Ten fatty acids were identified and evaluated, with the most abundant being linolenic acid (C 18:3 ) for both olive leaves samples. Mineral analysis proved potassium and calcium as the major elements in both powders. This study showed that DIC treatment is an effective method to increase olive leaves active compounds such as fatty acids and minerals that may be useful in industrial applications.
AbstractList	Instant controlled pressure drop (DIC) was widely used as a treatment to intensify the extraction of bioactive compounds from plants. The aim of this work is to investigate the effect of DIC treatment on the biochemical composition and functional properties of Chemlali olive leaves. DIC conditions were pressure P = 0.1 MPa, number of cycles C = 1 and time t = 11 s. The concentrations of protein, fat, ash, total carbohydrates and fibers in untreated olive leaves powder are 8.62; 3.73; 8.46; 76.49; 64.29 mg/g db, respectively. DIC treatment had significant effects on the chemical composition. Indeed, it increased the amounts of fat (8.33 mg/g db), ash (10.37 mg/g db) and decreased those of protein (6.81 mg/g db), carbohydrates (69 mg/g db) and fibers (53.57 mg/g db). While it had no significant effect on functional properties and pigments. Ten fatty acids were identified and evaluated, with the most abundant being linolenic acid (C 18:3 ) for both olive leaves samples. Mineral analysis proved potassium and calcium as the major elements in both powders. This study showed that DIC treatment is an effective method to increase olive leaves active compounds such as fatty acids and minerals that may be useful in industrial applications. Instant controlled pressure drop (DIC) was widely used as a treatment to intensify the extraction of bioactive compounds from plants. The aim of this work is to investigate the effect of DIC treatment on the biochemical composition and functional properties of Chemlali olive leaves. DIC conditions were pressure P = 0.1 MPa, number of cycles C = 1 and time t = 11 s. The concentrations of protein, fat, ash, total carbohydrates and fibers in untreated olive leaves powder are 8.62; 3.73; 8.46; 76.49; 64.29 mg/g db, respectively. DIC treatment had significant effects on the chemical composition. Indeed, it increased the amounts of fat (8.33 mg/g db), ash (10.37 mg/g db) and decreased those of protein (6.81 mg/g db), carbohydrates (69 mg/g db) and fibers (53.57 mg/g db). While it had no significant effect on functional properties and pigments. Ten fatty acids were identified and evaluated, with the most abundant being linolenic acid (C18:3) for both olive leaves samples. Mineral analysis proved potassium and calcium as the major elements in both powders. This study showed that DIC treatment is an effective method to increase olive leaves active compounds such as fatty acids and minerals that may be useful in industrial applications.
Author	Kechaou, Nabil Tounsi, Leila Charfi, Belkiss Allaf, Karim Mkaouar, Sameh Bahloul, Neila
Author_xml	– sequence: 1 givenname: Sameh orcidid: 0000-0002-2469-0718 surname: Mkaouar fullname: Mkaouar, Sameh email: mkaouar.sameh@gmail.com organization: Research Group of Agri-Food Processing Engineering, National School of Engineers of Sfax, University of Sfax – sequence: 2 givenname: Belkiss surname: Charfi fullname: Charfi, Belkiss organization: Biological Engineering Department, National School of Engineers of Sfax, University of Sfax – sequence: 3 givenname: Leila surname: Tounsi fullname: Tounsi, Leila organization: Research Group of Agri-Food Processing Engineering, National School of Engineers of Sfax, University of Sfax – sequence: 4 givenname: Neila surname: Bahloul fullname: Bahloul, Neila organization: Research Group of Agri-Food Processing Engineering, National School of Engineers of Sfax, University of Sfax – sequence: 5 givenname: Karim surname: Allaf fullname: Allaf, Karim organization: University of La Rochelle; Laboratory of Engineering Science for Environment LaSIE – UMR - CNRS 7356 – sequence: 6 givenname: Nabil surname: Kechaou fullname: Kechaou, Nabil organization: Research Group of Agri-Food Processing Engineering, National School of Engineers of Sfax, University of Sfax
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Snippet	Instant controlled pressure drop (DIC) was widely used as a treatment to intensify the extraction of bioactive compounds from plants. The aim of this work is...
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SubjectTerms	Ashes Bioactive compounds Biochemical composition Calcium compounds Carbohydrates Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Composition effects Cycle protein Engineering Fatty acids Fibers Food Science Industrial applications Leaves Linolenic acid Original Paper Pigments Pressure drop Pressure effects Proteins
Title	Instant controlled pressure drop (DIC) effect on compositional analysis of olive leaves (Olea europaea L.)
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