Abstract：
:Hydrolysis of oleuropein, the main phenol in olive (Olea europaea L.) leaf extracts, to oleuropein aglycon and other subsequent products in the hydrolytic pathway can be catalyzed by different enzymes. Three of the most used hydrolases were assayed to catalyze the process, and β-glucosidase from Aspergillus niger was selected. Acceleration of the enzymatic hydrolysis by ultrasound (US) was studied using a Box-Behnken design (duty cycle, amplitude, cycle time) and an oleuropein standard, and the optimum US conditions for achieving maximum yield of oleuropein aglycon were 0.5s/s duty cycle, 50% amplitude and 45s cycle. The method was applied to obtain oleuropein aglycon from commercial and laboratory extracts from olive leaves, which may have a pharmacological use as deduced by its healthy properties. The kinetics of the US-assisted enzymatic hydrolysis was monitored by analysis of the target compounds using liquid chromatography-tandem mass spectrometry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Delgado-Povedano MD,Priego-Capote F,Luque de Castro MDdoi
10.1016/j.foodchem.2016.10.011subject
Has Abstractpub_date
2017-04-01 00:00:00pages
282-288eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31628-4journal_volume
220pub_type
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