<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/106480">
      <dc:title>Eco-Friendly Extraction of Olive Leaf Phenolics and Terpenes: A Comparative Performance Analysis Against Conventional Methods</dc:title>
      <dc:creator>López-Salas, Lucía</dc:creator>
      <dc:creator>Expósito-Almellón, Xavier</dc:creator>
      <dc:creator>Valencia-Isaza, Anderson</dc:creator>
      <dc:creator>Fernández-Arteaga, Alejandro</dc:creator>
      <dc:creator>Quirantes-Piné, Rosa</dc:creator>
      <dc:creator>Borrás-Linares, Isabel</dc:creator>
      <dc:creator>Lozano-Sánchez, Jesús</dc:creator>
      <dc:subject>Olea europaea L.</dc:subject>
      <dc:subject>Olive leaves</dc:subject>
      <dc:subject>Olive waste</dc:subject>
      <dc:description>The present study focuses on recovering phenolic compounds and terpenes from olive&#xd;
leaves, which are generated as by-products during olive oil processing. To this end,&#xd;
conventional extraction/maceration (CE) and advanced extraction techniques such as&#xd;
subcritical water extraction (SWE), pressurized fluid extraction (PLE) and ultrasoundassisted extraction (UAE) were employed to compare and determine the most effective&#xd;
procedure. The phenolic and terpenoid composition of the extracts revealed a total of&#xd;
33 compounds in HPLC-QTOF-MS analysis. According to these findings, the optimal&#xd;
extraction techniques for the maximum recovery of secoiridoids from olive leaves were&#xd;
PLE and UAE, with no significant difference between them (21.9891 ± 2.5521 mg/g DW&#xd;
and 21.0888 ± 1.3494 mg/g DW, respectively). Regarding to flavonoids, UAE was the&#xd;
most effective extraction technique, yielding 4.9837 ± 0.6739 mg/g DW. However, SWE&#xd;
recovered the highest amount of phenolic alcohols (7.4201 ± 0.9848 mg/g DW), which&#xd;
could be due to degradation of the secoiridoids during extraction. Conversely, UAE&#xd;
was more successful than the other techniques for the extraction of the terpene family&#xd;
(0.7373 ± 0.0601 mg/g DW). The present study therefore focuses on comparing different&#xd;
extraction techniques for revalorizing olive leaves as a source of bioactive compounds,&#xd;
specifically polyphenols and terpenes, due to their beneficial health properties.</dc:description>
      <dc:date>2025-09-19T10:46:43Z</dc:date>
      <dc:date>2025-09-19T10:46:43Z</dc:date>
      <dc:date>2025-08-29</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>López-Salas, L.; Expósito-Almellón, X.; Valencia-Isaza, A.; Fernández-Arteaga, A.; Quirantes-Piné, R.; Borrás-Linares, I.; Lozano-Sánchez, J. Eco-Friendly Extraction of Olive Leaf Phenolics and Terpenes: A Comparative Performance Analysis Against Conventional Methods. Foods 2025, 14, 3030. https://doi.org/10.3390/foods14173030</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/106480</dc:identifier>
      <dc:identifier>10.3390/foods14173030</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
</rdf:RDF>