Drying kinetic of olive leaves and optimization of phenolic compound extraction by Box-Behnken experimental design

Cebbar M. M., DOĞAN AYDENİZ Ö., KILIÇ D.

Chemical Engineering Communications, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1080/00986445.2026.2680889
  • Dergi Adı: Chemical Engineering Communications
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Chemical Abstracts Core, Chimica, Compendex, INSPEC, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
  • Anahtar Kelimeler: Box-Behnken design, drying kinetics, oleuropein, olive leaves, total phenolic content, ultrasound-assisted extraction
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Olive leaves are abundant in phenolic compounds; however, they tend to be underutilized because of their agricultural waste status. This study aimed to optimize the extraction of total phenolic compounds (TPC) from Olea europaea L. leaves collected from Edremit, Balıkesir, Türkiye, and dried by microwave. The Lewis model (r > 0.98) was determined to be the most appropriate to represent the drying kinetics of the olive leaves. The Box–Behnken design was used to evaluate the effect of microwave drying (180–450 W), extraction time (1–3 h), and ethanol concentration (0–50% v/v) on the extraction of the phenolic compounds. The optimal parameters for maximizing the extraction of the phenolic compounds were 183.61 W microwave power, 48.69% ethanol concentration, and 2 h 58 min extraction time, yielding 42.57 mg GAE/g dry leaf of total phenolic compounds that was also experimentally validated. The oleuropein content and antioxidant activity of the extract obtained under optimum conditions were analyzed.