Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times.

Foods · 2013 · PMC5302306 · PMID 28234304

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Examining the effect of steam blanching on the extractability of phenolic compounds during single step extraction, a highly significant increase of oleuropein (10-fold) and verbascoside (14-fold) yields was observed, compared to luteolin-7- O -glucoside (2-fold) and apigenin-7- O -glucoside (1.3-fold) ( Figure 4 ).

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