Optimized Extraction of Antioxidants from Olive Leaves Using Augmented Simplex Centroid Design

Ines Sifaoui, Elsa Mecha, Andreia Silva, Nadia Chammem, Mondher Mejri, Manef Abderabba, Maria Rosario Bronze

Research output: Contribution to journalArticle

3 Citations (Scopus)


The olive tree historically provided economic benefits to the countries in Mediterranean basin as a source of products contributing to health promotion. Some of the health benefits attributed to olive tree leaves are related to phenolic composition. In this study, a 10-point augmented simplex-centroid design was used to formulate a three-component mixture system using water, ethanol, and methanol, adequate for the extraction of phenolics from olive leaves. Phenolic and flavonoid content, antioxidant activity with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), oleuropein, and luteolin7-O-glucoside concentrations were selected as responses. The optimal extraction mixture was: 12.7% water, 14.8% ethanol, and 72.5% methanol. The yields of total phenolic and flavonoid compounds, oleuropein, and luteolin-7-O-glucoside were 163.69 ± 6.35 mg gallic acid g−1, 114.69 ± 3.56 mg rutin g−1, 858.29 µg g−1, and 21.04 µg g−1 dry weight of olive leaves. The antioxidant capacity was 238.71 ± 4.35 mM equivalent Trolox per g−1 dry weight of olive leaves.

Original languageEnglish
Pages (from-to)1323-1333
Number of pages11
JournalAnalytical Letters
Issue number9
Publication statusPublished - 12 Jun 2016


  • Antioxidants
  • mixture design
  • olive leaves

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