OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF OLIVE LEAF (var. HALHALI) EXTRACTS

In this study, the effects of three different independent variables (extraction temperature, extraction time, ultrasonic power) on total phenolic content, yield and antioxidant capacity (IC50) value olive leaf extracts Halhalı variety which is originated from South-eastern Anatolia Region were investigated. As a result evaluation made with Box-Behnken Design Model, optimum conditions determined as 62.94°C, 50.67 min, 64.65% power for optimization ultrasonic-assisted extraction. order to visualize effect method TPC, IC50 extracts, results methods compared. The differences among mean values investigated parameters in terms found significantly (P<0.05). addition, it can be inferenced that ultrasound assisted accelerated transition substances solvent SEM images other parameters.