Optimization of Phenolic compounds Extraction from Olive Leaves using Experimental Design Methodology

Olive products, such as oils, olives and leaves infusions, have been used in the past to treat many health problems. This study aims to develop a methodology for maximizing the efficiency of extraction of polyphenols from olive leaves. For this purpose, two experimental design approaches (a central composite design (CCD) and a mixture design) have been used. The optimal extraction parameters obtained from the CCD were: an incubating temperature of 58 °C, an extraction time of 54 min, a pH of 8, an agitation speed of 246 rpm, and a liquid-to-solid ratio of 77:1. Under the over mentioned conditions, the phenolic compounds content has increased two fold.