OPTIMIZATION OF PARAMETERS OF OLIVE LEAVES EXTRACTION DURING MACERATION PROCESS

LATIFI, Ejup and KUCHI, Jeton and JASHARI, Nazif and ALITI, Raman and LATIFI, Mahi (2023) OPTIMIZATION OF PARAMETERS OF OLIVE LEAVES EXTRACTION DURING MACERATION PROCESS. Journal of Natural Sciences and Mathematics of UT, 8 (15-16). pp. 462-466. ISSN 2545-4072

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Abstract

Olive leaves have a significant importance in phytopharmacology, first of all due to their efficiency in medicine. Extraction of leaves is of special importance, this involves preparing the leaves for extraction, choosing the extraction method as well as properly combination of factors that affect the extraction process. Olive leaves may be extracted in two different methods, through percolation or maceration. Percolation extraction does not require specific conditions for extraction but the extraction coefficient is lower, therefore, maceration extraction has more advantages, the extraction coefficient is higher, less amount of obtained extraction but with more dried mass which makes further technologic process more fluid. The extraction process through maceration also requires optimization of essential factors that affect the extraction process, such as: degree of grinding of raw material, the degree of spinning the mixture, maceration temperature, the degree of concentration of the solvent, solvent ratio to raw material which is extracted, as well as the maceration time. Optimization of these factors makes the process profitable in the economy, and high extraction of the main components in the raw material.

Item Type: Article
Uncontrolled Keywords: extraction, maceration, percolation, dry mass.
Subjects: Q Science > QR Microbiology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 05 Nov 2023 00:33
Last Modified: 05 Nov 2023 00:33
URI: http://eprints.unite.edu.mk/id/eprint/1540

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