Olive Leaf Extract Oleuropein Concentration via Grape Co-Extraction
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Solution Overview
Problem
Existing methods for producing olive leaf extracts do not optimize for high oleuropein concentration and do not provide clear extraction conditions.
Innovation Solution
A method involving grinding dried olive leaves and mixing them with grapes, using water or alcohol as an extraction solvent at 70°C or higher, with an olive leaf to solvent ratio of 15-35% by weight, to produce an olive leaf extract with high oleuropein content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional extraction methods are used with water or weak acids, then astringency and bitterness are reduced, but oleuropein concentration remains low
Solution Approach 1:
The patent changes the extraction parameters by using alcohol-containing solvents (10-90% alcohol by volume) instead of pure water or weak acids, and by adjusting extraction temperature (20-100°C) and time (1-48 hours) to simultaneously achieve low astringency/bitterness and high oleuropein concentration
Solution Approach 2:
The patent uses composite extraction solvents combining water and alcohol in specific ratios rather than single solvents, creating an optimized extraction medium that balances oleuropein extraction efficiency with sensory quality
2Quantity of substance
If extraction temperature is increased to improve oleuropein extraction efficiency, then oleuropein concentration increases, but energy consumption increases
Solution Approach 1:
The patent identifies and applies optimal extraction temperature ranges (20-100°C) that balance extraction efficiency with energy economy, demonstrating that high oleuropein concentration can be achieved without necessarily using maximum temperatures
3Quantity of substance
If extraction time is extended to maximize oleuropein yield, then oleuropein concentration increases, but production time increases
Solution Approach 1:
The patent determines optimal extraction time ranges (1-48 hours) that achieve maximum oleuropein concentration without excessive time investment, showing that proper solvent composition and temperature can reduce required extraction time
4Quantity of substance
If olive leaf to solvent ratio is increased to improve oleuropein concentration, then extraction efficiency improves, but viscosity of extract increases
Solution Approach 1:
The patent optimizes the olive leaf to solvent ratio and solvent composition to achieve the desired oleuropein concentration while controlling extract viscosity for practical application
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in an olive leaf extract with a significantly higher oleuropein concentration, offering enhanced antioxidant and anti-glycation potency, suitable for various applications in medicines, foods, and cosmetics.
Implementation Method 1
extracting an olive leaf extract using an extraction solvent
Implementation Method 2
extracting an olive leaf extract from the ground olive leaves using an extraction solvent
Implementation Method 3
extraction is performed at 70°C or higher
Data Source
AI summary
Provided is a method for producing an olive leaf extract that contains a high concentration of oleuropein. The method according to the present invention for producing an olive leaf extract comprises a first step for grinding dried olive leaves and a second step for mixing the ground olive leaves with grape and then extracting an olive leaf extract with the use of an extraction solvent, wherein, in the second step, the extraction solvent is water, an alcohol or a combination thereof and the extraction is conducted at 70°C or higher.