OPTIMIZATION OF PARAMETERS OF OLIVE LEAVES EXTRACTION DURING MACERATION PROCESS

Ejup LATIFI, Jeton KUCHI, Nazif JASHARI, Raman ALITI, Mahi LATIFI

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.

Pages: 462 - 466