Effect of extraction solvent, extraction time and extraction temperature on total polyphenols content extracted by ultrasonic from syrian fresh olive leaves

Total polyphenols were studied in olive leaves collected from Syria-Lattakia (Qurdaha area). Phenolic compounds were extracted from fresh olive leaves using two extraction methods, maceration and ultrasound assisted extraction. The effect of extraction solvent concentration was studied using the ethanol-water mixture at different percentages (60,70,80%), and the effect of extraction temperature was also studied at (20,30,40°C), in addition to the effect of extraction time on the total polyphenolic content. In the maceration extraction, the total polyphenolic content was studied in fresh olive leaves at different times (24,48,72 h), when the ultrasound extraction times were (10,20,30 min). The highest polyphenolic content was found in fresh olive leaves, which were carried out from the ultrasound extracted with ethanol/water (80%) at the temperature (40°C) and at the time of extraction (20 min). The total polyphenolic content extracted was estimated in milligram equivalent Gallic acid per gram of olive leaves (157.2539 mgGAE / gDM).