engleski

Development of functional olive leaf teas based on phenolic compounds

Beneficial properties of polyphenols are widely recognized, and one of the food that stands out due to its content is the olive oil. However, over the past decade, the interest is raising for olive leaves as well. In particular, this may be interesting in biological waste management in the olive oil production process. Previous studies on olive leafs confirmed a high phenolic content that explain previously known strong antibacterial, antimicrobial and antiviral activity. Due to these findings, the major aim of our work was to determine the potential of olive leaves from cv. Buža, Istarska Bjelica and Leccino, as a natural source of bioactive compounds suitable for daily consumption in the form of tea. For this purpose, we examine the influence of olive leaf variety, maceration time and temperature on the tea phenolic composition. Phenolic compounds were analyzed by use of liquid chromatography coupled to triple quadrupole mass spectrometer (LC-QQQ). Results expectedly revealed significant influence of the olive variety but also maceration parameters on the quantitative and qualitative phenolic composition. The highest amount of phenolic compounds was obtained for Istarska Bjelica after maceration for 15 min. However, olive leaf tea from Buža had the most diverse phenolic composition. Furthermore, we simulated seven functional olive leaf teas with desired phenolic composition by using Design-Expert software (v11, Stat-Ease, Inc., Minneapolis, USA). Results confirmed the hypothesis on improved quality of different mixtures by means of an optimized phenolic composition.

olive leaf tea, LC-QQQ, polyphenols, maceration parameters, functional tea

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