Influence of the preparation method on the bioactive compounds of olive tree leaf tea

Influence of the preparation method on the bioactive compounds of olive tree leaf tea

Abstract The general objective of the research was to investigate whether the preparation methods interfere with the polyphenols availability and the antioxidant capacity of olive leaf teas prepared from dry leaves. Leaves of the cultivar Arbequina were dried in an oven with air circulation and rene...

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Bibliographic Details
Main Authors: Ana Paula Preczenhak, Juliana Aparecida de Souza Sartori, Celina Maria Henrique Fortes, Ricardo Alfredo Kluge, Edna Ivani Bertoncini, Patricia Prati
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2025-05-01
Series:Brazilian Journal of Food Technology
Subjects:
Oleuropein
Olea europaea L.
Polyphenols
Phenolic acids
Leaf dehydration
Freeze-dried tea
Antioxidant
Infusion
Boiling
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100412&lng=en&tlng=en
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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100412&lng=en&tlng=en

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