Written Paper

Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves  [2015]

Rahmanian, Neda Jafari, Seid Mahdi Wani, Touseef Ahmed Elsevier Ltd [Corporate Author]

Access the full text

Olive (Olea europaea L.) tree leaves have been primarily used as feed for the livestock. Dehydration of olive leaves has seen a remarkable transition over the years after the introduction of different types of dryers from time to time. The extraction techniques of the bioactive components from olive leaves have shifted from conventional methods to the more recent non-conventional methods. However, a proper understanding of the technological aspects of dehydration, extraction, and solvents used in the extraction processes is important. The functional and therapeutic applications of olive leaves are attributed to the bioactive components (secoiridoids, flavonoids and phenolic compounds) therein.

From the journal

Trends in food science & technology

ISSN : 0924-2244