Polyphenol-Based Design of Functional Olive Leaf Infusions^§

Area of Science:

• Food Science
• Phytochemistry
• Nutraceuticals

Background:

• Polyphenols in olive oil are known for health benefits.
• Olive leaves are an emerging, polyphenol-rich alternative source.
• Olive leaves present an opportunity for functional food development and waste management.

Purpose of the Study:

• To determine the phenolic content of Istarska bjelica, Leccino, and Buža olive leaf infusions.
• To investigate the influence of cultivar, maceration time, and temperature on phenolic composition.
• To explore the creation of functional olive leaf infusions with tailored health effects.

Main Methods:

• Analysis of phenolic compounds using liquid chromatography coupled to a triple quadrupole mass spectrometer (LC-QQQ).
• Evaluation of the impact of olive leaf cultivar, maceration time, and temperature.
• Development of functional infusion mixtures based on desired health outcomes.

Main Results:

• Cultivar and maceration parameters significantly affected phenolic composition.
• Istarska bjelica cultivar yielded the highest phenolic content after 15 minutes of maceration.
• Buža cultivar provided the most diverse phenolic profile in infusions.

Conclusions:

• Olive leaf infusions are a viable source of bioactive compounds.
• Optimizing cultivar and preparation methods enhances functional properties.
• Tailoring phenolic composition is key to developing high-quality functional olive leaf infusions.