Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

IV Infusion to Oral Dosing: Conversion Methods

IV Infusion to Oral Dosing: Conversion Methods

The development of extended-release formulations has facilitated the transition from intravenous to oral medication, offering a more convenient and patient-friendly approach to drug administration. This transition, however, requires careful management to ensure that therapeutic drug levels are maintained, preserving efficacy and avoiding adverse effects. Understanding pharmacokinetic principles and dosage calculations is critical during this process.Pharmacokinetics of the...

Downstream Processing

Downstream Processing

Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Effect of packing conditions on the acrylamide content in black ripe olives.

Journal of the science of food and agriculture·2026

Same author

Genome sequences of <i>Lactiplantibacillus pentosus</i> isolated from Spanish and Greek table olive fermentations.

Microbiology resource announcements·2026

Same author

Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives.

Foods (Basel, Switzerland)·2024

Same author

New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives.

Foods (Basel, Switzerland)·2023

Same author

LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives.

Journal of food science·2023

Same author

Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars.

Foods (Basel, Switzerland)·2022

Search research articles

Related Experiment Video

Updated: Jun 23, 2026

The Infiltration-centrifugation Technique for Extraction of Apoplastic Fluid from Plant Leaves Using Phaseolus vulgaris as an Example

The Infiltration-centrifugation Technique for Extraction of Apoplastic Fluid from Plant Leaves Using Phaseolus vulgaris as an Example

Published on: December 19, 2014

Olive Leaf Processing for Infusion Purposes.

Eva María Ramírez¹, Manuel Brenes¹, Concepción Romero¹

¹Food Biotechnology Department, Instituto de la Grasa (IG), CSIC. Ctra. Utrera km 1, Building 46, 41013 Seville, Spain.

Foods (Basel, Switzerland)

|February 11, 2023

Summary

This summary is machine-generated.

Optimizing drying and grinding of olive leaves preserves beneficial polyphenols for healthy infusions. Careful temperature control and grinding fineness are key to maximizing bioactive compounds in the final product.

Keywords:

dehydration grinding oleuropein olive tea phenolic compounds triterpenic acids

More Related Videos

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

Published on: September 20, 2019

Transient Expression in Nicotiana Benthamiana Leaves for Triterpene Production at a Preparative Scale

Transient Expression in Nicotiana Benthamiana Leaves for Triterpene Production at a Preparative Scale

Published on: August 16, 2018

Related Experiment Videos

Last Updated: Jun 23, 2026

The Infiltration-centrifugation Technique for Extraction of Apoplastic Fluid from Plant Leaves Using Phaseolus vulgaris as an Example

The Infiltration-centrifugation Technique for Extraction of Apoplastic Fluid from Plant Leaves Using Phaseolus vulgaris as an Example

Published on: December 19, 2014

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

Published on: September 20, 2019

Transient Expression in Nicotiana Benthamiana Leaves for Triterpene Production at a Preparative Scale

Transient Expression in Nicotiana Benthamiana Leaves for Triterpene Production at a Preparative Scale

Published on: August 16, 2018

Area of Science:

Agricultural Science
Food Science
Phytochemistry

Background:

Olive leaf is a valuable by-product rich in bioactive compounds like polyphenols and triterpenic acids.
There is a market demand for dried olive leaves for healthy infusions.
Research on optimal olive leaf processing, specifically drying and grinding, is limited.

Purpose of the Study:

To study and model the dehydration process of olive leaves using forced-air oven and infrared with air convection.
To investigate the impact of different grinding grades on bioactive compound retention.
To optimize drying and grinding stages for producing high-biocompound olive leaf infusions.

Main Methods:

Dehydration kinetics were studied using forced-air oven and infrared with air convection systems.
The effect of drying temperatures and pre-storage on phenolic concentration was analyzed.
Different grinding grades were assessed for their impact on bioactive and colored compound diffusion.

Main Results:

Drying temperatures exceeding 50 °C led to a reduction in phenolic concentration.
Pre-storage of olive leaves for 24 hours at room temperature significantly reduced phenol loss.
Finer grinding increased the diffusion of bioactive and colored compounds.

Conclusions:

Drying temperature and grinding fineness critically influence the retention of beneficial compounds in olive leaves.
Optimized processing is essential for producing dried olive leaves rich in biocompounds for healthy infusions.
This study provides crucial insights for the industrial production of high-quality olive leaf products.