Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves |
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| Authors: | Nourhène Boudhrioua Neila Bahloul Imen Ben Slimen Nabil Kechaou |
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| Institution: | 1. Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile;2. Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain;3. Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Ecuador 3769, Estación Central, Santiago, Chile;4. Department of Microbiology, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain;5. Department of Chemical Engineering, Science Faculty, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain;6. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain;1. Akdeniz University, Vocational Higher School of Technical Sciences, Environmental Protection and Control Program, Antalya 07070, Turkey;2. Department of Farm Machinery, Faculty of Agricultural Engineering, Akdeniz University, Antalya 07070, Turkey;1. Department of Food Science and Technology, University of Jahrom, Jahrom 74137-66171, Iran;2. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir 190006, India;3. Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran;1. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain;2. Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain;1. Laboratoire d’analyses, valorisations et sécurités alimentaires, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia;2. Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain;3. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Elche 03202, Spain;4. Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Université de Sfax, BP 1173, 3038 Sfax, Tunisia |
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| Abstract: | The color (L*, a*, b* parameters), the total phenols content and the global chemical composition (moisture, protein, fat, carbohydrates and ash) of four fresh varieties of olive leaves (Chemlali, Chemchali, Zarrazi and Chetoui) were determined. Fresh olive leaves are characterized by a green color (greenness parameter, a*, varying from ?5.01 ± 0.26 to ?9.14 ± 1.21), an intermediate moisture content (0.85 to 1.00 g/g dry matter, i.e. 46 to 50 g/100 g fresh matter) and a variable amount of total phenols according to the olive leaf variety (from ≈2.32 to ≈1.40 g caffeic acid/100 g dry matter).Fresh leaves were submitted to blanching and/or infrared drying at 40, 50, 60 and 70 °C in order to be stabilized by reducing their moisture contents. The impact of IR drying temperature on some quality attributes (color, total phenols and moisture rate removal) was evaluated. Nevertheless, the effect of prior blanching treatment on the quality attributes of dried leaves is less significant and it depends on the olive leaf variety. The infrared drying induces a considerable moisture removal from the fresh leaves (more than 85%) and short drying durations (varying from ≈162 at 40 °C to 15 min at 70 °C). IR drying temperature showed a significant effect of on total phenols content and the color of the leaves whatever the leaf variety. In fact, total phenols content of dried olive leaves increased if compared to fresh ones. For example, total phenols of Chemlali leaves increased from 1.38 ± 0.02 (fresh leaves) to 2.13 ± 0.29 (dried at 40 °C) and to 5.14 ± 0.60 g caffeic acid/100 g dry matter (dried at 70 °C). IR drying allows preserving the greenness color of fresh leaves and enhancing their luminosity. It could be suggested for preserving olives leaves before their use in food or cosmetic applications. |
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