Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study.
Journal of the science of food and agriculture（2023）
Abstract
The present study can contribute to the knowledge related to oleuropein and phenolic fraction degradation as a result of matrix (pH) and processing. The kinetic parameters obtained could be applied for predicting and optimizing the thermal treatments in foods and drinks enriched with olive leaf extracts. © 2022 Society of Chemical Industry.
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Key words
activation energy,degradation kinetics,oleuropein,olive leaf,thermal treatment
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