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Optimization of Extraction Condition and Stability of Olive Leaf Extract  

Lee, Ok-Hwan (Department of Food Science and Technology, Chungbuk National University)
Lee, Hee-Bong (Department of Food Science and Technology, Chungbuk National University)
Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
Lee, Boo-Yong (Graduate School of Complementary Alternative Medicine, Pochon CHA University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 178-182 More about this Journal
Abstract
Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.
Keywords
olive leaf; extraction condition; stability; total phenol content; electron donating ability;
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