Olive Leaves for Functional Herbal Infusions: Effects of Post-Harvest Processing on Bioactive Properties, α-Amylase Inhibition Activity and Consumer Safety
7 affiliations
- 1Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
- 2AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
- 3Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
- 4M. M. Gryshko National Botanical Garden, National Academy of Sciences of Ukraine, Sadovo-Botanichna 1, 010 14 Kyiv, Ukraine
- 5Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, 949 74 Nitra, Slovakia
- 6Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
- 7Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
Abstract
Olive leaves (OL; Olea europaea L.) are an abundant by-product of olive production with functional and nutraceutical potential. This study evaluated the effects of post-harvest treatments using fresh, air-dried, and lyophilized OL of cv. ‘Frantoio’, which were infused in water at 85 °C for 10 min. The antioxidant capacity (AC; DPPH method), total phenolic content (TPC; Folin–Ciocalteu assay), and α-amylase inhibition activity of the herbal infusions were assessed. Macro- and trace elements were determined directly in air-dried and lyophilized OL by inductively coupled plasma optical emission spectrometry (ICP-OES). Potential non-carcinogenic health risks were assessed using estimated daily intake (EDI), target hazard quotient (THQ), and total THQ (TTHQ). Lyophilized OL herbal infusions exhibited the highest AC (15.32 ± 0.85%), TPC (65.61 ± 1.15 mg GAE/g DW), and α-amylase inhibition activity (23.34%). The mineral analysis identified Ca and K as the predominant macroelements, whereas Cd and Pb were below the analytical limit of detection. All individual THQ and cumulative TTHQ values remained below 1, indicating no appreciable non-carcinogenic health risk under the modeled exposure conditions. These results identify lyophilization as a favorable processing option for preserving the functional potential of OL and support their potential use as raw material for functional infusions and other food applications.
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BibTeX
@article{hnatova2026olive,
title = {{Olive Leaves for Functional Herbal Infusions: Effects of Post-Harvest Processing on Bioactive Properties, α-Amylase Inhibition Activity and Consumer Safety}},
author = {Liliana Hnatova and Zuzana Knazicka and Eva Kovacikova and Branislav Galik and Katarina Fatrcova Sramkova and Dominika Lenicka and Ivona Janco and Marian Tomka and Olga Grygorieva and Tunde Jurikova and Jiri Mlcek and Marcela Capcarova},
journal = {Molecules},
year = {2026},
month = oct,
doi = {10.3390/molecules31203735},
url = {https://www.mdpi.com/1420-3049/31/20/3735},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Olive Leaves for Functional Herbal Infusions: Effects of Post-Harvest Processing on Bioactive Properties, α-Amylase Inhibition Activity and Consumer Safety
AU - Liliana Hnatova
AU - Zuzana Knazicka
AU - Eva Kovacikova
AU - Branislav Galik
AU - Katarina Fatrcova Sramkova
AU - Dominika Lenicka
AU - Ivona Janco
AU - Marian Tomka
AU - Olga Grygorieva
AU - Tunde Jurikova
AU - Jiri Mlcek
AU - Marcela Capcarova
PY - 2026
DA - 2026/10/01
JO - Molecules
DO - 10.3390/molecules31203735
UR - https://www.mdpi.com/1420-3049/31/20/3735
AB - Olive leaves (OL; Olea europaea L.) are an abundant by-product of olive production with functional and nutraceutical potential. This study evaluated the effects of post-harvest treatments using fresh, air-dried, and lyophilized OL of cv. ‘Frantoio’, which were infused in water at 85 °C for 10 min. The antioxidant capacity (AC; DPPH method), total phenolic content (TPC; Folin–Ciocalteu assay), and α-amylase inhibition activity of the herbal infusions were assessed. Macro- and trace elements were determined directly in air-dried and lyophilized OL by inductively coupled plasma optical emission spectrometry (ICP-OES). Potential non-carcinogenic health risks were assessed using estimated daily intake (EDI), target hazard quotient (THQ), and total THQ (TTHQ). Lyophilized OL herbal infusions exhibited the highest AC (15.32 ± 0.85%), TPC (65.61 ± 1.15 mg GAE/g DW), and α-amylase inhibition activity (23.34%). The mineral analysis identified Ca and K as the predominant macroelements, whereas Cd and Pb were below the analytical limit of detection. All individual THQ and cumulative TTHQ values remained below 1, indicating no appreciable non-carcinogenic health risk under the modeled exposure conditions. These results identify lyophilization as a favorable processing option for preserving the functional potential of OL and support their potential use as raw material for functional infusions and other food applications.
SN - 1420-3049
ER -