Avocado leaf‐waste management: drying technology and quality of leaf herbal teas of different varieties cultivated in the Mediterranean area

Abstract

SummaryAvocado production is globally increasing, and wastes and by‐products are becoming an emergent problem for its sustainability. The research aims to valorise the avocado waste leaves, giving them new challenges and opportunities in the herbal tea sector. In this regard, leaves of different avocado varieties cultivated in the Mediterranean area and different drying technologies were considered for the preparation of herbal teas; chemical and sensory analyses have been carried out. The results demonstrated differences in the composition, antioxidant activity, aroma volatiles, sensory features, and thus on the consumers' acceptability of the avocado herbal teas in relation to the variety and the drying technology. Herbal teas prepared with microwave‐dried leaves of Fuerte and Bacon varieties were the most appreciated by consumers for their sweet taste and anise‐like odour. The data showed the possibility of using avocado leaf waste for new herbal teas, evidencing the influence of the drying technology and variety on the functional and sensory features of the developed product. In this context, the approach here applied resulted fundamental to orientate the development of new sustainable and healthy herbal tea that meets consumers' demands.