Abstract
Oleuropein, a bitter substance that exists in olive leaves, can be hydrolyzed to hydroxytyrosol. These are the main phenolic compounds, and they have beneficial properties to human bodies. In this study, we established a simple and new method to determine oleuropein and hydroxytyrosol quickly by HPLC. HPLC conditions were set as follows: water (A) acetonitrile (B) as mobile phase, gradient elution orders: 90%A–10%B for 0–10 min, 80%A–20%B for 14–30 min, and then change to 90%A–10%B for 30–33 min; detection wavelength: 280 nm. Compared with other detection methods, the method simplified the elution procedure and shortened the time. Additionally, we provided a better drying method and preservation of olive leaves in tea drinking production that were air-dried at room temperature of 25 °C.
Highlights
The olive (Olea europaea L.) is one of the most important economic trees in Mediterranean countries
Many researchers have developed a series of HPLC methods to determine the phenolic compounds
Based on the results of the leaves treated with four drying methods, we found that the group dried at 25 ◦C had the highest contents of TP, TF, OLE and HT
Summary
The olive (Olea europaea L.) is one of the most important economic trees in Mediterranean countries. Since the olive trees were introduced into China from Albania in 1956, they have rapidly become an emerging economic tree species. The leaves were traditionally regarded as important by-products in olive oil production because they account for 10% of total weight of olive trees [3]. The leaf extracts are often mixed into oil to increase the flavor and resist deterioration [4,5]. The leaf extract is commonly used as a safe natural additive in cosmetics, functional foods, and medicines [6]. Due to the abundant antioxidant ingredients, Olive leaves have been used to develop novel beverages, such as olive leaf tea
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