Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves

Abstract

Olive leaves have been catching consumers’ and researchers’ great interest because ofbenefits on human health. In this study, the olive leaves were dried by microwave methodat different powers (52, 90, 167, 290, 347 W real effective power levels) and dryingkinetics of olive leaves were examined to find the best mathematical model. Page modelwas the most suitable model rather than the others. Diffusion coefficients were rangedbetween 2.65×10-10 to 6.87×10-10 m2/s and an increment in power level promotedmoisture diffusivities. Dried olive leaves were used to get leave tea and different infusiontemperatures were investigated to recover the total polyphenols (mg GAE/kg) and radicalscavenging activities (%). Rising in infusion temperature, especially at 100°C enhancedthe extraction levels of polyphenols from leave tea. Olive leaves dried at 167 W hadhigher phenolic contents (2282.9 mg GAE/kg) among all samples.