Optimization of Extraction Condition and Stability of Olive Leaf Extract

올리브 잎의 적정 추출조건 및 추출물의 안정성 조사

  • 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)
  • 이옥환 (충북대학교 식품공학과) ;
  • 이희봉 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 이부용 (포천중문의과대학교 대체의학대학원)
  • Published : 2005.04.30


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.


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