Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

[EN] In this work, the effect of the methods used for the freezing and drying of olive leaves on the polyphenol content and antioxidant capacity of the extracts was addressed. Thus, different methods were used to dry olive leaves (fresh or frozen by conventional (-28 degrees C) or N-2 freezing): hot air drying at 70 or 120 degrees C and freeze drying. The extracts were characterized by determining the phenolic content, antioxidant capacity and HPLC-DAD/MS-MS profile. Drying had a significant (p<0.05) influence on the antioxidant potential of olive leaf extracts. Both the drying and freezing methods significantly (p