Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions- a spectroscopic and kinetic study.

The present study can contribute to the knowledge related to oleuropein and phenolic fraction degradation due to matrix (pH) and processing. The kinetic parameters obtained could be applied for predicting and optimizing the thermal treatments in foods and drinks enriched with olive leaf extracts. This article is protected by copyright. All rights reserved.