İnfüze Zeytin Yaprağı Çayının Bazı Fiziksel Özellikleri ve Antioksidan Aktivitesi Üzerine İnfüzyon Sıcaklığı ve Partikül Büyüklüğünün Etkisi.

While olive fruit has been processed and consumed as food in different ways for centuries; Its leaves are also used for their therapeutic effects. Today, olive leaf, which has been the subject of many studies in terms of its health benefits, is most commonly consumed as tea. In this study, particle size and different infusion temperatures were used to determine some physical properties of infused tea, total phenolic substance (Folin-Ciocalteu method) and flavonoid amount, antioxidant capacity (ABTS•+, DPPH, FRAP) and its effects on sensory properties were investigated. Particle size and infusion methods had a statistically significant effect on all analyzed properties (p<0.01). It has been determined that grinding olive leaves increases the L* and b* values and decreases the a* value in the infusion. It was determined that the total phenolic substance amounts of infused teas varied between 128.87 and 58.04 mg GAE/L, and the total flavonoid substance amount was highest in hot infused tea (491.54 mg QE/L). It has been determined that teas infused from ground leaves have higher antioxidant activity than those infused whole. In sensory evaluation, it was determined that the overall acceptability of teas infused from whole leaves on ice and at room temperature was highest. [ABSTRACT FROM AUTHOR]