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<p>Herbal teas are a key component of phytotherapy, known for their health benefits due to bioactive compounds like polyphenols and flavonoids. This study focused on optimizing an antioxidant herbal tea formulated from olive buds and leaves, enriched with fennel seeds, lemon zest, and oregano. Olive buds showed the highest polyphenol (78.79 mg GAE/g DM) and flavonoid (56 mg EC/g DM) contents, while olive leaves also contained significant levels (38.66 mg GAE/g DM polyphenols; 39.74 mg EC/g DM flavonoids). HPLC analysis confirmed the predominance of oleuropein (up to 2314 µg/mL) and hydroxytyrosol (1765 µg/mL). Antioxidant assays revealed strong activity, with low IC₅₀ values in DPPH (21–30 µg/mL for oregano, buds, and leaves) and high reducing power in FRAP (EC₅₀ ≈ 101–104 µg/mL for leaves and buds). Sensory optimization identified a balanced formulation (81% buds, 9% leaves, 5.1% fennel, 4.2% oregano, 0.7% lemon), while percolation proved the most effective extraction method, yielding 21.5 mg GAE/100 mL polyphenols and 26.5 mg EC/100 mL flavonoids. These results highlight the potential of olive by-products to develop eco-friendly, functional herbal teas combining health-promoting properties with consumer acceptability.</p>

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Optimization and Characterization of an Antioxidant Herbal Tea Based on Olive Buds and Leaves, Preparation Methods and Flavor Enhancement

  • 期刊论文

  • 发表日期：

    2025年11月20日

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  • Elaa Hamila,
  • Hamza Gadhoumi,
  • Nejia Farhat,
  • Majdi Hammami,
  • Salma Nait-Mohamed,
  • Kamel Hessini,
  • Moufida Saidani Tounsi,
  • Fethi Ben Slama,
  • Nabil Ben Youssef,
  • Hedia Manai-Djebali

摘要

Herbal teas are a key component of phytotherapy, known for their health benefits due to bioactive compounds like polyphenols and flavonoids. This study focused on optimizing an antioxidant herbal tea formulated from olive buds and leaves, enriched with fennel seeds, lemon zest, and oregano. Olive buds showed the highest polyphenol (78.79 mg GAE/g DM) and flavonoid (56 mg EC/g DM) contents, while olive leaves also contained significant levels (38.66 mg GAE/g DM polyphenols; 39.74 mg EC/g DM flavonoids). HPLC analysis confirmed the predominance of oleuropein (up to 2314 µg/mL) and hydroxytyrosol (1765 µg/mL). Antioxidant assays revealed strong activity, with low IC₅₀ values in DPPH (21–30 µg/mL for oregano, buds, and leaves) and high reducing power in FRAP (EC₅₀ ≈ 101–104 µg/mL for leaves and buds). Sensory optimization identified a balanced formulation (81% buds, 9% leaves, 5.1% fennel, 4.2% oregano, 0.7% lemon), while percolation proved the most effective extraction method, yielding 21.5 mg GAE/100 mL polyphenols and 26.5 mg EC/100 mL flavonoids. These results highlight the potential of olive by-products to develop eco-friendly, functional herbal teas combining health-promoting properties with consumer acceptability.