English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Olive leaves extracts constituents are known for their health benefits against some diseases such as: blood pressure, atherosclerosis, diabetes, cancer, as well as antiinflammatory, antioxidant and antimicrobial properties. In the present study olive leaves were treated in order to reduce or eliminate the bitter taste. The treated olive leaves were sensory evaluated as a tea drink. Also the dry ethanol extract of these treated leaves (OLE) were used in preparation of meat sausage as antioxidant and antimicrobial alternative of BHT or BHA. The results indicated that all treated sample of olive leaves tea recorded mean score of overall acceptability ranged from 7.06 to 7.59 (between Like Moderately and Like Very Much ) compared to the ordinary green tea sample. OLE of sample No.2 (which treated with 3% citric acid) was achieved the highest percentage of DPPH (38.57%) and phenolic extract yield (15.35%). Therefore, it was used in the preparation of meat sausages with different concentrations. Sausage samples treated with OLE showed the lowest TBA value and total plate count compared to control group during 12 days of storage at 40±0.50 C. The results showed that also, OLE3 group (400mg) appears to be the best in sensory evaluation as there are either no significant differences or a significant increase in all characteristics compared to other all groups in all periods of storage.

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products