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 as a result of 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. © 2022 Society of Chemical Industry.