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Applied Sciences
Volume 15
Issue 17
10.3390/app15179462
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Article

Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content

by
Kalliopi Almpounioti
,
Olga Papagianni
,
Panagiota Michaloudi
,
Sofia Konstantina Tsermoula
,
Panagiota Potsaki
,
Charalampia Dimou
and
Antonios E. Koutelidakis
*
Unit of Human Nutrition, Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, University of the Aegean, Leoforos Dimokratias 66, 81400 Myrina, Greece
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(17), 9462; https://doi.org/10.3390/app15179462
Submission received: 14 July 2025 / Revised: 8 August 2025 / Accepted: 20 August 2025 / Published: 28 August 2025
(This article belongs to the Special Issue Advancements in Natural Compounds: Antimicrobial, Antioxidant, and Therapeutic Potentials)
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Abstract

Olive leaves (Olea europaea) are the most abundant agricultural by-product of olive tree cultivation, generating substantial waste each year. Their disposal is deemed an environmental challenge, particularly in Mediterranean countries that dominate the olive oil sector, yet their rich bioactive profile makes them promising candidates for functional food development. This study aimed to determine the total antioxidant capacity (TAC) and total phenolic content (TPC) of olive leaf powder extracts using different extraction solvents and methods to identify the most efficient strategy for possible incorporation into functional food systems. Extractions were performed with distilled water, 70% ethanol, 80% methanol, and 50% acetone using three methods: stirring, soaking, and ultrasound-assisted extraction (UAE). TAC and TPC were quantified using the FRAP and Folin–Ciocalteu assays, respectively. Among solvents, acetone consistently yielded the highest values across most methods (TAC: 19.02 mmol Fe2+/L, TPC: 1289.95 mg GA/L), while ethanol also showed strong extraction performance (TAC: 15.35 mmol Fe2+/L; TPC: 1214.76 mg GA/L), offering a safer and more scalable option for food applications. Method-wise, UAE achieved the greatest phenolic recovery, while both UAE and stirring proved effective for antioxidant extraction. Overall, these findings provide quantitative evidence supporting possible incorporation of olive leaf powder as a valuable ingredient in functional foods and other sustainable applications, while also contributing to the circular economy through the sustainable valorization of agricultural waste.
Keywords: functional foods; olive leaf powder; total antioxidant capacity; total phenolic content; ultrasound-assisted extraction; natural antioxidants; organic solvents; FRAP assay; Folin–Ciocalteu method functional foods; olive leaf powder; total antioxidant capacity; total phenolic content; ultrasound-assisted extraction; natural antioxidants; organic solvents; FRAP assay; Folin–Ciocalteu method

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MDPI and ACS Style

Almpounioti, K.; Papagianni, O.; Michaloudi, P.; Tsermoula, S.K.; Potsaki, P.; Dimou, C.; Koutelidakis, A.E. Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Appl. Sci. 2025, 15, 9462. https://doi.org/10.3390/app15179462

AMA Style

Almpounioti K, Papagianni O, Michaloudi P, Tsermoula SK, Potsaki P, Dimou C, Koutelidakis AE. Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Applied Sciences. 2025; 15(17):9462. https://doi.org/10.3390/app15179462

Chicago/Turabian Style

Almpounioti, Kalliopi, Olga Papagianni, Panagiota Michaloudi, Sofia Konstantina Tsermoula, Panagiota Potsaki, Charalampia Dimou, and Antonios E. Koutelidakis. 2025. "Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content" Applied Sciences 15, no. 17: 9462. https://doi.org/10.3390/app15179462

APA Style

Almpounioti, K., Papagianni, O., Michaloudi, P., Tsermoula, S. K., Potsaki, P., Dimou, C., & Koutelidakis, A. E. (2025). Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Applied Sciences, 15(17), 9462. https://doi.org/10.3390/app15179462

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