Olive Leaf: Antimicrobial and Antioxidant Properties, Food Applications, and Current Studies

Abstract

Olive leaves are an important natural source of phenolic compounds with many bioactive properties. It is important to use them in different areas instead of throwing them as waste. Its antioxidant and antimicrobial properties have been proven by many studies and have recently been used in medicine, cosmetics, pharmaceuticals and food products. In this review, the importance of olive leaves, their composition, antimicrobial and antioxidant effects and food applications are briefly explained by giving the recent studies on this subject as examples. This review is likely to be valuable to interested academic and industrial researchers in their studies and knowledge of olive leaves, natural antimicrobials and antioxidants, and innovative food formulations with functional qualities.

Keywords

• Food waste
• Functional foods
• Natural food additives
• Olive leaves
• Phenolic compounds

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