High-temperature Thin-layer Drying Kinetic of Cultivated and Wild Algerian Olive Leaves

Olive leaves (OLs) are well known for being rich in oleuropein, their main bioactive molecule which has recently been attracting great interest from the scientific community due to its antiviral properties, including Covid-19 disease. Furthermore, high-temperature/short-time drying process found applications various plants and food processing, might be also implemented of OLs. This study focuses on: 1. mathematical modeling thin-layer high-temperature-drying (HTD) kinetic olive (var. Chemlal Oleaster) leaves, 2. determination HTD effect on some physicochemical properties (oleuropein, chlorophylls, CIELab color parameters) dried (DOLs). For this, four temperatures (100, 120, 140, 160 °C) were applied. comparison purposes, low-temperature DOL samples prepared. The obtained data have shown that among tens tested models, Midilli et al. model describes more correctly experimental all both leaf varieties (R2 = 0.9960, SEE 0.0085, RMSE 0.0165 χ2 0.0006). Moreover, results show at 120 °C does not differ freeze-drying terms oleuropein retention (p < 0.05), highlighting technological process. Considering biological value particular activity, deserves further investigation order elucidate certain questions such as storability DOLs, valorization fortification ingredient pharmaceutical formulations, evaluation vitro activities, etc.