Effect of blanching on the proximate analysis of the olive leaves powder

Olive leaves (Olea europaea) are recognized for their rich content of bioactive compounds, particularly oleuropein, phenols, and flavonoids, which contribute to their nutraceutical and therapeutic potential. The present study aimed to evaluate the proximate composition of unprocessed and processed (blanched) olive leaf powder and assess the impact of blanching on nutritional quality. Fresh mature olive leaves were collected, washed, blanched at 100°C for 5 minutes, oven-dried at 60°C for 48 hours, and ground into powder. Proximate analysis was conducted using standard AOAC methods to determine moisture, protein, fat, ash, crude fibre, and carbohydrate content. Results indicated that processed olive leaf powder showed increased moisture content (13.0%) compared to unprocessed powder (6.7%), while slight reductions were observed in protein, fat, ash, crude fibre, and carbohydrate content after blanching. However, statistical analysis revealed no significant difference (p>0.05) between processed and unprocessed samples. The findings suggest that olive leaves retain substantial nutritional value after blanching and may serve as a promising functional food ingredient with potential applications in the prevention of chronic diseases such as diabetes, hypertension, and cardiovascular disorders.