Table 2.
Antioxidant activity of investigated Olea europaea fruit extracts.
| Cultivar | DPPH∗ | FRAP∗ | BCB∗∗ |
|---|---|---|---|
| Chemlal | 172.41 ± 11.42B | 191.48 ± 8.96A | 23.44 ± 1.78B |
| Coratina | 202.62 ± 14.85A | 200.29 ± 13.25A | 25.16 ± 2.29B |
| Frantoio | 163.77 ± 10.32BC | 226.44 ± 20.19A | 26.02 ± 2.11B |
| Leccino | 154.34 ± 16.17C | 140.07 ± 11.68 | 21.95 ± 1.45B |
| Maiatica | 126.94 ± 5.14D | 210.09 ± 24.91A | 25.00 ± 2.02B |
| Ogliarola | 155.96 ± 10.36C | 149.05 ± 10.25B | 35.18 ± 2.71A |
| Sigoise | 27.40 ± 2.31D | 36.34 ± 4.41C | 22.09 ± 1.88B |
DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: Ferric Reducing Antioxidant Power; BCB: β-carotene bleaching assay; values are the mean of three determinations. ∗Milligrams of Trolox equivalents per g of extract; ∗∗antioxidant activity at [0.1 mg/mL]. Superscripts represent statistical differences between cultivars at p < 0.05 using ANOVA with Scheffe post hoc analysis.