Table 1.

Total phenol contents and antioxidant activities of different cultivars of Olive leaves extracts

	Cultivars	Total phenol (mg GAE/g dry extract)	FRAP (µmol Fe II/g dried extract)	DPPH (IC50: µg/ml)
1	Manzanilla	134.5 ± 0.013	1107.71 ± 0.007	33.93
2	Conservolea	92.35 ± 0.001	1277.33 ± 0.009	62.94
3	Arbequina	42.35 ± 0.002	1760.57 ± 0.005	62.56
4	Mishen	71.93 ± 0.01	1971.37 ± 0.007	63.48
5	Coratina	155.91 ± 0.06	358.66 ± 0.004	22.95
6	Roghani	121.755 ± 0.017	1400.76 ± 0.003	29.58
7	Kalamon	190.65 ± 0.03	532.76 ± 0.004	26.74
8	Amphissis	50.7 ± 0.001	1110.38 ± 0.003	95.39
9	Yellow	73.85 ± 0.014	1400.95 ± 0.004	53.8
10	Amigdalolia	42.73 ± 0.002	1341.05 ± 0.006	74.3
11	Mary	62.24 ± 0.012	1203.81 ± 0.001	60.26
12	Leccino	59.23 ± 0.005	568.280 ± 0.002	69.3
13	Shenge	61.97 ± 0.006	614.19 ± 0.004	60.18
14	Gordal	184.72 ± 0.001	450.86 ± 0.002	20.66
15	Sevillenca	83.63 ± 0.002	432.19 ± 0.003	34.92
16	Fishomi	109.98 ± 0.063	1794.57 ± 0.001	32.82
17	Beleidi	113.18 ± 0.025	525.43 ± 0.003	33.6
18	Vitamin E	–	313 ± 0.01	14.12
19	BHA	–	880 ± 0.06	7.8

Results are expressed as mean ± standard deviation of 3 determinations