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. 2018 Dec 3;7(12):197. doi: 10.3390/foods7120197

Figure 8.

Figure 8

Comparative representation of (a) total phenol content determined via the alternative spectrophotometric assay (TPHCl), (b) total hydroxycinnamic acid derivatives (THCAD), and (c) total flavonols (TFLVN) data for the methanol extracts prepared from olive leaves from two sampling periods: year 1 (2012) and 2 (2013).