Table 3.
Total phenolic content, intensity of bitterness, Free-radical scavenging capacity, total carotenoid and total chlorophylls of the control, orange leaf olive oil (Orange LOO), lemon leaf olive oil (Lemon LOO), and olive leaf olive oil (Olive LOO). Each value represents mean ± standard deviation (n = 3).
| Control | Olive LOO | Lemon LOO | Orange LOO | |
|---|---|---|---|---|
| Total phenols Content (TPC) (ppm gallic acid) |
144 a ± 4 | 150 a ± 1 | 115 b ± 3 | 142 a ± 1 |
| Intensity of Bitterness (IB) | 0.85 d ± 0.01 | 1.95 b ± 0.02 | 1.64 c ± 0.01 | 2.11 a ± 0.01 |
| Free-radical scavenging capacity (FRSCABTS) (μmol TEAC/mL) | 0.40 a ± 0.01 | 0.36 a ± 0.01 | 0.20 b ± 0.01 | 0.38 a ± 0.01 |
| Free-radical scavenging capacity (FRSCDPPH) (μmol TEAC/mL) |
0.34 a ± 0.02 | 0.29 a ± 0.01 | 0.15 b ± 0.02 | 0.28 a ± 0.02 |
| Total carotenoid (TC) (mg/kg of lutein) |
4.62 ± 0.01 | 4.58 ± 0.02 | 4.20 ± 0.01 | 4.20 ± 0.01 |
| Total chlorophylls (TCH) (mg/kg of pheophytin) |
9.93 b ± 0.01 | 10.04 a ± 0.01 | 7.97 c ± 0.02 | 6.63 d ± 0.01 |
Within each row, significant differences (at p ≤ 0.05) are indicated by different letters.