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. 2021 Feb 5;10(2):245. doi: 10.3390/antiox10020245

Table 2.

Total phenolic content and antioxidant capacity of both olive byproduct extracts.

TPC a FRAP b TEAC c ORAC c
O20 193 ± 9 1.66 ± 0.03 0.80 ± 0.05 3.91 ± 0.01
O30 217 ± 3 1.90 ± 0.06 0.95 ± 0.02 3.99 ± 0.08

a mg GAE/g dry extract, b mmol eq. FeSO4/g dry extract, c mmol eq. Trolox/g dry extract. Values are expressed as mean ± standard deviation.