Table 5.
Antioxidant activity of olive leaf cultivars at optimum sonotrode ultrasound-assisted extraction. Different letters in the same column indicate significantly different values (p < 0.05).
| Cultivars | DPPH | ABTS | FRAP |
|---|---|---|---|
| ‘Arbequina’ | 43.7 ± 0.4 b | 29.73 ± 0.04 d | 49.76 ± 0.03 c |
| ‘Arbosana’ | 36.9 ± 0.3 c | 32.33 ± 0.01 c | 51.03 ± 0.008 b |
| ‘Changlot Real’ | 46.8 ± 0.2 a | 35.7 ± 0.1 a | 53.87 ± 0.04 a |
| ‘Frantoio’ | 41.2 ± 0.2 b | 28.14 ± 0.04 e | 38.61 ± 0.09 e |
| ‘Koroneiki’ | 36.7 ± 0.4 c | 26.92 ± 0.03 f | 39.27 ± 0.01 d |
| ‘Picual’ | 33.03 ± 0.04 d | 28.12 ± 0.04 e | 37.17 ± 0.01 f |
| ‘Sikitita’ | 45.83 ± 0.08 a | 33.24 ± 0.06 b | 50.7 ± 0.3 b |
DDPH, ABTS and FRAP are expressed as mean ± standard deviation of mg trolox equivalent g−1 dry matter of olive leaves.