Table 1.

Effect of drying and grinding on the extraction of phenolics and sugars and effect of two-month storage on the extractives of dried olive leaves.

Extracted Material	Moisture Content (%)	Solvent	TPC (g/kg d.w.)	Reducing Sugars (g/kg d.w.)
Olive leaves (fresh, cut)	51.2	Tap water	10.74 ± 0.04	118.0 ± 0.0
		50% (v/v) ethanol	19.23 ± 0.12	114.4 ± 0.8
1 Olive leaves (dried, grinded)	5.6	Tap water	20.86 ± 0.64	127.1 ± 6.0
		50% (v/v) ethanol	39.82 ± 1.16	139.8 ± 17.8
2 Olive leaves (dried, grinded)	5.7	Tap water	19.40 ± 0.0	116.0 ± 9.8
		50% (v/v) ethanol	36.48 ± 0.07	131.6 ± 2.0

Experimental conditions: solid–liquid extraction under stirring; solid–liquid ratio: 100 g/L; temperature: RT; duration: 1 h. Errors represented as standard deviation; ¹ material processed immediately after drying; ² dried material processed after two-month storage.