Figure 1. Total phenolic content (TPC) (as mg Gallic acid/g of dry olive leaves) of olive leaf samples obtained from north, middle, and south Palestine in three different maturation stages (June 2013, October 2013, and January 2014). Error bars was added as standard deviation of three samples

From

Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves

Fuad Al-Rimawi, Imad Odeh, Abdallah Bisher, Jehad Abbadi, Mohammad Qabbajeh

Journal of Food and Nutrition Research. 2014, 2(12), 925-930 doi:10.12691/jfnr-2-12-11