Figure 3. Antioxidant activity (AA) (as µ mole FRAP /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), extracted with water (~pH=7.0). 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