Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

<table>Proposed reaction pathway for the conversion of the natural product 7′′-hydroxyoleuropein into the artefacts <b>1</b> and <b>2</b> during the extraction of olive wood (sample <b>D</b>) with ethanol.</table>

International Journal of Food Science

sch1

Scheme 1

Scheme 1: Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts 