Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract

Table 1

Extraction yields and antioxidant activities of olive leaf extracts obtained using various solvents.

Solvent	Extraction yield (%)	DPPH radical scavenging activity (%)	FRAP	Fe^2+-chelating activity
Ethanol
50%	17.55 ± 0.88^bc	31.17 ± 0.10^b	0.71 ± 0.01^bc	9.78 ± 0.12^bc
70%	17.08 ± 0.77^bc	31.68 ± 0.40^b	0.69 ± 0.01^c	10.93 ± 0.24^b
90%	17.44 ± 1.13^bc	31.56 ± 0.19^b	0.59 ± 0.02^d	10.06 ± 0.07^bc
Methanol
50%	17.17 ± 0.25^bc	32.97 ± 0.23^a	0.75 ± 0.01^a	8.81 ± 0.67^cd
70%	16.45 ± 0.64^bc	33.27 ± 0.41^a	0.76 ± 0.00^a	9.68 ± 0.81^bcd
90%	20.41 ± 0.63^a	33.84 ± 0.47^a	0.75 ± 0.01^a	12.91 ± 0.37^a
Acetone
50%	16.47 ± 0.84^bc	31.83 ± 0.13^b	0.72 ± 0.00^b	9.12 ± 0.30^cd
70%	16.03 ± 1.29^c	31.67 ± 0.35^b	0.70 ± 0.00^bc	8.38 ± 0.77^de
90%	10.83 ± 0.13^d	31.90 ± 0.22^b	0.72 ± 0.01^b	9.19 ± 0.37^cd
100% DW	18.88 ± 1.83^ab	26.75 ± 0.46^c	0.64 ± 0.00^e	7.22 ± 0.17^e

Means with different superscripts (^a-ein the same column) differ significantly (). All values are means ± standard deviations from three replicates.