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

Table 2

Major phenolic compounds in olive leaf extracts obtained using various solvents.

Solvent	Compound (g/L)
	Hydroxytyrosol	Tyrosol	Oleuropein
Ethanol
50%	0.61 ± 0.09^abc	0.10 ± 0.00^ab	19.72 ± 1.27^bc
70%	0.63 ± 0.12^abc	0.11 ± 0.02^a	21.96 ± 1.96^b
90%	0.62 ± 0.09^abc	0.07 ± 0.01^c	21.89 ± 1.13^b
Methanol
50%	0.72 ± 0.05^abc	0.07 ± 0.00^c	19.47 ± 0.85^bc
70%	0.77 ± 0.03^a	0.08 ± 0.01^bc	24.92 ± 1.22^a
90%	0.74 ± 0.02^ab	0.07 ± 0.00^c	26.10 ± 0.20^a
Acetone
50%	0.54 ± 0.07^bc	0.08 ± 0.00^c	17.70 ± 0.47^c
70%	0.52 ± 0.06^c	0.03 ± 0.01^d	17.66 ± 0.64^c
90%	0.61 ± 0.10^abc	0.02 ± 0.00^d	17.79 ± 0.48^c
100% DW	0.25 ± 0.02^d	0.03 ± 0.00^d	5.36 ± 0.78^d

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