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In the current study, recovery of phenolic compounds from fresh, air-dried, freeze-dried and oven-dried (at 60°C and 105°C) olive leaves was investigated. The phenol content and antioxidant activity were assessed by gross quantitative methods such as total phenol content (Folin–Ciocalteu’s method), total flavonoid content, total o-diphenol content and total antioxidant capacity using ABTS+° and DPPH...
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