Phenolic content and antioxidant capacity of gamma irradiated olive leaves
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In this study, dried in difﬁrent ways (such as microwave, infrared, convection heaters and under normal atmospheric conditions) olive leaves has been used as experimental material. Radiation has been applied to dried olive leaves in three difﬁrent dosages in room temparature. The amount of radiation to be implemented to the samples have 3, 5, 10 KGy/min. In this study, how gamma rays (radiation) effects phenolic components, total phenolic content and antioxidant capacity of dried olive leaves has been determined. The phenolic components, total phenolic content and antioxidant capacity were analysed with HPLC, folin ciocalteu and DPPH radical scavenging method, respectivelty.