Akbaş, Ümmü GülsümUslu, NurhanAl Juhaimi, FahadÖzcan, Mehmet MusaGhafoor, KashifBabiker, Elfadil E.Jamiu, Fadimu Gbemisola2020-03-262020-03-2620180145-88921745-4549https://dx.doi.org/10.1111/jfpp.13606https://hdl.handle.net/20.500.12395/36998The highest total phenol contents were found in olive leaves heated in microwave 540 W and athmospheric air. While the antioxidant activity of olive leaves heated in microwave 180 W change between 76.99% (Akdeniz Yerli) and 82.26% (Sari Ulak), antioxidant activity values of leave samples heated in microwave 360 W varied between 81.20% (Yaglik) and 82.24% (Gemlik). The highest p-coumaric acid (161.92 mgGAE/100g) and trans-ferulic acid (3,276.09 mg GAE/100g) were determined in Akdeniz yerli olive leaves dried in microwave 360 W. In addition, the highest oleuropein content (1,104.66 mg GAE/100g) was found in Akdeniz yerli olive leaves in control group. The Ca contents of olive leaves dried in microwave 540 W vary between 12,300.34 mg/kg (Akdeniz Yerli) and 16,437.52 mg/kg (Sari ulak), Ca contents of olive leaves dried in oven (70 degrees C) were changed between 10,188.19 mg/kg (Akdeniz yerli) and 16,801.42 mg/kg (Sari ulak) (p<.05).en10.1111/jfpp.13606info:eu-repo/semantics/closedAccessArticle425Q2WOS:000432012000018Q3