Table 4
Antioxidant activity of the oils from the seven olive varieties (DPPH, lipid peroxidation inhibition, H2O2 and NO scavenging). Results are expressed as mean ± SD of three sample
replicates. If the interaction was not significant, the results were expressed as two crop seasons mean values ± SD. Different small letters in the same row indicate significant
statistical differences (Duncan’s Test, p < 0.05) among varieties