## 3 Results and Discussion
### Comparison of UAE, MAE, and ASE  
Phenolic compounds, along with tocopherols, are the main components that are related to the antioxidant capacity of olive oil and are also associated with its bitter taste [74]. In addition, several health-promoting properties have been attributed to the phenolic content of olive fruits. A comparative study of all extracts was carried out in order to gain a better insight into the extraction efficiency of the tested methods (UAE, MAE, and ASE), The values of TPC, TFC, and the antioxidant activity of the WOF extracts obtained under UAE, MAE, and ASE optimized extraction conditions are shown in Figure 3. It is noticed that TPC yield was the highest when extracted by UAE, while that obtained by ASE was much lower (Figure 3a). Similar to the TPC yields, WOF extracts under UAE had the highest antioxidant activity, followed by MAE and ASE extracts (Figure 3b). Comparing the results in Figure 3a, much higher concentrations of TPC were achieved with UAE (64.89 mg/g dw) and MAE (61.73 mg/g dw) than with ASE (56.82 mg/g dw). [PERSON] et al. [75] found that the methanolic extract had a higher TPC in oleaster fruit from Morocco, with a value of 116.94 mg GAE/g dw; however, [PERSON] et al. [17] found that the ethyl acetate extract of wild olive fruit from Tunisia had a lower TPC of 17.04 mg GAE/g dw, while [PERSON] et al. [16] reported a much lower value of 2.12 mg GAE/g dw for the methanolic extract of WOF. Differences in TPC values could be attributed to different extraction parameters applied, as well as to genetic factors, environmental and geographic conditions, agronomic practices, ripeness, and post-harvest processing [76]. On the other hand, under MAE, higher yields of TFC were obtained compared to UAE and ASE (Figure 3a), demonstrating the advantages of MAE for the extraction of flavonoids. Similarly, [PERSON] et al. [70] showed that MAE was more suitable for the extraction of flavonoids from berries. A similar trend was observed for the antioxidant activity of the WOF extracts as evaluated by ABTS, DPPH, and FRAP values under optimal conditions, with UAE extracts presenting the highest antioxidant activity, followed by MAE and ASE extracts (Figure 3b). Generally, a high correlation was observed between TPC and antioxidant capacity, while no correlation was found between TFC and antioxidant activity, which suggests that the contribution of flavonoids, as minor phenolic components, was little to antioxidant power. Positive correlations between TPC and antioxidant activity of phenolic extracts from wild olive oils have been reported in agreement with our findings, suggesting that WOF phenolic extracts may contribute to the oxidative stability of olive oil in a higher proportion than \(\alpha\)-tocopherol [77]. The phenolic composition of WOF extracts obtained at optimal UAE, MAE, and ASE conditions was analyzed using HPLC coupled to a mass spectrometer with an ESI source. The data listed in Table 5 revealed that secoiridoids represent 76 to 84% of the total individual phenolic compounds of the WOF extracts. Oleuropein was the most abundant secoiridoid in the WOF extracts, contributing 55-67% of the total phenolic compounds quantified. According to the study of [PERSON] et al. [64], oleuropein was the  
Figure 3: Total phenolic content (TPC) and total flavonoid content (TFC) (**a**) as well as the antioxidant activity as evaluated by DPPH, ABTS, and FRAP tests (**b**) of wild olive fruit extracts obtained by ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated-solvent extraction (ASE); different letters in a column of the same color indicate a significant difference (\(p\leq 0.05\)). most abundant phenolic compound (more than 85% of the total phenolic compounds) identified in cultivated olive fruit extracts. Among the WOF extracts, the highest concentration was found in the UAE extracts (72.03 mg/g dw), followed by the MAE (52.68 mg/g dw) and ASE (44.49 mg/g dw) extracts. Similar to our results, in the study of [PERSON] et al.