Valorization of Bayberry (<i>Morella rubra</i>) Leaf By-Products: Impact of Growth Stage and Drying Method on Phytochemical Profile and Potential as Functional Food Ingredients.

Plants (Basel) · 2026 · PMC13029782 · PMID 41901464

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a decreasing trendno p-value reported

TPC and T-AsA content were highest in RB (31,600 ± 560 mg MR eq./100 g DW and 51.2 ± 0.6 mg/100 g DW, respectively), followed by NL and OL, showing a decreasing trend with leaf maturation.

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Valorization of Bayberry (&lt;i&gt;Morella rubra&lt;/i&gt;) Leaf By-Products: Impact of Growth Stage and Drying Method on Phytochemical Profile and Potential as Functional Food Ingredients.

The sentences

Valorization of Bayberry (<i>Morella rubra</i>) Leaf By-Products: Impact of Growth Stage and Drying Method on Phytochemical Profile and Potential as Functional Food Ingredients.