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Oxidative stress is defined as an imbalance between the production of reactive oxygen species (ROS) and the antioxidant system [1-3]. The ROS are constituted of free radicals (like OH•, O2•−, RO2•) and non-radical products such as H2O2, RO2H) [4,5]. While the defense system against free radicals can be divided into two major groups: enzymatic antioxidants’ group, including superoxide dismutase, glutathione peroxidase, and glutathione reductase. The non-enzymatic antioxidants that constitute the second group consist of vitamins E and C, carotenoids, and polyphenols [6,7]. Phenolic compounds are one of the most essential groups, among phytochemicals possessing antioxidant capacity [8-10]. The designation “phenolic compounds” is generic referring to a large number of compounds (more than 8,000) widely dispersed throughout the plant A R T I C L E I N F O A B S T R A C T

Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil