Morus alba L. and Morus nigra L. Leaves as a Promising Food Source of Phenolic Compounds with Antioxidant Activity

- Antioxidant activity as measured by DPPH (mg Ascorbic Acid Equivalent/l) (A), FRAP (mM Fe II eq.) (B), and ABTS (µmol Trolox Equivalent/g dw) (C) methods in aqueous (Aq.)