Table 4.

Total polyphenols content mg kg⁻¹ in different olive oils stored for 3, 6 or 12 months.

Storage time	Room temperature and dark		(f)Frozen (−20 ± 3 °C)
	BF	B	fBF	fB
0	326 ± 18 a	348 ± 14 a	326 ± 18 a	348 ± 14 a
3	316 ± 10 ab	305 ± 15 ab	320 ± 12 ab	310 ± 12 ab
6	285 ± 8.0 b	275 ± 7.9 bc	290 ± 8.0 b	278 ± 11 bc
12	265 ± 12 bc	207 ± 10 d	280 ± 9.8 b	250 ± 9.5 c

	CF	C	fCF	fC
0	541 ± 9.5 a	557 ± 12 a	541 ± 9.5 a	557 ± 12 a
3	523 ± 11 a	486 ± 9.6 b	530 ± 8.7 a	500 ± 14 b
6	480 ± 8.8 b	417 ± 12 c	510 ± 10 ab	485 ± 7.9 b
12	450 ± 10 c	390 ± 9.0 d	500 ± 12 b	400 ± 11 d

Values are the means of three replicates ± sd. Different letters represent significant differences between samples of each cv according to two-way ANOVA and Tuckey test (p < 0.05). Filtered Biancolilla (BF), Biancolilla unfiltered (B), Cerasuola Filtered (CF), Cerasuola unfiltered (C), Frozen filtered Biancolilla (fBF), Frozen unfiltered Biancolilla (fB), Frozen filtered Cerasuola (fCF), Frozen unfiltered Cerasuola (fC).