Table 5.

Polyphenols identified through HPLC and expressed as mg kg⁻¹ oil in different olive oils stored for 3, 6 or 12 months.

3,4-DHPEA-Hydroxytyrosol	Room temperature and dark		(f)Frozen (−20 ± 3 °C)
	BF	B	fBF	fB
0	0.55 ± 0.01 f	0.65 ± 0.03 f	0.55 ± 0.01 f	0.65 ± 0.03 f
3	0.95 ± 0.02 ef	1.55 ± 0.06 d	0.75 ± 0.06 f	1.36 ± 0.05 d
6	1.64 ± 0.05 d	3.12 ± 0.09 b	1.05 ± 0.03 e	2.03 ± 0.03 c
12	2.23 ± 0.08 c	4.54 ± 0.02 a	1.85 ± 0.08 cd	3.15 ± 0.09 b

	CF	C	fCF	fC
0	1.20 ± 0.09 h	1.55 ± 0.12 h	1.20 ± 0.09 h	1.55 ± 0.12 h
3	2.39 ± 0.18 fg	3.82 ± 0.24 c	2.25 ± 0.18 g	3.02 ± 0.29 ef
6	3.19 ± 0.13 d	4.76 ± 0.21 b	2.77 ± 0.32 f	4.05 ± 0.21 b
12	3.87 ± 0.18 c	5.96 ± 0.29 a	3.19 ± 0.24 d	4.88 ± 0.33 b

p-HPEA (Tyrosol)	BF	B	fBF	fB
0	1.00 ± 0.27 e	1.22 ± 0.38 e	1.00 ± 0.27 e	1.22 ± 0.38 e
3	1.41 ± 0.06 d	2.11 ± 0.15 cd	1.39 ± 0.06	1.64 ± 0.06 d
6	2.56 ± 0.14 c	4.38 ± 0.09 b	1.85 ± 0.10 d	2.28 ± 0.08 c
12	4.19 ± 0.62 b	5.65 ± 0.25 a	2.86 ± 0.59 c	4.16 ± 0.15 b

	CF	C	fCF	fC
0	4.55 ± 0.33 f	5.01 ± 0.62 ef	4.55 ± 0.33 f	5.01 ± 0.62 ef
3	5.58 ± 0.25 d	5.99 ± 0.12 d	5.41 ± 0.18 de	5.29 ± 0.15 de
6	6.49 ± 0,28 c	7.62 ± 0.55 b	5.90 ± 0.19 d	6.42 ± 0.19 c
12	7.24 ± 0.55 b	8.50 ± 0.40 a	6.12 ± 0.36 c	7.42 ± 0.41 b

3,4-DHPEA-EA Oleuropein aglycon	BF	B	fBF	fB
0	18.58 ± 1.02 a	20.50 ± 1.34 a	18.58 ± 1.42 a	20.50 ± 1.34 a
3	16.26 ± 1.16 bc	17.21 ± 1.15 b	17.30 ± 1.86 b	16.36 ± 2.02 bc
6	13.24 ± 0.70 d	11.18 ± 0.49 d	16.38 ± 1.30 bc	15.29 ± 0.71 c
12	11.46 ± 0.49 d	9.85 ± 0.80 e	13.83 ± 0.69 d	10.94 ± 0.52 de

	CF	C	fCF	fC
0	75.43 ± 1.53 b	82.02 ± 1.20 a	75.43 ± 1.53 b	82.02 ± 1.20 a
3	66.50 ± 2.21 c	60.13 ± 1.60 cd	69.93 ± 2.27 c	63.66 ± 1.14 c
6	58.29 ± 1.85 d	52.55 ± 2.22 d	64.34 ± 1.30 c	60.24 ± 1.25 cd
12	53.78 ± 2.40 d	48.68 ± 1.38 e	61.73 ± 1.72 d	55.83 ± 1.31 d

p-HPEA-EDA Oleocanthal	BF	B	fBF	fB
0	19.42 ± 1.08 a	22.34 ± 1.24 a	19.42 ± 1.08 a	22.34 ± 1.24 a
3	18.79 ± 1.22 a	14.42 ± 1.02 bc	18.84 ± 1.22 a	18.07 ± 0.85 a
6	13.10 ± 1.08 c	10.55 ± 1.03 d	15.46 ± 0.88 b	13.94 ± 1.21c
12	9.01 ± 0.79 de	8.32 ± 0.89 e	13.95 ± 1.08 c	10.62 ± 1.01 d

	CF	C	fCF	fC
0	42.67 ± 1.52 ab	45.09 ± 2.02 a	42.67 ± 1.52 ab	45.09 ± 2.02 ab
3	36.69 ± 1.19 cd	33.55 ± 1.35 d	41.63 ± 2.04 b	40.82 ± 1.64 b
6	31.30 ± 1.88 d	22.79 ± 2.02 e	38.21 ± 2.50 bc	35.91 ± 1.89 cd
12	24.07 ± 1.89 e	15.99 ± 1.98 f	32.65 ± 2.12 c	27.05 ± 2.05 e

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).