Figure 5. Endogenous NO₂-OA-cysteine adducts in fresh olives.

Whole olive as well as peel and mesocarp fractions were processed as before, and the presence of the NO₂-OA-cysteine adducts were quantitated by HPLC-MS/MS. (A) NO₂-OA-cysteine adducts were quantitated in the whole fruit of the three olive cultivars tested. (B) Distribution of NO₂-OA-cysteine adducts in whole fruit, peel and mesocarp of Picual olive cultivar is shown. Data plotted correspond to the mean ± SD (n = 3) and is representative of at least 3 independent experiments. Statistical analysis was performed by one-way ANOVA with Bonferroni post hoc comparisons. a, p <0.01.