Table 1.
Mean values of phenolic concentrations (mg·kg−1) in the VOOs of the Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz varieties. Different lower case letters in the same row indicate a significant difference at the p < 0.05 level according to the Duncan test, as well as the belonging to a different homogeneity group. The absence of a letter indicates that the ANOVA found no significant effect among the different varieties (data expressed as mean ± standard deviation).
| Phenols and Phenol Groups (mg·kg−1) | Arbequina | Cornicabra | Manzanilla Cacereña | Manzanilla de Sevilla | Morisca | Pico Limón | Picual | Verdial de Badajoz |
|---|---|---|---|---|---|---|---|---|
| Hydroxytyrosol | 1.6 ± 1.8 a | 10.2 ± 12.7 b | 8.5 ± 9.3 a,b | 6.2 ± 3.9 a,b | 6.7 ± 3.8 a,b | 12.4 ± 16.5 b | 12.8 ± 9.6 b | 8.0 ± 10.8 a,b |
| Tyrosol | 1.3 ± 1.0 a | 9.3 ± 12.5 b,c | 13.0 ± 8.5 c | 7.1 ± 2.8 a,b,c | 4.9 ± 2.0 a,b | 9.7 ± 13.7 b,c | 7.8 ± 4.4 b,c | 10.0 ± 10.2 b,c |
| Vanillic acid | 1.2 ± 0.9 b,c | 0.2 ± 0.3 a | 0.5 ± 0.3 a | 1.2 ± 1.4 b,c | 0.5 ± 0.4 a | 0.7 ± 0.6 a,b | 1.3 ± 0.7 c | 0.4 ± 0.4 a |
| Vanillin | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.1 | 0.0 ± 0.1 | 0.0 ± 0.0 |
| p-Coumaric acid | 0.3 ± 0.3 a | 0.3 ± 0.4 a | 0.7 ± 0.4 a,b | 1.5 ± 0.7 c | 2.2 ± 1.3 d | 0.3 ± 0.5 a | 0.7 ± 0.3 a,b | 1.0 ± 0.7 b |
| Hydroxytyrosol acetate | 12.0 ± 11.6 b | 3.1 ± 6.8 a | 1.7 ± 2.1 a | 5.1 ± 2.9 a | 13.4 ± 11.0 b | 0.4 ± 1.2 a | 3.5 ± 2.8 a | 4.3 ± 11.1 a |
| DOA | 77.4 ± 84.3 a | 230.4 ± 138.6 c,d | 117.3 ± 123.0 a,b | 151.6 ± 93.4 a,b,c | 259.3 ± 184.1 d | 135.3 ± 123.3 a,b,c | 95.4 ± 54.9 a,b | 187.7 ± 213.7 b,c,d |
| Tyrosol acetate | 1.0 ± 1.9 | 1.2 ± 2.6 | 0.2 ± 1.0 | 0.6 ± 1.5 | 0.8 ± 2.4 | 0.2 ± 0.7 | 0.5 ± 1.9 | 0.0 ± 0.0 |
| DLA | 41.8 ± 36.9 a | 217.5 ± 139.2 c,d | 147.9 ± 135.4 b,c | 96.0 ± 70.3 a,b | 191.2 ± 126.7 c,d | 98.0 ± 80.5 a,b | 69.1 ± 41.5 a,b | 246.9 ± 214.7 d |
| Lignans + cinnamic acid | 28.8 ± 14.6 b | 10.6 ± 9.8 a | 6.2 ± 6.5 a | 11.1 ± 4.8 a | 10.2 ± 5.2 a | 36.5 ± 45.0 b | 7.0 ± 8.4 a | 33.1 ± 16.5 b |
| AOA | 25.0 ± 5.2 a | 94.6 ± 107.9 b,c,d | 89-2 ± 71.4 a,b,c,d | 150.7 ± 94.2 d | 47.4 ± 37.8 a,b | 77.7 ± 128.2 a,b,c | 127.1 ± 120.2 c,d | 39.4 ± 39.8 a,b |
| ALA | 6.5 ± 16.6 a | 53.8 ± 75.0 c,d,e | 79.9 ± 73.8 e | 61.4 ± 65.0 d,e | 10.6 ± 18.0 a,b | 30.8 ± 41.5 a,b,c,d | 49.4 ± 61.0 b,c,d,e | 14.7 ± 25.2 a,b,c |
| Ferulic acid | 0.2 ± 0.3 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.8 ± 1.2 b | 0.2 ± 0.2 a | 0.2 ± 0.5 a | 0.1 ± 0.2 a | 0.4 ± 0.7 a |
| Luteolin | 2.5 ± 5.5 | 1.0 ± 1.4 | 2.5 ± 3.7 | 2.7 ± 4.0 | 2.2 ± 2.8 | 3.4 ± 5.4 | 4.7 ± 7.9 | 3.5 ± 4.3 |
| Apigenin | 0.7 ± 1.4 | 0.4 ± 0.7 | 1.1 ± 1.7 | 1.4 ± 2.0 | 0.7 ± 1.0 | 1.2 ± 1.9 | 1.1 ± 1.3 | 1.1 ± 1.6 |
| Total phenols | 200.2 ± 177.1 a | 632.6 ± 405.9 b | 468.8 ± 348.2 b | 497.5 ± 284.1 b | 550.2 ± 346.8 b | 406.8 ± 415.2 a,b | 380.4 ± 252.8 a,b | 551.4 ± 497.1 b |
| Secoiridoid derivatives | 150.7 ± 167.4 a | 596.3 ± 375.6 b | 434.3 ± 340.9 b | 459.8 ± 277.3 b | 508.5 ± 341.5 b | 341.8 ± 346.1 a,b | 340.9 ± 246.2 a,b | 488.7 ± 467.4 b |
| o-Diphenols | 118.5 ± 137.6 a | 339.3 ± 217.5 b | 219.3 ± 176.3 a,b | 316.4 ± 168.6 b | 329.0 ± 213.4 b | 229.1 ± 253.7 a,b | 243.4 ± 162.7 a,b | 243.8 ± 263.3 a,b |