. 2019 Jul 4;6:94. doi: 10.3389/fnut.2019.00094

Table 4.

Evolution of OC, fatty acids and phenolic compounds traits along ripening.

	RI
Variables	1	2	3	4
MC (%)	44.15^b	43.65^c	45.61^bc	50.81^a
OCDM (%)	37.27^c	40.98^b	43.01^b	45.75^a
OCHM (%)	19.88^b	23.10^a	23.42^a	22.52^a
OIY (%)	9.51^b	15.11^a	15.30^a	13.96^a
C16:0 (%)	15.41^a	15.22^ab	14.78^bc	14.5^c
C16:1 (%)	0.87^b	0.92^b	1.02^a	1.06^a
C18:0 (%)	2.73^b	2.90^ab	2.88^ab	2.94^a
C18:1 (%)	68.92^a	66.03^b	64.46^c	64.41^c
C18:2 (%)	9.79^c	12.75^b	14.65^a	15.38^a
C18:3 (%)	0.91^a	0.86^a	0.88^a	0.90^a
SFA (%)	18.13^a	18.12^a	17.66^ab	17.45^b
MUFA (%)	69.79^a	66.95^b	65.48^c	65.46^c
PUFA (%)	10.69^c	13.60^b	15.53^a	16.29^a
MUFA/PUFA	7.00^a	5.27^b	4.44^c	4.31^c
MUFA/SFA	3.85^a	3.72^a	3.76^a	3.82^a
PUFA/SFA	0.58^d	0.74^c	0.88^b	0.93^a
C16:0/C18:2	1.65^a	1.24^b	1.04^c	0.97^c
C18:1/C18:2	7.61^a	5.57^b	4.65^c	4.49^c
C18:2/C18:3	11.02^c	15.07^b	16.93^a	17.45^a
TP (mg GAE/Kg of oil)	387^a	305^b	268^bc	250^c
Hydroxytyrosol (mg/Kg)	4.21^ab	5.16^a	4.93^ab	3.84^b
Tyrosol (mg/Kg)	2.8^a	3.5^a	3.53^a	2.82^a
Vanillic acid (mg/Kg)	2.67^a	2.79^a	2.93^a	2.37^b
p-Coumaric acid (mg/Kg)	1.82^a	1.91^a	1.79^a	1.74^a
Oleacein (mg/Kg)	61.87^a	60.95^a	54.12^ab	46.57^b
Oleocanthal (mg/Kg)	136.28^a	130.72^a	104.59^b	81.13^c
Luteolin (mg/Kg)	4.48^ab	4.56^a	3.81^ab	3.53^b
Apigenin (mg/Kg)	5.49^ab	6.07^a	4.84^b	4.47^b

RI, ripening index; MC, moisture content; OCDM, oil content on dry matter; OCHM, oil content on humid matter; OIY, oil industrial yield; C16:0, palmitic acid; C16:1, palmitoleic acid; C18:0, stearic acid; C18:1, oleic acid; C18:2, linoleic acid; C18:3, linolenic acid; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; TP, total phenols; GAE, gallic acid equivalent. Different letters in a row indicate significant differences (Tukey's HSD test).