Figure 2.

Time course of the amounts of polyphenols during the storage of CTRL and taralli enriched with fermented olive paste from Cellina di Nardò (OPC) or Leccino (OPL) olive cultivars at 25 °C, 500 lux, and in clear plastic bag for 180 days. Data are the mean ± standard deviation of three independent replicates (n = 3). Data were submitted to one-way analysis of variance (ANOVA), Tukey’s test was applied to compare the experimental times (0, 30, 60, 90, 120, 150, 180 days) within the same sample for each compound (hydroxytyrosol, tyrosol, verbascoside, isoverbascoside, oleacein, and oleocanthal). Different letters mean significant difference at p < 0.05.