Table 3. Main Phenolic Compound Concentration (mg/kg) in Koroneiki Olive Oils Obtained Using Different Processing Conditions^a.

maturity	MI = 0.2				MI = 2.3
screen size (mm)	4.5		8.5		4.5		8.5
enzyme	control	500 ppm	control	500 ppm	control	500 ppm	control	500 ppm
caffeic acid	4.7 ± 0.1b	5.7 ± 0.4a	4.5 ± 0.3b	6.2 ± 0.2a	3.5 ± 0.3c	3.5 ± 0.2c	3.6 ± 0.2c	4.3 ± 0.1b
vanillin	0.2 ± 0c	0.3 ± 0a	0.1 ± 0c	0.1 ± 0c	0.2 ± 0c	0.2 ± 0b	0.1 ± 0c	0.1 ± 0c
p-coumaric acid	0.2 ± 0e	0.2 ± 0de	0.2 ± 0e	0.2 ± 0.1cde	0.3 ± 0abc	0.3 ± 0ab	0.3 ± 0bcd	0.3 ± 0a
ferulic acid	0.2 ± 0.1e	4.2 ± 0.6a	0.1 ± 0e	0.2 ± 0e	3.5 ± 0.4b	3.6 ± 0.1b	1.8 ± 0.1d	2.9 ± 0.1c
vanillic acid	0.8 ± 0.1b	1 ± 0.1a	0.9 ± 0.1b	1 ± 0.1a	0.4 ± 0c	0.4 ± 0cd	0.3 ± 0d	0.4 ± 0cd
hydroxytyrosol	0.7 ± 0f	1.5 ± 0.1e	0.9 ± 0.1f	0.9 ± 0f	2.7 ± 0.2d	3.3 ± 0.1c	3.6 ± 0.1b	4.2 ± 0.2a
3,4-DHPEA-EDA	4.8 ± 1.6e	60.1 ± 9.6d	1.4 ± 0.4e	3 ± 0.2e	281.6 ± 8.2b	305.5 ± 3.9a	240 ± 18.5c	274.7 ± 2.7b
3,4-DHPEA-EA	5.0 ± 0.9d	17.3 ± 1.5c	1.0 ± 0.1d	1.3 ± 0.1d	78.9 ± 5.2abc	82.5 ± 1.3a	74.5 ± 4.8b	76.4 ± 1.1b
tyrosol	1.9 ± 0.2e	3.1 ± 0d	1 ± 0f	1.7 ± 0.3e	5 ± 0.1c	5.5 ± 0.2b	6.2 ± 0a	6.5 ± 0.1a
p-HPEA-EDA	28.9 ± 0.8c	39.2 ± 1.6a	16.9 ± 0e	23 ± 2.1d	34.6 ± 0.8b	39.6 ± 0.6a	30.1 ± 3.3c	34.2 ± 1.6b
p-HPEA-EA	6.7 ± 0.4e	7.9 ± 0.6d	4.3 ± 0g	5.5 ± 0.7f	20.7 ± 1.2c	22.1 ± 0.2b	22.1 ± 0.1b	24 ± 0.5a
apigenin	0.7 ± 0.1c	0.8 ± 0.1c	0.5 ± 0c	0.6 ± 0.1c	3.8 ± 0.8b	4.2 ± 0.4ab	4.7 ± 0.3a	4.6 ± 0.3a
luteolin	0.3 ± 0c	0.3 ± 0.1c	0.4 ± 0c	0.3 ± 0c	16.4 ± 0.3b	17.8 ± 0.5a	18.2 ± 1.7a	18.5 ± 0.6a
1-pinoresinol	18.6 ± 0.3e	21.4 ± 0.4c	20.0 ± 0.6d	19.6 ± 0.1d	29.8 ± 0.1b	29.6 ± 0.6b	31.0 ± 0.2a	30.3 ± 0.4ab

^aValues are expressed as the mean ± standard deviation. Within a row, different letters indicate significant differences according to Fisher LSD test (α = 0.05). 3,4-DHPEA-EDA, dialdehydic form of oleuropein aglycone; 3,4-DHPEA-EA, aldehydic form of oleuropein aglycone; p-HPEA-EDA, dialdehydic form of ligstroside aglycone; p-HPEA-EA, aldehydic form of ligstroside aglycone.