Figure 2.

Acrylamide content (ng g⁻¹) in olives and brine obtained from different olive varieties harvested at two different olive maturation indexes (MI = 0 and MI = 1) and subjected to Californian-style green table olive processes. Results are expressed as the mean ± SD (standard desviation) of five sample replicates. Superscript indicates significant statistical differences between olives maturation stages for each olive variety (Tukey test, p < 0.05). Different capital letters in the same columns indicate significant statistical differences between olives and brine solution for each variety and maturation index (Tukey’s test, p < 0.05).