Table 1.

Evolution of the concentration of hydroxytyrosol (HT) added to a model system solution of ascorbic acid during storage at room temperature (RT) and at 4 °C (a), and added to a strawberry puree during storage at 4 °C (b). The data are show as mean ± SD of duplicates. Letters (a–c), indicate significant differences of concentration among groups at p < 0.05.

(a)
	HT Loaded (mg/mL)	24 h				48 h				72 h				96 h
		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD
RT	0.05	0.04	±	0.02	a	0.04	±	0.02	a	0.04	±	0.01	a	0.04	±	0.01	a
	0.10	0.09	±	0.00	a	0.09	±	0.00	a	0.08	±	0.00	a	0.08	±	0.00	a
	0.50	0.49	±	0.01	a	0.48	±	0.02	a	0.48	±	0.02	a	0.42	±	0.01	b
	1.00	0.99	±	0.01	a	0.98	±	0.00	a	0.95	±	0.01	b	0.88	±	0.02	c
4 °C	0.05	0.05	±	0.00	a	0.04	±	0.00	a	0.04	±	0.00	a	0.04	±	0.00	a
	0.10	0.11	±	0.01	a	0.09	±	0.00	a	0.09	±	0.01	a	0.09	±	0.00	a
	0.50	0.50	±	0.03	a	0.49	±	0.02	a	0.43	±	0.02	b	0.44	±	0.00	b
	1.00	0.92	±	0.05	a	0.86	±	0.01	b	0.93	±	0.03	a	0.88	±	0.01	b
(b)
HT Loaded (mg/g Strawberry)		24 h				48 h				72 h				96 h
		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD		$\overline{\mathbf{x}}$	±	SD
0.05		0.05	±	0.00	a	0.05	±	0.00	a	0.05	±	0.00	a	0.05	±	0.00	a
0.10		0.11	±	0.01	a	0.10	±	0.00	a	0.09	±	0.00	a	0.09	±	0.00	a
0.50		0.50	±	0.01	a	0.40	±	0.02	b	0.39	±	0.02	b	0.38	±	0.01	b
1.00		0.92	±	0.12	a	0.79	±	0.02	b	0.76	±	0.03	b	0.72	±	0.05	b