Table 3.

Effect of malaxation temperature, malaxation time, crushing size, and their interaction on phenolic compound contents (mg·kg⁻¹) in EVOO produced from ‘Corbella’ olives.

	MTE		MT		CS		MTE × MT		MTE × CS		MT × CS		MTE × MT × CS
Compound	p Value	F Value	p Value	F Value	p Value	F Value	p Value	F Value	p Value	F Value	p Value	F Value	p Value	F Value
Total Polyphenols	<0.001	218.2	<0.001	96.7	0.0013	11.39	0.1351	2.29	<0.001	21.93	<0.001	32.83	<0.001	32.67
Elenolic acid	<0.001	34.4	<0.001	76.14	0.0179	5.92	0.1762	1.87	<0.001	37.95	0.2157	1.57	0.1909	1.75
Hydroxyelenolic acid	<0.001	103.58	<0.001	89.65	0.0019	10.59	0.0005	13.46	0.0445	4.21	0.0013	11.36	0.3988	0.72
Ligstroside aglycone	0.1559	2.07	<0.001	57.75	0.2206	1.53	0.4396	0.61	0.6632	0.19	0.3395	0.93	0.113	2.59
Oleacein	<0.001	1271.08	<0.001	147.99	<0.001	35.66	0.4081	0.69	0.0001	18.05	<0.001	66.25	<0.001	60.79
Oleocanthal	<0.001	432.54	<0.001	45.1	<0.001	30.78	0.0008	12.38	0.0001	18.95	<0.001	64.67	<0.001	71.49
Oleuropein aglycone	0.0002	15.88	<0.001	50.93	0.6893	0.16	0.6681	0.19	0.8331	0.04	0.0075	7.65	0.0053	8.39
Hydroxytyrosol	<0.001	46.77	<0.001	21.08	0.0032	9.44	0.023	5.44	<0.001	266.07	0.0036	9.16	0.0002	15.34
Apigenin	0.0007	12.92	0.0001	18.33	0.0191	5.8	0.0036	9.16	0.3479	0.89	0.2888	1.15	0.0103	7.02
Luteolin	0.1896	1.76	0.0171	6.02	0.3164	1.02	0.6117	0.26	<0001	25.01	0.1389	4.69	0.1310	2.34
Pinoresinol	0.0012	11.49	0.0223	5.5	0.1407	2.23	0.9473	<0.001	<0.001	32.07	0.3674	0.82	0.323	0.99

MTE: malaxation temperature; MT: malaxation time and CS: crushing size.