Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage | OCL

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Table 4

Changes in phenolic compounds of Saurani (Hatay) during 12 months of storage time (ppm).

		Month
Phenolic Compounds	0	6	12
3,4-dihydroxy benzoic acid	9.8 ± 0.04^a	7.8 ± 0.10^b	3.7 ± 0.00^c
Tyrosol	2.8 ± 0.04^c	5.2 ± 0.00^b	8.8 ± 0.17^a
4-hydroxy benzoic acid	3.9 ± 0.02^a	3.4 ± 0.00^b	3.2 ± 0.02^c
m-coumaric acid	3.0 ± 0.10^a	2.5 ± 0.00^b	1.7 ± 0.05^c
o-coumaric acid	4.9 ± 0.04^a	3.2 ± 0.00^b	2.3 ± 0.05^c
Oleuropein	5.4 ± 0.04^a	5.2 ± 0.00^b	4.9 ± 0.03^c
Luteolin	222.6 ± 0.40^a	211.2 ± 0.90^b	200.4 ± 1.90^c
Apigenin	12.5 ± 0.34^a	10.7 ± 0.15^b	6.1 ± 0.13^c

*Different superscript letters in the same raw indicate significant difference between mean values (P < 0.01).

nd: not detected.

N = 28.

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