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Table 2
Precision of the method according to the mean values of the concentrations of the detected phenolic compounds, calculated as μg/g (mean ± RSD%, n = 3) using HPLC-UV, during the maturation of Chemlali olive fruits.
| Compounds | Retention time (min) | Fruit skin color | ||
|---|---|---|---|---|
| Green | Purple | Black | ||
| Hydroxytyrosol | 5,17 ± 0.3 | 259.51 ± 0.85 | 202.50 ± 2.69 | 204.41 ± 0.45 |
| ND | 6,15 ± 0.1 | – | 227.34 ± 1.81 | 466.67 ± 2.33 |
| Tyrosol | 6,86 ± 0.2 | 810.49 ± 1.78 | 704.78 ± 1.36 | 561.53 ± 2.48 |
| p-hydroxybenzoic | 7,66 ± 0.3 | 12.43 ± 2.92 | 13.39 ± 2.89 | 12.01 ± 1.88 |
| Luteolin-7-rutinoside | 8,60 ± 0.3 | 108.76 ± 1.82 | 213.41 ± 1.48 | 442.13 ± 2.29 |
| Verbascoside | 9,05 ± 0.2 | 357.59 ± 2.07 | 466.24 ± 1.66 | 850.72 ± 1.76 |
| Luteolin-7-glucoside | 9,49 ± 0.2 | 43.82 ± 1.84 | 40.96 ± 2.17 | 40.17 ± 2.83 |
| Apigenin-7-glucoside | 10,85 ± 0.1 | 105.58 ± 0.16 | 91.97 ± 1.63 | 63.17 ± 2.66 |
| Oleuropein | 11,76 ± 0.2 | 1734.34 ± 0.44 | 631.28 ± 1.46 | 490.65 ± 1.71 |
| Quercetin | 15,48 ± 0.3 | 97.01 ± 2.62 | 64.40 ± 1.81 | 37.10 ± 2.14 |
| Apigenin | 17,02 ± 0.1 | 61.72 ± 1.83 | 35.32 ± 2.62 | 14.52 ± 2.41 |
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