Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives through On-Tree Ripening

Figure 1

Antioxidant activity of (poly)phenolic extracts obtained from olive fruits (cultivars Cobrançosa, Galega, and Picual) in three distinct ripening stages (green, semiripe, and ripe). The dot plots compare the antioxidant activity of distinct maturity of the same cultivar as well as matching ripening stage of different cultivars. It presents data from two consecutive seasons (2012, black squares, and 2013, white squares). Antioxidant activity was achieved by the assessment of the in vitro assays DPPH, ABTS, , and FRAP method. Samples were significantly different at ; ; and .