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

Table 3

Content of total phenolics and orthodiphenols (mg GAE g⁻¹ dry weight (dw)) and content of flavonoids (mg CAT g⁻¹ dw) in olives at different on-tree maturation stages (green, semiripe, and ripe).

Cultivar	On-tree ripening stage	Total phenolics	Orthodiphenols	Flavonoids
“Cobrançosa”	Green, 2012	B c	C b	B c
	Green, 2013	B c	B c	B c
	Semiripe, 2012	A a	A a	A c
	Semiripe, 2013	A a	AB b	A b
	Ripe, 2012	A a	AB a	A b
	Ripe, 2013	A b	B b	A b
	ANOVA value
“Galega Vulgar”	Green, 2012	C a	C a	C a
	Green, 2013	C b	A a	C b
	Semiripe, 2012	BC a	A a	B ab
	Semiripe, 2013	A a	A a	A a
	Ripe, 2012	B a	C a	B a
	Ripe, 2013	A ab	B a	A a
	ANOVA value
“Picual”	Green, 2012	B b	CD a	B b
	Green, 2013	A a	B b	A a
	Semiripe, 2012	A a	A a	A a
	Semiripe, 2013	B b	D c	B c
	Ripe, 2012	A a	BC a	A a
	Ripe, 2013	A a	CD a	A a
	ANOVA , value
Significance	Green, 2012
	Green, 2013
	Semiripe, 2012	N.S.	N.S.
	Semiripe, 2013
	Ripe, 2012	N.S.	N.S.
	Ripe, 2013

Data presented as values () for each sampling day followed by different uppercase letters are significantly different at on the ripening stage. Mean () for each ripening stage and season followed by different lowercase letters showed significant differences between cultivars at . Level of significance: N.S.: not significant (); significant at ; significant at ; significant at .