Phenolic compounds (mg/Kg) MI (WAF)* 3.29 (18) MI (WAF) 3.71(19) MI (WAF) 4.00 (20) MSH OLM Δ*** MSH OLM Δ** Δ*** MSH OLM Δ** Δ*** Total biophenols 640 ± 15 250 ± 18 -61%b 493 ± 19 243 ± 20 -23%b -51%b 410 ± 12 204 ± 19 -17%b -51%b Total aromatic alcohols 13 ± 2 9 ± 1 -40%ns 10 ± 1 8 ± 2 -23%ns -20%ns 7 ± 1 7 ± 1 -30%ns 0%ns Oleuropein 24 ± 3 2 ± 0.5 -91%a 12 ± 2 1 -50%a -91%a 10 ± 2 1 -17%ns -90%a Oleuropein derivative 407 ± 18 45 ± 5 -89%a 311 ± 12 44 ± 9 -24%b -300%a 247 ± 11 37 ± 4 -20%b -85%a Ligstroside derivative 119 ± 7 73 ± 7 -39%b 84 ± 4 71 ± 2 -29%a -15%b 74 ± 2 60 ± 1 -12%b -19%b Hydroxytyrosol 8 ± 0.5 4 ± 1 -50%b 6 ± 1 4 ± 0.5 -25%ns -33%ns 4 ± 1 3 ± 1 -33%a -25%ns Elenolic acid 66 ± 13 110 ± 11 67%b 49 ± 10 107 ± 12 -26%ns 118%a 32 ± 5 90 ± 10 -35%a 181%a Tyrosol 5 ± 0.5 2 ± 0.1 -60%b 4 ± 0.1 2 -20%b -50%b 3 ± 0.2 2 ± 0.5 -25%b -93%b Oleocanthal 27 ± 5 36 ± 3 33%ns 29 ± 2 35 ± 6 0%ns 20%ns 34 ± 2 30 ± 4 0%ns -12%ns Total lignans 101 ± 12 98 ± 9 -3%ns 83 ± 7 95 ± 12 -18%ns 14%ns 74 ± 9 80 ± 7 -11%ns 8%ns Total phenol acids 3 ± 0.1 5 ± 2 66%ns 2 ± 0.2 3 ± 0.1 -33%ns 50%ns 2 ± 0.1 3 ± 0.5 0%ns 50%ns Total flavonoids 12 ± 2 16 ± 3 33%ns 11 ± 1 15 ± 2 -8%ns 36%ns 10 ± 1 13 ± 2 -1%ns 30%ns * MI, maturation index; WAF, weeks after flowering; ** Difference (%) between the phenolic compounds content of the oily fraction of the fruits during the ripening evaluated with the MSH method: the data of the 19 WAF are compared with those of the 18 WAF, whereas the data of the 20 WAF are compared with those of 19 WAF; *** Difference (%) between the phenolic content of the olive oil samples extracted with the OLM compared to that obtained with the MSH method; **** Means ± standard deviation (n = 3). The differences with the letters a and b are significantly different for p≤0.05%; ns, difference not significant.

Table 1: Phenolic compounds profile of the oily fraction of the olives, harvested at the beginning of the total polyphenol decay.