Criteria Amurca Olive oil Total phenolic compounds (mg GAE/100 g) 289.6 ± 0.402 31.62 ± 0.37 Antioxidant activity (mg vitamin E equivalent/100 g) 22.3 ±  0.53 1.29 ± 0.057 Free fatty acid value (Oleic acid%) 1.62 ± 0.029 1.39 ± 0.034 Peroxide value (meqO2/kg) 1.78 ± 0.030 11.69 ± 0.0007

Table 2: Total phenolic compounds, antioxidant activity, free fatty acid and peroxide values of amurca samples extracted from olive oil after 12 months of storage in comparison with freshly pressed olive oil.