Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.

Molecules · 2019 · PMC6600435 · PMID 31142034

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a slightly increasing trendno p-value reported

As shown in Figure 2 , luteolin-7- O -glucoside exhibited a slightly increasing trend during the ripening stage of the olive, with a low content of 0.024 mg/kg at the green stage, a medium content of 0.028 mg/kg at the green/ripe stage, and a content of 0.027 mg/kg at late maturity stage.

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