References

• Arslan, D., & Özcan, M. M. (2011). Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations. Grasas Y Aceites, 62(4), 453–461. doi:10.3989/gya.034311
   Web of Science ®Google Scholar
• Bartolini, G., & Petruccelli, R. (2002). Classification, origin, diffusion and history of the olive. Rome: Food & Agriculture Organization of the United Nations (FAO).
   Google Scholar
• Ben Othman, N., Roblain, D., Chammen, N., Thonart, P., & Hamdi, M. (2009). Antioxidant phenolic compounds loss during the fermentation of chétoui olives. Food Chemistry, 116, 662–669. doi:10.1016/j.foodchem.2009.02.084
   Web of Science ®Google Scholar
• Blekas, G., Vassilakis, C., Harizanis, C., Tsimidou, M., & Boskou, D. G. (2002). Biophenols in table olives. Journal of Agricultural and Food Chemistry, 50, 3688–3692. doi:10.1021/jf0115138
   PubMed Web of Science ®Google Scholar
• Boskou, G., Salta, F. N., Chrysostomou, S., Mylona, A., Chiou, A., & Andrikopoulos, N. K. (2006). Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 94, 558–564. doi:10.1016/j.foodchem.2004.12.005
   Web of Science ®Google Scholar
• Bouaziz, M., Chamkha, M., & Sayadi, S. (2004). Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia. Journal of Agricultural and Food Chemistry, 52, 5476–5481. doi:10.1021/jf0497004
   PubMed Web of Science ®Google Scholar
• Briante, R., Patumi, M., Limongelli, S., Febbraio, F., Vaccaro, C., Di Salle, A. Nucci, R. (2002). Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L. Plant Science, 162, 791–798. doi:10.1016/S0168-9452(02)00022-5
   Web of Science ®Google Scholar
• Cerretani, L., Bendini, A., Rotondi, A., Mari, M., Lercker, G., & Toschi, T. (2004). Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree. Progress in nutrition Casa Editrice Mattioli, 6, 50–56.
   Google Scholar
• Charoenprasert, S., & Mitchell, A. (2012). Factors influencing phenolic compounds in table olives (Olea europaea). Journal of Agricultural and Food Chemistry, 60, 7081–7095. doi:10.1021/jf3017699
   PubMed Web of Science ®Google Scholar
• Cicerale, S., Lucas, L., & Keast, R. (2010). Biological activities of phenolic compounds present in virgin olive oil. International Journal of Molecular Sciences, 11, 458–479. doi:10.3390/ijms11020458
   PubMed Web of Science ®Google Scholar
• Cioffi, G., Pesca, M. S., De Caprariis, P., Braca, A., Severino, L., & De Tommasi, N. (2010). Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity. Food Chemistry, 121, 105–111. doi:10.1016/j.foodchem.2009.12.013
   Web of Science ®Google Scholar
• Dağdelen, A., Tümen, G., Özcan, M. M., & Dündar, E. (2013). Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages. Food Chemistry, 136, 41–45. doi:10.1016/j.foodchem.2012.07.046
   PubMed Web of Science ®Google Scholar
• Damak, N., Bouaziz, M., Ayadi, M., Sayadi, S., & Damak, M. (2008). Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar. Journal of Agricultural Food Chemistry, 56, 1560–1566. doi:10.1021/jf072273k
   PubMed Web of Science ®Google Scholar
• Esti, M., Cinquanta, L., & La Notte, E. (1998). Phenolic compounds in different olive varieties. Journal of Agricultural and Food Chemistry, 46, 32–35. doi:10.1021/jf970391+
   PubMed Web of Science ®Google Scholar
• FAO. (2012). Food and Agriculture Organization of the United Nations, FAOSTAT.
   Google Scholar
• Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A. H., & Saari, N. (2012). Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.) - A review. International Journal of Molecular Sciences, 13, 3291–3340. doi:10.3390/ijms13033291
   PubMed Web of Science ®Google Scholar
• Issaoui, M., Dabbou, S., Mechri, B., Nakbi, A., Chehab, H., & Hammami, M. (2011). Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments. European Food Research and Technology, 232, 867–876. doi:10.1007/s00217-011-1455-3
   Web of Science ®Google Scholar
• Machado, M., Felizardo, C., Fernandes-Silva, A. A., Nunes, F. M., & Barros, A. (2013). Polyphenolic compounds, antioxidant activity and L-phenylalanine ammonia-lyase activity during ripening of olive cv. “Cobrançosa” under different irrigation regimes. Food Research International, 51, 412–421. doi:10.1016/j.foodres.2012.12.056
   Web of Science ®Google Scholar
• Macheix, J. J., Fleuriet, A., & Billot, J. (1990). Fruit phenolics (pp. 1–126). Boca Raton, FL: CRC Press.
   Google Scholar
• Malheiro, R., Casal, S., Sousa, A., De Pinho, P. G., Peres, A. M., Dias, L. G. … Pereira, J. A. (2012). Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives. Food and Bioprocess Technology, 5, 1733–1742. doi:10.1007/s11947-011-0567-x
   Web of Science ®Google Scholar
• Marsilio, V., Campestre, C., & Lanza, B. (2001). Phenolic compounds change during California-style ripe olive processing. Food Chemistry, 74, 55–60. doi:10.1016/S0308-8146(00)00338-1
   Web of Science ®Google Scholar
• Morelló, J. R., Romero, M. P., & Motilva, M. J. (2004). Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. Journal of Agricultural and Food Chemistry, 52, 6002–6009. doi:10.1021/jf035300p
   PubMed Web of Science ®Google Scholar
• Owen, R. W., Haubner, R., Würtele, G., Hull, E., Spiegelhalder, B., & Bartsch, H. (2004). Olives and olive oil in cancer prevention. European Journal of Cancer Prevention, 13, 319–326. doi:10.1097/01.cej.0000130221.19480.7e
   PubMed Web of Science ®Google Scholar
• Romani, A., Mulinacci, N., Pinelli, P., Vincieri, F., & Cimato, A. (1999). Polyphenolic content in five Tuscany cultivars of Olea europaea L. Journal of Agricultural and Food Chemistry, 47, 964–967. doi:10.1021/jf980264t
   PubMed Web of Science ®Google Scholar
• Romero, C., Brenes, M., Yousfi, K., García, P., García, A., & Garrido, A. (2004). Effect of cultivar and processing method on the contents of polyphenols in table olives. Journal of Agricultural and Food Chemistry, 52, 479–484. doi:10.1021/jf030525l
   PubMed Web of Science ®Google Scholar
• Romero, M. P., Tovar, M. J., Girona, J., & Motilva, M. J. (2002). Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. cv Arbequina) grown under different deficit irrigation strategies. Journal of Agricultural and Food Chemistry, 50, 5349–5354. doi:10.1021/jf020357h
   PubMed Web of Science ®Google Scholar
• Ryan, D., & Robards, K. (1998). Critical review. phenolic compounds in olives. Analyst, 123, 31R–44. doi:10.1039/a708920a
   PubMed Web of Science ®Google Scholar
• Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G., & Morozzi, G. (2004). Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography A, 1054, 113–127. doi:10.1016/j.chroma.2004.08.070
   PubMed Web of Science ®Google Scholar
• Singh, R. P., Chidambara, K. N., & Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50, 81–86. doi:10.1021/jf010865b
   PubMed Web of Science ®Google Scholar
• Soler-Rivas, C., Espin, J. C., & Wichers, H. J. (2000). Oleuropein and related compounds. Journal of the Science of Agriculture, 80, 1013–1023.
   Web of Science ®Google Scholar
• Stark, A. H., & Madar, Z. (2002). Olive oil as a functional food: epidemiology and nutritional approaches. Nutrition Reviews, 60, 170–176. doi:10.1301/002966402320243250
   PubMed Web of Science ®Google Scholar
• Uylaşer, V., & Yildiz, G. (2014). The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet. Critical Reviews in Food Science and Nutrition, 54, 1092–1101. doi:10.1080/10408398.2011.626874
   PubMed Web of Science ®Google Scholar
• Vinha, A. F., Ferreres, F., Silva, B. M., Valentão, P., Gonçalves, A., Pereira, J. A. … Andrade, P. B. (2005). Phenolic profiles of Portuguese olive fruits (Olea europaea L.): ınfluences of cultivar and geographical origin. Food Chemistry, 89, 561–568. doi:10.1016/j.foodchem.2004.03.012
   Web of Science ®Google Scholar
• Wang, Q., Tao, S., Dubé, C., Tury, E., Hao, Y.-J., Zhang, S., Zhoo, M., Wu, W., Khanizadeh, S. (2012). Postharvest changes in the total phenolic content, antioxidant capacity and L-phenylalanine ammonia-lyase activity of strawberries ınoculated with Botrytis cinerea. Journal of Plant Studies, 1(2), 11–18. doi:10.5539/jps.v1n2p11
   Google Scholar
• Zamora, R., Alaiz, M., & Hidalgo, F. J. (2001). Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity. Journal of Agricultural and Food Chemistry, 49, 4267–4270. doi:10.1021/jf0104634
   PubMed Web of Science ®Google Scholar