Identification and quantification of phenolic compounds in fresh and processed table olives of cv. ‘Kalamata’

Mediterranean diet is almost synonymous to the healthy lifestyle and nowadays. Some of major components are products olive tree, fruits oil, which classified as medical foods, due their nutraceutical benefits protective properties against cancer, cardiovascular diseases, age-related neurodegenerative disorders other diseases. The key contributors these phenolic compounds such hydroxytyrosol, tyrosol oleuropein. Table olives being processed with several methods in order reduce bitterness fruit impact processing on has not been studied extensively. In present study, changes concentration most important were quantified fresh, Greek-style Spanish-style cv. ‘Kalamata’, using two different analytical for identification quantification: high-performance liquid chromatography diode array detector (HPLC-DAD) ultrahigh-performance tandem mass spectrometry (LC-(ESI)-MS/MS). that identified tyrosol, verbascocide, rutin, oleuropein luteolin. Both used altered ‘Kalamata’ compared untreated fruits. both methods, a statistically significant increase verbascoside hydroxytyrosol decrease rutin was observed both, Spanish-style,