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Abstract
Olive oil is rich of minor bioactive compounds which have a health effect and are affected by the olive fruits maturity stages. Ripening stages play important key roles in oil yield, quality and have a major effect on these minor components and also affect the fatty acids composition and oxidative stability of olive oil. Coratina and Picual olive varieties were harvested at three different ripening stages and all quality parameters were determined and tracking during ripening stages. Oxidative stability at 100 {u00BA}C was determined for olive oils throughout the ripening stages and it decreased with decrease in the antioxidant responsible compounds; total phenols, chlorophylls, carotenoids and tocopherols. Salycilic and oleuropein were the major identified phenolic compounds in both olive oils varieties and they declined through maturation process. Antioxidant activity of olive oils and phenols extracts were higher at early stage of ripeness and decreased with ripening progress. Despite of the decrease in all quality parameters during the storage period (18 months) of Coratina and Picual olive oils extracted from the three ripening stages, they still maintained its extra virgin olive oil category. Phenols extracted from both olive oils exhibited an anticancer effect against four human carcinoma cell lines; Intestinal, Liver, Prostate and Colon cell lines. Total phenols content decreased during fermentation process of olive fruits processed by both natural and Spanish style