摘要：The aim of this study was to evaluate the variations in quality parameters of olive oil extracted from two different
olives varieties(Coratina and Picual) were followed at three different stages of maturity: free fatty acids %, peroxide
value, K232, K270 and ΔK were decreased during maturation course. Fatty acids composition of olive oil samples were
analyzed by gas chromatography (GC).Oleic acid was the major fatty acid and represented the monounsaturated fatty
acid in both oil varieties followed by palmitic acid which represented the major saturated fatty acid. The total
polyphenols level in early maturation stages was higher than late maturation stages for both varieties. Coratina olive
oil had higher phenols content than Picual olive oil. Salycilic and oleuropein were the major identified phenolic
compounds in both olive oils varieties followed by hydroxytyrosoland they were declined through maturation process.
The antioxidant activity was evaluated by 2-diphenyl-1-picrylhydrazyl (DPPH) in olive oils and olive oils phenolic
extracts for both varieties. Olive oils and their phenols extracts had a higher antioxidant activity at the early stage of
ripeness and this activity decreased with ripening progress. Phenols extracted from both olive oils exhibited an
anticancer effect against four human carcinoma cell lines; intestinal, liver, prostate and colon cell lines.
