## 3 Results and Discussion
### Antioxidant Capacity  
Table 2 shows the antioxidant capacity of Arbequina EVOO in fresh oil and after 12 months of storage. The fresh oil presented an ORAC value of 5.5 umol TE/g of oil, lower than that presented by [PERSON] et al. [28] in the same variety. A significant decrease (\(p\) < 0.05) in antioxidant capacity was observed in all storage conditions, ranging from 3.6  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Phenolic Compound (mg/kg)**} & **Fresh EVOO** & & & & & \\  & **(Month 0)** & **C1** & **C2** & **C3** & **C4** & **C5** \\ \hline Elenolic acid & 76.5 \(\pm\) 1.8 a & 73.1 \(\pm\) 3.6 a & 107.9 \(\pm\) 0.4 c & 107.4 \(\pm\) 4.9 c & 113.6 \(\pm\) 5.4 c & 98.5 \(\pm\) 3.5 b \\ Hydroxyytrosol & 3.1 \(\pm\) 3.0 a & 3.2 \(\pm\) 0.1 a & 6.0 \(\pm\) 0.3 c & 5.1 \(\pm\) 0.1 b & 6.9 \(\pm\) 0.1 d & 8.8 \(\pm\) 0.3 e \\ Tyrosol & 5.1 \(\pm\) 0.3 a & 5.0 \(\pm\) 0.2 a & 6.0 \(\pm\) 0.3 c & 5.4 \(\pm\) 0.2 ab & 5.7 \(\pm\) 0.1 b & 6.5 \(\pm\) 0.1 d \\ Vanillic acid & 0.4 \(\pm\) 0.0 b & 0.3 \(\pm\) 0.0 a & 0.3 \(\pm\) 0.0 ab & 0.3 \(\pm\) 0.0 a & 0.3 \(\pm\) 0.0 a & 0.3 \(\pm\) 0.0 a \\ _p-_Cumaric acid & 1.8 \(\pm\) 0.1 c & 0.9 \(\pm\) 0.1 b & 0.7 \(\pm\) 0.0 a & 0.8 \(\pm\) 0.0 a & 0.8 \(\pm\) 0.0 a & 0.8 \(\pm\) 0.0 ab \\ _3.4-DHPEA-EDA_ & 74.7 \(\pm\) 3.3 a & 64.9 \(\pm\) 1.6 d & 42.7 \(\pm\) 0.9 b & 52.2 \(\pm\) 0.7 c & 40.4 \(\pm\) 0.8 b & 25.3 \(\pm\) 1.9 a \\ _3.4-DHPEA-EDA_, oxidized form & 2.7 \(\pm\) 0.3 a & 2.4 \(\pm\) 0.2 a & 15.8 \(\pm\) 1.3 d & 6.8 \(\pm\) 0.4 b & 14.1 \(\pm\) 0.3 c & 25.3 \(\pm\) 0.7 e \\ _3.4-DHPEA-EDA-DOA_ & 3.5 \(\pm\) 1.0 b & 1.5 \(\pm\) 0.2 a & 0.6 \(\pm\) 0.1 a & 0.7 \(\pm\) 0.0 a & 0.5 \(\pm\) 0.1 a & 0.4 \(\pm\) 0.1 a \\ _p-HEPA-EDA_ & 34.7 \(\pm\) 2.7 e & 29.1 \(\pm\) 0.7 d & 21.8 \(\pm\) 0.9 b & 24.9 \(\pm\) 1.0 c & 21.0 \(\pm\) 0.5 b & 12.7 \(\pm\) 0.5 a \\ _p-HEPA-EDA_, oxidized form & 2.3 \(\pm\) 0.2 a & 1.8 \(\pm\) 0.0 a & 8.3 \(\pm\) 0.9 c & 4.6 \(\pm\) 0.3 b & 9.4 \(\pm\) 0.3 d & 17.2 \(\pm\) 0.3 e \\ Pinoresional \({}^{\mathrm{a}}\) & 15.8 \(\pm\) 1.2 c & 15.1 \(\pm\) 0.8 bc & 14.2 \(\pm\) 0.5 abc & 13.7 \(\pm\) 0.3 ab & 12.8 \(\pm\) 0.2 a & 127.1 \(\pm\) 1.4 a \\ _p-HPEA-EDA-DLA_ & 4.3 \(\pm\) 0.4 ab & 4.6 \(\pm\) 0.3 b & 4.0 \(\pm\) 0.3 ab & 3.7 \(\pm\) 0.1 ab & 3.5 \(\pm\) 0.3 a & 4.2 \(\pm\) 0.8 ab \\ _3.4-DHPEA-EA-AH_, oxidized form & 9.6 \(\pm\) 0.7 a & 108.0 \(\pm\) 0.4 ab & 13.9 \(\pm\) 0.8 c & 11.0 \(\pm\) 0.6 b & 15.5 \(\pm\) 0.5 d & 20.3 \(\pm\) 0.9 e \\ _3.4-DHPEA-EA-AH_ & 27.8 \(\pm\) 9.9 b & 30.2 \(\pm\) 0.3 b & 33.3 \(\pm\) 0.7 c & 38.7 \(\pm\) 1.4 d & 30.3 \(\pm\) 1.2 bc & 23.5 \(\pm\) 0.6 a \\ Atteolin & 7.7 \(\pm\)0.7 d & 8.3 \(\pm\) 0.2 d & 6.1 \(\pm\) 0.2 bc & 6.6 \(\pm\) 0.2 c & 5.4 \(\pm\) 0.1 ab & 5.2 \(\pm\) 0.2 a \\ Apigenin & 2.4 \(\pm\) 0.3 a & 2.8 \(\pm\) 0.2 b & 2.4 \(\pm\) 0.1 a & 2.  
to 4.1 umol TE/g of oil after 12 months of storage, with no significant differences (\(p>0.05\)) between conditions.  
[PERSON] et al. [39] reported decreases of 10 and 15% in antioxidant capacity in EVOO samples stored at 6 and 26 \({}^{\circ}\)C, respectively, in tinplate and greenish glass containers for 125 days. Since the antioxidant capacity depends on the concentration of the phenol and its structure [40], the decrease in the antioxidant capacities of the oils may be related to the decrease in non-oxidized phenols and the change in the profile of the phenolic compounds with storage time.