## 3 Results
### Effects of Treatments on the Quality of Olive Oil over a 12-Month Storage Period
Furthermore, it is clear that this specific olive oil experienced the greatest degradation over the period of 12 months in terms of total phenolics (Figure S2a), total o-diphenylols (Figure S2b), total flavonoids (Figure S2c), and antioxidant capacity, as measured by the FRAP method (Figure S2e). Significant differences emerging from the interaction of treatments and time of storage were determined concerning all parameters studied (Table S2). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Factors** & **Peroxides** & **Acidity** & **K232** & **K270** & **\(\Delta\)K** \\  & **(meq. O\({}_{2}\)/kg Oil)** & **(g Olele Acid/100 g Oil)** & & & \\ \hline Storage period & & & & & \\ Harvest & 17.50 c & 0.25 b & 1.35 c & 0.16 b & 0.00 \\
6 months & 35.63 b & 0.47 a & 2.14 b & 0.15 b & 0.01 \\
12 months & 51.75 a & 0.45 a & 2.89 a & 0.25 a & 0.01 \\ Treatments & & & & & \\ CF & 36.07 b & 0.45 a & 2.17 a & 0.20 a & 0.03 \\ CD & 42.77 a & 0.35 b & 2.12 a & 0.17 b & 0.00 \\ AF & 27.73 d & 0.38 b & 2.15 a & 0.19 ab & 0.01 \\ AD & 33.27 c & 0.38 b & 2.07 a & 0.19 a & 0.01 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Effects of storage period and treatments on quality characteristics of olive oil over time. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **Total Phenols (mg** & **Total o-** & **Total** & **DPPH (\(\mu\)mol** & **FRAP** & **ABTS** \\  & **Gallic Acid/kg** & **Diphenyls** & **Flavonoids (mg** & **Trolox/kg** & **(\(\mu\)mol** & **(\(\mu\)mol** \\  & **Oil)** & **(mg Caffe Acid/kg Oil)** & **Catechin/kg Oil)** & **Oil)** & **Trolox/kg Oil)** \\ \hline Storage period & & & & & & \\ Harvest & 269.84 a & 51.82 a & 223.71 a & 1043.4 a & 1017.46 a & 1059.71 a \\
6 months & 195.00 b & 20.26 b & 118.41 b & 512.62 b & 783.2 b & 781.57 b \\
12 months & 138.37 c & 12.74 c & 97.89 b & 610.69 b & 870.56 ab & 684.69 b \\ Treatments & & & & & & \\ CF & 210.83 b & 34.06 a & 170.43 a & 816.59 b & 991.82 b & 936.97 a \\ CD & 106.09 c & 18.21 c & 68.38 b & 321.66 c & 524.91 c & 587.23 b \\ AF & 250.93 a & 31.28 b & 168.55 a & 833.33 b & 973.14 b & 900.76 a \\ AD & 236.43 ab & 29.54 b & 179.31 a & 917.38 a & 107.17 a & 942.99 a \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Effects of storage period and treatments on total phenolics, total o-diphenylols, and total flavonoids content and on the antioxidant capacity of olive oil according to the DPPH, FRAP, and ABTS methods over time. According to the data presented in Table 9 and Figure S3, the concentration of C18:1 was at its lowest point at the time of harvest, and it subsequently increased during the storage period. Conversely, a decrease in the concentrations of C16:1, C18:0, C20:0, and C20:1 was observed during storage. CD and AD treatments resulted in oils rich in C16:0. AF treatment led to a decrease in C18:3, but it significantly increased C18:1. Olive oil produced by the CF treatment, irrespective of the time of sampling, was rich in C18:0 and C18:2. The olive oils produced exhibited the highest concentrations of squalene and PUFAs, along with a high C18:1/C18:2 ratio, at harvest (Table 9). Conversely, oils at harvest had the lowest concentrations of MUFAs, UFAs, and the MUFAs/PUFAs ratio. These parameters fluctuated during the storage period. Olive oils produced by CD and AD treatments were low in UFAs but high in SFAs and the SFAs/UFAs ratio. Moreover, AF treatment increased MUFAs concentration and the MUFAs/PUFAs ratio. In addition, CF treatment resulted in oils rich in PUFAs with a high C18:1/C18:2 ratio. Significant differences emerging from the interaction of treatments and time of storage were determined concerning all parameters studied (Table S3). The analysis of regression lines did not reveal any significant difference regarding the degradation grade of both individual free fatty acids (Figure S3) and their various groups and squalene (Figure S4).