p-HPEA did not show a clear tendency
for any of the seven studied varieties along the ripening process. In
the case of p-HPEA, Manzanilla Cacereña variety presented highest
concentrations in the three stages of maturation with values higher
to 5 mg.kg1, followed by Verdial de Badajoz. On the other hand,
Arbequina showed values lower than 2 mg.kg1.