Aim: 

Of this study is to monitoring the concentration of chemical and nutritional parameters, a-tochopherol, total phenols, hydrophilic and lipophilic antioxidant capacity (AC), at different ripening grade.

Methods: 

The a-tochopherol of each oil was extracted and detected by Gas-Chromatography. The AC of each unsaponifiable fraction was estimated by crocin bleaching inhibition method. The total phenols has been analysed by spectrophotometer in according to Folin-Ciocolteau method.

Results: 

The a-tochopherol concentration remain the same for the samples Perugia var. Leccino (PL) and var. Ascolana (PA), while increases in the Artena var. Ascolana sample. In all samples the phenols value present a fall in the early ripening phase, in the other phases, the values for all samples, remain the same. The hydrophilic AC show an antioxidant behaviour instead the lipophilic AC show pro-oxidant action until to the 4^th step of the ripening phase, after of this point to the end it was observed an inversion of behaviour, this trend is particularly marked in the sample PL. It means that the drupes have suffered an oxidative attack, in the lipophilic fraction, but the positive antioxidant capacity values, in the last part means the anti-oxidative shield has been proof against this attack.

Conclusion: 

we can say that monitoring the unsaponifiable and phenolic fractions is a valuable system in order to test the ripening grade of the drupes and chose the more suitable period for harvesting.