Table 1
Physicochemical parameters of extra virgin olive obtained from four varieties: Moroccan Picholine, Picual, Koroneiki and Arebiquina oils.
European Regulations | Moroccan | Picual | Koroneiki | Arebiquina | |
(1991) for olive oil extra virgin | Picholine | ||||
Acidity (%) | <0.8 | 0.6 ± 0.02c | 0.2 ± 0.05a | 0.4 ± 0.1b | 0.8 ± 0.1d |
PV (Meq O2/kg) | <20 | 3.2 ± 0.5c | 1.4 ± 0.5ab | 1.06 ± 0.50a | 2.1 ± 0.5bc |
E232 | <2.5 | 2.1 ± 0.01c | 1.70 ± 0.01b | 1.4 ± 0.01a | 1.7 ± 0.01b |
E270 | <0.22 | 0.1 ± 0.01a | 0.1 ± 0.01a | 0.1 ± 0.01a | 0.1 ± 0.01a |
Palmitic acid C16:0 | 7.5–20 | 9.2 ± 0.1a | 12.7 ± 1.5b | 12.5 ± 1.5b | 14.3 ± 0.1b |
Stearic acid C18:0 | 0.5–5 | 2.9 ± 0.1b | 2.9 ± 0.5b | 2.5 ± 0.1a | 2 ± 0.1a |
Oleic acid C18:1 | 55–83 | 74.6 ± 0.1b | 76.3 ± 2.5b | 76.5 ± 1.5b | 67.1 ± 0.1a |
Linoleic acid C18:2 | 3.5–21 | 10.7 ± 0.1b | 5.4 ± 1.5a | 6.4 ± 0.1a | 13.2 ± 0.1c |
Linolenic acid C18:3 | <1 | 0.9 ± 0.1a | 0.7 ± 0.1a | 0.7 ± 0.1a | 0.8 ± 0.1a |
SFAa (mg/100 mg) | 12.4 ± 0.1a | 15.6 ± 0.1c | 15 ± 0.1b | 16.6 ± 0.1d | |
MUFAa (mg/100 mg) | 75.0 ± 0.1b | 76.3 ± 2.5b | 76.5 ± 1.5b | 67.1 ± 0.1a | |
PUFAa (mg/100 mg) | 11.8 ± 0.1b | 6.1 ± 0.1a | 7.1 ± 0.1a | 14.3 ± 0.1c | |
UFAa/ SFAa | 7.0a | 5.28a | 5.57a | 4.9a | |
oleic acid/linoleic acid | 6.97 | 14.13 | 11.95 | 5.08 | |
Campesterol | <4 | 2.7 ± 0.2a | 3.1 ± 0.5ab | 3.2 ± 0.2b | 3.1 ± 0.3ab |
Stigmasterol | <Campesterol | 1.7 ± 0.1a | 2.1 ± 0.1a | 1.8 ± 0.2a | 1.9 ± 0.2a |
Beta-sterol (other sterols) | >93 | 93.8 ± 0.5a | 94.2 ± 7ab | 94.7 ± 1.1ab | 94.8 ± 0.5b |
7 Stigmastenol | <0.5 | 0.2 ± 0.1a | 0.4 ± 0.1c | 0.3 ± 0.1b | 0.3 ± 0.1b |
7 Avenasterol | – | 0.1 ± 0.1a | 0.3 ± 0.1a | 0.5 ± 0.1a | |
Tocopherol (mg/kg) | – | 202 ± 21a | 205 ± 33a | 360.5 ± 25b | 182 ± 30a |
α-Tocopherol (mg/kg) | – | 166.3 ± 5a | 164 ± 15a | 324 ± 25b | 167 ± 5a |
Polyphenol (mg/kg) | – | 275 ± 20b | 295 ± 25b | 320 ± 30c | 136 ± 25a |
* Values are means of three replicates ± standard deviation. Values in the same
row with different superscripts are significantly different (). UFA: Unsaturated fatty acid; SFA: Saturated fatty
acid, MUFA: Monounsaturated fatty acid, PUFA: Polyunsaturated fatty acid.
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