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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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