Open Access
Table 2
Authorized values (IOC) and initial fatty acid, sterol, and tocopherol composition of evaluated EVOOs.
| Fatty acids (g/100 g) | IOC (2021) | “Arbequina” | “Moroccan Picholine” |
|---|---|---|---|
| Palmitic ac. | 7.5–20 | 14.30 ± 1.51 | 9.21 ± 1.51 |
| Stearic ac. | 0.5–5 | 2.01 ± 0.51 | 2.90 ± 0.51 |
| Oleic ac. | 55–83 | 67.10 ± 2.51 | 74.60 ± 2.51 |
| Linoleic ac. | 3.5–21 | 13.20 ± 1.51 | 10.70 ± 1.51 |
| Linolenic ac. | <1 | 0.80 ± 0.11 | 0.90 ± 0.11 |
| Sterols (g/100 g) | |||
| Cholesterol | <0.5 | 0.10 ± 0.01 | 0.10 ± 0.01 |
| Brassicasterol | <0.1 | 0.10 ± 0.01 | 0.10 ± 0.01 |
| Campesterol | <4 | 2.70 ± 0.20 | 3.10 ± 0.31 |
| Stigmasterol | <Campesterol | 1.70 ± 0.10 | 1.90 ± 0.21 |
| Other sterols | >93 | 93.80 ± 80.01 | 94.80 ± 8.02 |
| Total sterols | >100 | 241.20 ± 10.01 | 207.00 ± 10.01 |
| Tocopherols (mg/kg) | |||
| α-Tocopherol | 166.30 ± 15.02 | 167.01 ± 15.01 | |
| β-Tocopherol | 11.70 ± 3.11 | 10.50 ± 2.51 | |
| γ-Tocopherol | 1.90 ± 0.31 | 2.30 ± 0.31 | |
| δ-Tocopherol | 21.90 ± 6.01 | 20.10 ± 6.11 | |
| Total | 150–250 | 202.00 ± 21.01 | 182.00 ± 30.01 |
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