Table 2.
Quality parameters and fatty acid composition (%) at various ripening stages of Drobnica and Buza.
| September | October | November | ||||
|---|---|---|---|---|---|---|
| DROBNICA (20/09/1999) | BUZA (21/9/1999) | DROBNICA (09/10/1999) | BUZA (14/10/1999) | DROBNICA (3/11/1999) | BUZA (7/11/1999) | |
| FA | 0.47 ± 0.10 | 0.32 ± 0.01 | 0.19 ± 0.00 | 0.23 ± 0.02 | 0.26 ± 0.00 | 0.19 ± 0.01 |
| PV | 3.95 ± 0.35 | 0.70 ± 0.01 | 2.88 ± 1.44 | 0.68 ± 0.00 | 1.35 ± 0.17 | 0.99 ± 0.04 |
| Fatty acids (%) | ||||||
| Myristic (14:0) | 0.03 ± 0.00 | 0.02 ± 0.02 | 0.03 ± 0.01 | 0.01 ± 0.01 # | 0.02 ± 0.00 | 0.00 ± 0.01 $ |
| Myristoleic (14:1) B | 0.01 ± 0.01 | 0.02 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.01 | 0.00 ± 0.00 c |
| Palmitic (16:0) | 15.11 ± 1.17 | 13.44 ± 0.25 | 16.98 ± 1.62 | 14.13 ± 1.96 | 18.48 ± 3.37 | 12.07 ± 1.58 $ |
| Palmitooleic (16:1) | 1.34 ± 0.16 | 0.81 ± 0.28 | 2.01 ± 0.37 | 1.27 ± 0.51 | 2.84 ± 1.27 | 0.71 ± 0.62 |
| Stearic (18:0) | 2.39 ± 0.10 | 2.12 ± 0.16 | 2.24 ± 0.24 | 1.97 ± 0.24 | 1.98 ± 0.26 | 1.67 ± 0.39 |
| Oleic (18:1)D | 71.25 ± 1.79 | 74.86 ± 0.28 | 69.37 ± 1.19 | 73.91 ± 1.12 # | 66.77 ± 2.18 c | 74.31 ± 2.82 $ |
| Linoleic (18:2) B | 8.31 ± 0.59 | 7.38 ± 0.13 | 8.15 ± 0.74 | 7.67 ± 1.05 | 8.62 ± 0.68 | 10.85 ± 0.91 c,$ |
| Arachidic (20:0) | 0.18 ± 0.14 | 0.25 ± 0.04 | 0.29 ± 0.11 | 0.24 ± 0.10 | 0.21 ± 0.09 | 0.11 ± 0.19 |
| Linolenic (18:3) B,D | 1.17 ± 0.24 | 0.82 ± 0.10 | 0.73 ± 0.24 | 0.59 ± 0.04 | 0.87 ± 0.14 a | 0.19 ± 0.13 c,$ |
| Eicosenoic (20:1) B | 0.17 ± 0.15 | 0.25 ± 0.06 | 0.18 ± 0.16 | 0.18 ± 0.10 | 0.17 ± 0.15 | 0.05 ± 0.08 c |
| Behenic (22:0) | 0.03 ± 0.02 | 0.02 ± 0.02 | 0.01 ± 0.01 | 0.01 ± 0.01 | 0.02 ± 0.02 | 0.04 ± 0.06 |
| Lignoceric (24:0) B | 0.01 ± 0.01 | 0.01 ± 0.00 | 0.01 ± 0.08 | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.00 ± 0.00 $ |
| Σ SFA | 17.74 ± 1.44 | 15.86 ± 0.04 | 19.56 ± 2.00 | 16.36 ± 1.79 | 20.72 ± 3.75 | 13.90 ± 1.97 $ |
| Σ MUFA | 72.77 ± 2.10 | 75.94 ± 0.04 | 71.55 ± 1.72 | 75.38 ± 0.72 # | 69.78 ± 3.59 | 75.07 ± 2.21 $ |
| Σ PUFA B | 9.48 ± 0.83 | 8.20 ± 0.05 | 8.89 ± 0.98 | 8.26 ± 1.07 | 9.49 ± 0.82 | 11.03 ± 1.03 c |
| MUFA/SFA | 4.12 ± 0.36 | 4.79 ± 0.01 | 3.68 ± 0.34 | 4.64 ± 0.01 # | 3.45 ± 0.70 | 5.50 ± 1.00 $ |
| MUFA/PUFA B | 7.73 ± 0.84 | 9.26 ± 0.07 | 8.11 ± 0.85 | 9.23 ± 1.20 | 7.38 ± 0.58 | 6.85 ± 0.72 c |
| 16:0/18:0 D | 6.32 ± 0.65 | 6.36 ± 0.58 | 7.65 ± 1.30 | 7.31 ± 1.68 | 9.30 ± 0.63 c | 7.37 ± 1.32 |
| 18:1/18:0 | 29.79 ± 1.28 | 35.37 ± 2.77 | 31.17 ± 1.28 | 37.94 ± 4.12 | 34.17 ± 5.25 | 46.04 ± 10.75 |
Note: Data are expressed as mean ± SD (N = 3). Different superscripts mark significant difference (P < 0.05), as follows: B determined by Kruskal–Wallis Anova by Ranks for Buza; D determined by Kruskal–Wallis Anova by Ranks for Drobnica; a determined by Kruskal–Wallis Multiple Comparisons P values (2-tailed) between stage 1 and 2; c determined by Kruskal–Wallis Multiple Comparisons P values (2-tailed) between stage 1 and 3; #,$ determined by Mann–Whitney U-test between cvs. Drobnica and Buza at the same ripening stage from September to November. Abbreviations: FA—Free acidity (% oleic acid); PV—Peroxide value (mmol O2/kg oil).