. 2019 Feb 5;6:3. doi: 10.3389/fnut.2019.00003

Table 2.

Chemical composition of the main bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids) and fatty acids profile of Patè olive cake (POC) from the cultivar Leccino and Cellina di Nardò, before and after the fermentation process.

	Leccino POC			Cellina di Nardò POC
	Not fermented	Fermented	P-value^Ω	Not fermented	Fermented	P-value^Ω
POLYPHENOLS (mg/g FW)
Hydroxytyrosol (3,4-DHPEA)	1.8 ± 0.1^b	2.5 ± 0.1^a	0.001	6.2 ± 0.2^b	8.8 ± 0.5^a	0.001
Tyrosol (p-HPEA)	0.7 ± 0.06^a	0.6 ± 0.04^a	0.074	0.8 ± 0.02^a	0.8 ± 0.05^a	1
Vanillic acid	0.8 ± 0.02^a	0.2 ± 0.01^b	< 0.001	0.5 ± 0.02^a	0.3 ± 0.02^b	< 0.001
hydroxytyrosol acetate	0.7 ± 0.01^a	0.5 ± 0.01^b	< 0.001	0.5 ± 0.0001^a	0.5 ± 0.01^a	1
p-coumaric acid	0.3 ± 0.02^a	0.3 ± 0.01^a	1	0.2 ± 0.01^a	0.15 ± 0.01^b	0.004
Verbascoside	0.7 ± 0.03^a	0.6 ± 0.01^b	0.006	3.7 ± 0.18^a	1.9 ± 0.05^b	< 0.001
Isoverbascoside	0.6 ± 0.04^a	0.5 ± 0.01^b	0.014	0.4 ± 0.01^a	0.3 ± 0.02^b	0.002
Oleacein (3,4-DHPEA-EDA)	1.4 ± 0.09^a	0.4 ± 0.03^b	< 0.001	5.0 ± 0.2^a	1.9 ± 0.1^b	< 0.001
Oleochantal P-HPEA-EDA	0.15 ± 0.01^a	0.10 ± 0.01^b	0.004	0.4 ± 0.001^a	0.2 ± 0.001^b	< 0.001
Rutin	0.002 ± 0.001^a	0.001 ± 0.002^a	0.482	0.06 ± 0.001^a	0.05 ± 0.001^b	< 0.001
(+)-Pinoresinol	nd	nd		0.3 ± 0.1^a	0.3 ± 0.1^a	1
Total	7.1 ± 0.4^a	5.7 ± 0.2^b	0.04	18.1 ± 0.7^a	15.2 ± 0.9^b	0.012
TRITERPENIC ACIDS (mg/g FW)
Maslinic acid	1.16 ± 0.05^a	1.27 ± 0.12^a	0.217	1.16 ± 0.15^a	1.31 ± 0.09^a	0.212
Oleanoic acid	0.32 ± 0.04^b	0.48 ± 0.09^a	0.048	0.43 ± 0.07^a	0.56 ± 0.08^a	0.102
Total	1.48 ± 0.09^a	1.74 ± 0.21^a	0.12	1.59 ± 0.21^a	1.87 ± 0.17^a	0.147
TOCOCHROMANOLS (μg/g FW)
α-T	23.20 ± 0.70^a	21.10 ± 1.20^a	0.059	21.90 ± 0.92^a	22.01 ± 0.51^a	0.865
ß-T3	1.74 ± 0.11^a	1.54 ± 0.08^a	0.064	1.25 ± 0.20^a	1.37 ± 0.14^a	0.443
Total	24.94 ± 0.81^a	22.64 ± 1.28^a	0.058	23.15 ± 1.12^a	23.30 ± 0.65^a	0.851
CAROTENOIDS (μg/g FW)
Lutein	2.21 ± 0.31^a	1.89 ± 0.02^a	0.149	1.97 ± 0.11^a	2.20 ± 0.30^a	0.281
Zeaxanthin	0.06 ± 0.01^a	0.07 ± 0.01^a	0.288	0.05 ± 0.01^a	0.07 ± 0.01^a	0.07
α-Carotene	0.25 ± 0.05^a	0.35 ± 0.06^a	0.091	0.26 ± 0.01^a	0.28 ± 0.10^a	0.748
β-Carotene	0.74 ± 0.14^a	0.55 ± 0.01^a	0.079	0.84 ± 0.04^a	0.84 ± 0.07^a	1
13 cis β-Carotene	0.32 ± 0.06^a	0.40 ± 0.07^a	0.207	0.32 ± 0.02^a	0.39 ± 0.05^a	0.053
Total	3.58 ± 0.57^a	3.26 ± 0.17^a	0.404	3.44 ± 0.19^a	3.78 ± 0.53^a	0.305
FATTY ACIDS (%)
Palmitic (C16:0)	17.94 ± 0.69^a	17.23 ± 0.65^a	0.264	16.73 ± 0.59^b	18.40 ± 0.43^a	0.017
Palmitoleic (C16:1)	1.82 ± 0.08^b	2.08 ± 0.04^a	0.007	1.86 ± 0.06^b	2.33 ± 0.01^a	< 0.001
Stearic (C18:0)	2.79 ± 0.02^b	5.12 ± 0.89^a	0.011	3.05 ± 0.07^b	3.78 ± 0.05^a	< 0.001
Oleic (C18:1 n−9)	63.01 ± 0.05^a	62.46 ± 1.2^a	0.472	63.11 ± 0.44^a	62.11 ± 1.21^a	0.250
Linoleic (C18:2 n−6)	13.62 ± 0.02^a	13.11 ± 0.11^b	0.002	14.47 ± 0.14^a	13.38 ± 0.32^b	0.006
Linolenic (C18:3 n−3)	0.91 ± 0.01	nd		0.78 ± 0.31	nd
SFA	20.73 ± 0.71^a	22.35 ± 1.54^a	0.173	19.78 ± 0.66^b	22.18 ± 0.48^a	0.007
MUFA	64.83 ± 0.13^a	64.54 ± 1.24^a	0.708	64.97 ± 0.50^a	64.44 ± 1.22^a	0.525
PUFA	14.53 ± 0.03^a	13.11 ± 0.11^b	< 0.001	15.25 ± 0.45^a	13.38 ± 0.32^b	0.004
PUFA/SFA	0.71	0.59		0.77	0.60

The data represents the mean ± standard deviation of three replicate measurements (n = 3). nd, undetected; FW, fresh weight. Within the same cultivar for each compound, different letters indicate significant differences (^ΩStudent's test, p < 0.05) within the same row (not fermented vs. fermented).