Table 6.
Pearson's correlations of SAD.1 marker with fatty acid compositions and the PAL70 marker with olive oil parameters of the studied olive oil cultivars.
| Parameters | SAD.1 | |
| r | p | |
|
| ||
| Acidity | 0.684 | 0.02 |
| C16:0 | -0.083 | 0.809 |
| C16:1 | 0.205 | 0.546 |
| C18:0 | 0.644 | 0.032 |
| C18:1 | 0.155 | 0.649 |
| C18:2 | -0.227 | 0.501 |
| C18:3 | -0.610 | 0.046 |
| C20:0 | 0.350 | 0.291 |
|
| ||
| PAL70 | ||
| r | p | |
|
| ||
| Phenol | -0.886 | <0.001 |
| Oxidative Stability | -0.884 | <0.001 |
| Chlorophyll | -0.814 | 0.002 |
| Sterol | 0.223 | 0.510 |
Bold values: each variable that has statistical significance was declared when P values are <0.05.
P: P value. r: correlation coefficient.