Table 1.
Total fatty acid (FA) percent composition of triacylglycerol (TAG) fraction of monovarietal extra virgin olive oil (EVOO) samples (% mol, mean values ± SD, n = 3).
| FA | TAG | |||
|---|---|---|---|---|
| Dolce Agogia | Frantoio | Leccino | Moraiolo | |
| C16:0 | 12.3 ± 0.6 | 12.4 ± 0.8 | 13.2 ± 0.2 | 13.1 ± 0.8 |
| C16:1 (n-9 + n-7) | 0.9 ± 0.0 | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.8 ± 0.0 |
| C18:0 | 2.1 ± 0.1 | 1.8 ± 0.4 | 1.9 ± 0.5 | 1.8 ± 0.2 |
| C18:1 (n-9 + n-7) | 78.0 ± 1.9 | 77.2 ± 2.0 | 76.2 ± 2.2 | 76.5 ± 2.0 |
| C18:2 n-6 | 6.0 ± 0.7 | 7.1 ± 0.9 | 7.0 ± 0.8 | 6.9 ± 1.1 |
| C18:3 n-3 | 0.6 ± 0.0 | 0.6 ± 0.1 | 0.8 ± 0.1 | 0.9 ± 0.2 |