. 2019 Jul 4;6:94. doi: 10.3389/fnut.2019.00094

Table 3.

OC, fatty acids and phenolic compounds traits variability among the studied varieties cultivated in Lebanon.

Variables	“Ascolana Tenera”	“Baladi 1”	“Baladi 2”	“Bella di Cerignola”	“Itrana”	“Jabaa”	“Kalamata”	“Nabali”	“Saloneque”	“Sigoise”	“Tanche”	IOC limits
MC (%)	53.22^a	38.92^f	42.15^ef	47.04^cd	43.60^de	54.77^a	51.59^ab	48.39^bc	47.41^bcd	44.93^cde	42.55^ef	–
OCDM (%)	38.09^cd	45.72^a	44.57^ab	38.56^cd	37.19^d	31.42^e	48.24^a	43.4^abc	45.67^a	40.02^bcd	44.05^ab	–
OCHM (%)	17.78^f	27.86^a	25.56^ab	20.38^ef	20.91^def	14.18^g	23.29^bcde	22.23^cde	23.89^bcd	22.11^de	25.36^abc	–
OIY (%)	11.06^cd	18.19^a	17.17^ab	11.40^cd	14.47^bc	8.37^de	14.47^bc	9.57^de	14.18^bc	7.14^d	19.44^a	–
C16:0 (%)	17.08^a	13.88^b	14.03^b	12.89^b	16.59^a	17.29^a	13.19^b	16.25^a	17.34^a	12.87^b	13.5^b	7.5–20
C16:1 (%)	2.04^a	0.47^g	0.47^g	0.34^g	1.32^c	1.64^b	0.76^ef	0.96^d	1.19^c	0.94^de	0.68^f	0.3–3.5
C18:0 (%)	1.97^d	4.05^a	4.17^a	4.35^a	2.19^d	1.88^d	2.25^d	2.74^c	3.14^b	2.16^d	2.21^d	0.5–5
C18:1 (%)	63.94^d	67.63^bc	67.07^c	70.14^ab	66.49^c	57.14^e	68.08^bc	66.98^c	57.59^e	70.08^ab	71.75^a	55–83
C18:2 (%)	12.5^bc	11.77^cd	12.03^cd	10.70^cd	11.54^cde	19.47^a	13.75^b	11.36^cde	17.94^a	11.99^cd	9.96^e	3.5–21
C18:3 (%)	1.02^ab	0.64^d	0.64^d	0.94^bc	0.83^c	1.12^a	0.83^c	0.70^d	1.10^a	1.08^a	0.9^c	<1
SFA (%)	19.05^b	17.93^cd	18.21^bcd	17.24^d	18.78^bc	19.17^b	15.44^e	19^bc	20.48^a	15.03^e	15.71^e	–
MUFA (%)	65.98^e	68.10^cde	67.54^de	70.48^abc	67.8^de	58.78^f	68.84^bcd	67.94^de	58.79^f	71.02^ab	72.43^a	–
PUFA (%)	13.52^bc	12.41^cde	12.67^cd	11.64^de	12.37^cde	20.59^a	14.58^b	12.07^cde	19.03^a	13.08^bcd	10.85^e	–
MUFA/PUFA	5.07^cd	5.8^bc	5.65^cd	6.54^ab	5.7^cd	2.96^e	4.99^d	5.76^cd	3.17^e	5.71^cd	7.02^a	–
MUFA/SFA	3.47^c	3.63^c	3.57^c	4.11^b	3.61^c	3.07^e	4.5^a	3.59^c	2.88^e	4.74^a	4.62^a	–
PUFA/SFA	0.71^c	0.66^c	0.66^c	0.67^c	0.66^c	1.07^a	0.96^b	0.64^c	0.93^b	0.89^b	0.7^c	–
C16:0/C18:2	1.42^ab	1.24^c	1.21^c	1.29^bc	1.49^a	0.91^e	1.02^de	1.46^a	0.98^e	1.17^cd	1.44^ab	–
C18:1/C18:2	5.34^c	6.06^bc	5.88^bc	7.15^a	6.04^bc	3.06^d	5.26^c	6.04^bc	3.3^d	6.23^b	7.64^a	–
C18:2/C18:3	12.28^cd	18.38^a	19.05^a	11.4^d	14.02^c	17.47^ab	16.5^b	16.19^b	16.34^b	11.31^d	11.07^d	–
TP (mg GAE/Kg of oil)	539^a	321^cd	301^cd	207^ef	469^ab	384^bc	285^de	176^f	157^f	275^de	276^de	–
Hydroxytyrosol (mg/Kg)	9.1^a	4.3^bcd	3.69^bcd	2.95^d	4.86^bcd	5.92^b	3.09^cd	5.51^bc	3.28^cd	3.31^cd	4.92^bcd
Tyrosol (mg/Kg)	8.97^a	3.25^c	2.19^cd	0.98^d	6.04^b	1.89^cd	3.04^c	2.31^cd	2.36^cd	3.12^c	2.09^cd	–
Vanillic acid (mg/Kg)	3.46^a	2.8^bc	2.72^cd	2.87^bc	2.88^bc	3.34^ab	2.4^cd	2.16^d	2.21^d	2.36^cd	2.72^cd
p-Coumaric acid (mg/Kg)	1.74^bcd	2.22^ab	1.95^abc	1.58^cd	2.59^a	1.38^cd	1.69^bcd	1.62^bcd	1.47^cd	1.15^d	2.42^a	–
Oleacein (mg/Kg)	51.41^bc	26.97^d	27.78^d	49.62^bc	108.03^a	14.3^d	32.54^cd	58.2^b	121.57^a	62.75^b	62.49^b	–
Oleocanthal (mg/Kg)	109.89^cd	73.53^efgh	48.36^h	132.81^bc	317.68^a	102.98^cde	156.24^b	90.03^def	87.43^defg	55.26^gh	59.21^fgh	–
Luteolin (mg/Kg)	2.98^def	7.19^a	3.94^bcdef	2.65^ef	4.4^bcde	5.35^abc	4.87^bcd	3.33^cdef	1.96^f	5.81^ab	3.02^def	–
Apigenin (mg/Kg)	4.71^bcde	6.82^ab	4.18^cde	3.7^cde	7.89^a	7.93^a	2.79^e	5.03^bcde	3.12^de	5.25^bcd	6.08^abc	–

IOC, international olive council; MC, moisture content; OCDM, oil content on dry matter; OCHM, oil content on humid matter; OIY, oil industrial yield; C16:0, palmitic acid; C16:1, palmitoleic acid; C18:0, stearic acid; C18:1, oleic acid; C18:2, linoleic acid; C18:3, linolenic acid; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; TP, total phenols; GAE, gallic acid equivalent. Different letters in a row indicate significant differences (Tukey's HSD test).