Table 1.
Chemical characterization of control (CTRL) and taralli enriched with fermented olive paste from Cellina di Nardò (OPC) or Leccino (OPL) olive cultivars.
| Taralli | |||
|---|---|---|---|
| CTRL | OPC | OPL | |
| Fatty acids (relative percentage) | |||
| Palmitic acid (C16:0) | 15.41 ± 1.28 a | 15.32 ± 1.50 a | 15.29 ± 0.98 a |
| Palmitoleic acid (C16:1) | 1.60 ± 0.04 a | 1.58 ± 0.03 a | 1.61 ± 0.04 a |
| Heptadecanoic acid (C17:0) | <0.01 | <0.01 | <0.11 |
| Stearic acid (C18:0) | 1.99 ± 0.43 a | 2.03 ± 0.51 a | 2.04 ± 0.44 a |
| Oleic acid (C18:1 n-9) | 66.66 ± 2.91 a | 66.04 ± 2.81 a | 66.54 ± 2.59 a |
| Linoleic acid (C18:2n-6) | 12.46 ± 0.85 a | 13.16 ± 1.05 a | 12.61 ± 0.35 a |
| Linolenic acid(C18:3 n-3) | 0.96 ± 0.05 a | 0.98 ± 0.04 a | 0.97 ± 0.05 a |
| Arachidic acid (C20:0) | 0.36 ± 0.04 a | 0.37 ± 0.05 a | 0.37 ± 0.04 a |
| cis-Eicosenoic acid (C20:1c) | 0.33 ± 0.05 a | 0.34 ± 0.06 a | 0.33 ± 0.07 a |
| Behenic acid (C22:0) | 0.23 ± 0.05 a | 0.18 ± 0.04 a | 0.13 ± 0.04 a |
| SFA | 17.99 ± 1.80 a | 17.90 ± 2.10 a | 17.94 ± 1.50 a |
| MUFA | 68.59 ± 3.00 a | 67.96 ± 2.90 a | 68.48 ± 2.70 a |
| PUFA | 13.42 ± 0.90 a | 14.14 ± 1.09 a | 13.58 ± 0.40 a |
| Polyphenols (µg/g DW) | |||
| Hydroxytyrosol (3,4-DHPEA) | nd | 905 ± 2 | 824 ± 1 |
| Tyrosol (p-HPEA) | nd | 81 ± 2 | 53 ± 3 |
| Verbascoside | nd | 202 ± 2 | 70 ± 3 |
| Isoverbascoside * | nd | nd | 36 ± 1 |
| Oleacin (3,4-DHPEA-EDA) | nd | 146 ± 6 | 33 ± 3 |
| Oleocanthal (p-HPEA-EDA) | nd | 43 ± 1 | 17 ± 1 |
| Total | nd | 1377 ± 13 | 1016 ± 12 |
| Triterpenic acids (µg/g DW) | |||
| Maslinic acid | nd | 63.74 ± 3.01 | 68.93 ± 5.53 |
| Oleanoic acid | nd | 16.52 ± 1.12 | 16.99 ± 1.87 |
| Total | nd | 80.26 ± 4.13 | 80.92 ± 7.40 |
| Tocochromanols (µg/g DW) | |||
| α-T | 10.31 ± 1.06 b | 21.26 ± 1.63 a | 15.63 ± 1.59 a |
| β-T3 | 3.75 ± 0.45 b | 9.01 ± 0.03 a | 6.59 ± 0.96 a |
| Total | 14.06 ± 1.51 b | 30.27 ± 1.66 a | 22.22 ± 2.55 a |
| Carotenoids (µg/g DW) | |||
| Lutein | 0.77 ± 0.06 b | 1.04 ± 0.03 a | 0.93 ± 0.03 a |
| β carotene | 0.06 ± 0.001 b | 0.13 ± 0.01 a | 0.10 ± 0.01 a |
| Total | 0.83 ± 0.06 b | 1.17 ± 0.04 a | 1.03 ± 0.14 b |
Significance: nd, not-detected; * tentative of identification. Data represent the mean ± standard deviation of three replicate measurements (n = 3). DW, dried weight; SFA, saturated fatty acid; MUFA, monosaturated fatty acids; PUFA, polyunsaturated fatty acid; Hydroxytyrosol (3,4-DHPEA), 3,4-(dihydroxyphenyl)ethanol; Tyrosol (p-HPEA), p-(hydroxyphenyl)ethanol; Oleacin (3,4-DHPEA-EDA), dialdehydic form of decarboxymethyl elenolic acid linked to (3,4-dihydroxyphenyl) ethanol; Oleocanthal (p-HPEA-EDA), dialdehydic form of decarboxymethyl elenolic acid linked to (p-hydroxyphenyl)ethanol; α-T, α-tocopherol; β-T3, β-tocotrienol. Different letters indicate significant differences (Student’s test, p < 0.05) within the same row (CTRL taralli vs. enriched taralli).