. 2019 Sep 6;24(18):3258. doi: 10.3390/molecules24183258

Table 2.

Changes in fatty acid composition during the storage of CTRL taralli and taralli enriched with fermented olive paste from Cellina di Nardò (OPC) or Leccino (OPL) olive cultivars at 25 °C, 500 lux, and in clear plastic bag for 180 days.

Time Storage (days)	Taralli
	CTRL				OPC				OPL
	SFA	MUFA	PUFA	PUFA/SFA	SFA	MUFA	PUFA	PUFA/SFA	SFA	MUFA	PUFA	PUFA/SFA
	%				%				%
0	19.99 ± 1.80 ^b	68.59 ± 3.01 ^a	13.42 ± 0.90 ^a	0.67	17.90 ± 2.10 ^a	67.96 ± 2.90 ^a	14.14 ± 1.09 ^a	0.79	17.94 ± 1.50 ^b	68.48 ± 2.70 ^a	13.58 ± 0.40 ^a	0.76
30	19.01 ± 1.8 ^b	67.75 ± 3.10 ^a	13.25 ± 1.10 ^ab	0.69	18.43 ± 1.99 ^a	68.14 ± 2.90 ^a	13.43 ± 1.09 ^a	0.73	17.85 ± 1.90 ^b	67.87 ± 2.20 ^a	14.28 ± 0.99 ^a	0.80
60	19.94 ± 1.87 ^b	67.57 ± 4.10^a	11.08 ± 0.99 ^b	0.56	19.78 ± 1.77 ^a	67.01 ± 3.21 ^a	13.22 ± 1.01 ^a	0.67	18.01 ± 1.68 ^b	67.90 ± 3.10 ^a	14.10 ± 1.10 ^a	0.78
90	21.13 ± 2.10 ^a	67.87 ± 3.80^a	11.01 ± 0.98 ^b	0.52	20.51 ± 2.10 ^a	67.49 ± 2.90 ^a	12.01 ± 0.87 ^a	0.58	19.21 ± 2.20 ^b	67.85 ± 3.10 ^a	12.94 ± 0.76 ^ab	0.67
120	21.58 ± 1.80 ^a	67.57 ± 3.70 ^a	10.85 ± 0.88 ^b	0.50	22.08 ± 2.00 ^a	67.47 ± 3.21 ^a	10.45 ± 0.79 ^b	0.47	19.88 ± 2.10 ^a	67.81 ± 3.30 ^a	12.31 ± 0.65 ^ab	0.62
150	22.51 ± 0.90 ^a	67.49 ± 4.1 ^a	10.01 ± 0.08 ^b	0.44	22.50 ± 1.80 ^a	67.50 ± 4.52 ^a	10.01 ± 0.05 ^b	0.44	21.54 ± 1.20 ^a	67.40 ± 5.60 ^a	11.06 ± 0.90 ^bc	0.51
180	26.01 ± 2.01 ^a	67.50 ± 4.50 ^a	6.52 ± 0.10 ^b	0.25	23.01 ± 1.90 ^a	68.01 ± 4.69 ^a	9.03 ± 0.21 ^b	0.39	23.08 ± 1.70 ^a	67.00 ± 4.71 ^a	9.92 ± 0.80 ^c	0.43

Data are the mean ± standard deviation of three independent replicates (n = 3). Data were submitted to one-way analysis of variance (ANOVA), Tukey’s test was applied to compare the experimental times (0, 30, 60, 90, 120, 150, 180 days) within the same sample for each classification of fatty acids (SFA, MUFA, and PUFA). Different letters mean significant difference at p < 0.05.