Table 2.
Relative proportions (%) of triglycerides (TAGs) in monocultivar protected designation of origin (PDO) and commercially-blended extra virgin olive oils obtained by liquid chromatography with quadrupole ion-trap mass spectrometry (LC-ESI-IT-MS) analysis. An asterisk (*) in a row represents significant differences between mean values at p < 0.05 obtained by ANOVA and least significant difference (LSD) test.
| TAG Species † | TAG Chains ‡ | Origin/Class | |||
|---|---|---|---|---|---|
| Monocultivar PDO | Commercially-Blended | ||||
| TAG 50:1 | 18:1 | 16:0 | 16:0 | 5.83 | 5.44 |
| TAG 50:2 | 18:1 | 16:1 | 16:0 | 3.06 | 2.84 |
| TAG 50:3 | - | - | - | 0.63 | 0.70 |
| TAG 50:4 | - | - | - | 0.07 | 0.08 |
| TAG 52:1 | 18:1 | 18:0 | 16:0 | 2.32 | 2.47 |
| TAG 52:2 | 18:1 | 18:1 | 16:0 | 19.10 | 19.06 |
| TAG 52:3 | 18:2 | 18:1 | 16:0 | 10.36 * | 9.64 |
| TAG 52:4 | 18:3 | 18:1 | 16:0 | 3.38 | 3.13 |
| TAG 52:5 | - | - | - | 0.46 | 0.42 |
| TAG 52:6 | - | - | - | 0.05 * | 0.03 |
| TAG 53:2 | 18:1 | 18:1 | 17:0 | 0.42 | 0.44 |
| TAG 53:3 | 18:1 | 18:1 | 17:1 | 0.68 | 0.70 |
| TAG 53:4 | - | - | - | 0.12 | 0.14 |
| TAG 54:1 | - | - | - | 0.68 | 0.80 * |
| TAG 54:2 | 18:1 | 18:1 | 18:0 | 6.37 | 7.34 * |
| TAG 54:3 | 18:1 | 18:1 | 18:1 | 25.40 | 26.59 |
| TAG 54:4 | 18:2 | 18:1 | 18:1 | 11.86 | 11.56 |
| TAG 54:5 | 18:3 | 18:1 | 18:1 | 4.55 | 4.47 |
| TAG 54:6 | - | - | - | 0.74 | 0.70 |
| TAG 56:1 | - | - | - | 0.16 | 0.18 |
| TAG 56:2 | 20:0 | 18:1 | 18:1 | 1.47 | 1.51 |
| TAG 56:3 | 20:1 | 18:1 | 18:1 | 1.63 | 1.53 |
| TAG 56:4 | - | - | - | 0.43 | 0.38 |
| TAG 58:1 | - | - | - | 0.06 | 0.06 |
| TAG 58:2 | 22:0 | 18:1 | 18:1 | 0.38 | 0.39 |
| TAG 58:3 | - | - | - | 0.11 | 0.10 |
| TAG peroxides § | - | - | - | 0.77 | 0.72 |
† Number of carbon atoms: double bonds in the structure of the corresponding TAG; ‡ number of carbon atoms: double bonds in each of the three fatty acids in the structure of the corresponding TAG; § proportion (%) of the sum of 52:2, 52:3, 54:3, 54:4, and 54:5 TAG peroxides in total TAGs.