Table 6.
Fatty acids (relative %), total fat (g/100 g fw of fruit edible portion) in extra early clementine varieties (mean ± SD, n = 9).
| Main FA | Basol | Clemenrubí | Clemensoon |
| Season 1 | |||
| C16:0 | 24.29 ± 0.43 c | 34.50 ± 0.34 a | 26.38 ± 0.14 b |
| C18:0 | 5.73 ± 0.21 b | 8.31 ± 0.00 a | 5.92 ± 0.61 b |
| C18:1n9 | 8.42 ± 0.18 a | 8.09 ± 0.03 a | 6.85 ± 0.49 b |
| C18:2n6 | 18.86 ± 0.19 a | 16.91 ± 0.18 b | 19.30 ± 0.09 a |
| C18:3n3 | 27.32 ± 0.13 b | 20.43 ± 0.06 c | 28.29 ± 0.34 a |
| Total Fat (g/100 g fw) | 0.05 ± 0.00 b | 0.06 ± 0.00 a | 0.06 ± 0.00 a |
| SFA (%) | 40.98 ± 0.41 c | 52.21 ± 0.19 a | 42.57 ± 1.22 b |
| MUFA (%) | 11.18 ± 0.26 a | 10.08 ± 0.07 b | 9.29 ± 0.44 c |
| PUFA (%) | 47.84 ± 0.15 a | 37.72 ± 0.25 b | 48.13 ± 1.66 a |
| Main FA | Season 2 | ||
| C16:0 | 27.21 ± 0.86 a | 26.34 ± 1.99 a | 28.38 ± 0.33 a |
| C18:0 | 4.20 ± 0.44 b | 6.18 ± 0.06 a | 6.50 ± 0.03 a |
| C18:1n9 | 9.45 ± 0.83 b | 9.84 ± 1.59 b | 13.72 ± 0.44 a |
| C18:2n6 | 14.26 ± 0.17 a | 15.62 ± 1.03 a | 15.42 ± 0.10 a |
| C18:3n3 | 30.88 ± 1.55 a | 23.72 ± 1.26 b | 18.39 ± 0.25 c |
| Total Fat (g/100 g fw) | 0.06 ± 0.01 a | 0.05 ± 0.00 a | 0.04 ± 0.00 b |
| SFA (%) | 41.00 ± 0.63 b | 46.59 ± 2.66 a | 47.37 ± 0.08 a |
| MUFA (%) | 13.32 ± 1.13 b | 12.92 ± 1.26 b | 15.38 ± 0.09 a |
| PUFA (%) | 45.69 ± 1.76 a | 40.49 ± 1.99 b | 37.25 ± 0.17 b |
| Main FA | Season 3 | ||
| C16:0 | 26.48 ± 0.72 a | 27.72 ± 0.15 a | 25.03 ± 1.12 a |
| C18:0 | 9.70 ± 0.62 a | 9.18 ± 0.55 a | 7.92 ± 1.27 b |
| C18:1n9 | 15.64 ± 2.11 a | 12.87 ± 0.36 b | 9.67 ± 2.13 c |
| C18:2n6 | 13.59 ± 2.69 a | 6.95 ± 0.69 b | 8.81 ± 2.54 b |
| C18:3n3 | 9.21 ± 0.33 c | 13.80 ± 1.14 b | 24.49 ± 8.85 a |
| Total Fat (g/100 g fw) | 0.08 ± 0.02 a | 0.04 ± 0.00 b | 0.04 ± 0.00 b |
| SFA (%) | 59.90 ± 4.33 a | 62.96 ± 1.33 a | 53.98 ± 9.7 a |
| MUFA (%) | 16.78 ± 2.05 a | 15.21 ± 0.30 a | 11.87 ± 1.69 b |
| PUFA (%) | 23.33 ± 2.29 a | 21.83 ± 1.63 a | 34.15 ± 11.48 a |
FA: Fatty acids; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids. In each row, the different letters (a,b,c) indicate statistically significant differences (p < 0.05) between seasons for each variety.