Table 3.
Fatty acid composition, oleic acid:linoleic acid ratio, insaturation index and triacylglycerols composition of the eleven monovarietal extra virgin olive oils investigated.
| Compounds | Carboncella | Coratina | Frantoio | Leccino | Marzio | Maurino | Moraiolo | Piantone di Falerone | Pendolino | Rosciola | Sargano di Fermo |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Fatty acids (%) | |||||||||||
| Palmitic acid | 13.1 c ± 0.6 | 13.6 c ± 0.6 | 13.4 c ± 0.7 | 13.7 bc ± 0.7 | 14.6 a ± 0.4 | 15.1 a ± 0.8 | 13.5 bc ± 0.5 | 13.9 bc ± 0.5 | 15.3 a ± 0.8 | 12.9 c ± 0.8 | 13.3 bc ± 0.8 |
| Palmitoleic acid | 0.98 b ± 0.1 | 1.17 a ± 0.3 | 1.08 a ± 0.2 | 1.26 a ± 0.2 | 0.81 b ± 0.1 | 1.26 a ± 0.1 | 0.94 b ± 0.1 | 1.12 a ± 0.1 | 1.10 a ± 0.2 | 0.97 b ± 0.1 | 1.04 ab ± 0.1 |
| Stearic acid | 1.97 a ± 0.2 | 1.91 a ± 0.3 | 1.83 b ± 0.4 | 1.69 b ± 0.2 | 1.92 a ± 0.3 | 1.68 b ± 0.2 | 1.89 a ± 0.2 | 1.94 a ± 0.1 | 1.71 b ± 0.1 | 2.03 a ± 0.2 | 1.85 b ± 0.2 |
| Oleic acid | 77.1 a ± 4.2 | 78.8 a ± 3.9 | 76.7 a ± 4.3 | 76.7 a ± 4.1 | 73.0 bc ± 3.8 | 72.4 bc ± 3.5 | 77.6 a ± 4.1 | 75.7 ab ± 3.7 | 72.0 c ± 3.8 | 77.8 a ± 4.5 | 76.1 a ± 4.1 |
| Linoleic acid | 7.21 b ± 0.7 | 4.82 f ± 0.3 | 6.21 cd ± 0.5 | 5.95 de ± 0.4 | 8.80 a ± 0.7 | 8.72 a ± 0.6 | 5.41 e ± 0.5 | 6.62 bc ± 0.5 | 8.95 a ± 0.6 | 5.62 e ± 0.4 | 6.93 bc ± 0.4 |
| Linolenic acid | 0.62 c ± 0.1 | 0.64 c ± 0.1 | 0.71 c ± 0.1 | 0.72 c ± 0.1 | 0.81 ab ± 0.1 | 0.83 ab ± 0.1 | 0.70 c ± 0.2 | 0.62 c ± 0.1 | 0.95 a ± 0.1 | 0.63 c ± 0.1 | 0.62 c ± 0.1 |
| Oleic acid/linoleic acid | 10.6 c ± 0.8 | 16.3 a ± 1.1 | 12.3 bc ± 0.9 | 12.9 bc ± 0.8 | 8.25 d ± 0.5 | 8.30 d ± 0.6 | 14.5 b ± 1.0 | 11.4 bc ± 0.9 | 8.08 d ± 1.1 | 13.9 b ± 0.8 | 10.9 c ± 0.8 |
| Insaturation indexz | 161.1 b ± 11 | 139.6 cd ± 9 | 151.6 c ± 11 | 151.6 c ± 12 | 178.6 a ± 13 | 177.4 a ± 12 | 146.2 c ± 9.7 | 155.5 c ± 10 | 181.2 a ± 15 | 147.1 c ± 9.8 | 161.2 b ± 12 |
| Triacylglycerols (%) | |||||||||||
| PPO | 5.6 b ± 0.5 | 3.0 c ± 0.4 | 2.9 c ± 0.4 | 6.0 ab ± 0.5 | 7.1 a ± 0.5 | 5.6 b ± 0.5 | 7.1 a ± 0.7 | 3.3 c ± 0.5 | 3.4 c ± 0.4 | 4.2 c ± 0.6 | 5.1 b ± 0.4 |
| PPL + OPPo | 2.1 ± 0.3 | 2.5 ± 0.3 | 1.8 ± 0.4 | 3.1 ± 0.2 | 2.3 ± 0.4 | 2.3 ± 0.4 | 2.9 ± 0.5 | 1.9 ± 0.3 | 2.1 ± 0.4 | 2.2 ± 0.5 | 2.0 ± 0.3 |
| POS | 2.2 a ± 0.4 | 2.1 a ± 0.3 | 1.6 b ± 0.3 | 2.6 a ± 0.3 | 2.0 a ± 0.2 | 2.9 a ± 0.5 | 2.3 a ± 0.6 | 2.3 a ± 0.4 | 2.7 a ± 0.5 | 2.3 a ± 0.3 | 2.2 a ± 0.4 |
| POO | 32.8 ab ± 2.3 | 34.7 a ± 2.2 | 33.6 ab ± 2.1 | 32.3 ab ± 1.8 | 26.9 b ± 1.9 | 29.8 b ± 3.2 | 32.4 ab ± 2.6 | 30.6 ab ± 2.9 | 30.8 ab ± 3.5 | 32.2 ab ± 2.71 | 32.6 ab ± 2.3 |
| POL + OOPo | 6.5 bc ± 0.9 | 4.8 c ± 0.5 | 5.3 c ± 0.8 | 7.9 ab ± 0.8 | 8.9 a ± 0.7 | 6.2 c ± 0.8 | 9.5 a ± 0.6 | 4.3 c ± 0.9 | 5.6 c ± 0.5 | 5.2 c ± 0.4 | 5.2 c ± 0.9 |
| PLL + PoOL | 0.6 b ± 0.2 | 0.5 b ± 0.3 | 0.4 b ± 0.1 | 0.3 b ± 0.1 | 0.5 b ± 0.2 | 0.3 b ± 0.1 | 0.9 a ± 0.2 | 0.4 b ± 0.1 | 0.5 b ± 0.2 | 0.3 b ± 0.1 | 0.3 b ± 0.1 |
| SSO | 0.2 ± 0.0 | 0.4 ± 0.1 | 0.3 ± 0.1 | 0.3 ± 0.1 | 0.3 ± 0.1 | 0.4 ± 0.1 | 0.5 ± 0.2 | 0.3 ± 0.1 | 0.4 ± 0.1 | 0.4 ± 0.1 | 0.3 ± 0.1 |
| SOO | 4.9 b ± 0.6 | 4.4 b ± 0.7 | 2.8 c ± 0.9 | 5.4 b ± 0.8 | 4.2 b ± 0.8 | 4.7 b ± 0.6 | 4.3 b ± 0.8 | 4.9 b ± 1.1 | 6.0 a ± 0.6 | 5.2 b ± 0.7 | 4.9 b ± 0.8 |
| OOO | 40.3 ab ± 1.8 | 42.2 a ± 2.0 | 41.4 a ± 3.1 | 39.0 ab ± 2.2 | 35.0 c ± 2.9 | 36.3 c ± 3.4 | 39.4 ab ± 3.1 | 39.0 ab ± 2.7 | 37.5 bc ± 2.7 | 42.4 a ± 3.1 | 39.3 ab ± 2.8 |
| OOL | 11.6 b ± 1.7 | 11.8 b ± 2.0 | 10.3 b ± 1.8 | 13.8 b ± 1.9 | 12.3 b ± 2.3 | 11.7 b ± 2.5 | 15.7 a ± 2.0 | 10.0 b ± 1.9 | 12.8 b ± 2.3 | 11.7 b ± 2.1 | 10.7 b ± 1.8 |
| OLL | 0.2 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.6 ± 0.2 | 0.2 ± 0.0 | 0.4 ± 0.1 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.1 | 0.2 ± 0.1 |
| LLL | 0.6 a ± 0.2 | 0.7 a ± 0.2 | 0.4 ab ± 0.2 | 0.6 a ± 0.1 | 0.5 a ± 0.2 | 0.5 a ± 0.2 | 0.5 a ± 0.2 | 0.3 b ± 0.1 | 0.5 a ± 0.2 | 0.5 a ± 0.2 | 0.4 a ± 0.1 |
| AOO | 0.4 ± 0.1 | 0.4 ± 0.1 | 0.3 ± 0.1 | 0.5 ± 0.2 | 0.4 ± 0.1 | 0.5 ± 0.2 | 0.3 ± 0.1 | 0.3 ± 0.1 | 0.4 ± 0.2 | 0.3 ± 0.1 | 0.3 ± 0.1 |
Results expressed as g of fatty acid methyl ester 100 g–1 of oil; different letters in the same row indicate significantly different values (p < 0.001); z Calculated as Σ (% monounsaturated + (diunsaturated × 10) + (triunsaturated × 20)) /100; Triacylglycerols molecular species abbreviations: 1,2-Dipalmitoyl-3-oleylglycerol (PPO); 1,2-Dipalmitoyl-3-linoleylglycerol (PPL); 1-Oleyl-2-palmitoyl-3-palmitoleylglycerol (OPPo); 1-Stearoyl-2-palmitoyl-3-oleylglycerol (POS); 2,3-Dioleyl-1-palmitoylglycerol (POO); palmitoyl-2-Oleyl-3-linoleylglycerol (POL); 1,2-Dioleyl-3-palmitoleylglycerol (OOPo); 1-Palmitoyl-2,3-dilinoleylglycerol (PLL); 1-Palmitoleyl-2-oleyl-3-linoleylglycerol (PoOL); 1,3-Distearoyl-2-oleylglycerol (SSO); 1-Stearoyl-2,3-dioleylglycerol (SOO); 1,2,3-Trioleylglycerol (OOO); 1-Oleyl-2,3-dilinoleyglycerol (OLL); 1,2-Dioleyl-3-linoleyglycerol (OOL); 1,2,3-Trilinoleylglycerol (LLL) and 1-Arachidil-2,3-dioleylglycerol (AOO).