Table 2.

Sterols and fatty alcohols in table olives

	Unsaponifiable matter
	Sterols			Fatty alcohols		Triterpenic alcohol
	β-Sitosterol	Δ5-Avenasterol	Campesterol	Octacosanol	Hexacosanol	Erythrodiol
Green olives
Average***	22·5	1·3	0·9	4·2	3·0	2·3
Bella di Cerignola cv**	89·6	1·5	–	–	–	–
Nocellara B. cv.**	84·5	4·7	–	–	–	–
Itrana cv.**	88·7	4·3	–	–	–	–
Ripe olives
Average***	20·9	1·3	0·7	3·6	2·4	2·6
Black olives
Average***	31·8	2·78	1·3	7·5	7·7	4·6
Majatica cv.**	59·1	34·3	–	–	–	–
Peranzana cv.**	77·4	15·9	–	–	–	–
Itrana cv.**	87·8	5·6	–	–	–	–
Cellina N. cv.**	85·4	5·3	–	–	–	–

Quantification of the main sterols, fatty alcohols and triterpenic alcohol in different types and cultivars of table olives.

References: **⁽⁹⁾ – values presented in percentage; ***⁽²¹⁾ – values presented in mg/100 g e.p.

cv., cultivar; e.p., edible portion.