Table 5.
Chemical analysis of the olive pomace ingredients (total fat, fatty acid and vitamin E profiles, total protein, ash and pH) (dry weight).
| O1 | O2 | O3 | O4 | |
|---|---|---|---|---|
| Total fat (g/100 g) | 5.55 ± 0.02 b | 10.54 ± 1.99 a | 4.62 ± 0.24 b | 5.86 ± 0.06 b |
| Fatty acids (relative %) | ||||
| C16:0 (Palmitic) | 11.77 ± 0.0 c | 11.59 ± 0.04 d | 13.22 ± 0.03 b | 14.35 ± 0.02 a |
| C16:1 (Palmitoleic) | 0.74 ± 0.01 c | 0.62 ± 0.02 d | 0.84 ± 0.05 b | 1.28 ± 0.01 a |
| C17:0 (Heptadecanoic) | 0.19 ± 0.00 a | 0.16 ± 0.00 b | 0.12 ± 0.01 d | 0.14 ± 0.00 c |
| C18:0 (Stearic) | 3.16 ± 0.01 c | 3.65 ± 0.01 a | 3.44 ± 0.02 b | 2.28 ± 0.01 d |
| C18:1n9cis (Oleic) | 72.94 ± 0.03 a | 71.7 ± 0.05 c | 71.82 ± 0.05 b | 71.78 ± 0.03 b |
| C18:2n6cis (Linoleic) | 9.44 ± 0.03 b | 10.48 ± 0.02 a | 8.75 ± 0.02 c | 8.4 ± 0.02 d |
| C20:0 (Arachidic) | 0.43 ± 0.01 b | 0.44 ± 0.02 ab | 0.45 ± 0.02 ab | 0.47 ± 0.01 a |
| C18:3n3 (α-Linolenic) | 0.83 ± 0.01 b | 0.9 ± 0.02 a | 0.9 ± 0.01 a | 0.72 ± 0.00 c |
| C20:1n9 (cis-11-Eicosenoic) | 0.28 ± 0.01 a | 0.25 ± 0.01 b | 0.22 ± 0.01 c | 0.3 ± 0.01 a |
| C22:0 (Behenic) | 0.16 ± 0.00 b | 0.15 ± 0.00 b | 0.16 ± 0.01 b | 0.21 ± 0.01 a |
| C24:0 (Lignoceric) | 0.06 ± 0.01 b | 0.06 ± 0.00 b | 0.07 ± 0.01 a | 0.08 ± 0.00 a |
| Total vitamin E (mg/100 g) | 1.83 ± 0.01 a | 1.99 ± 0.44 a | 0.87 ± 0.06 b | 2.25 ± 0.17 a |
| α-Tocopherol | 1.69 ± 0.01 a | 1.78 ± 0.42 a | 0.77 ± 0.06 b | 1.96 ± 0.15 a |
| α-Tocotrienol | 0.04 ± 0.00 c | 0.07 ± 0.00 b | 0.04 ± 0.00 c | 0.21 ± 0.01 a |
| β-Tocopherol | 0.03 ± 0.00 c | 0.05 ± 0.00 a | 0.02 ± 0.00 d | 0.04 ± 0.00 b |
| γ-Tocopherol | 0.07 ± 0.00 b | 0.09 ± 0.01 a | 0.04 ± 0.00 c | 0.04 ± 0.00 c |
| Total protein (g/100 g) | 0.88 ± 0.01 c | 0.88 ± 0.03 c | 3.16 ± 0.03 b | 4.44 ± 0.01 a |
| Ash (g/100 g) | 11.25 ± 0.65 b | 10.63 ± 1.16 b | 9.93 ± 0.30 b | 16.68 ± 0.18 a |
| pH | 5.23 ± 0.02 c | 5.36 ± 0.04 b | 5.26 ± 0.01 c | 5.63 ± 0.01 a |
O1, Alfândega-da-Fé; O2, Valpaços; O3, Beja; O4, Ferreira do Alentejo. The results are expressed as the mean ± standard deviation. Within each line, different letters represent significant differences between the samples at p < 0.05.