Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana
Table 2
Fatty acid composition of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO (%, w/w).
Tonda di Villacidro
Tonda di Cagliari
Semidana
Bosana
Fatty acid
Area [%]
Area [%]
Area [%]
Area [%]
Min
Max
Mean
±SD
Min
Max
Mean
±SD
Min
Max
Mean
±SD
Min
Max
Mean
±SD
M
Myristic (C14:0)
0.1
0.1
0.1
0.0
0.2
0.2
0.2
0.0
0.1
0.1
0.1
0.0
0.1
0.4
0.1
0.1
P
Palmitic (C16:0)
14.9
16.8
15.8
0.7
13.3
17.5
15.7
1.1
14.1
16.1
15.2
0.6
11.1
16.0
14.1
1.1
Po
Palmitoleic (C16:1 n-7)
1.0
1.4
1.2
0.2
0.8
1.7
1.2
0.3
1.0
1.3
1.1
0.2
0.1
5.1
3.2
1.8
Ea
Heptadecanoic (C17:0)
0.2
0.3
0.2
0.0
0.1
0.2
0.1
0.0
0.1
0.2
0.1
0.0
tr
0.2
0.1
0.0
S
Stearic (C18:0)
1.9
2.9
2.3
0.3
1.6
2.4
2.0
0.2
1.8
2.5
2.2
0.3
1.1
3.0
2.2
0.4
O
Oleic (C18:1 n-9)
55.2
65.5
60.7
3.3
53.8
69.5
61.0
3.4
58.3
66.0
62.0
2.5
59.8
73.4
66.4
3.0
V
Vaccenic (C18:1 n-7)
2.3
3.3
3.0
0.3
1.9
3.5
2.7
0.4
2.5
3.2
2.9
0.3
1.5
3.4
2.5
0.4
L
Linoleic (C18:2 n-6)
10.8
19.8
15.5
3.0
9.9
22.1
15.5
2.4
12.4
17.4
15.1
2.0
9.1
17.0
12.5
1.8
Ln
Linolenic (C18:3 n-3)
0.6
9.0
3.0
3.5
0.4
0.8
0.6
0.1
0.7
1.0
0.9
0.1
0.4
1.0
0.7
0.1
A
Arachidic (C20:0)
0.3
0.4
0.4
0.1
0.2
0.4
0.3
0.1
0.2
0.4
0.3
0.1
0.2
0.7
0.4
0.1
Ec
Eicosenoic (C20:1 n-11)
0.2
0.2
0.2
0.0
0.1
0.3
0.2
0.0
0.2
0.2
0.2
0.0
0.2
0.4
0.2
0.1
Be
Behenic (C22:0)
0.1
0.2
0.1
0.0
0.1
0.7
0.1
0.1
0.1
0.1
0.1
0.0
0.1
0.5
0.1
0.1
Lg
Lignoceric (C24:0)
tr
0.2
0.1
0.1
tr
0.8
0.2
0.2
0.1
0.3
0.1
0.1
tr
0.8
0.2
0.2
Min = minimal percentage. Max = maximal percentage. Mean = average percentage. SD = standard deviation. tr = trace (<0.05%).
