Tunisian Table Olive Oil Traceability and Quality Using SNP Genotyping and Bioinformatics Tools

Table 6

Pearson’s correlations of SAD.1 marker with fatty acid compositions and the PAL70 marker with olive oil parameters of the studied olive oil cultivars.

Parameters		SAD.1
	r	p
Acidity	0.684	0.02
C16:0	-0.083	0.809
C16:1	0.205	0.546
C18:0	0.644	0.032
C18:1	0.155	0.649
C18:2	-0.227	0.501
C18:3	-0.610	0.046
C20:0	0.350	0.291
		PAL70
	r	p
Phenol	-0.886	<0.001
Oxidative Stability	-0.884	<0.001
Chlorophyll	-0.814	0.002
Sterol	0.223	0.510

Bold values: each variable that has statistical significance was declared when values are <0.05.
P: value. r: correlation coefficient.