Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

Table 2

Fatty acid profile of extra virgin olive oils (%).

	Spanish	Italian	Greek	Cretan 1	Cretan 2
Caprylic acid C8 : 0	nd	nd	nd	nd	nd
Capric acid C10 : 0	nd	nd	nd	nd	nd
Lauric acid C12 : 0		nd	nd	nd	nd
Tridecanoic acid C13 : 0	nd	nd	nd	nd	nd
Myristic C14 : 0	nd	nd	nd	nd	nd
Myristoleic acid C14 : 1	nd	nd	nd	nd	nd
Pentadecanoic acid C15 : 0	nd	nd	nd	nd	nd
Palmitic acid C16:0
Palmitoleic acid C16 : 1	^a	^ab	^b	^c	^c
Heptadecanoic acid C17 : 0	^b	^a	^a	^a	^a
Stearic acid C18 : 0	^a	^b	^b	^b	^b
Elaidic acid C18 : 1 n9t	nd	nd	nd	nd	nd
Oleic acid C18 : 1 n9c	^c	^b	^a	^bc	^b
Linoleic acid C18:2	^b	^c	^d	^a	^c
α-Linolenic acid C18:3
Arachidic acid C20 : 0	^c	^a	^bc	^bc	^b
11-Eicosenoic acid C20 : 1
Behenic acid C22 : 0	^b	^c	^ab	^a	^c
Erucic acid C22 : 1	nd	nd	nd	nd	nd
MUFA (%)	74.09^b	74.68^b	76.12^a	72.87^b	74.58^b
PUFA (%)	8.89^b	8.32^b	7.18^c	9.67^a	8.28^b
SFA (%)	17.01	17.00	16.7	17.46	17.14

Data are (). Different letters in the same row indicate statistical significance at ; nd: not detected; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; SFA: saturated fatty acids.