¹H HR-MAS NMR Spectroscopy and the Metabolite Determination of Typical Foods in Mediterranean Diet

Table 3

Fatty acids percentage in Sicilian eVOOs determined by the two considered methods compared with that obtained by GC on some of them. See text for labels explanation.

Cultivar	Linolenic acid (E)			Linoleic acid (A)			Oleic acid (C)			Saturated acids
	NMR1	NMR2	GC	NMR1	NMR2	GC	NMR1	NMR2	GC	NMR1	NMR2	GC
Arbequina (TP)	0.61	0.59	0.64	10.07	10.04	10.39	70.20	68.80	68.42	18.50	20.20	19.45
Arbosana (TP)	0.55	0.55	0.51	6.50	6.47	5.95	74.34	72.95	72.42	19.50	19.50	19.30
Dop Valle del Belice (TP)	0.91	0.93		8.65	8.59		76.45	75.65		14.66	13.88
FSI17 (TP)	1.15	1.14	1.08	8.28	8.24	7.92	75.77	75.13	72.36	15.32	14.35	16.02
Valli Trapanesi (TP)	0.57	0.56		8.69	8.68		78.09	77.69		12.83	12.51
Nocellara del Belice (TP)	0.73	0.72		9.53	9.34		77.73	75.94		14.01	13.27
Nocellara del Belice 2 (TP)	0.51	0.50		8.26	8.16		78.65	77.45		13.79	13.38
Nocellara del Belice 3 (TP)	0.56	0.56	0.55	8.94	9.44	9.80	77.20	77.10	76.70	13.30	12.90	12.95
Santagatese (ME)	0.76	0.73		9.77	9.45		78.61	75.84		14.17	13.24
Ogliarola Messinese (ME)	0.67	0.65		7.04	6.89		82.09	80.06		12.41	11.75
Acquedolci Santagatese (ME)	1.08	1.01		15.51	14.83		71.54	68.16		16.46	14.97
Dop Valdemone (ME)	0.59	0.58		9.17	9.10		79.23	78.43		11.71	11.31
Dop Valdemone 2 (ME)	0.94	0.93		8.49	8.34		79.65	77.99		12.69	11.80
Cerasuola (AG)	0.59	0.61	0.58	10.25	10.15	10.63	77.00	76.90	76.16	12.16	12.34	12.62
Biancolilla 1 (AG)	0.86	0.83	0.78	9.22	8.99	9.64	75.72	73.62	71.56	16.71	15.73	16.47
Biancolilla 2 (AG)	0.82	0.80		10.01	9.80		76.00	74.10		15.40	14.50