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 3
Triacylglycerols composition of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO (%, w/w).
Triacylglycerols
Tonda di Villacidro
Tonda di Cagliari
Semidana
Bosana
ECN
Area [%]
Area [%]
Area [%]
Area [%]
Min
Max
Mean
±SD
Min
Max
Mean
±SD
Min
Max
Mean
±SD
Min
Max
Mean
±SD
LLL
42
0.1
0.5
0.3
0.2
0.2
0.5
0.4
0.1
tr
0.8
0.4
0.2
tr
0.6
0.3
0.1
LnLO
42
0.2
0.5
0.4
0.1
0.2
0.5
0.4
0.1
0.2
0.6
0.3
0.1
0.1
0.5
0.3
0.1
PLLn
42
tr
0.3
0.2
0.1
0.1
0.3
0.2
0.1
tr
0.4
0.2
0.1
tr
0.3
0.2
0.1
LLO
44
2.1
5.9
3.7
1.0
3.3
5.4
4.1
1.0
2.1
7.2
4.8
1.0
1.9
7.0
3.6
1.1
LnOO
44
0.7
1.2
0.9
0.2
0.7
1.2
1.0
0.2
0.5
1.3
0.9
0.2
0.6
1.6
1.0
0.2
LLP
44
1.1
8.8
3.8
2.4
1.5
8.0
3.6
2.6
1.1
8.2
2.8
1.9
0.4
5.6
1.8
1.1
LnOP
44
0.9
2.3
1.4
0.5
0.5
2.4
1.4
0.7
0.5
2.2
1.0
0.5
0.5
2.7
1.0
0.5
LOO
46
11.2
19.8
15.6
3.1
12.5
17.4
14.9
1.6
12.3
19.6
14.3
1.6
10.9
19.8
14.0
2.3
LOP
46
2.0
4.2
3.0
0.7
2.3
9.7
3.6
2.5
2.2
11.2
6.1
3.4
1.5
9.9
4.1
2.7
PLP
46
0.2
0.6
0.4
0.1
0.2
1.1
0.4
0.3
0.2
1.4
0.7
0.4
0.1
1.2
0.4
0.3
OOO
48
15.8
34.5
25.4
4.8
20.1
31.7
26.1
4.2
16.5
34.6
23.2
3.6
23.7
39.0
31.3
3.8
POO
48
19.1
23.7
21.6
1.4
15.2
21.2
19.9
2.0
14.5
22.8
18.4
2.8
14.2
23.9
19.5
2.7
POP
48
0.3
1.6
0.9
0.4
0.5
1.4
0.8
0.3
tr
1.4
0.7
0.3
tr
3.1
0.6
0.4
PSL
48
1.0
4.2
2.7
1.4
0.7
3.5
2.0
1.0
0.5
4.0
1.7
1.2
0.3
3.8
1.6
1.0
SSLn
48
0.5
2.8
1.7
1.0
0.4
3.2
1.3
1.1
0.4
3.1
1.0
1.0
0.2
3.4
1.1
0.9
SOO
50
2.1
6.2
4.0
1.6
1.0
5.1
2.8
1.5
0.8
5.8
2.0
1.6
0.5
7.1
2.8
1.6
Compounds identified by comparison with pure standard. tr = trace < 0.05%. L: linoleic, Ln: linolenic, P: palmitic, O: oleic, and S: stearic acids.
