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 4

Lipophilic antioxidant compounds of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO (mg/kg).

	Tonda di Villacidro				Tonda di Cagliari				Semidana				Bosana
	(mg/kg)				(mg/kg)				(mg/kg)				(mg/kg)
	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD
Squalene	4676.7	8672.0	6232.8	1330.8	3273.7	9964.0	5106.2	1865.7	4640.3	7705.0	6023.2	1296.4	1837.4	9691.0	4559.9	1809.2
α-Tocopherol	112.9	226.1	172.2	46.1	144.2	170.0	159.3	12.7	136.6	260.5	181.5	35.0	158.2	268.4	213.3	55.4
γ-Tocopherol	9.7	22.1	15.3	4.7	5.1	12.0	8.8	3.0	3.1	18.4	9.1	4.7	2.5	22.3	8.7	4.7
Chlorophylls	4.2	25.1	8.8	6.4	7.4	12.6	10.5	2.0	3.2	17.5	6.5	3.8	2.8	23.9	10.8	4.9
Carotenoids	5.3	54.6	34.3	20.6	7.2	88.6	47.6	40.1	1.2	67.6	20.9	26.3	1.0	106.0	26.0	28.5