Research Article
Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties
Table 2
Fatty acids profile determined in four commercial samples of EVOO.
| Fatty acids | EVOO sample | Average | SD | C + A | Ma | Ko | Ar |
| C16 : 0 (palmitic) | 11.2 | 11.6 | 10.4 | 12.9 | 11.5 | 1.03 | C16 : 1 (palmitoleic) | 0.80 | 0.88 | 0.67 | 1.08 | 0.86 | 0.17 | C18 : 0 (stearic) | 2.08 | 1.97 | 2.05 | 1.85 | 1.99 | 0.11 | C18 : 1 (oleic) | 75.4 | 77.7 | 79.9 | 75.2 | 77.1 | 2.23 | C18 : 2 (linoleic) | 6.16 | 6.26 | 5.09 | 8.27 | 6.44 | 1.33 | C20 : 0 (arachidic) | 0.33 | 0.36 | 0.28 | 0.13 | 0.27 | 0.10 | C20 : 1 (gadoleic) | 1.24 | n.d | n.d | n.d | 1.24 | | C18 : 3 (linolenic) | 2.82 | 0.84 | 0.89 | 0.59 | 1.29 | 1.03 | C22 : 0 (behenic) | n.d | 0.36 | 0.65 | n.d | 0.50 | 0.20 | | 13.6 | 14.3 | 13.4 | 14.9 | 14.1 | 0.67 | | 77.4 | 78.6 | 80.6 | 76.3 | 78.2 | 1.84 | | 8.98 | 7.10 | 5.98 | 8.85 | 7.73 | 1.45 |
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Sum of saturated fatty acids. Sum of monounsaturated fatty acids. Sum of polyunsaturated fatty acids. |