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

Sum of saturated fatty acids. Sum of monounsaturated fatty acids. Sum of polyunsaturated fatty acids.