Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Table 5

Fatty acid composition (%) of the virgin olive oils of three cultivars grown in Errachidia (East Morocco) during the two crop seasons (2016 and 2017).

	Cultivars	C16 : 0	C18 : 1	C18 : 2	ƩSFA	ƩPUFA	ƩMUFA	MUFA/PUFA
2016	Languedoc Picholine 1	16.34 ± 0.04^c	66.81 ± 0.07^h	11.49 ± 0.03^ij	16.43 ± 0.05^d	7.14 ± 0.08^n	66.99 ± 0.08^hi	9.38 ± 0.10^b
	Languedoc Picholine 2	13.49 ± 0.07^h	66.68 ± 0.14^h	14.46 ± 0.00^d	13.53 ± 0.07^fg	15.43 ± 0.02^d	66.85 ± 0.14^hi	4.33 ± 0.00^kl
	Languedoc Picholine 3	13.29 ± 0.06^h	66.51 ± 0.10^h	14.68 ± 0.03^c	13.36 ± 0.06^fg	15.62 ± 0.04^c	66.70 ± 0.30^h	4.27 ± 0.02^l
	Moroccan Picholine 1	12.40 ± 0.09^i	75.56 ± 0.14^a	9.46 ± 0.02^n	12.46 ± 0.09^h	9.55 ± 0.03^l	75.72 ± 0.18^b	7.96 ± 0.04^d
	Moroccan Picholine 2	9.97 ± 0.00^j	74.14 ± 0.14^c	9.49 ± 0.02^n	10.01 ± 0.00^i	10.56 ± 0.01^k	74.37 ± 0.16^bc	7.04 ± 0.01^e
	Moroccan Picholine 3	9.46 ± 0.05^k	72.24 ± 0.23^d	11.37 ± 0.03^j	9.51 ± 0.04^i	12.22 ± 0.02^h	72.50 ± 0.20^d	5.93 ± 0.02^h
	Frantoio 1	18.36 ± 0.11^a	65.78 ± 0.05^i	12.52 ± 0.02^g	18.53 ± 0.10^a	6.14 ± 0.02^o	66.09 ± 0.04^ij	10.82 ± 0.02^a
	Frantoio 2	16.47 ± 0.04^c	63.52 ± 0.32^k	12.30 ± 0.00^h	16.57 ± 0.04^d	13.32 ± 0.01^g	63.69 ± 0.31^k	4.78 ± 0.02^i
	Frantoio 3	16.33 ± 0.03^c	63.34 ± 0.30^k	13.54 ± 0.01^e	16.38 ± 0.02^d	14.54 ± 0.04^f	63.45 ± 0.24^k	4.36 ± 0.03^k
2017	Languedoc Picholine 1	17.27 ± 0.15^b	64.65 ± 0.36^j	13.34 ± 0.01^f	19.06 ± 0.18^a	14.52 ± 0.02^f	66.18 ± 0.27^j	4.56 ± 0.01^j
	Languedoc Picholine 2	15.33 ± 0.05^e	60.78 ± 0.16^l	19.89 ± 0.04^b	16.76 ± 0.20^cd	21.01 ± 0.03^b	61.79 ± 0.18^l	2.94 ± 0.01^m
	Languedoc Picholine 3	14.00 ± 0.18^g	60.23 ± 0.01^l	20.51 ± 0.00^a	16.63 ± 0.13^d	21.55 ± 0.12^a	61.28 ± 0.05^l	2.84 ± 0.02^m
	Moroccan Picholine 1	13.48 ± 0.00^h	74.82 ± 0.07^b	10.44 ± 0.02^l	14.75 ± 0.41^e	12.09 ± 0.02^h	76.00 ± 0.11^a	5.98 ± 0.02^h
	Moroccan Picholine 2	12.45 ± 0.01^i	70.93 ± 0.09^e	13.31 ± 0.01^f	13.82 ± 0.38^f	14.82 ± 0.05^e	72.00 ± 0.06^g	4.86 ± 0.01^i
	Moroccan Picholine 3	9.59 ± 0.01^k	69.38 ± 0.20^g	16.38 ± 0.03^l	12.68 ± 0.01^gh	17.22 ± 0.04^j	70.03 ± 0.06^e	4.40 ± 0.03^f
	Frantoio 1	15.76 ± 0.01^d	72.41 ± 0.02^d	7.09 ± 0.04^o	17.64 ± 0.53^b	7.93 ± 0.06^m	73.59 ± 0.07^c	9.28 ± 0.07^c
	Frantoio 2	15.48 ± 0.11^e	70.23 ± 0.22^f	9.73 ± 0.06^m	17.34 ± 0.27^bc	10.53 ± 0.10^k	71.80 ± 0.19^ef	6.82 ± 0.04^f
	Frantoio 3	14.85 ± 0.10^f	69.59 ± 0.20^g	10.61 ± 0.04^k	16.80 ± 0.05^cd	11.47 ± 0.03^i	71.25 ± 0.23^f	6.21 ± 0.00^g

SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid. Each value is an average of three determinations, and values in the same row with different letters show statistically significant differences ().