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

Table 6

Fatty acid composition (%) of the virgin olive oils of three cultivars grown in Marrakech (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	15.37 ± 0.07^c	62.04 ± 0.11^h	17.65 ± 0.05^f	15.40 ± 0.07^e	18.96 ± 0.01^f	62.24 ± 0.10^e	3.28 ± 0.00^h
	Languedoc Picholine 2	15.24 ± 0.04^c	58.57 ± 0.14^g	21.83 ± 0.04^c	15.30 ± 0.03^e	23.19 ± 0.02^c	58.71 ± 0.11^g	2.53 ± 0.00^l
	Languedoc Picholine 3	14.67 ± 0.08^d	56.34 ± 0.06^k	24.21 ± 0.02^b	14.73 ± 0.07^f	25.71 ± 0.04^b	56.50 ± 0.04^h	2.20 ± 0.00^m
	Moroccan Picholine 1	11.69 ± 0.01^g	72.50 ± 0.26^a	11.27 ± 0.04^m	11.72 ± 0.01^i	12.55 ± 0.03^n	72.60 ± 0.23^a	5.78 ± 0.01^b
	Moroccan Picholine 2	11.43 ± 0.02^h	69.74 ± 0.18^b	13.84 ± 0.02^j	11.49 ± 0.01^i	15.21 ± 0.05^k	69.92 ± 0.16^b	4.60 ± 0.00^e
	Moroccan Picholine 3	10.92 ± 0.03^j	65.31 ± 0.01^f	18.21 ± 0.00^e	11.00 ± 0.04^j	19.65 ± 0.13^e	65.53 ± 0.03^d	3.34 ± 0.02^gh
	Frantoio 1	16.25 ± 0.03^a	65.15 ± 0.73^f	16.55 ± 0.03^h	16.28 ± 0.04^d	17.40 ± 0.02^f	65.25 ± 0.15^i	3.75 ± 0.01^i
	Frantoio 2	16.21 ± 0.09^ab	60.10 ± 0.13^i	17.03 ± 0.07^g	16.26 ± 0.08^d	17.90 ± 0.09^h	60.24 ± 0.11^f	3.37 ± 0.01
	Frantoio 3	11.40 ± 0.03^h	55.08 ± 0.15^l	18.09 ± 0.01^e	11.42 ± 0.03^i	18.99 ± 0.01^f	55.15 ± 0.14^i	2.90 ± 0.01^i
2017	Languedoc Picholine 1	14.85 ± 0.07^d	63.88 ± 0.14^g	16.10 ± 0.14^i	17.01 ± 0.05^c	17.13 ± 0.06^j	64.64 ± 0.45^d	3.77 ± 0.01^f
	Languedoc Picholine 2	14.27 ± 0.10^e	60.63 ± 0.04^i	20.68 ± 0.02^d	16.28 ± 0.05^d	21.72 ± 0.02^d	61.31 ± 0.21^e	2.83 ± 0.01^j
	Languedoc Picholine 3	13.23 ± 0.03^f	55.81 ± 0.39^kl	25.56 ± 0.09^a	14.88 ± 0.32^e	26.65 ± 0.09^a	56.45 ± 0.24^h	2.13 ± 0.00^m
	Moroccan Picholine 1	11.71 ± 0.03^g	71.11 ± 0.05^b	12.43 ± 0.05^l	13.66 ± 0.06^g	13.48 ± 0.05^m	71.93 ± 0.20^a	5.36 ± 0.00^c
	Moroccan Picholine 2	11.31 ± 0.21^hi	66.76 ± 0.72^e	16.48 ± 0.22^h	13.47 ± 0.17^h	17.66 ± 0.13^i	67.55 ± 0.73^c	3.83 ± 0.01^f
	Moroccan Picholine 3	11.07 ± 0.11^ij	61.02 ± 0.06^hi	21.98 ± 0.02^c	13.36 ± 0.10^gh	23.18 ± 0.08^c	61.73 ± 0.02^e	2.67 ± 0.01^k
	Frantoio 1	15.24 ± 0.08^c	68.37 ± 0.10^d	10.02 ± 0.11^n	17.05 ± 0.03^b	10.76 ± 0.05^o	69.81 ± 0.88^b	6.54 ± 0.05^a
	Frantoio 2	15.97 ± 0.04^b	66.03 ± 0.20^ef	13.53 ± 0.08^k	17.69 ± 0.03^b	14.18 ± 0.12^l	67.66 ± 0.23^c	4.77 ± 0.06^d
	Frantoio 3	16.45 ± 0.08^a	59.98 ± 0.48^i	17.65 ± 0.01^f	19.14 ± 0.13^a	18.53 ± 0.0.08^g	61.69 ± 0.32^e	3.35 ± 0.03^gh

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 ().