Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

Table 2

Quality indices, oxidative stability, and pigment contents of the seven VOOs.

	Free acidity (% C18 : 1)	K232	K270	IP (MeqO2/kg)	O.S (h)	Chlorophyll (ppm)	Carotenoids (ppm)
Arbequina	0.28 ± 0.10a	1.50 ± 0.16a	0.14 ± 0.05a	11.17 ± 0.92a	3.81 ± 0.42b	3.37 ± 1.55a,b,c	2.92 ± 0.92a,b
Chemcheli	0.36 ± 0.07a	1.60 ± 0.21a	0.20 ± 0.01a	10.33 ± 0.83a	8.49 ± 1.00b	4.31 ± 0.60a,b	3.35 ± 0.71a,b
Chemleli	0.62 ± 0.28a	1.78 ± 0.26a	0.11 ± 0.00a	10.73 ± 1.07a	4.56 ± 0.71b	1.68 ± 0.39c	2.82 ± 2.59a,b
Chetoui	0.62 ± 0.29a	1.87 ± 0.20a	0.20 ± 0.01a	12.40 ± 1.61a	8.38 ± 1.97b	5.82 ± 0.43a	5.26 ± 0.02a
Coratina	0.22 ± 0.05a	1.97 ± 0.04a	0.18 ± 0.02a	7.47 ± 1.37a	14.07 ± 0.90a	1.80 ± 0.11c	0.13 ± 0.01b
Leguim	0.70 ± 0.36a	1.72 ± 0.31a	0.11 ± 0.02a	12.87 ± 1.21a	4.74 ± 0.16b	4.91 ± 0.7a	1.82 ± 0.17a,b
Zalmati	0.50 ± 0.14a	1.19 ± 0.16a	0.08 ± 0.01a	11.13 ± 1.21a	4.00 ± 0.43b	2.44 ± 0.31b,c	0.65 ± 0.52a,b

Mean values in the same column with the same letter are not significantly different between cultivars.