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

Table 3

Fatty acid composition of the seven VOOs.

Fatty acid (%)	Arbequina	Chemcheli	Chemleli	Chetoui	Coratina	Leguim	Zalmati
C14 : 0	0.01 ± 0.001a	0.01 ± 0.00a	0.01 ± 0.00a	0.01 ± 0.001a	0.01 ± 0.01a	0.01 ± 0.00a	0.01 ± 0.00a
C16 : 0	14.70 ± 0.67a,b	13.47 ± 0.31b	15.62 ± 0.20a,b	9.39 ± 0.40c	10.71 ± 0.58c	10.68 ± 0.79c	16.08 ± 0.12a
C16 : 1	1.77 ± 0.11a,b	1.20 ± 0.16b,c	2.02 ± 0.07a	0.47 ± 0.05c	0.52 ± 0.05c	1.18 ± 0.36b,c	1.99 ± 0.06a
C17 : 0	0.08 ± 0.006a	0.06 ± 0.003c	0.05 ± 0.01a,b	0.04 ± 0.003b,c	0.04 ± 0.002b,c	0.04 ± 0.00c	0.04 ± 0.002c
C17 : 1	0.16 ± 0.01a	0.06 ± 0.005b	0.08 ± 0.003b	0.07 ± 0.005b	0.08 ± 0.009b	0.06 ± 0.003b	0.07 ± 0.00b
C18 : 0	1.94 ± 0.10c	2.73 ± 0.06a	2.37 ± 0.04b	2.75 ± 0.10a	2.43 ± 0.06a,b	2.68 ± 0.09a,b	2.44 ± 0.02a,b
C18 : 1	66.30 ± 0.73c	68.24 ± 0.69b,c	60.77 ± 0.53 d	69.05 ± 1.05b,c	76.79 ± 1.42a	72.07 ± 1.75a,b	60.40 ± 0.59 d
C18 : 2	13.69 ± 0.65b,c	12.68 ± 0.56c	17.65 ± 0.29a	16.45 ± 1.05a,b	7.83 ± 0.78 d	11.73 ± 0.90c	17.33 ± 0.73a
C18 : 3	0.72 ± 0.13a	0.59 ± 0.09a	0.62 ± 0.01a	0.86 ± 0.15a	0.72 ± 0.01a	0.62 ± 0.5a	0.69 ± 0.06a
C20 : 0	0.33 ± 0.18a	0.53 ± 0.02a	0.52 ± 0.05a	0.33 ± 0.16a	0.42 ± 0.004a	0.47 ± 0.003a	0.48 ± 0.01a
C20 : 1	0.26 ± 0.06b,c	0.31 ± 0.01a,b,c	0.22 ± 0.008c	0.41 ± 0.02a	0.37 ± 0.02a,b	0.36 ± 0.02a,b	0.23 ± 0.007c

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