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

Table 5

Phenolic composition of the seven VOOs.

Phenols (ppm)	Arbequina	Chemcheli	Chemleli	Chetoui	Coratina	Leguim	Zalmati
Total phenols	182.54 ± 11.67b	354.71 ± 37.89a,b	251.72 ± 32.25b	525.14 ± 70.07a	468.04 ± 52.38a	245.78 ± 27.82b	209.55 ± 25.65b
Hydroxytyrosl	0.22 ± 0.02a	0.35 ± 0.28a	0.92 ± 0.77a	0.96 ± 0.49a	0.36 ± 0.30a	1.24 ± 1.16a	0.18 ± 0.02a
Tyrosol	1.07 ± 0.42a	2.21 ± 1.55a	1.22 ± 0.47a	1.90 ± 1.13a	1.22 ± 0.65a	0.18 ± 0.11a	0.32 ± 0.11a
DFOA	10.17 ± 0.03a	10.21 ± 0.17a	10.78 ± 0.35a	10.34 ± 0.07a	16.39 ± 6.35a	10.39 ± 0.35a	10.30 ± 0.14a
DFLA	10.39 ± 0.18a	10.78 ± 0.40a	13.48 ± 3.32a	23.79 ± 8.95a	13.95 ± 3.47a	13.72 ± 3.52a	10.64 ± 0.38a
Acetoxypinores inol	0.40 ± 0.13a	1.04 ± 0.56a	0.09 ± 0.09a	1.57 ± 0.89a	0.82 ± 0.41a	1.48 ± 0.08a	0.09 ± 0.03a
Pinoresinol	5.76 ± 2.24a	0.64 ± 0.57a	2.37 ± 1.15a	5.75 ± 1.93a	2.58 ± 2.52a	0.73 ± 0.58a	0.57 ± 0.39a
Elenolic acid	1.69 ± 0.93a	2.55 ± 1.31a	0.71 ± 0.39a	2.56 ± 1.20a	1.48 ± 0.96a	0.13 ± 0.04a	2.47 ± 0.92a
Oleuropein aglycone	17.87 ± 3.77a	60.56 ± 15.06a	45.32 ± 2.90a	59.84 ± 19.98a	63.96 ± 11.45a	30.34 ± 11.75a	54.33 ± 3.52a
Ligstroside aglycone	0.41 ± 0.06a	2.22 ± 1.44a	0.53 ± 0.35a	2.64 ± 1.58a	1.45 ± 0.77a	0.15 ± 0.09a	0.17 ± 0.06a

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