Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

Table 3

Fatty acid composition of the studied samples.

FAs (%)	TZ	KS	SH	ZC	ERR	GR	CH	MI	FBS	BM	Standard (IOC)
Palmitic (C16 : 0)	8.06	10.08	9.41	8.18	10.84	7.75	9.10	10.40	8.55	10.27	7.5–20.0
Palmitoleic (C16 : 1)	0.55	0.43	0.72	0.62	0.95	0.56	0.64	0.50	0.62	0.75	0.3–3.5
Stearic (C18 : 0)	2.62	2.98	2.43	2.72	2.86	2.98	2.19	2.92	2.57	2.20	0.5–5.0
Oleic (C18 : 1)	80.38	58.22	75.22	78.86	71.42	78.86	76.08	56.95	78.32	76.53	55.0–83.0
Linoleic (C18 : 2)	6.86	24.57	10.61	8.06	12.16	8.36	10.46	25.45	8.49	8.51	2.5–21.0
Linolenic (C18 : 3)	0.70	2.94	0.90	0.81	1.04	0.73	0.83	3.02	0.76	1.01	0.0–1.0
Arachidic (C20 : 0)	0.33	0.34	0.26	0.28	0.28	0.29	0.24	0.33	0.27	0.29	<0.60
Gadoleic (C20 : 1)	0.36	0.30	0.35	0.36	0.31	0.37	0.38	0.28	0.35	0.33	<0.50
SFAs	11.05	13.45	12.13	11.22	14.02	11.06	11.56	13.71	11.42	12.80
UFAs	88.93	86.51	87.85	88.78	85.94	88.94	88.45	86.16	88.59	87.20
UFAs/SFAs	8.05	6.43	7.24	7.91	6.13	8.04	7.65	6.28	7.76	6.81