Table 3 Fatty acid composition of EVOO from arbequina Olive (%).

From: Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism

Fatty acid fraction

Mean ± SD

Unsaturated

 

Palmitoleic acid (C16:1)

1.12 ± 0.15

Margaroleic acid (C17:1)

0.23 ± 0.06

Oleic acid (C18:1)

68.11 ± 0.76

Linoleic acid (C18:2)

10.56 ± 0.11

Linolenic acid (C18:3)

0.89 ± 0.01

Eicosenoic (C20:1)

0.31 ± 0.01

Σ MUFA

69.77 ± 0.54

Σ PUFA

11.45 ± 0.12

Σ MUFA/Σ PUFA

6.10 ± 0.11

Oleic/Linoleic

6.45 ± 0.14

Linoleic/Linolenic (ω-6/ω-3)

11.93 ± 0.01

Saturated

 

Palmitic acid (C16:0)

15.32 ± 0.98

Margaric acid (C17:0)

0.12 ± 0.01

Stearic acid (C18:0)

2.16 ± 0.34

Arachidic acid (C20:0)

0.41 ± 0.04

Behenic acid (C22:0)

0.12 ± 0.01

Tricosanoic acid (C23:0)

0.56 ± 0.21

Σ SFA

18.69 ± 0.40

  1. MUFA: Monounsaturated fatty acid, PUFA: Polyunsaturated fatty acid, SFA: Saturated fatty acid, SD: Standard deviation (n = 3).
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