Table 2 The percentage of triglyceride composition in spanish, Italian and Tunisian Olive oil.

From: Effect of maturity stages on triglyceride and fatty acid profiles in olive oil from Zaity and Kaissy varieties grown in Syria

ECN

Glycerides

Italy %

Spain %

Tunisia %

42

PoLL

0.04

0.1

0.18

LOLn

0.26

0.13

o.23

LLL

0.09

0.03

0.44

44

PoOL

4.4

0.16

1.26

LLP

0.65

0.12

1.72

LnOO

0.27

0.79

0.41

LOL

1.04

4.13

4.76

46

PLP

0.12

0.12

1.67

PoOP

0.96

0.22

1.63

LOP

4.41

2.93

12.29

OPoPo

2.59

0.99

2.25

LOO

16.48

13.27

16.96

48

POP

1.77

17.73

5.96

POO

17.68

1.47

21.92

OOO

44.5

53.59

20.16

LOS

1.12

0.84

1.52

50

POS

0.9

0.84

1.48

SOO

4.47

5.06

2.72

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