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Table 1 Mean values of analytical parameters, fatty acids composition (%), oxidative stability and antioxidant content of extra virgin olive oil (EVOO), hydrophilic fraction (OOHF), lipophilic fraction (OOLF) and standart diet fed to rat

From: Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats

 

Extra virgin olive oil (EVOO)

Lipophilic fraction

(OOLF)

Hydrophilic fraction

(OOHF)

Standard diet

Palmitic acid [%]

10.28 ± 0.04a

10.40 ± 0.01a

-

11.62 ± 0.85a

Palmitoleic acid

0.77 ± 0.30a

0.79 ± 0.60a

-

0.10 ± 0.04 a

Stearic acid

3.39 ± 0.14a

3.56 ± 0.37a

-

1.15 ± 0.32 b

Oleic acid

64.80 ± 1.99 a

62.58 ± 3.71 a

-

29.73 ± 1.12 b

Linoleic acid

14.34 ± 0.90 b

15.04 ± 0.54 b

-

53.89 ± 1.49a

Linolenic acid

0.64 ± 0.04a

0.68 ± 0.03 a

-

0.61 ± 0.02 a

Arachidic acid

0.74 ± 0.05a

0.78 ± 0.02a

-

0.09 ± 0.04 b

Gadoleic acid

0.62 ± 0.03a

0.57 ± 0.03a

-

0.14 ± 0.04 b

Behenic acid

2.84 ± 0.37a

2.87 ± 0.80a

-

0.22 ± 0.10 b

SFA

17.28 ± 0.22a

17.62 ± 0.42 a

-

13.08 ± 0.21 b

MUFA

66.20 ± 2.34 a

63.95 ± 3.07 a

-

29.97 ± 1.32 b

PUFA

14.99 ± 0.94b

15.72 ± 0.57b

-

54.50 ± 2.12a

MUFA/PUFA

4.43 ± 0.43 a

4.07 ± 0.04a

-

0.54 ± 0.32 b

OSI (h)

9.6a

4.7 b

-

-

Chlorophylls (mg/kg)

12.65 ± 0.29a

5.4 ± 0.76 b

-

ND

β-Carotene (mg/kg)

7.15 ± 0.20 a

5.43 ± 0.08 b

-

ND

Total polyphenols (mg/kg)*

579.17 ± 71.40a

-

384 ± 23.18 b

ND

α- tocopherol (mg/kg)

484.56 ± 11.11a

491.64 ± 10.36a

-

224 ± 11.86 b

  1. Data are expressed by mean values ± of three independent experiments. SFA: saturated fatty acids; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; OSI: oxidative stability Index. ND: indicates not determined
  2. Values followed by same letters are not significantly different. (Tukey's test, p < 0.05)
  3. * As hydroxytyrosol equivalents (mg/kg EVOO)