Skip to main content

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

From: Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated 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 ± 71.40*a - 192.00 ± 11.59**b ND
α- tocopherol (mg/kg) 484.56 ± 11.11a 491.64 ± 10.36a - 224 ± 11.86 b
  1. Data are expressed as 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)
  4. ** As expressed mg of hydroxytyrosol equivalents/kg of OOHF