Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Figure 1

Principal component analysis (PCA) of the first two components (F1 and F2): segregation of ten Moroccan pomegranate cultivars based on the physicochemical and biochemical characteristics of their seeds and seed oils (SFA: saturated fatty acid; UFA: unsaturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid).