Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Table 6

Fatty acids composition of control olive oil and enriched with powder and essential oil of T. leptobotrytis.

Fatty acid	EVOO (%)	VOOP (%)		VOOEO (%)		IOC value
		2.5%	5%	100 ppm	200 ppm
C16: 0	11.99	11.89	11.74	12.11	13	7.5–20.0
C16: 1	0.75	0.69	0.71	0.73	0.77	0.3–3.5
C17: 0	0.05	0.06	0.05	0.06	0.05	<0.3
C17: 1	0.03	0.03	0.03	0.03	0.03	<0.6
C18: 0	2.22	2.08	2.09	2.13	2.29	0.5–5.0
C18: 1	65.41	66.5	66.46	65.82	64.58	55.0–83
C18: 2	16.6	15.89	15.95	16.1	16.71	3.5–21.0
C18: 3	0.85	0.91	0.99	0.87	0.77	0.0–1.5
C20: 0	0.03	0.02	0.02	0.02	0.02	<0.6
C20: 1	0.22	0.18	0.18	0.17	0.18	<0.4
SFA	14.29	14.05	13.9	14.32	15.36
UFA	83.86	84.2	84.32	83.72	83.04
UFA/SFA	5.87	5.99	6.07	5.85	5.41
MUFA/PUFA	3.99	4.24	4.23	4.14	3.92

Note: : Peak area (%). Saturated fatty acid (SFA), unsaturated fatty acid (UFA), mono unsaturated fatty acid (MUFA), and poly-unsaturated fatty acid (UFA).