Characterization of Sweet Almond Oil Content of Four European Cultivars (Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco

Table 4

Fatty acid compositions of four almond oil varieties produced in eastern Morocco.

Fatty acids (%)	Marcona	Fournat	Ferragnes	Ferraduel
C16 : 0	7.22 ± 0.02^a	08.60 ± 0.04^d	7.32 ± 0.05^b	07.71 ± 0.01^c
C16 : 1	0.71 ± 0.01^b	0.56 ± 0.05^a	0.67 ± 0.06^ab	0.74 ± 0.06^b
C17 : 0	0.06 ± 0.00^a	0.07 ± 0.01^a	0.06 ± 0.01^a	0.06 ± 0.01^a
C17 : 1	0.09 ± 0.01^ab	0.07 ± 0.00^a	0.09 ± 0.01^ab	0.09 ± 0.01^b
C18 : 0	02.85 ± 0.02^b	03.57 ± 0.06^c	02.96 ± 0.02^b	02.45 ± 0.05^a
C18 : 1	64.03 ± 0.24^c	56.64 ± 0.20^a	62.68 ± 0.19^b	62.69 ± 0.07^b
C18 : 2	24.57 ± 0.06^a	29.80 ± 0.17^c	25.62 ± 0.10^b	26.10 ± 0.35^b
SFA	10.13 ± 0.05^a	12.24 ± 0.11^b	10.35 ± 0.08^a	10.23 ± 0.07^a
MUFA	64.85 ± 0.25^c	57.28 ± 0.26^a	63.44 ± 0.20^b	63.53 ± 0.14^b
PUFA	24.57 ± 0.10^a	29.80 ± 0.17^c	25.62 ± 0.10^b	26.10 ± 0.35^b
UFA	89.42 ± 0.31^b	87.08 ± 0.43^a	89.07 ± 0.28^b	89.63 ± 0.49^b
UFA/SFA	08.82 ± 0.01^c	07.11 ± 0.03^a	08.60 ± 0.07^b	08.75 ± 0.04^c
O/L	02.60 ± 0.10^d	01.90 ± 0.15^a	02.44 ± 0.19^c	02.40 ± 0.14^b
MUFA/SFA	06.39 ± 0.10^c	04.67 ± 0.10^a	06.12 ± 0.20^b	06.20 ± 0.20^b
PUFA/SFA	0.37 ± 0.00^a	0.52 ± 0.01^d	0.40 ± 0.10^b	0.41 ± 0.10^c

Significant differences in the same row are shown by different letters (a–d) for varieties () (SFA: saturated fatty acid, MUFA: monounsaturated fatty acid, PUFA= polyunsaturated fatty acids, O: oleic, L: linoleic).