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

Table 6

Triacylglycerol molecular species of four almond oil varieties produced in eastern Morocco.

Triacylglycerols (%)	Marcona	Fournat	Ferragnes	Ferraduel
LLL	03.24 ± 0.56^a	05.18 ± 0.28^b	03.06 ± 0.75^a	3.65 ± 0.87^ab
LLO	16.19 ± 2.02^a	18.43 ± 0.04^a	14.08 ± 1.51^a	15.90 ± 2.21^a
LPL	02.78 ± 0.11^a	03.86 ± 0.64^b	0.75 ± 0.34^a	2.71 ± 0.46^a
OOL	27.25 ± 0.49^c	24.72 ± 0.19^a	24.66 ± 0.19^a	25.79 ± 0.24^b
LLS + POL	09.27 ± 0.17^a	12.32 ± 0.05^b	10.21 ± 0.05^a	9.63 ± 0.76^a
PPL	0.34 ± 0.17^a	0.42 ± 0.13^a	0.3 ± 0.01^a	0.33 ± 0.12^a
OOO	28.72 ± 1.77^b	21.49 ± 0.2^a	28.12 ± 0.72^b	30.00 ± 3.45^b
POO	09.02 ± 1.03^a	9.38 ± 0.15^a	11.19 ± 0.73^b	09.01 ± 0.46^a
SLO	0.05 ± 0.00^a	0.96 ± 0.26^b	0.81 ± 0.53^ab	0.12 ± 0.07^b
POP	0.92 ± 0.08^a	0.79 ± 0.18^a	0.69 ± 0.09^a	0.80 ± 0.05^a
SOO	02.10 ± 0.22^a	02.25 ± 0.16^a	03.76 ± 0.24^b	1.99 ± 0.27^a

O = oleic, L = linoleic, P = palmitic, and S = stearic. Significant differences in the same row are shown by different letters (a–c) for varieties ().