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

Table 7

Coefficient of correlation (r) and variation between the oxidative stability of almond oil and O/L, C18 : 1, PPT, PUFA/SFA, C18 : 2, OOL, LLL, OOO, and α-tocopherol.

	r
O/L	0.95	<0.001
C18 : 1	0.92	<0.001
PPT	0.86	<0.001
PUFA/SFA	−0.92	<0.001
C18 : 2	−0.94	<0.001
OOL	0.78	<0.01
LLL	−0.71	<0.01
OOO	0.68	<0.05
α-tocopherol	0.30	NS

O: oleic, L: linoleic, PPT: total phenol content, PUFA: polyunsaturated fatty acids, SFA: saturated fatty acids, NS: no significance.