# Tree Planting Density and Canopy Position Affect 'Cerasuola' and 'Koroneiki' Olive Oil Quality
## 3 Results and Discussion
### Oil Quality and Minor Compound Composition  
Chlorophylls are mostly located in the skin of the olive fruit, where the highest photosynthetic activity is observed. Due to their liposolubility, chlorophylls migrate to the oil phase during the extraction process [40]. The final concentration in the oil is affected by the initial concentration in the fruit, but also by extraction variables [14; 41]. cultivar and planting density showed no effect on chlorophyll and carotenoid contents in the oil (Table 3). However, these pigments were significantly higher in oils from the lower than the upper layers. Identified fatty acids were myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1n9), margaric (C17:0), stearic (C18:0), oleic (C18:1n9), linoleic (C18:2n6), linoleic (C18:3n3), arachidonic (C20:0), gadoleic (C20:1n9), behenic (C22:0), and lignoceric (C24:0) acids. In order to facilitate the interpretation of fatty acid compositional changes in response to the studied factors, fatty acids were grouped according to their saturation level into saturated fatty acids (SFA; myristic, palmitic, margaric, stearic, arachidonic, behenic, and lignoceric acids) \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Cultivar**} & \multicolumn{3}{c}{**’Cerasuola’**} & \multicolumn{3}{c}{**’Koroneiki’**} \\ \hline \multicolumn{1}{c}{**Planting Density**} & \multicolumn{2}{c}{**HD**} & \multicolumn{2}{c}{**MD**} & \multicolumn{2}{c}{**HD**} & \multicolumn{2}{c}{**MD**} \\ \multicolumn{1}{c}{**Canopy Layer**} & \multicolumn{1}{c}{**Upper**} & \multicolumn{1}{c}{**Lower**} & \multicolumn{1}{c}{**Upper**} & \multicolumn{1}{c}{**Lower**} & \multicolumn{1}{c}{**Upper**} & \multicolumn{1}{c}{**Lower**} & \multicolumn{1}{c}{**Upper**} & \multicolumn{1}{c}{**Lower**} \\ \hline Chlorophyll & 13.1 b * & 17.3 a & 9.52 b & 20.0 a & 10.2 b & 14.1 a & 13.0 b & 18.0 a \\ Carotenoids & 10.2 b & 12.5 a & 8.03 b & 14.2 a & 7.75 b & 10.7 a & 9.89 b & 13.2 a \\ UFA/SFA & 5.67 b & 6.26 a & 4.70 d & 6.15 a & 4.97 cd & 5.20 c & 5.21 c & 5.68 b \\ MUFA/PUFA & 5.40 d & 5.45 d & 5.18 d & 5.63 d & 8.05 ab & 7.11 bc & 8.35 a & 6.73 c \\ \(3\)_A_ DHPEA-EA & 368 b & 187 d & 248 c & 169 d & 434 a & 383 b & 462 a & 185 d \\ \(3\)_A_ DHPEA-EDA & 75.1 a & 70.3 b & 66.9 b & 59.0 c & 21.6 e & 20.8 e & 25.9 d & 12.3 f \\ \(p\)_-HPEA-EDA_ & 23.8 & 23.8 & 23.5 & 23.6 & 23.8 & 23.7 & 23.7 & 23.7 \\ \(p\)-HPEA-EA & 116 d & 137 bc & 127 cd & 112 d & 165 a & 117 d & 148 b & 87.4 e \\ Hydroxy tyrosol & 9.68 e & 9.80 e & 15.0 d & 7.46 f & 6.69 g & 21.7 b & 16.1 c & 29.2 a \\ Tyrosol & 30.5 b & 25.2 bc & 22.3 c & 25.8 c & 27.0 bc & 39.9 a & 38.2 a & 30.5 b \\ \(\Sigma\) phenols & 734 c & 564 e & 626 d & 507 f & 776 b & 705 c & 816 a & 467 g \\ \(\Sigma\) C5 & 0.62 a & 0.22 b & 0.59 a & 0.74 a & 0.34 b & 0.25 b & 0.32 b & 0.10 b \\ \(\Sigma\) C6 & 21.2 b & 13.5 bc & 43.1 a & 12.8 bc & 10.4 bc & 7.86 bc & 10.7 bc & 3.13 c \\ \hline \hline \end{tabular}
* Values followed by the same letters in each row are not significantly different by [PERSON]’s test at \(a<0.05\) (\(n=3\)).  
\end{table} 
Table 3: Oil chlorophyll, carotenoid content, ratio of unsaturated and saturated fatty acids (UFA/SFA), ratio of monounsaturated and polyunsaturated fatty acids (MUFA/PUFA), and main phenols in ‘Cerasuola’ and ‘Koroneiki’ olive trees planted at 1000 (HD) and 500 (MD) trees/ha. Chlorophyll, carotenoids, 3,4-DHPEA-EA, 3,4-DHPEA-EDA, \(p\)-HPEA-EDA, \(p\)-HPEA-EA, hydroxytyrosol, tyrosol, sum of total phenols, sum of C5 volatiles, and sum of C6 volatiles were determined in olives from the upper and lower layers of the canopy and expressed as mg kg\({}^{-1}\). and unsaturated fatty acids (UFA; palmitoleic, oleic, linoleic, linoleic, and gadoleic); and further into monounsaturated fatty acids (MUFA; palmitoleic, oleic, and gadoleic) and polyunsaturated fatty acids (PUFA; linoleic and linonic). MUFAs are the predominant fatty acids in olive oil, with oleic acid being the most abundant, ranging from 55% to 83% of total fatty acids [42].