# Impact of Frost on the Morphology and Chemical Composition of _cv_. [PERSON]
## 3 Results and Discussion
### Fatty Acid Composition
However, the slight but significant reduction in the relative proportion of linolenic acid (18:3), known to be the more sensitive to oxidation due to the presence of three double bonds, is a strong indicator for the presence of higher oxidative stress in the oil extracted from the olives subjected to frost. Water loss \begin{table}
\begin{tabular}{c c c c} \hline
**Fatty Acid Profile (\%)** & **No Frost** & **With Frost** & _p_**-Value** \\ \hline Myristic acid (C\({}_{14:0}\)) & 0.04 \(\pm\) 0.04 & 0.05 \(\pm\) 0.05 & 0.669 \\ Palmitic acid (C\({}_{16:0}\)) & 12.21 \(\pm\) 0.39 & 11.58 \(\pm\) 0.29 & 0.001 \\ Palmitoleic acid (C\({}_{16:1}\)) & 0.83 \(\pm\) 0.06 & 0.71 \(\pm\) 0.06 & 0.001 \\ Heptadecanoic acid (C\({}_{17:0}\)) & 0.08 \(\pm\) 0.01 & 0.07 \(\pm\) 0.01 & 0.999 \\ Heptadecenoic acid (C\({}_{17:1}\)) & 0.10 \(\pm\) 0.01 & 0.09 \(\pm\) 0.01 & 0.999 \\ Stearic acid (C\({}_{18:0}\)) & 2.72 \(\pm\) 0.18 & 2.79 \(\pm\) 0.23 & 0.420 \\ Oleic acid (C\({}_{18:1}\)) & 68.35 \(\pm\) 0.91 & 69.47 \(\pm\) 1.74 & 0.043 \\ Linoleic acid (C\({}_{18:2}\)) & 13.26 \(\pm\) 0.68 & 13.05 \(\pm\) 1.50 & 0.643 \\ Linolenic acid (C\({}_{18:3}\)) & 1.19 \(\pm\) 0.09 & 1.06 \(\pm\) 0.15 & 0.016 \\ Arachidic acid (C\({}_{20:0}\)) & 0.40 \(\pm\) 0.02 & 0.39 \(\pm\) 0.02 & 0.327 \\ Eicosenoic acid (C\({}_{20:1}\)) & 0.27 \(\pm\) 0.02 & 0.26 \(\pm\) 0.02 & 0.637 \\ Behenic acid (C\({}_{22:0}\)) & 0.14 \(\pm\) 0.01 & 0.13 \(\pm\) 0.01 & 0.153 \\ Lignoercic acid (C\({}_{24:0}\)) & 0.06 \(\pm\) 0.00 & 0.05 \(\pm\) 0.01 & 0.001 \\ \hline \(\Sigma\)SFA & 15.66 \(\pm\) 0.38 & 15.07 \(\pm\) 0.44 & 0.001 \\ \(\Sigma\)MUFA & 69.54 \(\pm\) 0.89 & 70.53 \(\pm\) 1.72 & 0.068 \\ EPUFA & 14.45 \(\pm\) 0.66 & 14.12 \(\pm\) 1.40 & 0.423 \\ \hline \end{tabular}
\end{table} 
Table 2: Fatty acids profile (%) of olives from _cv_. Santulhana subjected or not to frost (mean \(\pm\) standard deviation). and water crystallization might induce the formation of electrolyte concentrated spots, thereby increasing oxidative stress. A PCA was also performed to infer the unsupervised differentiation of the studied _cv._ Santulhana olives, subjected or not subjected to frost, based on the relative contents of the 13 fatty acids identified. Figure 2 shows the 2D-PCA biplot, with the two first PCs explaining 60.5% of the data variability. As can be seen, the initial 13 variables under study and the respective large dataset (i.e., relative abundance of the 13 fatty acids) could be dimensionally reduced into a smaller dataset (comprising the 2 first PCs), which still accounted for more than 60% of the information of the large set. Figure 2 further shows that the differences in the relative composition of the fatty acids allowed a satisfactory differentiation of the studied olives, confirming that frost affected the fatty acids' relative abundance depending on whether the olives were exposed or not exposed to frost. In fact, with the exception of oleic acid (C\({}_{18:1}\)) and stearic acid (C\({}_{18:0}\)), all the remaining fatty acids' relative abundance slightly decreased when the olives were subjected to frost. From both nutritional and technological perspectives, these changes have a minor impact.