## 3 Results and Discussion
### Fatty Acid Profile  
Table 4 presents the fatty acid profile of various olive cakes, with the composition expressed as a percentage of the total fatty acids. Fatty acids are classified based on carbon chain length and degree of saturation. Upon examining the data, several trends and differences among the different types of olive cakes are notable. The comprehensive profile for each sample includes saturated fatty acids (SFA; C10:0, C14:0, C16:0, C18:0, C20:0, C22:0 and C24:0), with EOC 2 and EOC 1 exhibiting the highest levels (mean of 16.44 \(\pm\) 0.00) and COC 1 the lowest levels (15.50 \(\pm\) 0.00), monounsaturated fatty acids (MUFA; C16:1n-7, C18:1n-9, C18:1n-7, C20:1n-9 and C22:1n-9), with COC 1 and COC 2 showing the highest concentration (mean of 75.54 \(\pm\) 0.00), followed closely by TPOC (pitted) (71.00 \(\pm\) 0.00), EOC 1 (70.98 \(\pm\) 0.05) and EOC 2 (69.30 \(\pm\) 0.00) and finally polyunsaturated fatty acids (PUFA; C18:2n-6 and C22:1n-9), with EOC 2 having the highest levels of PUFA (14.14 \(\pm\) 0.00), while COC 1 has the lowest levels (8.13 \(\pm\) 0.00). This pattern is consistent with the typical fatty acid profile of olive oil, known for its high content of MUFA. Overall, these variations may be attributed to differences in the crude fat content of the sample, processing methods, olive cultivar varieties or even the storage form of the olive cakes. Dehydrated TPOC and COC 2 have the highest PUFA/SFA ratios (8.13 \(\pm\) 0.00 and 1.12 \(\pm\) 0.00, respectively), indicating a relatively higher proportion of unsaturated fatty acids compared to saturated fatty acids. This ratio is often used as an indicator of the overall healthiness of dietary fats. On the other hand, pitted TPOC has the highest ratio of n-6/n-3 fatty acids (11.30 \(\pm\) 0.00), while COC 2 has the lowest (8.46 \(\pm\) 0.00). A balanced ratio of n-6/n-3 fatty acids is important for maintaining optimal health, with excessive intake of n-6 fatty acids relative to n-3 fatty acids being associated with inflammation and various chronic diseases. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{5}{c}{**Olive Cakes**} \\ \cline{2-7}  & & & & & **TPOC** & & \\
**Profile** & **EOC 1** & **EOC 2** & **TPOC (Pitted)** & **(Dehydrated)** & **COC 1** & **COC 2** \\ \hline C13:0 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 \\ C14:0 & 0.05 \(\pm\)  
Approximately 85% of olive oil's composition comprises unsaturated fatty acids, with oleic acid being the predominant one, followed by saturated fatty acids [14]. The primary fatty acids present include a significant proportion of oleic acid (68.73%), which is a monounsaturated fat, along with other fatty acids like palmitic acid (12.28%), linoleic acid (2.80%), stearic acid (2.78%) and palmit oleic acid (0.97%). Various factors can influence changes in the fatty acid profile, thereby altering the composition of olive oil. External and intrinsic oxidative factors shape the oil profile, ultimately determining its sensory and functional attributes [68; 69; 70]. Furthermore, polyunsaturated fatty acids (PUFA), which are abundant in olive oil and consequently in pomace, are particularly susceptible to oxidation due to their chemical structure. This susceptibility makes them vulnerable to attack by free radicals, leading to the formation of volatile compounds that can alter the fatty acid profile of the oil [71]. The CF contents exhibit similarities among certain samples (TPOC: 9-10% and EOC: 1.5%), with the exception of COC, which displayed a variation content ranging from 8.43% to 14.5%. This divergence can be attributed to the different mills and extraction times from which these two cakes originated. This variability was also reflected in the fatty acid profile. As anticipated, COC 1 demonstrated an exceptionally high concentration of oleic acid, constituting 73.14% of the total fatty acids.