# Table Olive Flours\": An Ingredient Rich in Bioactive Compounds?
## 3 Results
### Fatty Acids Profile  
Table 2 shows the fatty acid composition of the extracted lipids from the three types of \"table olive flours\" from cv. Cobrancosa, together with the amount of tocopherols present.  
In line with olive oil composition, the major fatty acid was oleic acid (C18:1), with percentages ranging between 66.20 and 71.89%, supporting the high percentages of mo-nonsaturated fatty acids (MUFA). The highest percentages of oleic acid and MUFA were determined in the \"green table olive flour\" (71.89 and 73.55%, respectively), while the lowest values were obtained in the \"black table olive flour\" (66.20 and 67.96%, respectively).  
Palmitic acid (C16:0), the second fatty acid, varied between 11.88 and 12.82%, and was also the main saturated fatty acid in a total of 16.74 to 18.20% of saturated fatty acids (SFA). The highest relative percentage for SFA corresponded to the \"black table olive flour\", and the lowest to the \"green table olive flour\".  
Regarding polyunsaturated fatty acids (PUFA), the amounts varied between 8.4 and 12.1%, with linoleic acid (C18:2) being the main component, with values ranging between 6.31 and 10.24%. The linolenic acid (C18:3) presented percentages between 1.15 and 1.37%. For PUFA, the highest percentage corresponded to the \"black table olive flour\" and the lowest value to the \"green table olive flour\".  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{4}{c}{**Table Olive Flour**} \\ \cline{2-5}  & **Green** & **Turning Colour** & **Black** & _p-Value_ \\ \hline C16:0 & 11.88 \(\pm\) 0.04 a & 12.39 \(\pm\) 0.12 b & 12.82 \(\pm\) 0.19 c & \textless{}0.001 \\ C17:0 & 0.21 \(\pm\) 0.01 & 0.22 \(\pm\) 0.01 & 0.20 \(\pm\) 0.01 & 0.194 \\ C18:0 & 3.97 \(\pm\) 0.12 a & 4.62 \(\pm\) 0.15 b & 4.57 \(\pm\) 0.31 b & \textless{}0.001 \\ C20:0 & 0.44 \(\pm\) 0.01 & 0.45 \(\pm\) 0.01 & 0.41 \(\pm\) 0.03 & 0.084 \\ C22:0 & 0.12 \(\pm\) 0.01 c & 0.11 \(\pm\) 0.01 b & 0.10 \(\pm\) 0.01 a & 0.002 \\ C24:0 & 0.07 \(\pm\) 0.01 c & 0.06 \(\pm\) 0.01 b & 0.05 \(\pm\) 0.01 a & \textless{}0.001 \\ \hline SFA & 16.74 \(\pm\) 0.15 a & 17.89 \(\pm\) 0.23 b & 18.20 \(\pm\) 0.19 c & \textless{}0.001 \\ \hline C16:1 & 0.92 \(\pm\) 0.01 a & 1.03 \(\pm\) 0.01 b & 1.21 \(\pm\) 0.05 c & \textless{}0.001 \\ C17:1 & 0.26 \(\pm\) 0.01 c & 0.25 \(\pm\) 0.01 b & 0.24 \(\pm\) 0.01 a & \textless{}0.001 \\ C18:1 & 71.89 \(\pm\) 0.29 c & 68.20 \(\pm\) 0.39 b & 66.20 \(\pm\) 0.35 a & \textless{}0.001 \\ C20:1 & 0.47 \(\pm\) 0.01 b & 0.36 \(\pm\) 0.07 a & 0.31 \(\pm\) 0.14 a & 0.042 \\ \hline MUFA & 73.55 \(\pm\) 0.30 c & 69.84 \(\pm\) 0.34 b & 67.96 \(\pm\) 0.34 a & \textless{}0.001 \\ \hline C18:2 & 6.31 \(\pm\) 0.05 a & 8.56 \(\pm\) 0.32 b & 10.24 \(\pm\) 0.40 c & \textless{}0.001 \\ C18:3 & 1.37 \(\pm\) 0.02 c & 1.25 \(\pm\) 0.02 b & 1.15 \(\pm\) 0.03 a & \textless{}0.001 \\ C22:2 & 0.76 \(\pm\) 0.04 b & 0.68 \(\pm\) 0.03 a & 0.70 \(\pm\) 0.02 a & 0.001 \\ \hline PUFA & 8.43 \(\pm\) 0.07 a & 10.50 \(\pm\) 0.32 b & 12.10 \(\pm\) 0.39 c & \textless{}0.001 \\ \hline \(\alpha\)-tocopherol & 19.0 \(\pm\) 0.9 b & 17.5 \(\pm\) 1.0 b & 12.5 \(\pm\) 2.8 a & 0.001 \\ \(\beta\)-tocopherol & 0.31 \(\pm\) 0.01 a & 0.47 \(\pm\) 0.02 b & 0.54 \(\pm\) 0.07 b & \textless{}0.001 \\ \(\gamma\)-tocopherol & 0.96 \(\pm\) 0.07 c & 0.66 \(\pm\) 0.03 b & 0.54 \(\pm\) 0.03 a & \textless{}0.001 \\ \hline Total & 20.3 \(\pm\) 1.0 b & 18.6 \(\pm\) 1.0 b & 13.6 \(\pm\) 2.8 a & 0.001 \\ \hline \hline \end{tabular} Different letters on the same line indicate the existence of significant differences (_p_ < 0.05).  
\end{table}
Table 2: Fatty acid profile (relative%) and tocopherols (g/100 g d.m.) determined in table olive flours.