Olive oil % Weight losing C16:0 C16:1 C17:0 C17:1 C18:0 C18:1 C18:2 C18:3 C20:0 C20:1
HFFAO 0 21.33 3.33 0.03 0.07 2.66 51.37 17.20 0.55 0.35 0.16
Filtration
2:1 (oil: SG, w/w)
13 20.11 3.10 0.03 0.07 2.79 55.58 12.94 0.53 0.40 0.16
Filtration
3:1 (oil: SG, w/w)
12 20.21 3.00 0.02 0.08 2.89 55.48 12.74 0.73 0.41 0.15
Stirring
2:1 (oil: SG, w/w)
16 20.82 2.94 0.03 0.07 2.69 51.69 15.32 0.52 0.39 0.16
Stirring
3:1 (oil: SG, w/w)
14 20.62 2.84 0.04 0.06 2.89 51.71 15.30 0.62 0.38 0.17
Oil neutralized with NaOH 7 13.88 1.64 0.05 0.07 2.58 64.22 16.20 0.52 0.40 0.24
Oil neutralized with Ca(OH)2 8 14.19 1.78 0.06 0.08 2.56 63.83 16.43 0.58 0.44 0.19
Table 1: Fatty acid composition of HFFAO oil and neutralized oils (mass %)