MIGNOLO
Sensory profile and fatty acid composition defined by 2 EVOO samples of MIGNOLO in 2 years and come from 1 region.
Data of variety MIGNOLO are related to years (in brackets the number of samples in each year): [2017 (1)] [2023 (1)] .Sensory profile
Sensory profile description Oils not yet characterized.
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=2)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.24 | 0.24 | 0.24 | 0.00 |
Eicosanoic acid (%) | 0.33 | 0.31 | 0.35 | 0.02 |
Heptadecenoic acid (%) | 0.09 | 0.08 | 0.10 | 0.01 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.05 | 0.00 |
Linoleic acid (%) | 9.95 | 9.25 | 10.64 | 0.70 |
Linolenic acid (%) | 0.70 | 0.61 | 0.79 | 0.09 |
Oleic acid (%) | 70.60 | 69.96 | 71.23 | 0.63 |
Palmitic acid (%) | 14.74 | 14.65 | 14.82 | 0.08 |
Palmitoleic acid (%) | 1.08 | 1.07 | 1.10 | 0.02 |
Stearic acid (%) | 2.05 | 1.90 | 2.20 | 0.15 |
Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 452 | 452 | 452 | 0 |
Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 664 | 664 | 664 | 0 |