FEMMINELLA
Sensory profile and fatty acid composition defined by 3 EVOO samples of FEMMINELLA in 2 years and come from 1 region.
Data of variety FEMMINELLA are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (2)] .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=3)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.24 | 0.22 | 0.27 | 0.02 |
Eicosanoic acid (%) | 0.38 | 0.34 | 0.41 | 0.03 |
Heptadecenoic acid (%) | 0.15 | 0.08 | 0.20 | 0.05 |
Heptadecanoic acid (%) | 0.08 | 0.05 | 0.09 | 0.02 |
Linoleic acid (%) | 12.15 | 9.81 | 14.50 | 1.92 |
Linolenic acid (%) | 0.87 | 0.68 | 1.08 | 0.17 |
Oleic acid (%) | 66.97 | 64.71 | 69.10 | 1.80 |
Palmitic acid (%) | 15.43 | 15.31 | 15.55 | 0.10 |
Palmitoleic acid (%) | 1.38 | 1.08 | 1.55 | 0.21 |
Stearic acid (%) | 2.21 | 1.71 | 2.98 | 0.55 |
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). | 312 | 265 | 358 | 46 |
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). | 576 | 576 | 576 | 0 |