OGLIASTRINA
Sensory profile and fatty acid composition defined by 2 EVOO samples of OGLIASTRINA in 1 years and come from 1 region.
Data of variety OGLIASTRINA are related to years (in brackets the number of samples in each year): [2013 (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=2)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.38 | 0.38 | 0.38 | 0.00 |
Heptadecenoic acid (%) | 0.35 | 0.14 | 0.55 | 0.21 |
Heptadecanoic acid (%) | 0.09 | 0.08 | 0.09 | 0.01 |
Linoleic acid (%) | 8.08 | 7.70 | 8.46 | 0.38 |
Linolenic acid (%) | 0.77 | 0.73 | 0.81 | 0.04 |
Oleic acid (%) | 73.97 | 73.35 | 74.58 | 0.62 |
Palmitic acid (%) | 13.14 | 12.96 | 13.32 | 0.18 |
Palmitoleic acid (%) | 0.83 | 0.81 | 0.85 | 0.02 |
Stearic acid (%) | 2.36 | 2.34 | 2.38 | 0.02 |
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). | ||||
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). | 380 | 353 | 407 | 27 |