SIVIGLIANA – year 2007 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar SIVIGLIANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean SIVIGLIANA	Standard deviation SIVIGLIANA	Mean SIVIGLIANA (SARDEGNA 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.42	0.04	0.42
Heptadecenoic acid (%)	0.28	0.07	0.28
Heptadecanoic acid (%)	0.26	0.10	0.26
Linoleic acid (%)	14.19	2.01	14.19
Linolenic acid (%)	0.73	0.09	0.73
Oleic acid (%)	66.46	1.92	66.46
Palmitic acid (%)	13.99	0.25	13.99
Palmitoleic acid (%)	1.04	0.07	1.04
Stearic acid (%)	2.39	0.19	2.39
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).	234	42	234

— Back to the variety SIVIGLIANA —