MINUTA NASITANA – year 2008 – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUTA NASITANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMINUTA NASITANA | Standard deviationMINUTA NASITANA | MeanMINUTA NASITANA (SICILIA 2008) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.42 | 0.00 | 0.42 |
| Heptadecenoic acid (%) | 0.24 | 0.00 | 0.24 |
| Heptadecanoic acid (%) | 0.14 | 0.00 | 0.14 |
| Linoleic acid (%) | 11.70 | 0.00 | 11.70 |
| Linolenic acid (%) | 0.68 | 0.00 | 0.68 |
| Oleic acid (%) | 68.72 | 0.00 | 68.72 |
| Palmitic acid (%) | 14.55 | 0.00 | 14.55 |
| Palmitoleic acid (%) | 1.30 | 0.00 | 1.30 |
| Stearic acid (%) | 1.95 | 0.00 | 1.95 |
| 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). | 331 | 0 | 331 |