OGLIAROLA GARGANICA – year 2010 – Region PUGLIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA GARGANICA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA GARGANICA	Standard deviation OGLIAROLA GARGANICA	Mean OGLIAROLA GARGANICA (PUGLIA 2010)
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.39	0.07	0.48
Heptadecenoic acid (%)	0.08	0.02	0.10
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	8.50	0.95	8.33
Linolenic acid (%)	0.69	0.09	0.54
Oleic acid (%)	72.91	2.29	73.05
Palmitic acid (%)	13.93	1.48	13.87
Palmitoleic acid (%)	1.14	0.24	0.94
Stearic acid (%)	1.95	0.56	2.26
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).	522	93
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).	531	203	389

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