MIGNOLA – year 2016 – Region MARCHE
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar MIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanMIGNOLA | Standard deviationMIGNOLA | MeanMIGNOLA (MARCHE 2016) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.30 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.07 | 0.10 |
| Linoleic acid (%) | 9.03 | 1.18 | 9.01 |
| Linolenic acid (%) | 0.65 | 0.10 | 0.58 |
| Oleic acid (%) | 71.06 | 2.12 | 70.51 |
| Palmitic acid (%) | 14.89 | 1.16 | 15.51 |
| Palmitoleic acid (%) | 1.74 | 1.23 | 1.73 |
| Stearic acid (%) | 1.93 | 0.35 | 1.88 |
| 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). | 520 | 94 | |
| 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). | 607 | 207 | 700 |