Detail

CIMA DI MOLA – year 2014 – Region PUGLIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MOLA.

Sensory profile

Profilo sensoriale medio della cultivar  PUGLIA 2014

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA (PUGLIA 2014)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.340.050.40
Heptadecenoic acid (%)0.080.030.06
Heptadecanoic acid (%)0.060.070.04
Linoleic acid (%)8.951.227.92
Linolenic acid (%)0.630.080.56
Oleic acid (%)70.931.8272.62
Palmitic acid (%)14.941.3714.47
Palmitoleic acid (%)1.760.401.22
Stearic acid (%)1.910.272.28
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).
521144
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).
9472901,327

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