Detail

CIMA DI MOLA – year 2016 – 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 2016

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA (PUGLIA 2016)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.340.050.28
Heptadecenoic acid (%)0.080.030.07
Heptadecanoic acid (%)0.060.070.03
Linoleic acid (%)8.951.228.47
Linolenic acid (%)0.630.080.58
Oleic acid (%)70.931.8271.60
Palmitic acid (%)14.941.3715.10
Palmitoleic acid (%)1.760.401.95
Stearic acid (%)1.910.271.60
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).
9472901,223

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