Detail

GARGNA – year 2012 – Region LOMBARDIA

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

Sensory profile

Profilo sensoriale medio della cultivar  LOMBARDIA 2012

Descriptive statistic of fatty acids composition (n=1)

Mean
GARGNA
Standard deviation
GARGNA
Mean
GARGNA (LOMBARDIA 2012)
Eicosenoic acid (%)
Eicosanoic acid (%)0.320.030.29
Heptadecenoic acid (%)0.070.020.09
Heptadecanoic acid (%)0.030.010.04
Linoleic acid (%)8.650.128.78
Linolenic acid (%)0.620.010.63
Oleic acid (%)71.681.0470.64
Palmitic acid (%)15.241.1816.42
Palmitoleic acid (%)1.200.071.27
Stearic acid (%)1.930.311.62
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).
482124358

— Back to the variety GARGNA —