Detail

GARGNA – year 2013 – Region LOMBARDIA

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

Sensory profile

Profilo sensoriale medio della cultivar  LOMBARDIA 2013

Descriptive statistic of fatty acids composition (n=1)

Mean
GARGNA
Standard deviation
GARGNA
Mean
GARGNA (LOMBARDIA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.320.030.35
Heptadecenoic acid (%)0.070.020.05
Heptadecanoic acid (%)0.030.010.02
Linoleic acid (%)8.650.128.53
Linolenic acid (%)0.620.010.60
Oleic acid (%)71.681.0472.72
Palmitic acid (%)15.241.1814.07
Palmitoleic acid (%)1.200.071.13
Stearic acid (%)1.930.312.24
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).
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