LIMONA – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LIMONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanLIMONA | Standard deviationLIMONA | MeanLIMONA ( 2023) | |
Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
Eicosanoic acid (%) | 0.37 | 0.00 | 0.37 |
Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
Linoleic acid (%) | 7.03 | 0.00 | 7.03 |
Linolenic acid (%) | 0.58 | 0.00 | 0.58 |
Oleic acid (%) | 76.12 | 0.00 | 76.12 |
Palmitic acid (%) | 12.15 | 0.00 | 12.15 |
Palmitoleic acid (%) | 0.93 | 0.00 | 0.93 |
Stearic acid (%) | 2.27 | 0.00 | 2.27 |
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). | 455 | 0 | 455 |
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). |