SANT\’AGOSTINO – Region PUGLIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SANT\’AGOSTINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanSANT\’AGOSTINO | Standard deviationSANT\’AGOSTINO | MeanSANT\’AGOSTINO (PUGLIA ) | |
| Eicosenoic acid (%) | 0.37 | 0.04 | 0.37 |
| Eicosanoic acid (%) | 0.45 | 0.03 | 0.45 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.25 | 0.59 | 8.25 |
| Linolenic acid (%) | 0.82 | 0.02 | 0.82 |
| Oleic acid (%) | 73.17 | 1.87 | 73.17 |
| Palmitic acid (%) | 13.43 | 1.12 | 13.43 |
| Palmitoleic acid (%) | 0.88 | 0.29 | 0.88 |
| Stearic acid (%) | 2.31 | 0.03 | 2.31 |
| 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). | 596 | 166 | 596 |
| 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). |