Detail

SARGANO DI FERMO – Region MARCHE

Sensory profile and fatty acids composition defined by 15 EVOO samples of cultivar SARGANO DI FERMO.

Sensory profile

Profilo sensoriale medio della cultivar  MARCHE

Descriptive statistic of fatty acids composition (n=15)

Mean
SARGANO DI FERMO
Standard deviation
SARGANO DI FERMO
Mean
SARGANO DI FERMO (MARCHE )
Eicosenoic acid (%)0.270.000.27
Eicosanoic acid (%)0.350.050.35
Heptadecenoic acid (%)0.100.020.10
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)9.242.009.24
Linolenic acid (%)0.720.130.72
Oleic acid (%)72.073.1972.07
Palmitic acid (%)14.051.1714.05
Palmitoleic acid (%)1.270.371.27
Stearic acid (%)1.790.231.79
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).
4750475
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).
414167414

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