SEMIDANA – year 2009
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA ( 2009) | |
Eicosenoic acid (%) | 0.25 | 0.02 | |
Eicosanoic acid (%) | 0.43 | 0.06 | 0.36 |
Heptadecenoic acid (%) | 0.26 | 0.08 | 0.29 |
Heptadecanoic acid (%) | 0.15 | 0.05 | 0.16 |
Linoleic acid (%) | 10.71 | 1.48 | 12.48 |
Linolenic acid (%) | 0.78 | 0.10 | 1.02 |
Oleic acid (%) | 68.80 | 2.42 | 66.40 |
Palmitic acid (%) | 14.97 | 1.02 | 16.17 |
Palmitoleic acid (%) | 1.10 | 0.18 | 1.10 |
Stearic acid (%) | 2.39 | 0.53 | 1.92 |
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). | 374 | 74 | |
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). | 494 | 196 | 320 |