SEMIDANA – year 2019
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA ( 2019) | |
Eicosenoic acid (%) | 0.25 | 0.02 | |
Eicosanoic acid (%) | 0.43 | 0.06 | 0.43 |
Heptadecenoic acid (%) | 0.26 | 0.08 | 0.22 |
Heptadecanoic acid (%) | 0.15 | 0.05 | 0.13 |
Linoleic acid (%) | 10.71 | 1.48 | 11.40 |
Linolenic acid (%) | 0.78 | 0.10 | 0.73 |
Oleic acid (%) | 68.80 | 2.42 | 67.52 |
Palmitic acid (%) | 14.97 | 1.02 | 15.31 |
Palmitoleic acid (%) | 1.10 | 0.18 | 1.14 |
Stearic acid (%) | 2.39 | 0.53 | 2.76 |
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 | 380 |