OGLIAROLA GARGANICA – year 2009 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA GARGANICA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOGLIAROLA GARGANICA | Standard deviationOGLIAROLA GARGANICA | MeanOGLIAROLA GARGANICA (PUGLIA 2009) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.30 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.07 |
| Linoleic acid (%) | 8.41 | 0.99 | 7.70 |
| Linolenic acid (%) | 0.68 | 0.09 | 0.91 |
| Oleic acid (%) | 72.86 | 2.23 | 75.16 |
| Palmitic acid (%) | 14.05 | 1.51 | 13.22 |
| Palmitoleic acid (%) | 1.14 | 0.24 | 1.22 |
| Stearic acid (%) | 1.98 | 0.56 | 1.26 |
| 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). | 462 | 147 | |
| 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). | 531 | 203 | 485 |