BORGIONA – year 2016 – Region UMBRIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BORGIONA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean BORGIONA	Standard deviation BORGIONA	Mean BORGIONA (UMBRIA 2016)
Eicosenoic acid (%)	0.31	0.03
Eicosanoic acid (%)	0.38	0.03	0.42
Heptadecenoic acid (%)	0.10	0.07	0.07
Heptadecanoic acid (%)	0.06	0.03	0.06
Linoleic acid (%)	7.02	0.85	6.44
Linolenic acid (%)	0.77	0.11	0.73
Oleic acid (%)	75.10	1.92	73.79
Palmitic acid (%)	12.95	1.09	14.60
Palmitoleic acid (%)	0.88	0.22	0.70
Stearic acid (%)	2.27	0.23	2.74
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).	413	80
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).	707	295	679

— Back to the variety BORGIONA —