FARESANA – year 2016 – Region BASILICATA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean FARESANA	Standard deviation FARESANA	Mean FARESANA (BASILICATA 2016)
Eicosenoic acid (%)	0.32	0.07
Eicosanoic acid (%)	0.32	0.04	0.31
Heptadecenoic acid (%)	0.24	0.03	0.22
Heptadecanoic acid (%)	0.13	0.02	0.12
Linoleic acid (%)	7.17	0.75	6.63
Linolenic acid (%)	0.67	0.04	0.63
Oleic acid (%)	77.35	1.20	76.95
Palmitic acid (%)	10.90	0.84	11.86
Palmitoleic acid (%)	0.68	0.10	0.75
Stearic acid (%)	2.10	0.30	2.10
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).	351	71
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).	519	205	441

— Back to the variety FARESANA —