SARGANO DI SAN BENEDETTO – year 2016 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SARGANO DI SAN BENEDETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSARGANO DI SAN BENEDETTO | Standard deviationSARGANO DI SAN BENEDETTO | MeanSARGANO DI SAN BENEDETTO (MARCHE 2016) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | |
| Eicosanoic acid (%) | 0.37 | 0.03 | 0.34 |
| Heptadecenoic acid (%) | 0.21 | 0.04 | 0.28 |
| Heptadecanoic acid (%) | 0.11 | 0.02 | 0.14 |
| Linoleic acid (%) | 8.10 | 0.62 | 7.16 |
| Linolenic acid (%) | 0.77 | 0.04 | 0.70 |
| Oleic acid (%) | 73.56 | 1.59 | 76.63 |
| Palmitic acid (%) | 13.37 | 0.93 | 11.63 |
| Palmitoleic acid (%) | 0.97 | 0.15 | 0.75 |
| Stearic acid (%) | 2.09 | 0.20 | 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). | 663 | 141 | |
| 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). | 632 | 16 | 649 |