Detail

BORGIONA – year 2017

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar BORGIONA.

Sensory profile

Profilo sensoriale medio della cultivar   2017

Descriptive statistic of fatty acids composition (n=3)

Mean
BORGIONA
Standard deviation
BORGIONA
Mean
BORGIONA ( 2017)
Eicosenoic acid (%)0.310.03
Eicosanoic acid (%)0.380.030.38
Heptadecenoic acid (%)0.100.070.09
Heptadecanoic acid (%)0.060.030.05
Linoleic acid (%)6.920.736.36
Linolenic acid (%)0.750.070.77
Oleic acid (%)75.231.8977.05
Palmitic acid (%)12.951.1211.92
Palmitoleic acid (%)0.870.220.71
Stearic acid (%)2.290.232.15
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).
44651
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).
707295292

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