OGLIAROLA SALENTINA – year 2017 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA SALENTINA	Standard deviation OGLIAROLA SALENTINA	Mean OGLIAROLA SALENTINA (PUGLIA 2017)
Eicosenoic acid (%)	0.25	0.02
Eicosanoic acid (%)	0.35	0.04	0.33
Heptadecenoic acid (%)	0.08	0.02	0.09
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	10.13	1.13	11.22
Linolenic acid (%)	0.64	0.09	0.63
Oleic acid (%)	68.94	2.66	66.37
Palmitic acid (%)	15.66	1.67	16.54
Palmitoleic acid (%)	1.98	0.46	2.47
Stearic acid (%)	1.79	0.39	1.90
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).	522	54
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).	567	202	499

— Back to the variety OGLIAROLA SALENTINA —