Detail

BORGIONA – year 2018

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar BORGIONA.

Sensory profile

Profilo sensoriale medio della cultivar   2018

Descriptive statistic of fatty acids composition (n=2)

Mean
BORGIONA
Standard deviation
BORGIONA
Mean
BORGIONA ( 2018)
Eicosenoic acid (%)0.310.03
Eicosanoic acid (%)0.380.030.35
Heptadecenoic acid (%)0.100.070.10
Heptadecanoic acid (%)0.060.030.05
Linoleic acid (%)6.920.737.10
Linolenic acid (%)0.750.070.72
Oleic acid (%)75.231.8974.88
Palmitic acid (%)12.951.1213.03
Palmitoleic acid (%)0.870.220.88
Stearic acid (%)2.290.232.47
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).
707295926

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