OGLIAROLA BARESE – year 2019 – Region PUGLIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OGLIAROLA BARESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanOGLIAROLA BARESE | Standard deviationOGLIAROLA BARESE | MeanOGLIAROLA BARESE (PUGLIA 2019) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | |
| Eicosanoic acid (%) | 0.38 | 0.04 | 0.46 |
| Heptadecenoic acid (%) | 0.09 | 0.05 | 0.20 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.11 |
| Linoleic acid (%) | 8.03 | 0.93 | 9.72 |
| Linolenic acid (%) | 0.70 | 0.07 | 0.82 |
| Oleic acid (%) | 73.22 | 1.93 | 69.98 |
| Palmitic acid (%) | 13.82 | 1.05 | 14.76 |
| Palmitoleic acid (%) | 1.06 | 0.22 | 1.24 |
| Stearic acid (%) | 2.16 | 0.17 | 2.25 |
| 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). | 434 | 79 | |
| 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). | 637 | 211 | 536 |