TONDA IBLEA – year 2019 – Region SICILIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar TONDA IBLEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanTONDA IBLEA | Standard deviationTONDA IBLEA | MeanTONDA IBLEA (SICILIA 2019) | |
| Eicosenoic acid (%) | 0.30 | 0.03 | |
| Eicosanoic acid (%) | 0.42 | 0.07 | 0.48 |
| Heptadecenoic acid (%) | 0.11 | 0.04 | 0.10 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.06 |
| Linoleic acid (%) | 9.11 | 0.99 | 8.89 |
| Linolenic acid (%) | 0.87 | 0.14 | 0.93 |
| Oleic acid (%) | 70.52 | 1.76 | 70.63 |
| Palmitic acid (%) | 15.08 | 1.22 | 15.04 |
| Palmitoleic acid (%) | 1.18 | 0.23 | 1.23 |
| Stearic acid (%) | 2.24 | 0.36 | 2.13 |
| 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). | 285 | 80 | |
| 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). | 392 | 128 | 383 |