MARINA – year 2020 – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MARINA	Standard deviation MARINA	Mean MARINA (LAZIO 2020)
Eicosenoic acid (%)	0.27	0.03	0.29
Eicosanoic acid (%)	0.35	0.00	0.35
Heptadecenoic acid (%)	0.21	0.05	0.17
Heptadecanoic acid (%)	0.11	0.04	0.08
Linoleic acid (%)	8.64	0.93	9.57
Linolenic acid (%)	0.69	0.02	0.71
Oleic acid (%)	73.34	1.72	71.62
Palmitic acid (%)	13.53	0.75	14.27
Palmitoleic acid (%)	0.79	0.16	0.95
Stearic acid (%)	1.92	0.07	1.85
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).
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).	656	260	395

— Back to the variety MARINA —