BIANCOLILLA – year 2018 – Region SICILIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar BIANCOLILLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanBIANCOLILLA | Standard deviationBIANCOLILLA | MeanBIANCOLILLA (SICILIA 2018) | |
Eicosenoic acid (%) | 0.30 | 0.02 | |
Eicosanoic acid (%) | 0.41 | 0.05 | 0.32 |
Heptadecenoic acid (%) | 0.27 | 0.08 | 0.35 |
Heptadecanoic acid (%) | 0.15 | 0.05 | 0.20 |
Linoleic acid (%) | 9.40 | 1.16 | 8.86 |
Linolenic acid (%) | 0.75 | 0.12 | 0.67 |
Oleic acid (%) | 71.43 | 1.99 | 70.77 |
Palmitic acid (%) | 13.81 | 1.16 | 14.85 |
Palmitoleic acid (%) | 1.01 | 0.24 | 1.18 |
Stearic acid (%) | 2.41 | 0.39 | 2.41 |
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). | 216 | 59 | |
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). | 345 | 120 | 489 |