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 (%)0.300.02
Eicosanoic acid (%)0.370.030.35
Heptadecenoic acid (%)0.100.080.10
Heptadecanoic acid (%)0.060.040.05
Linoleic acid (%)6.910.767.10
Linolenic acid (%)0.750.070.72
Oleic acid (%)75.131.9774.88
Palmitic acid (%)13.051.1513.03
Palmitoleic acid (%)0.870.230.88
Stearic acid (%)2.310.232.47
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).
42464
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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