BORGIONA – year 2019 – Region UMBRIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar BORGIONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanBORGIONA | Standard deviationBORGIONA | MeanBORGIONA (UMBRIA 2019) | |
Eicosenoic acid (%) | 0.30 | 0.02 | |
Eicosanoic acid (%) | 0.37 | 0.03 | 0.36 |
Heptadecenoic acid (%) | 0.10 | 0.08 | 0.19 |
Heptadecanoic acid (%) | 0.06 | 0.04 | 0.10 |
Linoleic acid (%) | 6.91 | 0.76 | 8.07 |
Linolenic acid (%) | 0.75 | 0.07 | 0.69 |
Oleic acid (%) | 75.13 | 1.97 | 72.22 |
Palmitic acid (%) | 13.05 | 1.15 | 14.43 |
Palmitoleic acid (%) | 0.87 | 0.23 | 1.15 |
Stearic acid (%) | 2.31 | 0.23 | 2.39 |
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). | 424 | 64 | |
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). | 707 | 295 | 779 |