CASALIVA – year 2018 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CASALIVA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCASALIVA | Standard deviationCASALIVA | MeanCASALIVA (LOMBARDIA 2018) | |
Eicosenoic acid (%) | 0.32 | 0.06 | |
Eicosanoic acid (%) | 0.33 | 0.06 | 0.27 |
Heptadecenoic acid (%) | 0.09 | 0.02 | 0.10 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 6.59 | 1.01 | 7.07 |
Linolenic acid (%) | 0.69 | 0.12 | 0.62 |
Oleic acid (%) | 76.73 | 2.08 | 74.78 |
Palmitic acid (%) | 12.51 | 1.19 | 13.73 |
Palmitoleic acid (%) | 0.85 | 0.20 | 1.14 |
Stearic acid (%) | 1.80 | 0.41 | 1.88 |
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). | 364 | 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). | 517 | 191 | 509 |