CERASUOLA – year 2009 – Region SICILIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar CERASUOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanCERASUOLA | Standard deviationCERASUOLA | MeanCERASUOLA (SICILIA 2009) | |
Eicosenoic acid (%) | 0.38 | 0.01 | |
Eicosanoic acid (%) | 0.45 | 0.06 | 0.43 |
Heptadecenoic acid (%) | 0.07 | 0.04 | 0.05 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
Linoleic acid (%) | 9.36 | 1.22 | 9.18 |
Linolenic acid (%) | 0.69 | 0.16 | 1.00 |
Oleic acid (%) | 75.25 | 2.36 | 76.87 |
Palmitic acid (%) | 10.74 | 1.48 | 9.69 |
Palmitoleic acid (%) | 0.47 | 0.27 | 0.28 |
Stearic acid (%) | 2.51 | 0.37 | 2.37 |
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). | 234 | 12 | |
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). | 484 | 216 | 465 |