CIMA DI BITONTO – year 2016 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI BITONTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIMA DI BITONTO | Standard deviationCIMA DI BITONTO | MeanCIMA DI BITONTO (PUGLIA 2016) | |
| Eicosenoic acid (%) | 0.27 | 0.00 | |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.29 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.52 | 0.58 | 8.19 |
| Linolenic acid (%) | 0.71 | 0.08 | 0.68 |
| Oleic acid (%) | 73.13 | 2.50 | 71.02 |
| Palmitic acid (%) | 13.95 | 1.70 | 16.06 |
| Palmitoleic acid (%) | 1.06 | 0.34 | 1.41 |
| Stearic acid (%) | 1.76 | 0.45 | 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). | 447 | 0 | |
| 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). | 598 | 142 | 662 |