Detail

CIMA DI MELFI – year 2008 – Region PUGLIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MELFI.

Sensory profile

Profilo sensoriale medio della cultivar  PUGLIA 2008

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MELFI
Standard deviation
CIMA DI MELFI
Mean
CIMA DI MELFI (PUGLIA 2008)
Eicosenoic acid (%)0.310.02
Eicosanoic acid (%)0.350.040.41
Heptadecenoic acid (%)0.100.060.09
Heptadecanoic acid (%)0.050.020.04
Linoleic acid (%)7.760.909.03
Linolenic acid (%)0.700.090.61
Oleic acid (%)75.482.2377.41
Palmitic acid (%)12.291.6810.19
Palmitoleic acid (%)0.810.430.58
Stearic acid (%)1.980.281.24
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).
468131
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).
674272395

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