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
Descriptive statistic of fatty acids composition (n=1)
MeanCIMA DI MELFI | Standard deviationCIMA DI MELFI | MeanCIMA DI MELFI (PUGLIA 2008) | |
Eicosenoic acid (%) | 0.31 | 0.02 | |
Eicosanoic acid (%) | 0.35 | 0.04 | 0.41 |
Heptadecenoic acid (%) | 0.10 | 0.06 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
Linoleic acid (%) | 7.76 | 0.90 | 9.03 |
Linolenic acid (%) | 0.70 | 0.09 | 0.61 |
Oleic acid (%) | 75.48 | 2.23 | 77.41 |
Palmitic acid (%) | 12.29 | 1.68 | 10.19 |
Palmitoleic acid (%) | 0.81 | 0.43 | 0.58 |
Stearic acid (%) | 1.98 | 0.28 | 1.24 |
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). | 468 | 131 | |
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). | 674 | 272 | 395 |