CIMA DI MELFI – year 2018 – Region PUGLIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CIMA DI MELFI.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanCIMA DI MELFI | Standard deviationCIMA DI MELFI | MeanCIMA DI MELFI (PUGLIA 2018) | |
Eicosenoic acid (%) | 0.31 | 0.02 | |
Eicosanoic acid (%) | 0.35 | 0.04 | 0.33 |
Heptadecenoic acid (%) | 0.10 | 0.06 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
Linoleic acid (%) | 7.76 | 0.90 | 6.86 |
Linolenic acid (%) | 0.70 | 0.09 | 0.66 |
Oleic acid (%) | 75.48 | 2.23 | 74.44 |
Palmitic acid (%) | 12.29 | 1.68 | 13.64 |
Palmitoleic acid (%) | 0.81 | 0.43 | 1.43 |
Stearic acid (%) | 1.98 | 0.28 | 2.11 |
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 | 972 |