Detail

FARASANA – year 2012 – Region BASILICATA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FARASANA.

Sensory profile

Profilo sensoriale medio della cultivar  BASILICATA 2012

Descriptive statistic of fatty acids composition (n=1)

Mean
FARASANA
Standard deviation
FARASANA
Mean
FARASANA (BASILICATA 2012)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.300.010.32
Heptadecenoic acid (%)0.260.020.28
Heptadecanoic acid (%)0.140.010.15
Linoleic acid (%)6.940.716.07
Linolenic acid (%)0.670.050.74
Oleic acid (%)77.201.4079.70
Palmitic acid (%)11.300.5210.46
Palmitoleic acid (%)0.690.120.46
Stearic acid (%)2.100.341.46
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).
4420
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).
519205232

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