FARASANA – year 2016 – Region BASILICATA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean FARASANA	Standard deviation FARASANA	Mean FARASANA (BASILICATA 2016)
Eicosenoic acid (%)	0.25	0.02
Eicosanoic acid (%)	0.30	0.01	0.31
Heptadecenoic acid (%)	0.26	0.02	0.22
Heptadecanoic acid (%)	0.14	0.01	0.12
Linoleic acid (%)	6.94	0.71	6.63
Linolenic acid (%)	0.67	0.05	0.63
Oleic acid (%)	77.20	1.40	76.95
Palmitic acid (%)	11.30	0.52	11.86
Palmitoleic acid (%)	0.69	0.12	0.75
Stearic acid (%)	2.10	0.34	2.10
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).	442	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).	519	205	441

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