FRANTOIO – year 2009 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (LAZIO 2009) | |
| Eicosenoic acid (%) | 0.29 | 0.05 | |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.31 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.06 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.02 |
| Linoleic acid (%) | 7.08 | 1.15 | 7.22 |
| Linolenic acid (%) | 0.68 | 0.12 | 0.80 |
| Oleic acid (%) | 75.38 | 2.43 | 75.70 |
| Palmitic acid (%) | 13.19 | 1.40 | 13.26 |
| Palmitoleic acid (%) | 0.96 | 0.27 | 1.06 |
| Stearic acid (%) | 1.91 | 0.35 | 1.49 |
| 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). | 539 | 132 | |
| 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). | 596 | 262 | 580 |