GARGNA – year 2013 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GARGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGARGNA | Standard deviationGARGNA | MeanGARGNA (LOMBARDIA 2013) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.03 | 0.35 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.05 |
| Heptadecanoic acid (%) | 0.03 | 0.01 | 0.02 |
| Linoleic acid (%) | 8.65 | 0.12 | 8.53 |
| Linolenic acid (%) | 0.62 | 0.01 | 0.60 |
| Oleic acid (%) | 71.68 | 1.04 | 72.72 |
| Palmitic acid (%) | 15.24 | 1.18 | 14.07 |
| Palmitoleic acid (%) | 1.20 | 0.07 | 1.13 |
| Stearic acid (%) | 1.93 | 0.31 | 2.24 |
| 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). | |||
| 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). | 482 | 124 | 605 |