ITRANA – year 2013 – Region LAZIO
Sensory profile and fatty acids composition defined by 14 EVOO samples of cultivar ITRANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=14)
MeanITRANA | Standard deviationITRANA | MeanITRANA (LAZIO 2013) | |
Eicosenoic acid (%) | 0.27 | 0.03 | |
Eicosanoic acid (%) | 0.33 | 0.07 | 0.33 |
Heptadecenoic acid (%) | 0.08 | 0.02 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
Linoleic acid (%) | 6.53 | 1.08 | 6.59 |
Linolenic acid (%) | 0.75 | 0.12 | 0.75 |
Oleic acid (%) | 76.61 | 2.15 | 76.99 |
Palmitic acid (%) | 12.52 | 1.15 | 12.30 |
Palmitoleic acid (%) | 0.93 | 0.22 | 0.78 |
Stearic acid (%) | 1.89 | 0.35 | 1.84 |
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). | 358 | 68 | |
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). | 362 | 163 | 294 |