LAVAGNINA – Region LIGURIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar LAVAGNINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanLAVAGNINA | Standard deviationLAVAGNINA | MeanLAVAGNINA (LIGURIA ) | |
| Eicosenoic acid (%) | 0.27 | 0.00 | 0.27 |
| Eicosanoic acid (%) | 0.34 | 0.02 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 8.14 | 0.48 | 8.14 |
| Linolenic acid (%) | 0.65 | 0.04 | 0.65 |
| Oleic acid (%) | 75.06 | 1.06 | 75.06 |
| Palmitic acid (%) | 12.57 | 1.24 | 12.57 |
| Palmitoleic acid (%) | 0.82 | 0.14 | 0.82 |
| Stearic acid (%) | 1.88 | 0.12 | 1.88 |
| 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). | 404 | 49 | 404 |