MAJATICA DI FERRANDINA – year 2009 – Region BASILICATA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MAJATICA DI FERRANDINA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MAJATICA DI FERRANDINA	Standard deviation MAJATICA DI FERRANDINA	Mean MAJATICA DI FERRANDINA (BASILICATA 2009)
Eicosenoic acid (%)	0.29	0.04
Eicosanoic acid (%)	0.41	0.09	0.37
Heptadecenoic acid (%)	0.08	0.05	0.07
Heptadecanoic acid (%)	0.06	0.05	0.18
Linoleic acid (%)	7.77	0.88	7.41
Linolenic acid (%)	0.64	0.09	0.89
Oleic acid (%)	75.30	1.28	76.51
Palmitic acid (%)	11.97	0.59	11.01
Palmitoleic acid (%)	0.89	0.21	0.73
Stearic acid (%)	2.49	0.44	2.75
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).	419	59
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).	449	161	365

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