MAJATICA DI FERRANDINA – Region BASILICATA
Sensory profile and fatty acids composition defined by 20 EVOO samples of cultivar MAJATICA DI FERRANDINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=20)
| MeanMAJATICA DI FERRANDINA | Standard deviationMAJATICA DI FERRANDINA | MeanMAJATICA DI FERRANDINA (BASILICATA ) | |
| Eicosenoic acid (%) | 0.29 | 0.04 | 0.29 |
| Eicosanoic acid (%) | 0.41 | 0.09 | 0.41 |
| Heptadecenoic acid (%) | 0.08 | 0.05 | 0.07 |
| Heptadecanoic acid (%) | 0.06 | 0.05 | 0.06 |
| Linoleic acid (%) | 7.77 | 0.88 | 7.77 |
| Linolenic acid (%) | 0.64 | 0.09 | 0.64 |
| Oleic acid (%) | 75.30 | 1.28 | 75.32 |
| Palmitic acid (%) | 11.97 | 0.59 | 11.99 |
| Palmitoleic acid (%) | 0.89 | 0.21 | 0.90 |
| Stearic acid (%) | 2.49 | 0.44 | 2.46 |
| 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 | 419 |
| 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 | 423 |