MARINA – year 2021 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MARINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMARINA | Standard deviationMARINA | MeanMARINA (LAZIO 2021) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.24 |
| Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
| Heptadecenoic acid (%) | 0.21 | 0.05 | 0.26 |
| Heptadecanoic acid (%) | 0.11 | 0.04 | 0.15 |
| Linoleic acid (%) | 8.64 | 0.93 | 7.71 |
| Linolenic acid (%) | 0.69 | 0.02 | 0.67 |
| Oleic acid (%) | 73.34 | 1.72 | 75.07 |
| Palmitic acid (%) | 13.53 | 0.75 | 12.78 |
| Palmitoleic acid (%) | 0.79 | 0.16 | 0.63 |
| Stearic acid (%) | 1.92 | 0.07 | 1.99 |
| 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). | 656 | 260 | 916 |