MARINESE – year 2021
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MARINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMARINESE | Standard deviationMARINESE | MeanMARINESE ( 2021) | |
Eicosenoic acid (%) | 0.25 | 0.02 | 0.26 |
Eicosanoic acid (%) | 0.39 | 0.10 | 0.52 |
Heptadecenoic acid (%) | 0.07 | 0.01 | 0.05 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.02 |
Linoleic acid (%) | 5.82 | 0.74 | 6.34 |
Linolenic acid (%) | 0.75 | 0.08 | 0.64 |
Oleic acid (%) | 74.58 | 0.52 | 74.56 |
Palmitic acid (%) | 14.30 | 0.28 | 14.24 |
Palmitoleic acid (%) | 1.53 | 0.19 | 1.33 |
Stearic acid (%) | 2.11 | 0.35 | 1.91 |
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). | 448 | 67 | |
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). | 987 | 0 | 987 |