MIGNOLA – year 2009
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar MIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
| MeanMIGNOLA | Standard deviationMIGNOLA | MeanMIGNOLA ( 2009) | |
| Eicosenoic acid (%) | 0.26 | 0.02 | |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.32 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.07 | 0.04 |
| Linoleic acid (%) | 9.02 | 1.23 | 9.10 |
| Linolenic acid (%) | 0.65 | 0.11 | 0.87 |
| Oleic acid (%) | 71.08 | 2.14 | 72.36 |
| Palmitic acid (%) | 14.89 | 1.14 | 14.20 |
| Palmitoleic acid (%) | 1.64 | 0.39 | 1.27 |
| Stearic acid (%) | 1.91 | 0.36 | 1.67 |
| 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). | 482 | 76 | |
| 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). | 607 | 207 | 455 |