MIGNOLA – year 2011 – Region MARCHE

Sensory profile and fatty acids composition defined by 9 EVOO samples of cultivar MIGNOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=9)

	Mean MIGNOLA	Standard deviation MIGNOLA	Mean MIGNOLA (MARCHE 2011)
Eicosenoic acid (%)	0.26	0.02
Eicosanoic acid (%)	0.34	0.05	0.33
Heptadecenoic acid (%)	0.09	0.04	0.12
Heptadecanoic acid (%)	0.05	0.07	0.05
Linoleic acid (%)	9.02	1.23	7.45
Linolenic acid (%)	0.65	0.11	0.79
Oleic acid (%)	71.08	2.14	73.07
Palmitic acid (%)	14.89	1.14	14.32
Palmitoleic acid (%)	1.64	0.39	1.30
Stearic acid (%)	1.91	0.36	2.32
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	528

— Back to the variety MIGNOLA —