MIGNOLA – year 2020 – Region MARCHE
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar MIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanMIGNOLA | Standard deviationMIGNOLA | MeanMIGNOLA (MARCHE 2020) | |
Eicosenoic acid (%) | 0.26 | 0.02 | 0.26 |
Eicosanoic acid (%) | 0.34 | 0.05 | 0.34 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.07 | 0.05 |
Linoleic acid (%) | 9.02 | 1.23 | 8.87 |
Linolenic acid (%) | 0.65 | 0.11 | 0.66 |
Oleic acid (%) | 71.08 | 2.14 | 71.16 |
Palmitic acid (%) | 14.89 | 1.14 | 14.94 |
Palmitoleic acid (%) | 1.64 | 0.39 | 1.54 |
Stearic acid (%) | 1.91 | 0.36 | 1.96 |
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 | 588 |