OGLIAROLA BARESE – year 2020 – Region PUGLIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar OGLIAROLA BARESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanOGLIAROLA BARESE | Standard deviationOGLIAROLA BARESE | MeanOGLIAROLA BARESE (PUGLIA 2020) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | 0.30 |
| Eicosanoic acid (%) | 0.37 | 0.04 | 0.40 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.95 | 0.95 | 8.10 |
| Linolenic acid (%) | 0.71 | 0.07 | 0.67 |
| Oleic acid (%) | 73.35 | 2.05 | 72.51 |
| Palmitic acid (%) | 13.77 | 1.08 | 14.25 |
| Palmitoleic acid (%) | 1.06 | 0.24 | 1.23 |
| Stearic acid (%) | 2.14 | 0.17 | 2.26 |
| 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). | 468 | 70 | |
| 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). | 637 | 211 | 752 |