OGLIAROLA SALENTINA – year 2019 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA SALENTINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOGLIAROLA SALENTINA | Standard deviationOGLIAROLA SALENTINA | MeanOGLIAROLA SALENTINA (PUGLIA 2019) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | |
| Eicosanoic acid (%) | 0.35 | 0.04 | 0.36 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 10.13 | 1.17 | 6.85 |
| Linolenic acid (%) | 0.64 | 0.09 | 0.87 |
| Oleic acid (%) | 69.13 | 2.64 | 75.87 |
| Palmitic acid (%) | 15.52 | 1.64 | 12.84 |
| Palmitoleic acid (%) | 1.96 | 0.46 | 0.58 |
| Stearic acid (%) | 1.77 | 0.40 | 1.99 |
| 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). | 512 | 63 | |
| 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). | 567 | 202 | 563 |