OGLIAROLA – Region PUGLIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA	Standard deviation OGLIAROLA	Mean OGLIAROLA (PUGLIA )
Eicosenoic acid (%)	0.50	0.00	0.50
Eicosanoic acid (%)	0.40	0.08	0.59
Heptadecenoic acid (%)	0.10	0.04	0.08
Heptadecanoic acid (%)	0.07	0.04	0.04
Linoleic acid (%)	7.33	1.18	6.72
Linolenic acid (%)	0.73	0.14	0.69
Oleic acid (%)	75.93	1.96	79.14
Palmitic acid (%)	12.21	1.26	9.10
Palmitoleic acid (%)	0.82	0.18	0.52
Stearic acid (%)	2.14	0.46	2.28
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).	438	0	438
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).	459	167

— Back to the variety OGLIAROLA —