OLIVA ROSSA – year 2007 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OLIVA ROSSA	Standard deviation OLIVA ROSSA	Mean OLIVA ROSSA (PUGLIA 2007)
Eicosenoic acid (%)	0.29	0.02
Eicosanoic acid (%)	0.35	0.05	0.36
Heptadecenoic acid (%)	0.07	0.02	0.10
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	8.21	0.67	8.45
Linolenic acid (%)	0.81	0.09	0.94
Oleic acid (%)	74.01	1.26	75.52
Palmitic acid (%)	13.13	1.18	11.75
Palmitoleic acid (%)	0.91	0.33	0.78
Stearic acid (%)	1.97	0.23	1.68
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).	487	148
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).	830	370	182

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