OLIVASTRO – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanOLIVASTRO | Standard deviationOLIVASTRO | MeanOLIVASTRO (LAZIO ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.30 | 0.00 | 0.30 |
Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
Heptadecanoic acid (%) | 0.12 | 0.00 | 0.12 |
Linoleic acid (%) | 4.75 | 0.00 | 4.75 |
Linolenic acid (%) | 0.70 | 0.00 | 0.70 |
Oleic acid (%) | 81.88 | 0.00 | 81.88 |
Palmitic acid (%) | 9.38 | 0.00 | 9.38 |
Palmitoleic acid (%) | 0.57 | 0.00 | 0.57 |
Stearic acid (%) | 1.85 | 0.00 | 1.85 |
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). | |||
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). | 287 | 0 | 287 |