Detail

PERANZANA – year 2006 – Region PUGLIA

Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar PERANZANA.

Sensory profile

Profilo sensoriale medio della cultivar  PUGLIA 2006

Descriptive statistic of fatty acids composition (n=6)

Mean
PERANZANA
Standard deviation
PERANZANA
Mean
PERANZANA (PUGLIA 2006)
Eicosenoic acid (%)0.300.03
Eicosanoic acid (%)0.390.060.41
Heptadecenoic acid (%)0.080.030.08
Heptadecanoic acid (%)0.050.020.06
Linoleic acid (%)9.761.238.99
Linolenic acid (%)0.740.100.72
Oleic acid (%)71.801.9374.31
Palmitic acid (%)13.681.1011.99
Palmitoleic acid (%)0.960.170.72
Stearic acid (%)2.110.402.03
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).
37589
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).
474168566

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