PERANZANA – year 2019 – Region PUGLIA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar PERANZANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
MeanPERANZANA | Standard deviationPERANZANA | MeanPERANZANA (PUGLIA 2019) | |
Eicosenoic acid (%) | 0.30 | 0.03 | |
Eicosanoic acid (%) | 0.39 | 0.06 | 0.39 |
Heptadecenoic acid (%) | 0.08 | 0.03 | 0.11 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.07 |
Linoleic acid (%) | 9.76 | 1.23 | 10.56 |
Linolenic acid (%) | 0.74 | 0.10 | 0.71 |
Oleic acid (%) | 71.80 | 1.93 | 70.30 |
Palmitic acid (%) | 13.68 | 1.10 | 14.28 |
Palmitoleic acid (%) | 0.96 | 0.17 | 1.04 |
Stearic acid (%) | 2.11 | 0.40 | 2.09 |
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). | 375 | 89 | |
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). | 474 | 168 | 528 |