PIANTONE DI MOGLIANO – year 2013
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar PIANTONE DI MOGLIANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
MeanPIANTONE DI MOGLIANO | Standard deviationPIANTONE DI MOGLIANO | MeanPIANTONE DI MOGLIANO ( 2013) | |
Eicosenoic acid (%) | 0.36 | 0.04 | |
Eicosanoic acid (%) | 0.40 | 0.06 | 0.40 |
Heptadecenoic acid (%) | 0.22 | 0.06 | 0.20 |
Heptadecanoic acid (%) | 0.11 | 0.04 | 0.10 |
Linoleic acid (%) | 6.87 | 1.00 | 6.93 |
Linolenic acid (%) | 0.74 | 0.13 | 0.67 |
Oleic acid (%) | 75.82 | 2.25 | 75.14 |
Palmitic acid (%) | 12.53 | 1.42 | 13.20 |
Palmitoleic acid (%) | 0.87 | 0.21 | 0.98 |
Stearic acid (%) | 2.04 | 0.27 | 2.08 |
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). | 475 | 100 | |
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). | 464 | 174 | 562 |