PIBIREDDU – Region SARDEGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PIBIREDDU.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPIBIREDDU | Standard deviationPIBIREDDU | MeanPIBIREDDU (SARDEGNA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.25 | 0.00 | 0.25 |
| Heptadecenoic acid (%) | 0.24 | 0.00 | 0.24 |
| Heptadecanoic acid (%) | 0.17 | 0.00 | 0.17 |
| Linoleic acid (%) | 7.66 | 0.00 | 7.66 |
| Linolenic acid (%) | 0.71 | 0.00 | 0.71 |
| Oleic acid (%) | 74.75 | 0.00 | 74.75 |
| Palmitic acid (%) | 13.07 | 0.00 | 13.07 |
| Palmitoleic acid (%) | 1.13 | 0.00 | 1.13 |
| Stearic acid (%) | 1.74 | 0.00 | 1.74 |
| 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). | 527 | 0 | 527 |