PISCIOTTANA – year 2016
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar PISCIOTTANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanPISCIOTTANA | Standard deviationPISCIOTTANA | MeanPISCIOTTANA ( 2016) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.33 | 0.04 | 0.31 |
Heptadecenoic acid (%) | 0.21 | 0.08 | 0.25 |
Heptadecanoic acid (%) | 0.15 | 0.14 | 0.26 |
Linoleic acid (%) | 6.41 | 0.96 | 6.98 |
Linolenic acid (%) | 0.68 | 0.07 | 0.63 |
Oleic acid (%) | 73.43 | 3.72 | 70.35 |
Palmitic acid (%) | 15.17 | 2.78 | 17.41 |
Palmitoleic acid (%) | 1.39 | 0.36 | 1.52 |
Stearic acid (%) | 1.95 | 0.23 | 2.07 |
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). | 598 | 171 | 713 |