PREMPESA – year 2011 – Region LIGURIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PREMPESA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PREMPESA	Standard deviation PREMPESA	Mean PREMPESA (LIGURIA 2011)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.34
Heptadecenoic acid (%)	0.10	0.04	0.09
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	7.53	1.70	4.95
Linolenic acid (%)	0.70	0.13	0.87
Oleic acid (%)	74.72	2.33	77.51
Palmitic acid (%)	13.38	1.44	13.12
Palmitoleic acid (%)	0.98	0.09	0.93
Stearic acid (%)	1.96	0.25	1.87
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).	443	66	412

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