PREMPESA – year 2012 – 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)
MeanPREMPESA | Standard deviationPREMPESA | MeanPREMPESA (LIGURIA 2012) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.39 | 0.07 | 0.33 |
Heptadecenoic acid (%) | 0.10 | 0.04 | 0.05 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.02 |
Linoleic acid (%) | 7.53 | 1.70 | 8.48 |
Linolenic acid (%) | 0.70 | 0.13 | 0.76 |
Oleic acid (%) | 74.72 | 2.33 | 73.11 |
Palmitic acid (%) | 13.38 | 1.44 | 14.42 |
Palmitoleic acid (%) | 0.98 | 0.09 | 1.03 |
Stearic acid (%) | 1.96 | 0.25 | 1.53 |
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 | 366 |