RUMIGNANA – Region MOLISE
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RUMIGNANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanRUMIGNANA | Standard deviationRUMIGNANA | MeanRUMIGNANA (MOLISE ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.38 | 0.05 | 0.38 |
Heptadecenoic acid (%) | 0.11 | 0.05 | 0.11 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
Linoleic acid (%) | 8.50 | 0.23 | 8.50 |
Linolenic acid (%) | 0.73 | 0.11 | 0.73 |
Oleic acid (%) | 72.17 | 0.35 | 72.17 |
Palmitic acid (%) | 14.46 | 0.35 | 14.46 |
Palmitoleic acid (%) | 0.96 | 0.02 | 0.96 |
Stearic acid (%) | 2.31 | 0.25 | 2.31 |
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). | 361 | 120 | 361 |