SAN BENEDETTO – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SAN BENEDETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSAN BENEDETTO | Standard deviationSAN BENEDETTO | MeanSAN BENEDETTO (SICILIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.40 | 0.00 | 0.40 |
| Heptadecenoic acid (%) | 0.18 | 0.00 | 0.18 |
| Heptadecanoic acid (%) | 0.11 | 0.00 | 0.11 |
| Linoleic acid (%) | 9.20 | 0.00 | 9.20 |
| Linolenic acid (%) | 0.78 | 0.00 | 0.78 |
| Oleic acid (%) | 68.94 | 0.00 | 68.94 |
| Palmitic acid (%) | 16.25 | 0.00 | 16.25 |
| Palmitoleic acid (%) | 1.28 | 0.00 | 1.28 |
| Stearic acid (%) | 2.39 | 0.00 | 2.39 |
| 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). | 871 | 0 | 871 |