SANT\’AGOSTINO – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SANT\’AGOSTINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSANT\’AGOSTINO | Standard deviationSANT\’AGOSTINO | MeanSANT\’AGOSTINO (PUGLIA ) | |
| Eicosenoic acid (%) | 0.33 | 0.00 | 0.33 |
| Eicosanoic acid (%) | 0.42 | 0.00 | 0.42 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.84 | 0.00 | 8.84 |
| Linolenic acid (%) | 0.80 | 0.00 | 0.80 |
| Oleic acid (%) | 71.30 | 0.00 | 71.30 |
| Palmitic acid (%) | 14.55 | 0.00 | 14.55 |
| Palmitoleic acid (%) | 1.18 | 0.00 | 1.18 |
| Stearic acid (%) | 2.28 | 0.00 | 2.28 |
| 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). | 431 | 0 | 431 |
| 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). |