SANT\’AGOSTINO – Region PUGLIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar SANT\’AGOSTINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanSANT\’AGOSTINO | Standard deviationSANT\’AGOSTINO | MeanSANT\’AGOSTINO (PUGLIA ) | |
| Eicosenoic acid (%) | 0.34 | 0.05 | 0.34 |
| Eicosanoic acid (%) | 0.43 | 0.04 | 0.43 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.12 | 0.52 | 8.12 |
| Linolenic acid (%) | 0.79 | 0.04 | 0.79 |
| Oleic acid (%) | 72.80 | 1.61 | 72.80 |
| Palmitic acid (%) | 13.93 | 1.15 | 13.93 |
| Palmitoleic acid (%) | 1.04 | 0.33 | 1.04 |
| Stearic acid (%) | 2.23 | 0.12 | 2.23 |
| 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). | 512 | 180 | 512 |
| 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). |