SANTAGATESE – year 2018
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SANTAGATESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanSANTAGATESE | Standard deviationSANTAGATESE | MeanSANTAGATESE ( 2018) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.41 | 0.02 | 0.39 |
Heptadecenoic acid (%) | 0.20 | 0.03 | 0.17 |
Heptadecanoic acid (%) | 0.12 | 0.01 | 0.11 |
Linoleic acid (%) | 12.22 | 0.12 | 12.11 |
Linolenic acid (%) | 0.66 | 0.01 | 0.65 |
Oleic acid (%) | 68.49 | 0.42 | 68.91 |
Palmitic acid (%) | 13.96 | 0.21 | 13.75 |
Palmitoleic acid (%) | 0.88 | 0.07 | 0.80 |
Stearic acid (%) | 2.61 | 0.04 | 2.64 |
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). | 542 | 152 | 694 |