Detail

SARGANO DI FERMO – year 2008

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar SARGANO DI FERMO.

Sensory profile

Profilo sensoriale medio della cultivar   2008

Descriptive statistic of fatty acids composition (n=3)

Mean
SARGANO DI FERMO
Standard deviation
SARGANO DI FERMO
Mean
SARGANO DI FERMO ( 2008)
Eicosenoic acid (%)0.270.00
Eicosanoic acid (%)0.350.050.42
Heptadecenoic acid (%)0.100.020.10
Heptadecanoic acid (%)0.040.010.05
Linoleic acid (%)9.242.0010.17
Linolenic acid (%)0.720.130.66
Oleic acid (%)72.073.1971.58
Palmitic acid (%)14.051.1713.96
Palmitoleic acid (%)1.270.371.06
Stearic acid (%)1.790.231.70
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).
4750
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).
414167479

— Back to the variety SARGANO DI FERMO —