SARGANO DI SAN BENEDETTO – Region MARCHE
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar SARGANO DI SAN BENEDETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanSARGANO DI SAN BENEDETTO | Standard deviationSARGANO DI SAN BENEDETTO | MeanSARGANO DI SAN BENEDETTO (MARCHE ) | |
| Eicosenoic acid (%) | 0.27 | 0.01 | 0.27 |
| Eicosanoic acid (%) | 0.37 | 0.03 | 0.37 |
| Heptadecenoic acid (%) | 0.22 | 0.04 | 0.22 |
| Heptadecanoic acid (%) | 0.12 | 0.02 | 0.12 |
| Linoleic acid (%) | 7.93 | 0.58 | 7.93 |
| Linolenic acid (%) | 0.75 | 0.03 | 0.75 |
| Oleic acid (%) | 73.78 | 1.71 | 73.78 |
| Palmitic acid (%) | 13.32 | 1.03 | 13.32 |
| Palmitoleic acid (%) | 0.94 | 0.16 | 0.94 |
| Stearic acid (%) | 2.13 | 0.20 | 2.13 |
| 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). | 564 | 24 | 564 |
| 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). | 632 | 16 | 632 |