SBRESA – year 2011 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SBRESA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanSBRESA | Standard deviationSBRESA | MeanSBRESA (LOMBARDIA 2011) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.31 | 0.03 | 0.32 |
Heptadecenoic acid (%) | 0.10 | 0.01 | 0.10 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
Linoleic acid (%) | 5.79 | 0.38 | 5.02 |
Linolenic acid (%) | 0.68 | 0.11 | 0.92 |
Oleic acid (%) | 77.34 | 1.06 | 78.52 |
Palmitic acid (%) | 12.68 | 0.79 | 12.27 |
Palmitoleic acid (%) | 0.91 | 0.14 | 0.80 |
Stearic acid (%) | 1.77 | 0.16 | 1.90 |
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). | 424 | 154 | 234 |