SIVIGLIANA – year 2007
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar SIVIGLIANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanSIVIGLIANA | Standard deviationSIVIGLIANA | MeanSIVIGLIANA ( 2007) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.42 | 0.04 | 0.42 |
Heptadecenoic acid (%) | 0.28 | 0.07 | 0.28 |
Heptadecanoic acid (%) | 0.26 | 0.10 | 0.26 |
Linoleic acid (%) | 14.19 | 2.01 | 14.19 |
Linolenic acid (%) | 0.73 | 0.09 | 0.73 |
Oleic acid (%) | 66.46 | 1.92 | 66.46 |
Palmitic acid (%) | 13.99 | 0.25 | 13.99 |
Palmitoleic acid (%) | 1.04 | 0.07 | 1.04 |
Stearic acid (%) | 2.39 | 0.19 | 2.39 |
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). | 234 | 42 | 234 |