TERMITE DI BITETTO – Region PUGLIA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar TERMITE DI BITETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanTERMITE DI BITETTO | Standard deviationTERMITE DI BITETTO | MeanTERMITE DI BITETTO (PUGLIA ) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.30 |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.34 |
| Heptadecenoic acid (%) | 0.10 | 0.01 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 7.29 | 0.34 | 7.29 |
| Linolenic acid (%) | 0.73 | 0.06 | 0.73 |
| Oleic acid (%) | 72.31 | 0.68 | 72.31 |
| Palmitic acid (%) | 14.81 | 0.53 | 14.81 |
| Palmitoleic acid (%) | 1.91 | 0.24 | 1.91 |
| Stearic acid (%) | 2.04 | 0.17 | 2.04 |
| 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). | 242 | 28 | 242 |
| 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). | 478 | 159 | 478 |