VERDELLO – year 2016 – Region SICILIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar VERDELLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanVERDELLO | Standard deviationVERDELLO | MeanVERDELLO (SICILIA 2016) | |
Eicosenoic acid (%) | 0.28 | 0.00 | |
Eicosanoic acid (%) | 0.34 | 0.04 | 0.39 |
Heptadecenoic acid (%) | 0.14 | 0.04 | 0.17 |
Heptadecanoic acid (%) | 0.08 | 0.03 | 0.09 |
Linoleic acid (%) | 10.42 | 1.26 | 10.11 |
Linolenic acid (%) | 0.71 | 0.08 | 0.77 |
Oleic acid (%) | 70.34 | 1.91 | 69.70 |
Palmitic acid (%) | 14.57 | 0.66 | 14.93 |
Palmitoleic acid (%) | 1.09 | 0.15 | 1.16 |
Stearic acid (%) | 1.91 | 0.51 | 2.25 |
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). | 399 | 179 | 374 |