Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

Table 1

Technological characteristics of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO.

Fatty acid	Tonda di Villacidro				Tonda di Cagliari				Semidana				Bosana
	Area [%]				Area [%]				Area [%]				Area [%]
	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD
Acidity (%)	0.14	0.61	0.43	0.19	0.12	0.58	0.45	0.19	0.12	0.53	0.37	0.14	0.15	0.59	0.41	0.18
Peroxide value; (mEq O2/kg)	3.37	6.49	4.73	1.97	2.11	5.62	3.47	2.02	3.97	7.11	5.45	2.16	4.52	7.65	6.22	1.36
	1.98	2.24	2.13	0.11	1.80	1.83	1.81	0.02	1.95	2.11	2.03	0.11	1.85	2.25	2.06	0.13
	0.09	0.14	0.12	0.02	0.08	0.14	0.11	0.03	0.13	0.16	0.15	0.02	0.13	0.18	0.15	0.01

Threshold value for EVOO is ≤0.8; threshold value for EVOO is ≤20; threshold value for EVOO is ≤2.5; threshold value for EVOO is ≤0.22 [EEC Regulation 2568/91].