Table 1.
Chemical characteristics of DMF fresh pâté. Significant differences are indicated by different letters at p < 0.05 (t test).
| Leccino | Carboncella | Tortiglione | |
|---|---|---|---|
| Titratable acidity 1 | 0.29 a | 0.47 b | 0.56 c |
| pH | 5.28 a | 5.13 b | 4.96 c |
| Moisture 2 | 84.10 a | 81.60 b | 86.01 c |
| Ash 3 | 1.57 a | 2.75 b | 2.18 c |
| Oil content 3 | 4.00 a | 4.20 b | 3.70 c |
| Total biophenols 4 | 948 a | 5899 b | 5543 c |
1 g/100 g of pâtè, as citric acid; 2 g of H2O/100 g of pâè; 3 g/100 g of pâtè; 4 The total content of biophenols includes the unidentified eluted compounds without oxidized forms. It is expressed as mg/kg of pâté.