OLIVASTRO DI APRILE

Sensory profile and fatty acid composition defined by 1 EVOO samples of OLIVASTRO DI APRILE in 1 years and come from 1 region.

Data of variety OLIVASTRO DI APRILE are related to years (in brackets the number of samples in each year): [2022 (1)] .

From region MOLISE (1 samples) in years: [2022 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.23	0.23	0.23	0.00
Eicosanoic acid (%)	0.43	0.43	0.43	0.00
Heptadecenoic acid (%)	0.06	0.06	0.06	0.00
Heptadecanoic acid (%)	0.05	0.05	0.05	0.00
Linoleic acid (%)	12.82	12.82	12.82	0.00
Linolenic acid (%)	0.87	0.87	0.87	0.00
Oleic acid (%)	67.55	67.55	67.55	0.00
Palmitic acid (%)	13.64	13.64	13.64	0.00
Palmitoleic acid (%)	0.93	0.93	0.93	0.00
Stearic acid (%)	3.24	3.24	3.24	0.00
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).	290	290	290	0
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).

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