NOSTRANA DI BRISIGHELLA – year 2006
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRANA DI BRISIGHELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOSTRANA DI BRISIGHELLA | Standard deviationNOSTRANA DI BRISIGHELLA | MeanNOSTRANA DI BRISIGHELLA ( 2006) | |
| Eicosenoic acid (%) | 0.28 | 0.05 | |
| Eicosanoic acid (%) | 0.36 | 0.04 | 0.47 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.10 |
| Linoleic acid (%) | 5.78 | 0.70 | 5.48 |
| Linolenic acid (%) | 0.73 | 0.13 | 0.61 |
| Oleic acid (%) | 76.22 | 1.32 | 78.38 |
| Palmitic acid (%) | 13.22 | 1.08 | 11.13 |
| Palmitoleic acid (%) | 1.21 | 0.32 | 0.83 |
| Stearic acid (%) | 1.97 | 0.30 | 2.56 |
| 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). | 387 | 30 | |
| 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). | 573 | 145 | 592 |