NOCELLARA DEL BELICE – year 2008 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA DEL BELICE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCELLARA DEL BELICE	Standard deviation NOCELLARA DEL BELICE	Mean NOCELLARA DEL BELICE (CAMPANIA 2008)
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.46	0.06	0.50
Heptadecenoic acid (%)	0.09	0.04	0.21
Heptadecanoic acid (%)	0.05	0.02	0.16
Linoleic acid (%)	8.38	0.97	6.55
Linolenic acid (%)	0.77	0.13	0.66
Oleic acid (%)	72.62	2.03	78.60
Palmitic acid (%)	13.33	1.22	9.68
Palmitoleic acid (%)	1.01	0.25	0.60
Stearic acid (%)	2.94	0.55	2.77
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).	323	104
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).	407	162	333

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