NEGREL – year 2015 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NEGREL.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNEGREL | Standard deviationNEGREL | MeanNEGREL (LOMBARDIA 2015) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
| Heptadecenoic acid (%) | 0.11 | 0.00 | 0.11 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 6.23 | 0.00 | 6.23 |
| Linolenic acid (%) | 0.89 | 0.00 | 0.89 |
| Oleic acid (%) | 78.49 | 0.00 | 78.49 |
| Palmitic acid (%) | 10.92 | 0.00 | 10.92 |
| Palmitoleic acid (%) | 0.81 | 0.00 | 0.81 |
| Stearic acid (%) | 1.56 | 0.00 | 1.56 |
| 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). | |||
| 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). | 309 | 0 | 309 |