CARBONCELLA – Region LAZIO
Sensory profile and fatty acids composition defined by 20 EVOO samples of cultivar CARBONCELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=20)
| MeanCARBONCELLA | Standard deviationCARBONCELLA | MeanCARBONCELLA (LAZIO ) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | |
| Eicosanoic acid (%) | 0.35 | 0.06 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.06 |
| Linoleic acid (%) | 7.84 | 1.28 | 7.79 |
| Linolenic acid (%) | 0.76 | 0.13 | 0.75 |
| Oleic acid (%) | 73.66 | 2.48 | 74.31 |
| Palmitic acid (%) | 14.16 | 1.43 | 13.85 |
| Palmitoleic acid (%) | 0.98 | 0.25 | 0.96 |
| Stearic acid (%) | 1.77 | 0.41 | 1.60 |
| 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). | 410 | 145 | |
| 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). | 425 | 169 | 438 |