Detail

CARPELLESE – year 2008 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPELLESE.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2008

Descriptive statistic of fatty acids composition (n=1)

Mean
CARPELLESE
Standard deviation
CARPELLESE
Mean
CARPELLESE (CAMPANIA 2008)
Eicosenoic acid (%)0.170.00
Eicosanoic acid (%)0.340.070.39
Heptadecenoic acid (%)0.090.010.12
Heptadecanoic acid (%)0.050.010.07
Linoleic acid (%)6.790.567.16
Linolenic acid (%)0.770.090.72
Oleic acid (%)75.891.5775.85
Palmitic acid (%)12.981.2812.64
Palmitoleic acid (%)0.870.120.87
Stearic acid (%)1.900.171.85
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).
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