CARPELLESE – year 2011 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPELLESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCARPELLESE | Standard deviationCARPELLESE | MeanCARPELLESE (CAMPANIA 2011) | |
Eicosenoic acid (%) | 0.17 | 0.00 | |
Eicosanoic acid (%) | 0.34 | 0.07 | 0.35 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
Linoleic acid (%) | 6.79 | 0.56 | 5.43 |
Linolenic acid (%) | 0.77 | 0.09 | 0.79 |
Oleic acid (%) | 75.89 | 1.57 | 78.35 |
Palmitic acid (%) | 12.98 | 1.28 | 12.00 |
Palmitoleic acid (%) | 0.87 | 0.12 | 0.67 |
Stearic acid (%) | 1.90 | 0.17 | 2.15 |
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). | 486 | 175 | 517 |