Detail

CARPELLESE – year 2015 – Region CAMPANIA

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

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2015

Descriptive statistic of fatty acids composition (n=1)

Mean
CARPELLESE
Standard deviation
CARPELLESE
Mean
CARPELLESE (CAMPANIA 2015)
Eicosenoic acid (%)0.170.00
Eicosanoic acid (%)0.340.070.31
Heptadecenoic acid (%)0.090.010.09
Heptadecanoic acid (%)0.050.010.06
Linoleic acid (%)6.790.567.00
Linolenic acid (%)0.770.090.87
Oleic acid (%)75.891.5775.12
Palmitic acid (%)12.981.2813.15
Palmitoleic acid (%)0.870.120.96
Stearic acid (%)1.900.172.00
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).
486175796

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