LEUCOCARPA – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LEUCOCARPA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLEUCOCARPA | Standard deviationLEUCOCARPA | MeanLEUCOCARPA (LAZIO ) | |
| Eicosenoic acid (%) | 0.29 | 0.00 | 0.29 |
| Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
| Heptadecenoic acid (%) | 0.20 | 0.00 | 0.20 |
| Heptadecanoic acid (%) | 0.11 | 0.00 | 0.11 |
| Linoleic acid (%) | 7.18 | 0.00 | 7.18 |
| Linolenic acid (%) | 0.73 | 0.00 | 0.73 |
| Oleic acid (%) | 74.74 | 0.00 | 74.74 |
| Palmitic acid (%) | 13.30 | 0.00 | 13.30 |
| Palmitoleic acid (%) | 0.88 | 0.00 | 0.88 |
| Stearic acid (%) | 2.03 | 0.00 | 2.03 |
| 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). | 654 | 0 | 654 |