Detail

MONICELLA – Region CAMPANIA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MONICELLA.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA

Descriptive statistic of fatty acids composition (n=2)

Mean
MONICELLA
Standard deviation
MONICELLA
Mean
MONICELLA (CAMPANIA )
Eicosenoic acid (%)0.270.020.27
Eicosanoic acid (%)0.400.010.40
Heptadecenoic acid (%)0.070.000.07
Heptadecanoic acid (%)0.040.000.04
Linoleic acid (%)8.040.718.04
Linolenic acid (%)0.540.030.54
Oleic acid (%)73.521.1373.52
Palmitic acid (%)13.460.2713.46
Palmitoleic acid (%)0.930.020.93
Stearic acid (%)2.550.122.55
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).
4800480
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).
1,06401,064

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