Detail

MONICELLA – year 2023 – Region CAMPANIA

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

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2023

Descriptive statistic of fatty acids composition (n=1)

Mean
MONICELLA
Standard deviation
MONICELLA
Mean
MONICELLA (CAMPANIA 2023)
Eicosenoic acid (%)0.270.020.29
Eicosanoic acid (%)0.400.010.39
Heptadecenoic acid (%)0.070.000.07
Heptadecanoic acid (%)0.040.000.04
Linoleic acid (%)8.040.717.32
Linolenic acid (%)0.540.030.51
Oleic acid (%)73.521.1374.65
Palmitic acid (%)13.460.2713.19
Palmitoleic acid (%)0.930.020.90
Stearic acid (%)2.550.122.43
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).
1,0640

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