OGLIAROLA DEL BRADANO – Region BASILICATA
Sensory profile and fatty acids composition defined by 22 EVOO samples of cultivar OGLIAROLA DEL BRADANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=22)
| MeanOGLIAROLA DEL BRADANO | Standard deviationOGLIAROLA DEL BRADANO | MeanOGLIAROLA DEL BRADANO (BASILICATA ) | |
| Eicosenoic acid (%) | 0.34 | 0.03 | 0.34 |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.08 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.05 |
| Linoleic acid (%) | 8.13 | 0.72 | 8.13 |
| Linolenic acid (%) | 0.74 | 0.09 | 0.74 |
| Oleic acid (%) | 74.46 | 1.96 | 74.46 |
| Palmitic acid (%) | 12.61 | 1.48 | 12.61 |
| Palmitoleic acid (%) | 0.82 | 0.31 | 0.82 |
| Stearic acid (%) | 2.27 | 0.28 | 2.27 |
| 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). | 620 | 62 | 620 |
| 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). | 717 | 297 | 717 |