OLIVASTRO DI BUCCHIANICO – year 2020
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanOLIVASTRO DI BUCCHIANICO | Standard deviationOLIVASTRO DI BUCCHIANICO | MeanOLIVASTRO DI BUCCHIANICO ( 2020) | |
Eicosenoic acid (%) | 0.25 | 0.03 | 0.19 |
Eicosanoic acid (%) | 0.40 | 0.06 | 0.31 |
Heptadecenoic acid (%) | 0.11 | 0.02 | 0.08 |
Heptadecanoic acid (%) | 0.07 | 0.02 | 0.04 |
Linoleic acid (%) | 8.90 | 0.59 | 8.73 |
Linolenic acid (%) | 0.67 | 0.05 | 0.76 |
Oleic acid (%) | 71.58 | 1.50 | 71.57 |
Palmitic acid (%) | 14.14 | 1.12 | 14.71 |
Palmitoleic acid (%) | 1.07 | 0.35 | 0.90 |
Stearic acid (%) | 2.67 | 0.40 | 2.59 |
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). | 390 | 28 | |
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). | 528 | 42 | 487 |