OGLIAROLA DEL VULTURE – year 2008 – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA DEL VULTURE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOGLIAROLA DEL VULTURE | Standard deviationOGLIAROLA DEL VULTURE | MeanOGLIAROLA DEL VULTURE (BASILICATA 2008) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.56 | 0.00 | 0.56 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.43 | 0.00 | 7.43 |
| Linolenic acid (%) | 0.58 | 0.00 | 0.58 |
| Oleic acid (%) | 76.31 | 0.00 | 76.31 |
| Palmitic acid (%) | 11.14 | 0.00 | 11.14 |
| Palmitoleic acid (%) | 0.61 | 0.00 | 0.61 |
| Stearic acid (%) | 3.00 | 0.00 | 3.00 |
| 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). | 299 | 0 | 299 |