CELLINA DI NARDO – year 2009 – Region PUGLIA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar CELLINA DI NARDO.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean CELLINA DI NARDO	Standard deviation CELLINA DI NARDO	Mean CELLINA DI NARDO (PUGLIA 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.05	0.29
Heptadecenoic acid (%)	0.09	0.02	0.07
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	9.34	1.09	9.56
Linolenic acid (%)	0.75	0.11	0.89
Oleic acid (%)	71.22	2.91	72.14
Palmitic acid (%)	14.56	1.92	13.98
Palmitoleic acid (%)	1.69	0.40	1.42
Stearic acid (%)	1.68	0.30	1.54
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).	486	203	446

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