NOCELLARA DEL BELICE – year 2011
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar NOCELLARA DEL BELICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
| MeanNOCELLARA DEL BELICE | Standard deviationNOCELLARA DEL BELICE | MeanNOCELLARA DEL BELICE ( 2011) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | |
| Eicosanoic acid (%) | 0.46 | 0.06 | 0.48 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 8.37 | 0.99 | 7.39 |
| Linolenic acid (%) | 0.77 | 0.14 | 0.96 |
| Oleic acid (%) | 72.65 | 2.07 | 73.33 |
| Palmitic acid (%) | 13.36 | 1.24 | 13.31 |
| Palmitoleic acid (%) | 1.00 | 0.22 | 0.92 |
| Stearic acid (%) | 2.91 | 0.54 | 3.28 |
| 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). | 306 | 81 | |
| 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). | 407 | 162 | 324 |