OGLIAROLA DEL BRADANO – year 2013
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA DEL BRADANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOGLIAROLA DEL BRADANO | Standard deviationOGLIAROLA DEL BRADANO | MeanOGLIAROLA DEL BRADANO ( 2013) | |
| Eicosenoic acid (%) | 0.34 | 0.04 | |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.04 | 0.05 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.04 |
| Linoleic acid (%) | 8.15 | 0.74 | 7.64 |
| Linolenic acid (%) | 0.73 | 0.09 | 0.80 |
| Oleic acid (%) | 74.48 | 2.00 | 75.80 |
| Palmitic acid (%) | 12.58 | 1.52 | 12.39 |
| Palmitoleic acid (%) | 0.83 | 0.31 | 0.52 |
| Stearic acid (%) | 2.26 | 0.28 | 2.20 |
| 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). | 629 | 65 | |
| 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 | 1,093 |