SCARPETTA – year 2013 – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SCARPETTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSCARPETTA | Standard deviationSCARPETTA | MeanSCARPETTA (BASILICATA 2013) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.40 | 0.00 | 0.40 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 9.45 | 0.00 | 9.45 |
| Linolenic acid (%) | 0.55 | 0.00 | 0.55 |
| Oleic acid (%) | 71.41 | 0.00 | 71.41 |
| Palmitic acid (%) | 14.01 | 0.00 | 14.01 |
| Palmitoleic acid (%) | 1.13 | 0.00 | 1.13 |
| Stearic acid (%) | 2.72 | 0.00 | 2.72 |
| 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). | 654 | 0 | 654 |