OGLIAROLA DEL BRADANO – year 2016 – Region BASILICATA

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)

	Mean OGLIAROLA DEL BRADANO	Standard deviation OGLIAROLA DEL BRADANO	Mean OGLIAROLA DEL BRADANO (BASILICATA 2016)
Eicosenoic acid (%)	0.34	0.03
Eicosanoic acid (%)	0.40	0.06	0.35
Heptadecenoic acid (%)	0.08	0.04	0.07
Heptadecanoic acid (%)	0.05	0.04	0.04
Linoleic acid (%)	8.13	0.72	7.91
Linolenic acid (%)	0.74	0.09	0.72
Oleic acid (%)	74.46	1.96	73.80
Palmitic acid (%)	12.61	1.48	13.31
Palmitoleic acid (%)	0.82	0.31	1.03
Stearic acid (%)	2.27	0.28	2.33
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).	620	62
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	847

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