BELLA DI CERIGNOLA – year 2018
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BELLA DI CERIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanBELLA DI CERIGNOLA | Standard deviationBELLA DI CERIGNOLA | MeanBELLA DI CERIGNOLA ( 2018) | |
Eicosenoic acid (%) | 0.27 | 0.02 | |
Eicosanoic acid (%) | 0.51 | 0.05 | 0.43 |
Heptadecenoic acid (%) | 0.21 | 0.03 | 0.22 |
Heptadecanoic acid (%) | 0.17 | 0.02 | 0.17 |
Linoleic acid (%) | 8.01 | 0.48 | 8.61 |
Linolenic acid (%) | 0.86 | 0.11 | 0.86 |
Oleic acid (%) | 72.83 | 1.42 | 71.17 |
Palmitic acid (%) | 13.05 | 0.89 | 14.08 |
Palmitoleic acid (%) | 0.67 | 0.11 | 0.89 |
Stearic acid (%) | 3.25 | 0.23 | 3.15 |
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). | 282 | 158 | |
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). | 430 | 71 | 379 |