Detail

BELLA DI CERIGNOLA – year 2024

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BELLA DI CERIGNOLA.

Sensory profile

Profilo sensoriale medio della cultivar   2024

Descriptive statistic of fatty acids composition (n=1)

Mean
BELLA DI CERIGNOLA
Standard deviation
BELLA DI CERIGNOLA
Mean
BELLA DI CERIGNOLA ( 2024)
Eicosenoic acid (%)0.270.020.28
Eicosanoic acid (%)0.510.050.56
Heptadecenoic acid (%)0.210.030.26
Heptadecanoic acid (%)0.170.020.22
Linoleic acid (%)8.010.488.29
Linolenic acid (%)0.860.111.04
Oleic acid (%)72.831.4271.07
Palmitic acid (%)13.050.8914.05
Palmitoleic acid (%)0.670.110.63
Stearic acid (%)3.250.233.34
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).
282158124
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).
43071

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