BELLA DI CERIGNOLA – year 2015 – Region ABRUZZO

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)

	Mean BELLA DI CERIGNOLA	Standard deviation BELLA DI CERIGNOLA	Mean BELLA DI CERIGNOLA (ABRUZZO 2015)
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.51	0.05	0.49
Heptadecenoic acid (%)	0.21	0.03	0.20
Heptadecanoic acid (%)	0.17	0.02	0.17
Linoleic acid (%)	8.01	0.48	7.37
Linolenic acid (%)	0.86	0.11	0.94
Oleic acid (%)	72.83	1.42	74.62
Palmitic acid (%)	13.05	0.89	12.23
Palmitoleic acid (%)	0.67	0.11	0.57
Stearic acid (%)	3.25	0.23	2.86
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	469

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