BELLA DI SPAGNA – year 2018 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BELLA DI SPAGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBELLA DI SPAGNA | Standard deviationBELLA DI SPAGNA | MeanBELLA DI SPAGNA (ABRUZZO 2018) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.00 | 0.32 |
| Heptadecenoic acid (%) | 0.12 | 0.00 | 0.12 |
| Heptadecanoic acid (%) | 0.07 | 0.00 | 0.07 |
| Linoleic acid (%) | 9.10 | 0.00 | 9.10 |
| Linolenic acid (%) | 0.69 | 0.00 | 0.69 |
| Oleic acid (%) | 69.98 | 0.00 | 69.98 |
| Palmitic acid (%) | 15.79 | 0.00 | 15.79 |
| Palmitoleic acid (%) | 1.30 | 0.00 | 1.30 |
| Stearic acid (%) | 2.28 | 0.00 | 2.28 |
| 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). | 692 | 0 | 692 |