BELLA DI CERIGNOLA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar BELLA DI CERIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanBELLA DI CERIGNOLA | Standard deviationBELLA DI CERIGNOLA | MeanBELLA DI CERIGNOLA (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.24 |
| Eicosanoic acid (%) | 0.52 | 0.05 | 0.50 |
| Heptadecenoic acid (%) | 0.21 | 0.03 | 0.20 |
| Heptadecanoic acid (%) | 0.18 | 0.03 | 0.16 |
| Linoleic acid (%) | 8.04 | 0.45 | 7.99 |
| Linolenic acid (%) | 0.84 | 0.11 | 0.86 |
| Oleic acid (%) | 72.87 | 1.32 | 72.89 |
| Palmitic acid (%) | 12.93 | 0.88 | 13.14 |
| Palmitoleic acid (%) | 0.65 | 0.11 | 0.70 |
| Stearic acid (%) | 3.32 | 0.28 | 3.17 |
| 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). | 327 | 144 | |
| 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 | 430 |