Detail

CARBONCELLA – year 2013 – Region LAZIO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CARBONCELLA.

Sensory profile

Profilo sensoriale medio della cultivar  LAZIO 2013

Descriptive statistic of fatty acids composition (n=2)

Mean
CARBONCELLA
Standard deviation
CARBONCELLA
Mean
CARBONCELLA (LAZIO 2013)
Eicosenoic acid (%)0.270.01
Eicosanoic acid (%)0.340.060.35
Heptadecenoic acid (%)0.090.030.08
Heptadecanoic acid (%)0.050.020.04
Linoleic acid (%)7.721.299.76
Linolenic acid (%)0.760.130.81
Oleic acid (%)73.962.4372.29
Palmitic acid (%)14.071.4613.58
Palmitoleic acid (%)0.970.260.95
Stearic acid (%)1.730.421.86
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).
37753
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).
425169450

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