CARPINETANA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar CARPINETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanCARPINETANA | Standard deviationCARPINETANA | MeanCARPINETANA (ABRUZZO ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.40 | 0.08 | 0.40 |
Heptadecenoic acid (%) | 0.20 | 0.02 | 0.20 |
Heptadecanoic acid (%) | 0.18 | 0.05 | 0.18 |
Linoleic acid (%) | 13.65 | 1.24 | 13.65 |
Linolenic acid (%) | 0.67 | 0.06 | 0.67 |
Oleic acid (%) | 68.12 | 2.40 | 68.12 |
Palmitic acid (%) | 13.12 | 2.77 | 13.12 |
Palmitoleic acid (%) | 0.70 | 0.18 | 0.70 |
Stearic acid (%) | 2.66 | 0.17 | 2.66 |
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). | 386 | 141 | 386 |