CARPINETANA – year 2018 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPINETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCARPINETANA | Standard deviationCARPINETANA | MeanCARPINETANA (ABRUZZO 2018) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.40 | 0.08 | 0.36 |
Heptadecenoic acid (%) | 0.20 | 0.02 | 0.22 |
Heptadecanoic acid (%) | 0.18 | 0.05 | 0.17 |
Linoleic acid (%) | 13.65 | 1.24 | 15.42 |
Linolenic acid (%) | 0.67 | 0.06 | 0.61 |
Oleic acid (%) | 68.12 | 2.40 | 66.25 |
Palmitic acid (%) | 13.12 | 2.77 | 13.05 |
Palmitoleic acid (%) | 0.70 | 0.18 | 0.67 |
Stearic acid (%) | 2.66 | 0.17 | 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). | |||
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 | 483 |