CASTELNOVINA – year 2009 – Region LIGURIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CASTELNOVINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCASTELNOVINA | Standard deviationCASTELNOVINA | MeanCASTELNOVINA (LIGURIA 2009) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.42 | 0.06 | 0.33 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
Linoleic acid (%) | 5.61 | 0.74 | 6.99 |
Linolenic acid (%) | 0.71 | 0.18 | 0.92 |
Oleic acid (%) | 78.29 | 1.19 | 75.99 |
Palmitic acid (%) | 11.63 | 0.89 | 13.27 |
Palmitoleic acid (%) | 0.57 | 0.08 | 0.67 |
Stearic acid (%) | 2.40 | 0.40 | 1.63 |
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). | 271 | 62 | 350 |