CASTELNOVINA – year 2011 – 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 2011) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.42 | 0.06 | 0.37 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.06 |
Linoleic acid (%) | 5.61 | 0.74 | 4.95 |
Linolenic acid (%) | 0.71 | 0.18 | 0.93 |
Oleic acid (%) | 78.29 | 1.19 | 79.05 |
Palmitic acid (%) | 11.63 | 0.89 | 11.38 |
Palmitoleic acid (%) | 0.57 | 0.08 | 0.64 |
Stearic acid (%) | 2.40 | 0.40 | 2.43 |
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 | 322 |