CASTELNOVINA – year 2013 – 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)

	Mean CASTELNOVINA	Standard deviation CASTELNOVINA	Mean CASTELNOVINA (LIGURIA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.42	0.06	0.49
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.05	0.01	0.05
Linoleic acid (%)	5.61	0.74	5.74
Linolenic acid (%)	0.71	0.18	0.56
Oleic acid (%)	78.29	1.19	78.45
Palmitic acid (%)	11.63	0.89	11.15
Palmitoleic acid (%)	0.57	0.08	0.57
Stearic acid (%)	2.40	0.40	2.71
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	195

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