CAZZARELLA – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CAZZARELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCAZZARELLA | Standard deviationCAZZARELLA | MeanCAZZARELLA (MOLISE ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
Heptadecenoic acid (%) | 0.15 | 0.00 | 0.15 |
Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
Linoleic acid (%) | 10.92 | 0.00 | 10.92 |
Linolenic acid (%) | 0.60 | 0.00 | 0.60 |
Oleic acid (%) | 66.15 | 0.00 | 66.15 |
Palmitic acid (%) | 16.94 | 0.00 | 16.94 |
Palmitoleic acid (%) | 1.58 | 0.00 | 1.58 |
Stearic acid (%) | 2.85 | 0.00 | 2.85 |
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). | 672 | 0 | 672 |