CELLINA DI NARDO – year 2013 – Region PUGLIA

Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar CELLINA DI NARDO.

Sensory profile

Descriptive statistic of fatty acids composition (n=5)

	Mean CELLINA DI NARDO	Standard deviation CELLINA DI NARDO	Mean CELLINA DI NARDO (PUGLIA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.05	0.34
Heptadecenoic acid (%)	0.09	0.02	0.07
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	9.34	1.09	9.63
Linolenic acid (%)	0.75	0.11	0.71
Oleic acid (%)	71.22	2.91	70.58
Palmitic acid (%)	14.56	1.92	14.79
Palmitoleic acid (%)	1.69	0.40	1.70
Stearic acid (%)	1.68	0.30	1.88
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).	486	203	360

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