CELLINA DI NARDO – year 2019 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CELLINA DI NARDO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCELLINA DI NARDO | Standard deviationCELLINA DI NARDO | MeanCELLINA DI NARDO (PUGLIA 2019) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.05 | 0.30 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 9.34 | 1.09 | 11.18 |
| Linolenic acid (%) | 0.75 | 0.11 | 0.88 |
| Oleic acid (%) | 71.22 | 2.91 | 67.51 |
| Palmitic acid (%) | 14.56 | 1.92 | 15.96 |
| Palmitoleic acid (%) | 1.69 | 0.40 | 1.84 |
| Stearic acid (%) | 1.68 | 0.30 | 1.86 |
| 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 | 606 |