CICINELLA – year 2010 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CICINELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCICINELLA | Standard deviationCICINELLA | MeanCICINELLA (CAMPANIA 2010) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.39 | 0.00 | 0.39 |
Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 6.69 | 0.00 | 6.69 |
Linolenic acid (%) | 0.59 | 0.00 | 0.59 |
Oleic acid (%) | 73.22 | 0.00 | 73.22 |
Palmitic acid (%) | 15.57 | 0.00 | 15.57 |
Palmitoleic acid (%) | 1.21 | 0.00 | 1.21 |
Stearic acid (%) | 1.83 | 0.00 | 1.83 |
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). | 186 | 0 | 186 |