CORATINA – year 2010 – Region BASILICATA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CORATINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanCORATINA | Standard deviationCORATINA | MeanCORATINA (BASILICATA 2010) | |
Eicosenoic acid (%) | 0.37 | 0.05 | |
Eicosanoic acid (%) | 0.40 | 0.06 | 0.37 |
Heptadecenoic acid (%) | 0.07 | 0.03 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
Linoleic acid (%) | 6.88 | 0.98 | 7.08 |
Linolenic acid (%) | 0.71 | 0.11 | 0.62 |
Oleic acid (%) | 77.31 | 1.86 | 76.45 |
Palmitic acid (%) | 11.43 | 1.21 | 12.15 |
Palmitoleic acid (%) | 0.54 | 0.20 | 0.64 |
Stearic acid (%) | 2.16 | 0.39 | 2.17 |
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). | 554 | 82 | |
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). | 792 | 231 | 680 |