Detail

FRANTOIO – Region CAMPANIA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar FRANTOIO.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA

Descriptive statistic of fatty acids composition (n=3)

Mean
FRANTOIO
Standard deviation
FRANTOIO
Mean
FRANTOIO (CAMPANIA )
Eicosenoic acid (%)0.290.050.27
Eicosanoic acid (%)0.350.050.37
Heptadecenoic acid (%)0.090.030.09
Heptadecanoic acid (%)0.050.030.04
Linoleic acid (%)7.081.156.91
Linolenic acid (%)0.680.120.77
Oleic acid (%)75.382.4373.04
Palmitic acid (%)13.191.4015.10
Palmitoleic acid (%)0.960.271.19
Stearic acid (%)1.910.352.21
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).
539132566
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).
596262341

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