LECCINO – year 2017 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LECCINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LECCINO	Standard deviation LECCINO	Mean LECCINO (CAMPANIA 2017)
Eicosenoic acid (%)	0.27	0.04
Eicosanoic acid (%)	0.33	0.05	0.32
Heptadecenoic acid (%)	0.09	0.07	0.10
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	6.69	1.30	7.03
Linolenic acid (%)	0.70	0.11	0.76
Oleic acid (%)	74.49	1.99	72.59
Palmitic acid (%)	14.27	1.12	15.47
Palmitoleic acid (%)	1.17	0.25	1.28
Stearic acid (%)	1.90	0.38	1.96
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).	453	123
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).	469	196	225

— Back to the variety LECCINO —