LECCINO – Region LAZIO
Sensory profile and fatty acids composition defined by 12 EVOO samples of cultivar LECCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=12)
MeanLECCINO | Standard deviationLECCINO | MeanLECCINO (LAZIO ) | |
Eicosenoic acid (%) | 0.27 | 0.04 | 0.29 |
Eicosanoic acid (%) | 0.33 | 0.05 | 0.32 |
Heptadecenoic acid (%) | 0.09 | 0.07 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 6.69 | 1.30 | 6.78 |
Linolenic acid (%) | 0.70 | 0.11 | 0.65 |
Oleic acid (%) | 74.49 | 1.99 | 74.46 |
Palmitic acid (%) | 14.27 | 1.12 | 14.38 |
Palmitoleic acid (%) | 1.17 | 0.25 | 1.23 |
Stearic acid (%) | 1.90 | 0.38 | 1.75 |
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 | 327 |