LECCINO – year 2014 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LECCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanLECCINO | Standard deviationLECCINO | MeanLECCINO (LOMBARDIA 2014) | |
Eicosenoic acid (%) | 0.27 | 0.04 | |
Eicosanoic acid (%) | 0.33 | 0.05 | 0.15 |
Heptadecenoic acid (%) | 0.09 | 0.07 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 6.69 | 1.30 | 5.29 |
Linolenic acid (%) | 0.70 | 0.11 | 0.86 |
Oleic acid (%) | 74.49 | 1.99 | 75.26 |
Palmitic acid (%) | 14.27 | 1.12 | 15.52 |
Palmitoleic acid (%) | 1.17 | 0.25 | 1.19 |
Stearic acid (%) | 1.90 | 0.38 | 1.40 |
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 | 411 |