Detail

LECCINO – year 2018 – Region PUGLIA

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

Sensory profile

Profilo sensoriale medio della cultivar  PUGLIA 2018

Descriptive statistic of fatty acids composition (n=1)

Mean
LECCINO
Standard deviation
LECCINO
Mean
LECCINO (PUGLIA 2018)
Eicosenoic acid (%)0.270.04
Eicosanoic acid (%)0.330.050.30
Heptadecenoic acid (%)0.090.070.10
Heptadecanoic acid (%)0.050.030.05
Linoleic acid (%)6.691.306.55
Linolenic acid (%)0.700.110.68
Oleic acid (%)74.491.9972.35
Palmitic acid (%)14.271.1215.88
Palmitoleic acid (%)1.170.251.73
Stearic acid (%)1.900.381.99
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).
453123
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).
469196565

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