LECCIO DEL CORNO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 12 EVOO samples of cultivar LECCIO DEL CORNO.
Sensory profile
Descriptive statistic of fatty acids composition (n=12)
MeanLECCIO DEL CORNO | Standard deviationLECCIO DEL CORNO | MeanLECCIO DEL CORNO (ABRUZZO ) | |
Eicosenoic acid (%) | 0.31 | 0.04 | 0.28 |
Eicosanoic acid (%) | 0.36 | 0.05 | 0.37 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.07 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 6.88 | 1.14 | 7.52 |
Linolenic acid (%) | 0.74 | 0.09 | 0.77 |
Oleic acid (%) | 76.10 | 2.32 | 75.46 |
Palmitic acid (%) | 12.38 | 1.18 | 12.29 |
Palmitoleic acid (%) | 0.81 | 0.21 | 0.79 |
Stearic acid (%) | 2.23 | 0.42 | 2.29 |
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). | 506 | 97 | 465 |
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). | 672 | 249 | 491 |