LEUCOCARPA – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LEUCOCARPA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanLEUCOCARPA | Standard deviationLEUCOCARPA | MeanLEUCOCARPA (LAZIO ) | |
Eicosenoic acid (%) | 0.29 | 0.00 | 0.29 |
Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
Heptadecenoic acid (%) | 0.20 | 0.00 | 0.20 |
Heptadecanoic acid (%) | 0.11 | 0.00 | 0.11 |
Linoleic acid (%) | 7.18 | 0.00 | 7.18 |
Linolenic acid (%) | 0.73 | 0.00 | 0.73 |
Oleic acid (%) | 74.74 | 0.00 | 74.74 |
Palmitic acid (%) | 13.30 | 0.00 | 13.30 |
Palmitoleic acid (%) | 0.88 | 0.00 | 0.88 |
Stearic acid (%) | 2.03 | 0.00 | 2.03 |
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). | |||
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). | 654 | 0 | 654 |