LIMONCELLA – year 2009 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LIMONCELLA	Standard deviation LIMONCELLA	Mean LIMONCELLA (PUGLIA 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.05	0.33
Heptadecenoic acid (%)	0.09	0.01	0.07
Heptadecanoic acid (%)	0.09	0.11	0.03
Linoleic acid (%)	6.88	0.84	8.31
Linolenic acid (%)	0.77	0.08	0.89
Oleic acid (%)	77.23	1.86	75.97
Palmitic acid (%)	10.92	0.47	11.58
Palmitoleic acid (%)	0.82	0.02	0.85
Stearic acid (%)	2.45	1.45	1.89
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).	446	140	288

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