MAJATICA DI FERRANDINA – year 2018 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MAJATICA DI FERRANDINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMAJATICA DI FERRANDINA | Standard deviationMAJATICA DI FERRANDINA | MeanMAJATICA DI FERRANDINA (CAMPANIA 2018) | |
Eicosenoic acid (%) | 0.29 | 0.04 | |
Eicosanoic acid (%) | 0.41 | 0.09 | 0.41 |
Heptadecenoic acid (%) | 0.08 | 0.05 | 0.28 |
Heptadecanoic acid (%) | 0.06 | 0.05 | 0.19 |
Linoleic acid (%) | 7.77 | 0.88 | 7.65 |
Linolenic acid (%) | 0.64 | 0.09 | 0.66 |
Oleic acid (%) | 75.30 | 1.28 | 74.90 |
Palmitic acid (%) | 11.97 | 0.59 | 11.70 |
Palmitoleic acid (%) | 0.89 | 0.21 | 0.75 |
Stearic acid (%) | 2.49 | 0.44 | 3.07 |
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). | 419 | 59 | |
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). | 449 | 161 | 884 |