MARINESE – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MARINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanMARINESE | Standard deviationMARINESE | MeanMARINESE (CAMPANIA ) | |
Eicosenoic acid (%) | 0.25 | 0.02 | 0.25 |
Eicosanoic acid (%) | 0.39 | 0.10 | 0.39 |
Heptadecenoic acid (%) | 0.07 | 0.01 | 0.07 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 5.82 | 0.74 | 5.82 |
Linolenic acid (%) | 0.75 | 0.08 | 0.75 |
Oleic acid (%) | 74.58 | 0.52 | 74.58 |
Palmitic acid (%) | 14.30 | 0.28 | 14.30 |
Palmitoleic acid (%) | 1.53 | 0.19 | 1.53 |
Stearic acid (%) | 2.11 | 0.35 | 2.11 |
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). | 448 | 67 | 448 |
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). | 987 | 0 | 987 |