NEBBIA – year 2007 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NEBBIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNEBBIA | Standard deviationNEBBIA | MeanNEBBIA (LAZIO 2007) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.41 | 0.00 | 0.41 |
Heptadecenoic acid (%) | 0.11 | 0.00 | 0.11 |
Heptadecanoic acid (%) | 0.21 | 0.00 | 0.21 |
Linoleic acid (%) | 6.97 | 0.00 | 6.97 |
Linolenic acid (%) | 0.69 | 0.00 | 0.69 |
Oleic acid (%) | 75.40 | 0.00 | 75.40 |
Palmitic acid (%) | 12.36 | 0.00 | 12.36 |
Palmitoleic acid (%) | 1.20 | 0.00 | 1.20 |
Stearic acid (%) | 2.30 | 0.00 | 2.30 |
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). | 593 | 0 | 593 |