NEBBIO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar NEBBIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=11)
MeanNEBBIO | Standard deviationNEBBIO | MeanNEBBIO (ABRUZZO ) | |
Eicosenoic acid (%) | 0.31 | 0.00 | 0.31 |
Eicosanoic acid (%) | 0.31 | 0.05 | 0.31 |
Heptadecenoic acid (%) | 0.11 | 0.06 | 0.11 |
Heptadecanoic acid (%) | 0.07 | 0.06 | 0.07 |
Linoleic acid (%) | 9.08 | 1.22 | 9.08 |
Linolenic acid (%) | 0.78 | 0.09 | 0.78 |
Oleic acid (%) | 71.02 | 2.29 | 71.02 |
Palmitic acid (%) | 15.50 | 2.08 | 15.50 |
Palmitoleic acid (%) | 1.05 | 0.27 | 1.05 |
Stearic acid (%) | 1.75 | 0.39 | 1.75 |
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). | 224 | 0 | 224 |
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). | 343 | 65 | 343 |