NEBBIO – year 2019 – Region ABRUZZO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NEBBIO	Standard deviation NEBBIO	Mean NEBBIO (ABRUZZO 2019)
Eicosenoic acid (%)	0.31	0.00
Eicosanoic acid (%)	0.31	0.05	0.29
Heptadecenoic acid (%)	0.11	0.06	0.09
Heptadecanoic acid (%)	0.07	0.06	0.04
Linoleic acid (%)	9.08	1.22	10.49
Linolenic acid (%)	0.78	0.09	0.79
Oleic acid (%)	71.02	2.29	69.06
Palmitic acid (%)	15.50	2.08	15.73
Palmitoleic acid (%)	1.05	0.27	1.11
Stearic acid (%)	1.75	0.39	2.06
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
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	449

— Back to the variety NEBBIO —