NEGREL – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NEGREL.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNEGREL | Standard deviationNEGREL | MeanNEGREL (LOMBARDIA ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
Heptadecenoic acid (%) | 0.11 | 0.00 | 0.11 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 6.23 | 0.00 | 6.23 |
Linolenic acid (%) | 0.89 | 0.00 | 0.89 |
Oleic acid (%) | 78.49 | 0.00 | 78.49 |
Palmitic acid (%) | 10.92 | 0.00 | 10.92 |
Palmitoleic acid (%) | 0.81 | 0.00 | 0.81 |
Stearic acid (%) | 1.56 | 0.00 | 1.56 |
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). | 309 | 0 | 309 |