NOCELLARA DEL BELICE – year 2007 – Region SICILIA

Sensory profile and fatty acids composition defined by 9 EVOO samples of cultivar NOCELLARA DEL BELICE.

Sensory profile

Descriptive statistic of fatty acids composition (n=9)

	Mean NOCELLARA DEL BELICE	Standard deviation NOCELLARA DEL BELICE	Mean NOCELLARA DEL BELICE (SICILIA 2007)
Eicosenoic acid (%)	0.27	0.03
Eicosanoic acid (%)	0.46	0.06	0.46
Heptadecenoic acid (%)	0.09	0.04	0.10
Heptadecanoic acid (%)	0.05	0.02	0.04
Linoleic acid (%)	8.37	0.99	8.53
Linolenic acid (%)	0.77	0.14	0.71
Oleic acid (%)	72.65	2.07	73.69
Palmitic acid (%)	13.36	1.24	12.67
Palmitoleic acid (%)	1.00	0.22	0.89
Stearic acid (%)	2.91	0.54	2.66
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).	306	81
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).	407	162	349

— Back to the variety NOCELLARA DEL BELICE —