NOCELLARA DEL BELICE – year 2019 – Region SICILIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar NOCELLARA DEL BELICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanNOCELLARA DEL BELICE | Standard deviationNOCELLARA DEL BELICE | MeanNOCELLARA DEL BELICE (SICILIA 2019) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | |
| Eicosanoic acid (%) | 0.46 | 0.06 | 0.47 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 8.37 | 0.99 | 8.99 |
| Linolenic acid (%) | 0.77 | 0.14 | 0.52 |
| Oleic acid (%) | 72.65 | 2.07 | 71.26 |
| Palmitic acid (%) | 13.36 | 1.24 | 13.91 |
| Palmitoleic acid (%) | 1.00 | 0.22 | 1.04 |
| Stearic acid (%) | 2.91 | 0.54 | 3.00 |
| 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 | 579 |