NOCELLARA ETNEA – year 2012 – Region CALABRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA ETNEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNOCELLARA ETNEA | Standard deviationNOCELLARA ETNEA | MeanNOCELLARA ETNEA (CALABRIA 2012) | |
Eicosenoic acid (%) | 0.28 | 0.05 | |
Eicosanoic acid (%) | 0.40 | 0.07 | 0.44 |
Heptadecenoic acid (%) | 0.34 | 0.10 | 0.34 |
Heptadecanoic acid (%) | 0.31 | 0.56 | 0.20 |
Linoleic acid (%) | 11.71 | 1.97 | 11.95 |
Linolenic acid (%) | 0.77 | 0.16 | 0.78 |
Oleic acid (%) | 69.42 | 3.59 | 68.64 |
Palmitic acid (%) | 13.83 | 1.68 | 14.74 |
Palmitoleic acid (%) | 0.79 | 0.16 | 0.80 |
Stearic acid (%) | 2.21 | 0.35 | 1.79 |
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). | 401 | 47 | |
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). | 384 | 171 | 551 |