NOCELLARA MESSINESE – year 2008 – Region SICILIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCELLARA MESSINESE	Standard deviation NOCELLARA MESSINESE	Mean NOCELLARA MESSINESE (SICILIA 2008)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.05	0.45
Heptadecenoic acid (%)	0.22	0.08	0.32
Heptadecanoic acid (%)	0.10	0.04	0.16
Linoleic acid (%)	11.12	2.29	8.63
Linolenic acid (%)	0.74	0.14	0.62
Oleic acid (%)	69.96	3.55	74.56
Palmitic acid (%)	14.01	1.43	12.19
Palmitoleic acid (%)	1.15	0.30	0.82
Stearic acid (%)	2.01	0.27	1.96
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).	336	59	310

— Back to the variety NOCELLARA MESSINESE —