NOCIARA – year 2011 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCIARA	Standard deviation NOCIARA	Mean NOCIARA (PUGLIA 2011)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.01	0.42
Heptadecenoic acid (%)	0.07	0.01	0.08
Heptadecanoic acid (%)	0.03	0.01	0.04
Linoleic acid (%)	8.27	0.98	6.62
Linolenic acid (%)	0.77	0.10	0.95
Oleic acid (%)	72.63	0.57	73.25
Palmitic acid (%)	13.90	0.46	14.56
Palmitoleic acid (%)	1.24	0.17	1.54
Stearic acid (%)	2.32	0.24	2.39
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).	589	202	230

— Back to the variety NOCIARA —