NOSTRALE – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRALE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOSTRALE | Standard deviationNOSTRALE | MeanNOSTRALE (CAMPANIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.36 | 0.00 | 0.36 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.01 | 0.00 | 8.01 |
| Linolenic acid (%) | 0.73 | 0.00 | 0.73 |
| Oleic acid (%) | 72.11 | 0.00 | 72.11 |
| Palmitic acid (%) | 14.48 | 0.00 | 14.48 |
| Palmitoleic acid (%) | 1.01 | 0.00 | 1.01 |
| Stearic acid (%) | 2.59 | 0.00 | 2.59 |
| 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). | 847 | 0 | 847 |