NOSTRANA DI BRISIGHELLA – year 2011 – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRANA DI BRISIGHELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNOSTRANA DI BRISIGHELLA | Standard deviationNOSTRANA DI BRISIGHELLA | MeanNOSTRANA DI BRISIGHELLA (EMILIA-ROMAGNA 2011) | |
Eicosenoic acid (%) | 0.28 | 0.06 | |
Eicosanoic acid (%) | 0.37 | 0.04 | 0.36 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.11 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
Linoleic acid (%) | 5.79 | 0.72 | 5.00 |
Linolenic acid (%) | 0.72 | 0.14 | 0.95 |
Oleic acid (%) | 76.32 | 1.34 | 78.30 |
Palmitic acid (%) | 13.14 | 1.09 | 11.86 |
Palmitoleic acid (%) | 1.19 | 0.32 | 1.18 |
Stearic acid (%) | 1.98 | 0.31 | 2.06 |
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). | 392 | 34 | |
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). | 573 | 145 | 433 |