OGLIAROLA DEL BRADANO – year 2007
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OGLIAROLA DEL BRADANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanOGLIAROLA DEL BRADANO | Standard deviationOGLIAROLA DEL BRADANO | MeanOGLIAROLA DEL BRADANO ( 2007) | |
Eicosenoic acid (%) | 0.34 | 0.03 | |
Eicosanoic acid (%) | 0.40 | 0.06 | 0.42 |
Heptadecenoic acid (%) | 0.08 | 0.04 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.13 |
Linoleic acid (%) | 8.18 | 0.73 | 7.94 |
Linolenic acid (%) | 0.74 | 0.09 | 0.82 |
Oleic acid (%) | 74.33 | 1.95 | 76.35 |
Palmitic acid (%) | 12.69 | 1.48 | 11.11 |
Palmitoleic acid (%) | 0.84 | 0.31 | 0.61 |
Stearic acid (%) | 2.25 | 0.28 | 2.11 |
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). | 598 | 22 | |
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). | 717 | 297 | 358 |