OGLIAROLA DEL BRADANO – year 2018 – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA DEL BRADANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanOGLIAROLA DEL BRADANO | Standard deviationOGLIAROLA DEL BRADANO | MeanOGLIAROLA DEL BRADANO (BASILICATA 2018) | |
Eicosenoic acid (%) | 0.34 | 0.03 | |
Eicosanoic acid (%) | 0.40 | 0.06 | 0.35 |
Heptadecenoic acid (%) | 0.08 | 0.04 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.05 |
Linoleic acid (%) | 8.18 | 0.73 | 7.87 |
Linolenic acid (%) | 0.74 | 0.09 | 0.68 |
Oleic acid (%) | 74.33 | 1.95 | 75.81 |
Palmitic acid (%) | 12.69 | 1.48 | 11.65 |
Palmitoleic acid (%) | 0.84 | 0.31 | 0.67 |
Stearic acid (%) | 2.25 | 0.28 | 2.36 |
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 | 1,069 |