Detail

OGLIAROLA DEL BRADANO – year 2019 – Region BASILICATA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA DEL BRADANO.

Sensory profile

Profilo sensoriale medio della cultivar  BASILICATA 2019

Descriptive statistic of fatty acids composition (n=1)

Mean
OGLIAROLA DEL BRADANO
Standard deviation
OGLIAROLA DEL BRADANO
Mean
OGLIAROLA DEL BRADANO (BASILICATA 2019)
Eicosenoic acid (%)0.340.03
Eicosanoic acid (%)0.400.060.38
Heptadecenoic acid (%)0.080.040.24
Heptadecanoic acid (%)0.050.040.14
Linoleic acid (%)8.180.737.85
Linolenic acid (%)0.740.090.65
Oleic acid (%)74.331.9569.83
Palmitic acid (%)12.691.4816.51
Palmitoleic acid (%)0.840.311.57
Stearic acid (%)2.250.282.48
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).
59822
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).
717297951

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