OGLIAROLA – year 2011 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanOGLIAROLA | Standard deviationOGLIAROLA | MeanOGLIAROLA (CAMPANIA 2011) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.39 | 0.07 | 0.40 |
Heptadecenoic acid (%) | 0.10 | 0.04 | 0.09 |
Heptadecanoic acid (%) | 0.07 | 0.04 | 0.05 |
Linoleic acid (%) | 7.36 | 1.21 | 5.81 |
Linolenic acid (%) | 0.73 | 0.15 | 0.80 |
Oleic acid (%) | 75.74 | 1.85 | 76.92 |
Palmitic acid (%) | 12.39 | 1.04 | 12.57 |
Palmitoleic acid (%) | 0.84 | 0.17 | 0.70 |
Stearic acid (%) | 2.13 | 0.48 | 2.54 |
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). | 459 | 167 | 459 |