OLIVA NERA DI COLLETORTO – Region MOLISE

Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar OLIVA NERA DI COLLETORTO.

Sensory profile

Descriptive statistic of fatty acids composition (n=8)

	Mean OLIVA NERA DI COLLETORTO	Standard deviation OLIVA NERA DI COLLETORTO	Mean OLIVA NERA DI COLLETORTO (MOLISE )
Eicosenoic acid (%)	0.18	0.02	0.18
Eicosanoic acid (%)	0.34	0.08	0.34
Heptadecenoic acid (%)	0.20	0.05	0.20
Heptadecanoic acid (%)	0.10	0.03	0.10
Linoleic acid (%)	9.06	0.66	9.06
Linolenic acid (%)	0.74	0.06	0.74
Oleic acid (%)	69.82	1.48	69.82
Palmitic acid (%)	15.46	1.12	15.46
Palmitoleic acid (%)	1.50	0.28	1.50
Stearic acid (%)	2.47	0.23	2.47
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).	657	0	657
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).	517	169	517

— Back to the variety OLIVA NERA DI COLLETORTO —