OLIVA NERA DI COLLETORTO – year 2018 – Region MOLISE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVA NERA DI COLLETORTO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OLIVA NERA DI COLLETORTO	Standard deviation OLIVA NERA DI COLLETORTO	Mean OLIVA NERA DI COLLETORTO (MOLISE 2018)
Eicosenoic acid (%)	0.18	0.02
Eicosanoic acid (%)	0.34	0.08	0.40
Heptadecenoic acid (%)	0.20	0.05	0.14
Heptadecanoic acid (%)	0.10	0.03	0.07
Linoleic acid (%)	9.06	0.66	9.63
Linolenic acid (%)	0.74	0.06	0.75
Oleic acid (%)	69.82	1.48	70.03
Palmitic acid (%)	15.46	1.12	14.63
Palmitoleic acid (%)	1.50	0.28	1.37
Stearic acid (%)	2.47	0.23	2.59
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
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	691

— Back to the variety OLIVA NERA DI COLLETORTO —