OLIVASTRO DRITTO – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DRITTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVASTRO DRITTO | Standard deviationOLIVASTRO DRITTO | MeanOLIVASTRO DRITTO (MOLISE ) | |
| Eicosenoic acid (%) | 0.19 | 0.00 | 0.19 |
| Eicosanoic acid (%) | 0.23 | 0.00 | 0.23 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 11.22 | 0.00 | 11.22 |
| Linolenic acid (%) | 0.80 | 0.00 | 0.80 |
| Oleic acid (%) | 66.27 | 0.00 | 66.27 |
| Palmitic acid (%) | 17.10 | 0.00 | 17.10 |
| Palmitoleic acid (%) | 1.93 | 0.00 | 1.93 |
| Stearic acid (%) | 1.99 | 0.00 | 1.99 |
| 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). | 663 | 0 | 663 |