OTTOBRATICA – year 2016 – Region CALABRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OTTOBRATICA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanOTTOBRATICA | Standard deviationOTTOBRATICA | MeanOTTOBRATICA (CALABRIA 2016) | |
Eicosenoic acid (%) | 0.28 | 0.06 | |
Eicosanoic acid (%) | 0.41 | 0.08 | 0.42 |
Heptadecenoic acid (%) | 0.25 | 0.10 | 0.29 |
Heptadecanoic acid (%) | 0.17 | 0.06 | 0.20 |
Linoleic acid (%) | 9.21 | 1.33 | 9.42 |
Linolenic acid (%) | 0.69 | 0.09 | 0.58 |
Oleic acid (%) | 69.48 | 2.95 | 67.51 |
Palmitic acid (%) | 15.76 | 1.93 | 17.16 |
Palmitoleic acid (%) | 1.25 | 0.30 | 1.43 |
Stearic acid (%) | 2.39 | 0.42 | 2.57 |
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). | 379 | 159 | |
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). | 690 | 298 | 858 |