PISCIOTTANA – year 2016 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar PISCIOTTANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean PISCIOTTANA	Standard deviation PISCIOTTANA	Mean PISCIOTTANA (CAMPANIA 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.04	0.31
Heptadecenoic acid (%)	0.21	0.08	0.25
Heptadecanoic acid (%)	0.15	0.14	0.26
Linoleic acid (%)	6.41	0.96	6.98
Linolenic acid (%)	0.68	0.07	0.63
Oleic acid (%)	73.43	3.72	70.35
Palmitic acid (%)	15.17	2.78	17.41
Palmitoleic acid (%)	1.39	0.36	1.52
Stearic acid (%)	1.95	0.23	2.07
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).	598	171	713

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