ROTONDELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar ROTONDELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanROTONDELLA | Standard deviationROTONDELLA | MeanROTONDELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.30 | 0.00 | |
| Eicosanoic acid (%) | 0.34 | 0.03 | 0.31 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.05 | 0.05 |
| Linoleic acid (%) | 8.00 | 1.92 | 8.54 |
| Linolenic acid (%) | 0.77 | 0.08 | 0.82 |
| Oleic acid (%) | 73.52 | 2.67 | 72.80 |
| Palmitic acid (%) | 13.85 | 1.06 | 14.36 |
| Palmitoleic acid (%) | 0.99 | 0.19 | 1.04 |
| Stearic acid (%) | 2.13 | 0.44 | 1.89 |
| 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). | 344 | 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). | 436 | 146 | 423 |