SALELLA – year 2010 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SALELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanSALELLA | Standard deviationSALELLA | MeanSALELLA (CAMPANIA 2010) | |
Eicosenoic acid (%) | 0.29 | 0.00 | |
Eicosanoic acid (%) | 0.32 | 0.06 | 0.25 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.06 |
Linoleic acid (%) | 12.25 | 3.11 | 10.99 |
Linolenic acid (%) | 0.72 | 0.12 | 0.59 |
Oleic acid (%) | 66.88 | 4.51 | 67.47 |
Palmitic acid (%) | 15.91 | 1.66 | 16.78 |
Palmitoleic acid (%) | 1.59 | 0.63 | 1.62 |
Stearic acid (%) | 1.89 | 0.22 | 1.95 |
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). | 189 | 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). | 464 | 280 | 228 |