TOCCOLANA – year 2020
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TOCCOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanTOCCOLANA | Standard deviationTOCCOLANA | MeanTOCCOLANA ( 2020) | |
Eicosenoic acid (%) | 0.28 | 0.02 | 0.29 |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.40 |
Heptadecenoic acid (%) | 0.11 | 0.03 | 0.06 |
Heptadecanoic acid (%) | 0.06 | 0.01 | 0.04 |
Linoleic acid (%) | 9.41 | 0.80 | 8.79 |
Linolenic acid (%) | 0.60 | 0.06 | 0.61 |
Oleic acid (%) | 72.07 | 2.79 | 72.86 |
Palmitic acid (%) | 13.72 | 1.68 | 13.47 |
Palmitoleic acid (%) | 1.07 | 0.27 | 0.91 |
Stearic acid (%) | 2.20 | 0.17 | 2.39 |
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). | 412 | 47 | |
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). | 744 | 58 | 802 |