TONDINA (ROGGIANELLA) – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDINA (ROGGIANELLA).
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTONDINA (ROGGIANELLA) | Standard deviationTONDINA (ROGGIANELLA) | MeanTONDINA (ROGGIANELLA) (CAMPANIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.03 | 0.34 |
| Heptadecenoic acid (%) | 0.23 | 0.09 | 0.28 |
| Heptadecanoic acid (%) | 0.10 | 0.03 | 0.12 |
| Linoleic acid (%) | 4.90 | 1.21 | 3.30 |
| Linolenic acid (%) | 0.70 | 0.10 | 0.70 |
| Oleic acid (%) | 76.54 | 1.40 | 77.16 |
| Palmitic acid (%) | 13.67 | 1.21 | 14.37 |
| Palmitoleic acid (%) | 1.28 | 0.40 | 1.36 |
| Stearic acid (%) | 1.93 | 0.35 | 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). | |||
| 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 | 161 | 655 |