ZAMPELLO – Region MARCHE
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar ZAMPELLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanZAMPELLO | Standard deviationZAMPELLO | MeanZAMPELLO (MARCHE ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.42 | 0.13 | 0.42 |
| Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 9.09 | 1.35 | 9.09 |
| Linolenic acid (%) | 0.76 | 0.25 | 0.76 |
| Oleic acid (%) | 72.00 | 2.14 | 72.00 |
| Palmitic acid (%) | 14.44 | 0.57 | 14.44 |
| Palmitoleic acid (%) | 0.97 | 0.14 | 0.97 |
| Stearic acid (%) | 1.94 | 0.45 | 1.94 |
| 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). | 269 | 36 | 269 |