RAVECE – year 2011 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 20 EVOO samples of cultivar RAVECE.
Sensory profile
Descriptive statistic of fatty acids composition (n=20)
| MeanRAVECE | Standard deviationRAVECE | MeanRAVECE (CAMPANIA 2011) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | |
| Eicosanoic acid (%) | 0.42 | 0.07 | 0.43 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.06 |
| Linoleic acid (%) | 9.43 | 1.21 | 8.00 |
| Linolenic acid (%) | 0.79 | 0.12 | 0.93 |
| Oleic acid (%) | 72.71 | 1.79 | 74.36 |
| Palmitic acid (%) | 12.73 | 0.95 | 12.19 |
| Palmitoleic acid (%) | 0.68 | 0.16 | 0.55 |
| Stearic acid (%) | 2.86 | 0.53 | 3.24 |
| 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). | 448 | 123 | |
| 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). | 483 | 193 | 420 |