RACIOPPA – year 2012 – Region BASILICATA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RACIOPPA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RACIOPPA	Standard deviation RACIOPPA	Mean RACIOPPA (BASILICATA 2012)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.00	0.35
Heptadecenoic acid (%)	0.07	0.00	0.07
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	7.31	0.70	8.01
Linolenic acid (%)	0.64	0.04	0.60
Oleic acid (%)	76.75	0.90	75.85
Palmitic acid (%)	11.88	0.25	12.13
Palmitoleic acid (%)	0.68	0.18	0.85
Stearic acid (%)	1.87	0.10	1.77
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).	652	194	459

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