RAGGIA – year 2023
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar RAGGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
| MeanRAGGIA | Standard deviationRAGGIA | MeanRAGGIA ( 2023) | |
| Eicosenoic acid (%) | 0.29 | 0.04 | 0.29 |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.44 | 1.29 | 8.36 |
| Linolenic acid (%) | 0.71 | 0.11 | 0.75 |
| Oleic acid (%) | 74.25 | 2.63 | 71.82 |
| Palmitic acid (%) | 13.60 | 1.49 | 14.74 |
| Palmitoleic acid (%) | 1.03 | 0.33 | 1.26 |
| Stearic acid (%) | 2.09 | 0.35 | 2.11 |
| 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). | 499 | 110 | 418 |
| 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). | 581 | 276 |