NOSTRALE DI RIGALI – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRALE DI RIGALI.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOSTRALE DI RIGALI	Standard deviation NOSTRALE DI RIGALI	Mean NOSTRALE DI RIGALI (TOSCANA )
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.45	0.09	0.55
Heptadecenoic acid (%)	0.09	0.03	0.06
Heptadecanoic acid (%)	0.06	0.01	0.05
Linoleic acid (%)	7.03	1.49	5.83
Linolenic acid (%)	0.66	0.14	0.52
Oleic acid (%)	74.30	2.10	77.47
Palmitic acid (%)	13.43	1.46	10.88
Palmitoleic acid (%)	0.94	0.33	0.48
Stearic acid (%)	2.73	0.64	3.65
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).	536	71
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).	723	172	843

— Back to the variety NOSTRALE DI RIGALI —