RACIOPPA – Region BASILICATA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar RACIOPPA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanRACIOPPA | Standard deviationRACIOPPA | MeanRACIOPPA (BASILICATA ) | |
| Eicosenoic acid (%) | 0.37 | 0.00 | 0.37 |
| Eicosanoic acid (%) | 0.38 | 0.04 | 0.39 |
| Heptadecenoic acid (%) | 0.11 | 0.05 | 0.13 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.06 |
| Linoleic acid (%) | 6.84 | 0.88 | 6.96 |
| Linolenic acid (%) | 0.64 | 0.03 | 0.62 |
| Oleic acid (%) | 77.07 | 0.86 | 76.78 |
| Palmitic acid (%) | 11.70 | 0.32 | 11.74 |
| Palmitoleic acid (%) | 0.78 | 0.21 | 0.92 |
| Stearic acid (%) | 1.95 | 0.13 | 1.93 |
| 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). | 493 | 0 | 493 |
| 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 |