RACIOPPELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar RACIOPPELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanRACIOPPELLA | Standard deviationRACIOPPELLA | MeanRACIOPPELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.23 | 0.03 | 0.23 |
| Eicosanoic acid (%) | 0.42 | 0.02 | 0.42 |
| Heptadecenoic acid (%) | 0.18 | 0.01 | 0.18 |
| Heptadecanoic acid (%) | 0.12 | 0.01 | 0.12 |
| Linoleic acid (%) | 12.06 | 0.72 | 12.06 |
| Linolenic acid (%) | 0.90 | 0.07 | 0.90 |
| Oleic acid (%) | 68.15 | 1.22 | 68.15 |
| Palmitic acid (%) | 13.79 | 0.78 | 13.79 |
| Palmitoleic acid (%) | 1.20 | 0.26 | 1.20 |
| Stearic acid (%) | 2.78 | 0.16 | 2.78 |
| 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). | 307 | 52 | 307 |
| 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). | 495 | 0 | 495 |