RACIOPPELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar RACIOPPELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanRACIOPPELLA | Standard deviationRACIOPPELLA | MeanRACIOPPELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.23 | 0.02 | 0.23 |
| Eicosanoic acid (%) | 0.41 | 0.02 | 0.41 |
| Heptadecenoic acid (%) | 0.17 | 0.03 | 0.17 |
| Heptadecanoic acid (%) | 0.11 | 0.02 | 0.11 |
| Linoleic acid (%) | 11.74 | 0.90 | 11.74 |
| Linolenic acid (%) | 0.88 | 0.07 | 0.88 |
| Oleic acid (%) | 68.30 | 1.13 | 68.30 |
| Palmitic acid (%) | 14.08 | 0.90 | 14.08 |
| Palmitoleic acid (%) | 1.18 | 0.23 | 1.18 |
| Stearic acid (%) | 2.73 | 0.17 | 2.73 |
| 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). | 317 | 48 | 317 |
| 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 |