Detail

RAVECE – year 2010 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 19 EVOO samples of cultivar RAVECE.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2010

Descriptive statistic of fatty acids composition (n=19)

Mean
RAVECE
Standard deviation
RAVECE
Mean
RAVECE (CAMPANIA 2010)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.420.070.43
Heptadecenoic acid (%)0.080.030.09
Heptadecanoic acid (%)0.060.030.06
Linoleic acid (%)9.431.219.54
Linolenic acid (%)0.790.120.69
Oleic acid (%)72.711.7971.83
Palmitic acid (%)12.730.9513.37
Palmitoleic acid (%)0.680.160.67
Stearic acid (%)2.860.533.07
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).
448123
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).
483193400

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