Detail

RAVECE – year 2016 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 7 EVOO samples of cultivar RAVECE.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2016

Descriptive statistic of fatty acids composition (n=7)

Mean
RAVECE
Standard deviation
RAVECE
Mean
RAVECE (CAMPANIA 2016)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.420.070.44
Heptadecenoic acid (%)0.080.030.06
Heptadecanoic acid (%)0.060.030.05
Linoleic acid (%)9.431.219.51
Linolenic acid (%)0.790.120.70
Oleic acid (%)72.711.7972.52
Palmitic acid (%)12.730.9512.06
Palmitoleic acid (%)0.680.160.78
Stearic acid (%)2.860.533.54
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).
483193550

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