Detail

RAVECE – year 2019 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RAVECE.

Sensory profile

Profilo sensoriale medio della cultivar  CAMPANIA 2019

Descriptive statistic of fatty acids composition (n=3)

Mean
RAVECE
Standard deviation
RAVECE
Mean
RAVECE (CAMPANIA 2019)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.420.070.36
Heptadecenoic acid (%)0.080.030.08
Heptadecanoic acid (%)0.060.030.05
Linoleic acid (%)9.431.219.74
Linolenic acid (%)0.790.120.84
Oleic acid (%)72.711.7971.21
Palmitic acid (%)12.730.9513.91
Palmitoleic acid (%)0.680.160.90
Stearic acid (%)2.860.532.54
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).
483193466

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