RAVECE – year 2019 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RAVECE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanRAVECE | Standard deviationRAVECE | MeanRAVECE (CAMPANIA 2019) | |
Eicosenoic acid (%) | 0.25 | 0.02 | |
Eicosanoic acid (%) | 0.42 | 0.07 | 0.36 |
Heptadecenoic acid (%) | 0.08 | 0.03 | 0.08 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.05 |
Linoleic acid (%) | 9.43 | 1.21 | 9.74 |
Linolenic acid (%) | 0.79 | 0.12 | 0.84 |
Oleic acid (%) | 72.71 | 1.79 | 71.21 |
Palmitic acid (%) | 12.73 | 0.95 | 13.91 |
Palmitoleic acid (%) | 0.68 | 0.16 | 0.90 |
Stearic acid (%) | 2.86 | 0.53 | 2.54 |
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). | 448 | 123 | |
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). | 483 | 193 | 466 |