RAGGIA – year 2010 – Region MARCHE
Sensory profile and fatty acids composition defined by 13 EVOO samples of cultivar RAGGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=13)
| MeanRAGGIA | Standard deviationRAGGIA | MeanRAGGIA (MARCHE 2010) | |
| Eicosenoic acid (%) | 0.30 | 0.05 | |
| Eicosanoic acid (%) | 0.37 | 0.05 | 0.36 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.45 | 1.27 | 7.96 |
| Linolenic acid (%) | 0.71 | 0.11 | 0.58 |
| Oleic acid (%) | 74.32 | 2.64 | 73.00 |
| Palmitic acid (%) | 13.51 | 1.55 | 14.29 |
| Palmitoleic acid (%) | 1.01 | 0.34 | 1.15 |
| Stearic acid (%) | 2.11 | 0.36 | 2.22 |
| 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). | 498 | 109 | |
| 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). | 581 | 276 | 438 |