NOSTRALE DI RIGALI – year 2011
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar NOSTRALE DI RIGALI.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanNOSTRALE DI RIGALI | Standard deviationNOSTRALE DI RIGALI | MeanNOSTRALE DI RIGALI ( 2011) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | |
| Eicosanoic acid (%) | 0.45 | 0.09 | 0.52 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.01 | 0.05 |
| Linoleic acid (%) | 7.03 | 1.49 | 7.32 |
| Linolenic acid (%) | 0.66 | 0.14 | 0.86 |
| Oleic acid (%) | 74.30 | 2.10 | 75.56 |
| Palmitic acid (%) | 13.43 | 1.46 | 12.46 |
| Palmitoleic acid (%) | 0.94 | 0.33 | 0.75 |
| Stearic acid (%) | 2.73 | 0.64 | 3.34 |
| 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). | 536 | 71 | |
| 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). | 723 | 172 | 524 |