NOSTRALE DI RIGALI – Region MARCHE
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar NOSTRALE DI RIGALI.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanNOSTRALE DI RIGALI | Standard deviationNOSTRALE DI RIGALI | MeanNOSTRALE DI RIGALI (MARCHE ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.27 |
| Eicosanoic acid (%) | 0.45 | 0.10 | 0.42 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.01 | 0.05 |
| Linoleic acid (%) | 7.10 | 1.50 | 7.21 |
| Linolenic acid (%) | 0.66 | 0.14 | 0.74 |
| Oleic acid (%) | 74.28 | 2.15 | 73.34 |
| Palmitic acid (%) | 13.40 | 1.49 | 14.23 |
| Palmitoleic acid (%) | 0.92 | 0.32 | 1.21 |
| Stearic acid (%) | 2.76 | 0.65 | 2.70 |
| 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). | 538 | 77 | 557 |
| 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 | 854 |