NOSTRALE DI RIGALI – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRALE DI RIGALI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNOSTRALE DI RIGALI | Standard deviationNOSTRALE DI RIGALI | MeanNOSTRALE DI RIGALI (TOSCANA ) | |
Eicosenoic acid (%) | 0.27 | 0.02 | |
Eicosanoic acid (%) | 0.45 | 0.10 | 0.55 |
Heptadecenoic acid (%) | 0.09 | 0.03 | 0.06 |
Heptadecanoic acid (%) | 0.06 | 0.01 | 0.05 |
Linoleic acid (%) | 7.10 | 1.50 | 5.83 |
Linolenic acid (%) | 0.66 | 0.14 | 0.52 |
Oleic acid (%) | 74.28 | 2.15 | 77.47 |
Palmitic acid (%) | 13.40 | 1.49 | 10.88 |
Palmitoleic acid (%) | 0.92 | 0.32 | 0.48 |
Stearic acid (%) | 2.76 | 0.65 | 3.65 |
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 | |
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 | 843 |