RACIOPPA – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RACIOPPA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanRACIOPPA | Standard deviationRACIOPPA | MeanRACIOPPA (BASILICATA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.31 | 0.70 | 8.01 |
| Linolenic acid (%) | 0.64 | 0.04 | 0.60 |
| Oleic acid (%) | 76.75 | 0.90 | 75.85 |
| Palmitic acid (%) | 11.88 | 0.25 | 12.13 |
| Palmitoleic acid (%) | 0.68 | 0.18 | 0.85 |
| Stearic acid (%) | 1.87 | 0.10 | 1.77 |
| 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). | |||
| 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). | 652 | 194 | 459 |