RACIOPPA – year 2015 – Region PUGLIA
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 (PUGLIA 2015) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.35 | 0.00 | 0.35 |
Heptadecenoic acid (%) | 0.07 | 0.00 | 0.08 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 7.31 | 0.70 | 6.61 |
Linolenic acid (%) | 0.64 | 0.04 | 0.68 |
Oleic acid (%) | 76.75 | 0.90 | 77.65 |
Palmitic acid (%) | 11.88 | 0.25 | 11.63 |
Palmitoleic acid (%) | 0.68 | 0.18 | 0.50 |
Stearic acid (%) | 1.87 | 0.10 | 1.97 |
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 | 846 |