RACIOPPELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RACIOPPELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanRACIOPPELLA | Standard deviationRACIOPPELLA | MeanRACIOPPELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.21 | 0.00 | 0.21 |
| Eicosanoic acid (%) | 0.41 | 0.02 | 0.41 |
| Heptadecenoic acid (%) | 0.18 | 0.01 | 0.18 |
| Heptadecanoic acid (%) | 0.12 | 0.01 | 0.12 |
| Linoleic acid (%) | 12.03 | 0.82 | 12.03 |
| Linolenic acid (%) | 0.87 | 0.07 | 0.87 |
| Oleic acid (%) | 68.01 | 1.38 | 68.01 |
| Palmitic acid (%) | 14.10 | 0.66 | 14.10 |
| Palmitoleic acid (%) | 1.05 | 0.08 | 1.05 |
| Stearic acid (%) | 2.85 | 0.11 | 2.85 |
| 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). | 319 | 60 | 319 |
| 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). | 495 | 0 | 495 |