RAGGIA – year 2007
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar RAGGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanRAGGIA | Standard deviationRAGGIA | MeanRAGGIA ( 2007) | |
| Eicosenoic acid (%) | 0.29 | 0.05 | |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.38 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.13 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.08 |
| Linoleic acid (%) | 7.46 | 1.33 | 6.45 |
| Linolenic acid (%) | 0.71 | 0.12 | 0.72 |
| Oleic acid (%) | 74.37 | 2.70 | 76.17 |
| Palmitic acid (%) | 13.50 | 1.51 | 12.94 |
| Palmitoleic acid (%) | 1.02 | 0.35 | 1.09 |
| Stearic acid (%) | 2.06 | 0.35 | 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). | 489 | 113 | |
| 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). | 581 | 276 | 219 |