RAGGIA – year 2014 – Region MARCHE
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar RAGGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanRAGGIA | Standard deviationRAGGIA | MeanRAGGIA (MARCHE 2014) | |
Eicosenoic acid (%) | 0.29 | 0.05 | |
Eicosanoic acid (%) | 0.36 | 0.05 | 0.42 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 7.46 | 1.33 | 5.97 |
Linolenic acid (%) | 0.71 | 0.12 | 0.61 |
Oleic acid (%) | 74.37 | 2.70 | 78.42 |
Palmitic acid (%) | 13.50 | 1.51 | 11.17 |
Palmitoleic acid (%) | 1.02 | 0.35 | 0.67 |
Stearic acid (%) | 2.06 | 0.35 | 2.13 |
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 | 716 |