RAGGIOLA – year 2015 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAGGIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanRAGGIOLA | Standard deviationRAGGIOLA | MeanRAGGIOLA (MARCHE 2015) | |
Eicosenoic acid (%) | 0.29 | 0.04 | |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.31 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.03 |
Linoleic acid (%) | 7.13 | 0.73 | 6.93 |
Linolenic acid (%) | 0.68 | 0.09 | 0.67 |
Oleic acid (%) | 74.88 | 1.64 | 77.59 |
Palmitic acid (%) | 13.42 | 0.83 | 11.54 |
Palmitoleic acid (%) | 0.97 | 0.19 | 0.53 |
Stearic acid (%) | 2.09 | 0.25 | 1.88 |
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). | 431 | 50 | |
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). | 618 | 202 | 597 |