Detail

RAGGIOLA – year 2015 – Region MARCHE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAGGIOLA.

Sensory profile

Profilo sensoriale medio della cultivar  MARCHE 2015

Descriptive statistic of fatty acids composition (n=1)

Mean
RAGGIOLA
Standard deviation
RAGGIOLA
Mean
RAGGIOLA (MARCHE 2015)
Eicosenoic acid (%)0.290.04
Eicosanoic acid (%)0.350.050.31
Heptadecenoic acid (%)0.090.040.07
Heptadecanoic acid (%)0.050.020.03
Linoleic acid (%)7.130.736.93
Linolenic acid (%)0.680.090.67
Oleic acid (%)74.881.6477.59
Palmitic acid (%)13.420.8311.54
Palmitoleic acid (%)0.970.190.53
Stearic acid (%)2.090.251.88
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).
43150
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).
618202597

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