RAJA – year 2008 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAJA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanRAJA | Standard deviationRAJA | MeanRAJA (LAZIO 2008) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.36 | 0.04 | 0.37 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 7.90 | 1.15 | 9.65 |
Linolenic acid (%) | 0.61 | 0.07 | 0.53 |
Oleic acid (%) | 74.70 | 0.69 | 74.13 |
Palmitic acid (%) | 13.24 | 0.40 | 12.58 |
Palmitoleic acid (%) | 0.93 | 0.19 | 1.06 |
Stearic acid (%) | 1.85 | 0.35 | 1.26 |
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). | |||
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). | 401 | 115 | 387 |