RAZZOLA – year 2013 – Region LIGURIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAZZOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanRAZZOLA | Standard deviationRAZZOLA | MeanRAZZOLA (LIGURIA 2013) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.37 | 0.03 | 0.39 |
Heptadecenoic acid (%) | 0.10 | 0.02 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
Linoleic acid (%) | 6.63 | 0.92 | 6.55 |
Linolenic acid (%) | 0.65 | 0.12 | 0.62 |
Oleic acid (%) | 76.07 | 1.99 | 76.22 |
Palmitic acid (%) | 12.82 | 1.43 | 12.60 |
Palmitoleic acid (%) | 0.94 | 0.25 | 0.84 |
Stearic acid (%) | 2.07 | 0.20 | 2.38 |
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). | 397 | 98 | 221 |