Guide for production of high phenolic olive oil with health protective properties prepared by the Aristoil team.

Phenolic compounds belong to the minor fraction of olive oil and stand out as being exclusive to olive oil. Speaking of phenolic compounds means referring to virgin olive oil or, especially, extra virgin olive oil (EVOO) since both categories are directly obtained from the olive fruit, and exclusively by means of mechanical procedures. Polyphenols contribute to the organoleptic properties of EVOO through attributes such as bitterness and pungency. As a result of their antioxidant properties, polyphenols provide oxidative stability and preserve olive oil.

Phenolic compounds have an outstanding nutritional interest recognized by the European Food Safety Authority (EFSA) and embodied in the 432/2012 European Regulation, which includes the health claims associated with the consumption of food components. The health claim refers to the protective role of phenolic compounds against the oxidation of blood lipids, one of the main mechanisms involved in the development of cardiovascular diseases. This beneficial effect occurs when 20 g of olive oil with a minimum content of 250 mg of phenolic compounds per kg of oil are consumed daily.

The aim of this guide concerns the development of guidelines to be considered during different phases of the production of olive oil with a phenolic content that fits the health claim for polyphenol concentration (250 mg/kg).

The guidelines were based on analysis by the three University Departments participating in the Aristoil project (Department of Analytical Chemistry of the University of Cordoba, Department of Pharmacognosy and Natural Products Chemistry of of the University of Athens and Faculty of Chemistry and Technology of the University of Split) and the different results provided by the five countries participating in the project (Spain, Italy, Croatia, Greece and Cyprus).

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Source: World Olive Center for Health