Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.

ABSTRACT: The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of 'Corbella' EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil were improved because of an increase in the concentration of oleacein (56-71

SUBMITTER: Olmo-Cunillera A 

PROVIDER: S-EPMC10525235 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature