Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste.

ABSTRACT: This study investigated the impact of acidification on olive paste to enhance the extraction of olive oil enriched in bioactive phenolic compounds, aiming to develop a novel functional food. Recognizing that acidic pH promotes the activity of β-glucosidase responsible for oleuropein and ligstroside hydrolysis, food-grade organic acids-citric, ascorbic, and acetic acid-were added prior to malaxation to improve the bioactive compound content in the resulting oils. A randomized experimental design was employed, using three different doses of each acid (1, 2, and 4%) with three replicates per dose, alongside control trials without acid addition. Acidification did not affect olive oil extraction efficiency or alter quality parameters for extra virgin olive oils. Treatment with 1% ascorbi

SUBMITTER: Peralta R 

PROVIDER: S-EPMC12027470 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature