The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content

Abstract

In the present study the distribution of olive fruit polyphenolic fraction through the phases of olive oil extraction by a classical and a centrifugal system has been investigated. Olives of two Cretan origin varieties were used. Consequently, samples from different stages of oil extraction with and without their polyphenols were stored for a month under 64 ºC by periodical testing their peroxide value. In olive oils extracted by the centrifugal factory a large reduction of polyphenols content was noticed during their elaboration that reached to the half amount compared with that of classical type. During oven test the control sample of olive oil obtained from the separation phase of centrifugal system was oxidized easier than that of classic one. The variation of polyphenol content as well as of the main olive oil quality characteristics with the temperature and the mixing time was also studied for a period of time.