Olive oil's polyphenols

Polyphenols in olive oil help the protection of blood lipids from oxidative stress as part of a varied and balanced diet. Olive oil contains polyphenols, vitamin E and other natural antioxidants that are the natural preservatives of olive oil. Antioxidants weaken the autoproduction of peroxides, delaying the onset of oxidation. As a result, antioxidants increase the shelf life of olive oil. Among the antioxidants, there are compounds that have been linked to benefits for human health. They absorb free radicals and appear to have a positive impact on cardiovascular and cancer diseases, as attributed to the Mediterranean diet. More than thirty polyphenols have been found in olives. Therefore, have in mind that high-concentration of phenols in oil protects human cells from oxidative stress.

Polyphenols in olive oil

Polyphenol levels decrease when grinding and storing. Many polyphenols are water-soluble and get lost during processing. In addition, levels of polyphenol decrease slowly during storage as they slow down oxidation in the oil. Considering these unavoidable losses, an initial high level of polyphenol is necessary to ensure longer life and higher quality of health. Olive oil blends can be an alternative to adjust polyphenol levels. Polyphenols are associated with bitterness which is the basic aesthetic quality of oil. The classification of olive oil as mild, moderate or persistent may be correlated with the total phenol content.

Resistant olive oils tend to have a total phenol level of over 300 mg / kg, while oils considered to be mild have total phenol level below 180 mg / kg. Thus, the analysis of olive oil that measures the total phenol levels gives producers guidance for labeling their product.

Bitter Intensity Total Phenol *

Not bitter <220

Little bitter 220 to 340

Bitter 340 to 410

Very bitter >410

*Unit: mg / kg equivalent of caffeic acid