"The olive oil polyphenols contribute in protecting blood lipids from oxidative stress as part of a varied and balanced diet. "

 

Antioxidants and Polyphenols

Olive oil contains polyphenols, vitamin E, and other natural antioxidants that are the oil’s own natural preservatives. Antioxidants dampen the autogeneration of peroxides, delaying the onset of oxidation and rancidity. As a result, antioxidants increase the oil’s shelf life.

 Among the antioxidants, there are compounds that have been associated with human health benefits. They absorb free radicals and appear to have a positive impact on cardiovascular and cancer ailments, as attributed to the Mediterranean diet.

Polyphenols are an important class of antioxidant in olive oil. More than thirty polyphenols have been identified in olives. Total Phenol value (or Total Polar Phen

 

Therefore noted that an oil with a high content of phenols having a high degree of protection and thus durability, while its consumption protect human cells from oxidative stress.

 

Polyphenols in Olive Oil

Polyphenol levels decrease during milling and storage. Many polyphenols are water soluble and are lost with the vegetation water during processing. In addition, polyphenol levels will slowly decrease during storage, as they dampen oxidation in the oil. Given these unavoidable losses, an initial high polyphenol level is essential for ensuring longer shelf life and greater health properties. Blending oils may be an alternative for adjusting polyphenol levels.

 

Polyphenols and Oil Style

Polyphenols correlate with key sensory oil properties: bitterness and pungency, which are associated with olive oil style. Olive oil classification as mild, medium or robust can be associated to the total phenol content.

 Robust olive oils tend to have a Total Phenol level above 300 mg/kg, while oils perceived as mild have levels below 180 mg/kg. Thus, oil analysis measuring Total Phenol gives producers guidance for labeling their oil.

 

 

Bitterness Intensity Total Phenol*

Non bitter < 220

Lightly bitter 220 to 340

Bitter 340 to 410

Very bitter > 410

* Unit: mg/kg Caffeic acid equivalent

 

 


 

 

 

 

Greek Farm Ltd Company applies to HACCP System according to the International Standard for the Management of Hygiene and Safety of Food (ISO 22000:2005) issued by  TUV HELLAS .

 

 

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