Influence of Malaxation Conditions on Phenolic Composition of Virgin Olive Oils: A Brief Review

Abstract

Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized health properties as well as highly appreciated organoleptic attributes. Health benefits are related with oils’ fatty acid composition, and richness in minor compounds. Phenolic compounds support a health claim concerning oil protective effects on the oxidation of blood lipids and provide oxidative stability. In this sense, changes in the extraction process have been increasingly studied to obtain oils enriched in phenols. Phenolics proportion in oil partly reflects the rate of their solubilization and chemical and/or enzymatic reactions, which are highly affected by the technological parameters, including the extraction conditions. To establish proper oil extraction parameters allows improving the healthy and sensory properties of the product through various mechanisms, including the activation or inhibition of enzymes present in olive tissues. The literature has demonstrated a great attention on technological parameters and oils’ health-related composition. Thus, several strategies have been proposed to improve malaxation process and obtain oils with high quality. In this review, we describe these strategies with special emphasis on those involving emerging technologies. The effects of different technologies applied during extraction on oil phenolic composition are evaluated. Trends and future perspectives are also discussed.