Good pre-harvest and extraction practices enhance the polyphenols content in extra virgin olive oil and maintain its oxidative stability at high temperatures

Abstract

This study investigates how olive fruit ripeness influences the polyphenol profile and oxidative balance of extra virgin olive oil (EVOO) below high-temperature conditions. The trouble addressed is the impact of various ripening degrees on EVOO exceptional, crucial for optimizing health advantages and shelf life. Three EVOO samples had been made from olives harvested at ripeness indices between 1.06 and 2.67, with same agronomic and extraction methods. The oil from olives harvested at the best ripeness index (1.88) confirmed the very best retention of general polyphenols (2840.5 ± 95.4ᵃ mg/kg), oleacein (1120.5 ± 40.3 mg/kg), and hydroxytyrosol (229.5 ± 4.4 mg/kg), as compared to oils from underripe or overripe fruit. Oxidative balance checks at 40°C and 60°C proven a sturdy correlation (R² = 0.98) between polyphenol content material and resistance to thermal degradation. Although balance decreased by way of 55% at 60°C, the optimally ripened olive oil maintained awesome oxidative resistance, assembly EU greater virgin standards after 30 days of increased garage. These outcomes imply that the degree of olive ripening considerably affects EVOO’s polyphenol-mediated thermal balance, independent of pre-harvest agronomic elements. The findings underscore the importance of unique harvest timing to maximize EVOO’s health-promoting homes and shelf life, especially beneath high-temperature garage. This knowledge is precious for producers aiming to decorate oil great and for purchasers searching for oils with superior nutritional and balance profiles.