Abstract
Immediately after extraction from olive fruits, virgin olive oil is a turbid juice with suspended particles of plant tissue and vegetable water droplets, which can deteriorate their quality by facilitating hydrolysis or oxidation of oil. Recently, filtration becomes a standard virgin olive oils production step with the aim of faster product finalisation and shelf-life extension. Filtration of olive oil could influence changes in antioxidant compounds such as phenols, tocopherols, and pigments, as well as volatile substances responsible for pleasant virgin olive oil aroma. In this work the changes of these minor compounds and fatty acids in relation to different filtration systems applied to virgin olive oil are discussed. In addition, influences of several agronomic and technological factors on composition of active compounds of virgin olive oil are reviewed. Moreover, analytical techniques for determination of virgin olive oil active components are pointed out.
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