Monitoring the partition of bioactive compounds in the extraction of extra virgin olive oil

Abstract

The content of phenols and triterpenes in extra virgin olive oil (EVOO) is strongly influenced by the extraction process. However, the partition of individual compounds among the involved phases (pastes, wastewater and oil) has not been deeply evaluated. In this research, we aimed at monitoring individual bioactive compounds in different samples obtained in the olive oil production process. Two cultivars with recognized different profile in bioactive components, ‘Arbequina’ and ‘Picual’, were evaluated to obtain complementary results. The transference of main secoiridoids (oleuropein aglycone, ligstroside aglycone, oleocanthal and oleacein) to EVOO was especially favored in ‘Arbequina’ by comparing relative contents in EVOO, pomace and wastewater. Hydroxytyrosol and its glucoside and acetate derivatives remained preferentially in pomace while hydroxytyrosol was preferentially partitioned between pomace and wastewater. Finally, lignans were only detected in final oils, whereas flavonoids and triterpenes remained predominantly in olive pomace; particularly, oleanolic acid and maslinic acid were low detected in EVOOs.