Extra virgin olive oil has a unique biochemical profile that makes it much more than a simple cooking fat. It is now recognized as a functional food and owes this classification to the presence of minority phenolic compounds whose antioxidant and anti-inflammatory effects have been widely documented. These polyphenols, including tyrosol, hydroxytyrosol and oleuropein, occur naturally in all parts of the olive tree (Olea europaea): fruit, leaves and seeds.
Their combination gives the oil a great ability to neutralize reactive oxygen species (ROS) and even surpasses conventional antioxidants such as vitamin E. In 2011, the European Food Safety Authority (EFSA) confirmed the claim that olive oil polyphenols help protect blood lipids from oxidative stress, underlining their value for cardiovascular prevention.
In addition, regular consumption of extra virgin olive oil, which is characteristic of the Mediterranean diet, correlates with a significant reduction in mortality from cardiovascular disease. This favorable relationship is explained by the combination of a balanced lipid profile, rich in monounsaturated fatty acids, with a bioactive minority fraction of high functional value.
In this context, identifying the oils with the highest polyphenol content can optimize both the nutritional and organoleptic properties of the product. If you are looking for an olive oil with a high content of phenolic compounds, this article offered by Aceites de las Heras will provide you with the key elements to make an informed choice.
What are polyphenols in olive oil?
Polyphenols are plant compounds with aromatic structures that give them a high antioxidant capacity. In olive oil, they are found in the unsaponifiable fraction and act both as oxidation protection and as bioactive agents.
Olive oil polyphenols in olive oil include:
- Simple phenols: such as tyrosol and especially hydroxytyrosol – known for their exceptional antioxidant effects
- Secoiridoids: specific to the olive, derived from oleuropein, responsible for the typical bitter note and pungent sensation of polyphenol-rich oils.
- Lignans: e.g. pinoresinol, with potential cardiovascular protective effects.
- Flavonoids: such as luteolin and apigenin, which act synergistically with other polyphenols.
Which polyphenols in olive oil are the most effective?
The concentration of polyphenols in olive oil depends on many factors, e.g. the variety, climate, harvest and extraction. However, some molecules stand out more for their protective effects.
Among the most powerful phenolic compounds in olive oil, hydroxytyrosol stands out as one of the most effective natural antioxidants, a property recognized by the European Food Safety Authority (EFSA).
Oleocanthal, on the other hand, has a strong anti-inflammatory effect comparable to that of ibuprofen, as it acts in particular on the enzymes involved in inflammatory processes.
Other molecules such as oleacin and the oleuropein aglycone play a key role in the oxidative stability of the oil and its ability to neutralize free radicals.
Finally, newer compounds under investigation such as ligstroside aglycone, oleo coronal and oleomisional are of increasing interest due to their antimicrobial and neuroprotective properties, suggesting therapeutic potential beyond the traditional cardiovascular benefits of olive oil.
Benefits of polyphenols in olive oil
A high content of olive oil polyphenols has a positive effect on health – through:
- Antioxidant effect: protection against free radicals and oxidative stress.
- Anti-inflammatory effect: Inhibition of COX-1 and COX-2 enzymes, reduction of chronic inflammation.
- Metabolic support: Improvement of insulin sensitivity and blood sugar regulation.
- Neuroprotection: certain olive oil polyphenols penetrate the blood-brain barrier.
- Influence on the microbiome: prebiotic effects promote healthy intestinal flora.
According to the EFSA, for a polyphenol-rich olive oil to claim health benefits, it must contain at least 5 mg of hydroxytyrosol and its derivatives (such as tyrosol) per 20 grams of oil consumed, which is equivalent to about two tablespoons. This value guarantees sufficient antioxidant activity to protect blood lipids from oxidative stress, which is one of the officially recognized health benefits.
Therefore, not all olive oils are nutritionally equivalent: only those that reach this minimum concentration of olive oil polyphenols can claim such a claim.
To take full advantage of the benefits of polyphenolic olive oil, it is therefore essential to choose products from naturally rich varieties that are harvested early and cold-extracted. Aceites de las Heras explains here how to identify the olive oil with the highest polyphenol content.
How to recognize olive oils rich in polyphenols?
Not every olive oil contains the same amount of polyphenols. The following factors will help you to identify the best olive oil high in polyphenols:
Olive variety
The variety used has a strong influence on the concentration of olive oil polyphenols. Some olives such as Picual, Koroneiki, Cornicabra and Coratina are characterized by an exceptional richness in phenolic compounds, making them ideal candidates for the production of an olive oil with the highest polyphenol content. In contrast, milder varieties such as Arbequina or Hojiblanca, although prized for their delicate flavor, offer a significantly lower polyphenol content.
Early harvest
The time of harvest is also crucial to maximize the polyphenol content in olive oil. An early harvest, when the olives are still green, preserves a very high proportion of these natural antioxidants. Even if this means a lower oil yield, the gain in nutritional quality is considerable and makes this method an essential criterion for obtaining a polyphenol-rich olive oil.
Cold pressing below 27 °C
The extraction process plays a key role in preserving the polyphenols. Cold extraction, carried out at a temperature below 27°C, limits the thermal degradation of the sensitive compounds. This process, which is typical of the best extra virgin olive oils, guarantees a maximum concentration of olive oil polyphenols, ensuring both oxidative stability and health benefits.
Correct storage
Finally, the way in which the oil is stored also has a direct influence on its polyphenol content. These compounds are sensitive to light, oxygen and heat. To preserve a high-quality polyphenol olive oil, it is important to store it in opaque bottles (made of dark glass or metal) that are protected from heat and light. Good packaging prolongs the life of the antioxidants and guarantees optimum effectiveness right down to the last drop.
Sensory properties and shelf life of polyphenols in olive oil
From a sensory point of view, their presence is expressed in a certain bitterness and pungency in the mouth, two often desirable characteristics that signal an olive oil polyphenols. But their influence goes even further. These phenolic compounds improve the oxidative stability of the oil, slowing its natural rancidity and extending its shelf life.
Finally, the phenolic profile has become a real criterion for evaluating a virgin olive oil, both for professional tasters and amateurs. Thus, an olive oil with balanced polyphenols combines taste sensation, nutritional performance and sustainable quality.
Opting for the olive oil with the highest polyphenol content is a strategic choice for all experts and amateurs looking for healthy products. Thanks to their antioxidant, anti-inflammatory and metabolic properties, the polyphenols in olive oil play a crucial role in the prevention of chronic diseases.
Would you like more information? Aceites de las Heras will be happy to advise you.
