Electrical Pulses and the Increase in Phenolic Compounds in EVOO
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What are Pulsed Electric Fields (PEF) and how do they work in olives?
A study by the Andalusian Institute for Agricultural and Fisheries Research and Training (IFAPA) on phenolic compounds in EVOO, conducted at the Venta del Llano center (Jaén) and published in the scientific journal Agriculture, has demonstrated the effectiveness of Pulsed Electric Fields (PEF) as a key non-thermal technology to optimize the extraction of Extra Virgin Olive Oil (EVOO). This technique applies high-intensity, short-duration discharges to freshly ground olive paste, causing electroporation of the plant cell membranes to facilitate the release of oil and its high-value microcomponents, without introducing heat.
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Impact of PEF technology on phenolic compounds by variety (Arbequina vs. Picual)
The work emphasizes the impact of Pulsed Electric Fields on phenolic compounds (polyphenols), natural antioxidants responsible for the health benefits, oxidative stability, and sensory profile of the oil. The study reveals that the transfer and enrichment of these compounds vary significantly depending on the olive variety and the intensity of the applied treatment:
- Significant increase in the Arbequina variety: The most notable response in nutritional terms was recorded in the Arbequina variety. The application of low-intensity PEF enabled an increase of between 50% and 53% in total phenolic compound content, even while reducing the malaxation time to an interval of just 15 to 30 minutes. This increase makes it easy to exceed the 250 mg/kg polyphenol threshold set by the European Union to apply the health claim, which commercially revalues this type of oil.
- Improvement in the Picual variety: In the Picual variety, characterized by a firmer cellular structure, the use of low-intensity PEF increased phenolic compound levels by up to 17% after 60 minutes of malaxation. Furthermore, in this variety, the technology allowed a 33% to 35% reduction in residual oil in the pomace with just 30 minutes of malaxation.
- Optimization of the aromatic profile and stability: Along with the increase in polyphenols, low-intensity treatment stimulated key enzymes such as alcohol acyltransferase (AAT) in the Arbequina variety, increasing C6 volatile esters (responsible for fruity and floral notes) by 58.4%. Likewise, it facilitated the migration of antioxidant pigments such as chlorophylls and carotenoids into the oil, reinforcing its color and resistance to commercial oxidation.
A crucial finding by IFAPA researchers is that the technology does not act in a standardized or universal way. While moderate intensities enhance the release of phenols and shorten processing times by half, excessively high intensities cause excessive cell breakdown that promotes oil emulsion in wet pastes, increasing losses.
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Phenolic Compounds in EVOO: Nutritional Benefits
In conclusion, the modulated application of Pulsed Electric Fields presents itself as a highly effective non-thermal tool to raise the content of phenolic compounds and improve the nutritional and sensory quality of EVOO, fully complying at all times with the legal standards of the Extra Virgin category required by the European Union and the International Olive Council.
Important Note: oliveoilextra.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, it should not replace any current medication or treatment without the guidance of a healthcare professional.