Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Abstract

Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols, phenolic acids, flavonoids, lignans and secoiridoids. Secoiridoids, that include aglycon derivatives of oleuropein, demethyloleuropein and ligstroside, that are present in olive fruit, are the most abundant phenolic antioxidants of VOO. The sensory and healthy proprieties of VOO hydrophilic phenols as well as the agronomic and technological parameters that affect their concentration in the oil are discussed in this paper.