PHENOLIC COMPOSITION OF VIRGIN OLIVE OIL IN RELATIONSHIP TO SOME CHEMICAL AND PHYSICAL ASPECTS OF MALAXATION.

The role of phenolic compounds in virgin olive oil, particularly their effect on autoxidation stability and sensorial characteristics, is known. The composition of phenolic compounds in virgin olive oil is related to agronomic and technological aspects. The biochemical mechanisms linked to the modification of the phenolic concentration during the mechanical extraction process are unknown. In this work some physical and chemical characteristics of pastes during malaxation were tested and the relationship with the phenolic concentration in the oil and the colloidal state of the pastes was examined.