Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents

Publisher Summary Phenolic compounds are important for the sensory and nutritional qualities of Virgin Olive Oil (VOO). During the extraction process, phenolic substances undergo chemical and biochemical changes that modify their structure and influence their presence in the final product. High-quality virgin olive oil can be produced only from healthy, fresh fruits at the right ripening grade. The final quality of virgin olive oil and the level of bioactive compounds arise inside the orchard. The phenolic content depends both quantitatively and qualitatively on its genetic makeup. After choosing the best harvesting time for each cultivar in each particular geographical area, the other two main factors that are crucial for establishing the final quality should be considered: the harvesting methods and the post-harvesting storage. A deeper knowledge of the working parameters is necessary to diversify the oil quality. Malaxing conditions can modify the phenol contents in virgin olive oil and, as a consequence, its nutritional and sensory properties. It is important to develop innovative solutions to increase oil yields and improve quality, reducing at the same time the environmental impact of the process. Emerging technologies, such as pulsed electric fields, microwaves and ultrasound are promising techniques suitable for plant improvement and optimization. Innovations are also being developed in the sector of pomace olive oil, aiming at obtaining a final product richer in functional minor components.