Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphenols. The specific polyphenol content of twelve varieties of EVOO extracted at three different maturation stages was investigated. The total concentration of specific polyphenols changed depending on the olive oil variety. The varieties showing the highest specific polyphenol content (all above 250 mg/Kg) were Lechin Sevilla (429.5 +/- 5), Manzanilla Sevilla (407.6 +/- 6) and Cornezuelo (394.0 +/- 6) in the green phase; Cornicabra (362.0 +/- 8), Nevadillo Negro (326.5 +/- 4) and Picual 296.0 +/- 6) in the turning phase; and Lechin Granada (382.8 +/- 4), Picual (317.7 +/- 3), Lechin Sevilla (294.4 +/- 5) and Manzanilla Sevilla (278.0 +/- 2) in the mature phase. These results could have potential application for the industrial production of a category of healthy antioxidant OO.

Automated summary

Virgin and extra virgin olive oils contain polyphenols that have beneficial physiological effects, with a standard of at least 250 mg/kg to be considered healthy. The polyphenol content varies among different olive oil varieties, and the results may have potential applications in producing a category of healthy antioxidant olive oils.