What are polyphenols?
You've probably heard the word "polyphenols" somewhere before.
Polyphenols are natural compounds found in plant resins and seeds, and there are many types, such as isoflavones found in soybeans and kinako, catechins found in green tea and matcha, and anthocyanins found in blueberries. They are also abundant in cacao beans, the raw material for everyone's favorite chocolate and cocoa.
Olive oil also contains these polyphenols, which contribute to its pungent, bitter, and astringent taste, and possess "antioxidant properties." Numerous studies have shown that these antioxidant properties can lead to various health benefits, from healing sunburn to lowering cholesterol and blood pressure, and reducing the risk of coronary artery disease.
This time, let's delve into five factors that influence polyphenol content.
① Olive variety:
Polyphenol content varies depending on the olive variety. For example, the Koroneiki variety has a very high polyphenol content, while the Arbequina variety does not. In general, Frantoio varieties have a medium to high content, and Leccino varieties have a medium content.
② Timing of fruit picking:
Some producers pick olives by hand, while others use machines, but in any case, the timing also affects the polyphenol content.
Oil made from green olives (unripe) contains more polyphenols than oil made from purple olives (ripe). Polyphenol concentration continues to increase until the olives begin to turn from green to purple, and then gradually begins to decrease as they ripen.
③ Environmental factors:
Altitude, cultivation methods, and the amount of water used for irrigation all affect polyphenol content.
④ Extraction conditions:
Processes undertaken to increase yield, such as heating crushed and pasted olive fruit, adding water, or extending kneading time, ultimately lead to a loss of polyphenols, so precise timing and balance are crucial.
⑤ Storage conditions:
The type and size of the container also affect the oil's polyphenol content. If the oil is stored for too long in storage tanks or bottles, polyphenols will slowly oxidize.
The oil should be stored in a cool place in stainless steel containers or dark, opaque bottles. Oil in clear bottles is out of the question. Storing oil in dark, opaque bottles protects it from oxidation and helps maintain its good flavor.
Most oils labeled "extra virgin" undergo fast, inexpensive chemical analysis tests before being put on store shelves, but many do not undergo accurate, high-performing, and expensive sensory tests.
What does this mean?
----- It means that not only are there a wide variety of oils of varying quality on the market in the "extra virgin olive oil" category, but there are also many oils that should not even be labeled "extra virgin" in the first place.
For example, some producers prune olive trees to ensure that sunlight and oxygen efficiently reach the same parts of all branches. While this reduces the quantity of fruit from that tree, it guarantees the quality of the oil.
Furthermore, olive fruit begins to oxidize and decompose rapidly from the moment it is picked from the tree. If the fruit is left on the ground for two to three days, or even several weeks, the oil's flavor will ultimately be terrible. We describe such defective oil as "The Oil Really Suffers!"
Generally, large-scale producers use machines for harvesting, which allows them to bottle the oil quickly.
However, unfortunately, the factory's production capacity is often far exceeded in practice, which can lead to a decline in quality.
Also, when olive fruits are piled up in huge mounds, decomposition accelerates, which also results in defects in the oil.
So, how can we prevent defective flavors?
By shortening the time from harvesting to crushing. By bottling as quickly as possible, the oil's sensory characteristics can be preserved, and defects can be eliminated.
And this requires an efficient and somewhat costly system, including experienced staff, machinery, and trucks.
It's also important to balance quality and quantity. While high-temperature processing increases the amount of oil, it results in a loss of nutritional value, aroma, and flavor. Furthermore, the longer olive fruits remain in the crushing and mixing process, the more juice is extracted, but excessive friction can heat the olive oil, potentially leading to defects.
When producing "premium products" rich in polyphenols, quality takes precedence over quantity, and it comes at a cost.
For olive oils that are too cheap, you should pay attention not only to the chemical analysis results for that year, but also to the harvest period and whether the bottle type is opaque.
Article:TK Mary