Journal of the American Oil Chemists Society

, Volume 58, Issue 11, pp 966-968

First online:

Polyphenols in olive oils

  • T. GutfingerAffiliated withDepartment of Food Engineering and Biotechnology, Technicon—Israel Institute of Technology

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The levels of total polyphenols and o-diphenols were determined in virgin oils and in chloroform/methanol-extracted oils. The solventextracted oils were richer in polyphenols than the virgin oils. High polyphenol content was associated with a high resistance to oxidation of the oils. A linear relationship was found between polyphenol content and the oxidative stability of the virgin oils during storage at 60 C. After removal of the polyphenols, the oxidative stability of the oils decreased considerably and seemed to depend on polyunsaturated fatty acid concentration.