Metabolomic Study of New Virgin Olive Oil Types Produced by Emerging Technologies. A Focus on Biophenol and Volatile Metabolites

[P004] There is an innovative emerging technology in the olive-growing European countries based on destoning prior to olive paste centrifugation. This step replaces crushing, a violent operation that causes emulsification of the oil phase in addition induces the mechanical-thermal stress of olive paste. Such a phenomenon results in thermal quinonization of biophenols in further degradation processes involving other highly oil bioactive phytomolecules (thus lowering the oil molecular quality). During processing biophenols also are biodegraded by oxidoreductase enzymes (peroxidase and poliphenoloxidase), which occur mostly in the kernel present inside the fruit endocarp. Therefore, we carry out in depth studies on the analytical and compositional characteristics of either destoned or organic-destoned oils produced in all the Italian olive-growing regions.