What are Pulsed Electrical Energy (PEF) and how do they work on olives?
A study by the Andalusian Institute for Agricultural Research and Training (IFAPA) on phenolic compounds in extra virgin olive oil (EVOO), conducted at the Venta del Llano center (Jaén) and published in the scientific journal Agriculture , has demonstrated the effectiveness of Pulsed Electricity (PEF) as a key non-thermal technology for optimizing EVOO extraction. This technique applies high-intensity, short-duration electrical discharges to freshly milled olive paste, causing electroporation of plant cell membranes to facilitate the release of oil and its high-value microcomponents, without generating heat.
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Impact of PEF technology on phenolic compounds according to variety (Arbequina vs. Picual)
The study emphasizes the impact of electrical pulses on phenolic compounds (polyphenols), natural antioxidants responsible for the oil's health benefits, oxidative stability, and sensory profile. The research reveals that the transfer and enrichment of these compounds vary significantly depending on the olive variety and the intensity of the applied treatment.
- Significant increase in Arbequina variety: The most notable response in nutritional terms was observed in the Arbequina variety. The application of low-intensity PEF resulted in an increase of between 50% and 53% of the total phenolic compound content, even reducing the beating time to just 15 to 30 minutes. This increase makes it easy to exceed the 250 mg/kg polyphenol threshold set by the European Union for applying the health claim (health claim), which increases the commercial value of this type of oil.
- Improvement in Picual variety: In the Picual variety, characterized by a firmer cell structure, the use of low-intensity PEF increased the levels of phenolic compounds by up to 17 % after a 60-minute churning process. Furthermore, in this variety, the technology made it possible to reduce residual oil in the pomace by between 33% and 35% with just 30 minutes of churning.
- Optimization of the aromatic profile and stability: Along with the increase in polyphenols, the low-intensity treatment stimulated key enzymes such as alcohol acyltransferase (AAT) in the Arbequina variety, increasing volatile C6 esters (responsible for fruity and floral notes) by 58,4%. It also facilitated the migration of antioxidant pigments such as chlorophylls and carotenoids into the oil, enhancing its color and resistance to commercial oxidation.
A crucial finding by IFAPA researchers is that the technology does not work in a standard or universal way. While moderate intensities enhance the release of phenols and cut processing times in half, excessively high intensities cause uncontrolled cell disintegration, which promotes oil emulsification in wet pastes, increasing losses.
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Phenolic Compounds in Extra Virgin Olive Oil: Nutritional Benefits
In conclusion, the modulated application of Electrical Pulses is presented as a highly effective non-thermal tool to increase the content of phenolic compounds and improve the nutritional and sensory quality of EVOO, complying at all times with the legal standards of the Extra Virgin category required by the European Union and the International Olive Council.
