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<p>The production of extra virgin olive oil EVOO depends on various factors such as olive fruit quality, good harvesting conditions, suitable processing techniques and good storage. Therefore, an experiment has been established to test the impact of malaxation time (30, 60 and 90 min) on physicochemical parameters, fatty acid composition, pigments, and phenolic compounds of olive oils issued from two Tunisian olive cultivars, Chemlali and Oueslati. Results showed that shorter malaxation times resulted in lower acidity K232 and K270. Fatty acid profile of EVOO was largely unaffected by malaxation time but was cultivar-dependent. Pigment concentrations increased with longer durations of malaxation. For Chemlali, longer malaxation did not induce a reduction in total phenols while a significant decrease was noticed following longer times for Oueslati. The total secoiridoid content was significant for both cultivars, particularly for shorter time of malaxation (30 min) for Chemlali and between 30 and 60 min for Oueslati. Flavonoid concentration was the highest following a malaxation duration of 90 min for Chemlali and 60 min for Oueslati. Overall, shorter malaxation times produced oil with a better balance of quality parameters and phenolic content. These findings could guide optimization of EVOOs processing.</p>

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Does the malaxation time influence the olive oil quality?

  • 期刊论文

  • 发表日期：

    2026年6月27日

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  • Imen Zouari,
  • Meriem Tekaya,
  • Mohamed Ayadi,
  • Amel Mguidich,
  • Mouna Aïachi Mezghani

摘要

The production of extra virgin olive oil EVOO depends on various factors such as olive fruit quality, good harvesting conditions, suitable processing techniques and good storage. Therefore, an experiment has been established to test the impact of malaxation time (30, 60 and 90 min) on physicochemical parameters, fatty acid composition, pigments, and phenolic compounds of olive oils issued from two Tunisian olive cultivars, Chemlali and Oueslati. Results showed that shorter malaxation times resulted in lower acidity K232 and K270. Fatty acid profile of EVOO was largely unaffected by malaxation time but was cultivar-dependent. Pigment concentrations increased with longer durations of malaxation. For Chemlali, longer malaxation did not induce a reduction in total phenols while a significant decrease was noticed following longer times for Oueslati. The total secoiridoid content was significant for both cultivars, particularly for shorter time of malaxation (30 min) for Chemlali and between 30 and 60 min for Oueslati. Flavonoid concentration was the highest following a malaxation duration of 90 min for Chemlali and 60 min for Oueslati. Overall, shorter malaxation times produced oil with a better balance of quality parameters and phenolic content. These findings could guide optimization of EVOOs processing.