Effect of extraction systems on the phenolic composition of virgin olive oils

The effect of extraction systems on the phenolic composition of virgin oliv e oils obtained from two different Italian cultivars (Coratina and Oliarola ) was determined. The oils extracted using two-phase centrifugation showed in all cases highe r phenolic concentration in comparison to oils obtained from three-phase ce ntrifugation. In particular, the highest differences were observed for agly kone derivatives of oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) that are th e most concentrated antioxidant phenolic compounds of virgin olive oil. The se results were confirmed by the autoxidation stability of the oils examine d.