ArticleScientific reports2026
Effect of olive paste pH during malaxation on virgin olive oil properties.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The present study evaluated the influence of olive paste pH adjustment during malaxation on oil yield and quality parameters of virgin olive oil obtained from Olea europaea L. cv. Gemlik. The pH of olive paste was systematically adjusted to 2.7-6.7 using citric acid and NaOH solutions during malaxation. Oil yield, free fatty acidity (FFA), peroxide value (PV), total and individual phenolic compounds, DPPH radical scavenging activity, and color attributes (L*, a*, b*) were determined. Oil yield ranged from 28.67 to 45.11%, with the highest yield observed at pH 6.7. Total phenolic content(TPC)showed a clear pH-dependent pattern, reaching 678 mg GAE kg⁻¹ at pH 2.7 and decreasing to 281 mg GAE kg⁻¹ at pH 6.7. Moderately acidic conditions (pH 4.7) promoted elevated concentrations of secoiridoid derivatives, with oleacein (257 mg kg⁻¹) and oleocanthal (159.7 mg kg⁻¹) attaining their highest levels. Phenolic alcohols exhibited compound-specific pH responses, with tyrosol and hydroxytyrosol acetate reaching maximum levels at pH 4.7, while hydroxytyrosol peaked at pH 3.7 and declined thereafter. Flavonoids, such as apigenin, reached maximum concentrations (16.5 mg kg
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