Advertise
For years, the premium extra virgin olive oil market has relied heavily on a single metric for competition: total polyphenol content. Higher numerical values traditionally served as the primary marketing claim, but a significant shift is underway. As scientific research advances and consumer knowledge grows, the industry is moving toward a more nuanced question: which specific phenolic compounds are present in an olive oil, and what do they reveal about its authentic quality?
Leading this transition is PONS, a fourth-generation Spanish olive oil producer based in Catalonia. Rather than competing solely on headline polyphenol figures, the company has established a robust research collaboration with the Antioxidants Research Group at the Universitat de Lleida. This partnership aims to move beyond aggregate data to achieve a detailed understanding of the phenolic profile of its extra virgin olive oils. According to PONS, this involves compound-by-compound characterization using UPLC-DAD-MS/MS technology alongside ongoing university studies into the bioavailable fraction of these compounds.
Polyphenols are naturally occurring compounds in olives that dictate the stability, flavor, and sensory profile of extra virgin olive oil. While substances like hydroxytyrosol, oleocanthal, and oleuropein derivatives are well-studied, and the European Food Safety Authority (EFSA) recognizes their role in protecting blood lipids from oxidative stress under Regulation (EU) 432/2012, total concentration only tells part of the story. Two oils may exhibit similar total values yet possess vastly different chemical compositions. For professional buyers and consumers, identifying which individual compounds are present is becoming as vital as knowing the total concentration.
In collaboration with Dr. Laura Rubió, Dr. Alba Macià, and Dr. Nadia Ortega, the research employs Ultra Performance Liquid Chromatography coupled with Diode Array Detection and Tandem Mass Spectrometry (UPLC-DAD-MS/MS). This allows for the identification and quantification of individual phenolic compounds across various olive varieties. The project investigates not just the quantity of polyphenols, but how they vary by variety and how their bioavailability contributes to the overall health profile of the oil. This methodological foundation is built upon extensive peer-reviewed research published by the university in journals such as Food Chemistry.
Scientific characterization begins long before the lab phase. PONS utilizes a vertically integrated production model to preserve natural phenols, involving early harvesting, rapid processing, and cold extraction below 26°C. Their methods also include vacuum malaxation and immediate filtration to minimize oxidation. The company's JANIROC collection exemplifies this approach, with analytical data showing that its three main monovarietals consistently exceed the 250 mg/kg reference threshold used to define high-polyphenol oils.
From a logistics perspective, PONS has bridged the gap between Mediterranean production and international markets. Through Casa Pons USA, based in New Jersey for over 25 years, the company manages FDA and USDA compliance in-house. For specialty retailers and food service accounts, this ensures full farm-to-bottle traceability and reliable supply chains, combining Spanish heritage with local partnership.
Source: Emagazine.com