Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content

The olive fruit intended for oil extraction was inoculated by Lactobacillus plantarum to evaluate the anti-oxidative effect. Results showed that orthodiphenols, in particular dialdehydic form of decarboxymethyl of elenolic acid linked to hydroxytyrosol (Hy-EDA) increased their concentration in oils issued from the olive fruits inoculated by Lactobacillus. Among non-orthodiphenols, the tyrosol increased their concentration. Oil quality issued from inoculated olive fruits had a higher quality. The difference between the acidity, K232 and K270 indices and sensory quality shows clearly the positive effect of Lactobacillus on olive oil quality. Beside, aqueous phase showed a higher concentration of phenolics when the olive fruits were inoculated with Lactobacillus plantarum. Storage of the aqueous phase showed that phenolic compounds concentration has decreased.