Definition · Quality & analyses

Polyphenols

The natural antioxidant compounds of olive oil, linked to bitterness, pungency and preservation. A high level (≥250 mg/kg of hydroxytyrosol) opens up the EFSA health claim. Chetoui is rich in them.

Related terms

HydroxytyrosolThe major polyphenol of olive oil, with strong antioxidant power. Together with its derivatives, it must reach 250 mg/kg to justify the European health claim on the protection of blood lipids.EFSAThe European Food Safety Authority. It underpins the health claim (regulation 432/2012) authorising the promotion of olive oil polyphenols from 250 mg/kg of hydroxytyrosol and its derivatives.ChetouiAn olive variety of northern Tunisia (Béja region). It produces a pungent, bitter oil, rich in polyphenols and with good preservation, often beyond the EFSA threshold of 250 mg/kg.

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