Comparison of methods extracting phenolic compounds from lyophilised and fresh olive pulp

This report’s general objective is to propose a method for extracting the polyphenols in lyophilised olive pulp. We studied the qualitative profiles of the corresponding phenolic extracts, using samples of Picual, Hojiblanca and Arbequina olive varieties, in order to compare the proposed method with traditional fresh pulp methods. The proposed method, based on the extraction of lyophilised olive pulp with a mixture of ethanol–water (80:20 v/v), resulted in less hydrolysis of oleuropein and ligstroside, and the extract was obtained in a 33% shorter time using 30% less solvent.