The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

► Concentration of VOO phenols increases with temperature in sealed malaxers. ► Also at high O2 concentration higher temperatures lead to phenol richer oils. ► Aglycone secoiridoid derivatives are the most affected compounds. ► Thermal stability and optimum temperature of olive PPO and POD were assessed. ► PPO can be inhibited at temperatures higher than 30 °C during the malaxation time.