ABSTRACT
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with "conventional" virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.
