Fecha de publicación: -- Fuente: PubMed "olive table" Food Chem. 2026 Aug 19;528:150792. doi: 10.1016/j.foodchem.2026.150792. Online ahead of print.ABSTRACTProcessing technologies strongly affect the nutritional and phytochemical quality of table olives. This study investigated the effects of thermal treatment (TT), high-pressure processing (HPP), pulsed electric fields (PEF), and cold plasma (CP) on the polyphenol composition of table olives (Olea europaea L., cv. Nocellara del Belice) using UHPLC-PDA, NMR profiling, and LC-HR-MS/MS. Processing technology influenced polyphenol profiles more strongly than parameter variation. TT, HPP, and PEF promoted the conversion of glycosylated polyphenols into non-glycosylated aglycones, with oleuropein decreasing by up to 80%. TT increased tyrosol up to three-fold, while HPP and PEF increased hydroxytyrosol and tyrosol up to 2.5-fold compared with non-treated olives. In contrast, CP induced only moderate changes under low-moisture conditions, with quantified polyphenols increasing by around 20% on average. These findings demonstrate technology-specific polyphenol modification pathways and support tailored processing strategies to modulate olive polyphenol composition while maintaining nutritional quality.PMID:42697084 | DOI:10.1016/j.foodchem.2026.150792