On October 8 and 9, 2026, we took our polyphenol study with the University of Lleida to Malaga, exactly as published on this website. We presented it in poster format at the 19th World Congress on Polyphenols Applications, together with the NUTRABIO research group of the University of Lleida (UdL) and Agrotecnio. It was presented by researcher Laura Rubió.
The study characterizes the secoiridoids of three of our monovarietal extra virgin olive oils: Arbequina, Lecciana, and Koroneiki, from olive trees grown in L'Albagés (Lleida).
Why a single total figure is not enough
Polyphenols are antioxidant compounds that olive trees produce for protection, which pass into the oil when the olives are milled. They are responsible for the bitterness and pungency of extra virgin olive oil, and their antioxidant action protects the oil itself from oxidation, extending its shelf life. How many are present and of what type depends on the variety, the time of harvest, and how the oil is made.
The phenolic content of an oil is usually summarized in a single figure: total polyphenols. However, two oils with similar overall values can have very different profiles. That is why our study went beyond the total and characterized the secoiridoid profile of each variety, the main family of phenolic compounds in olive oil.
How it was analyzed
The phenolic fraction of each oil was obtained through solid-phase extraction (SPE), following the procedure established by the International Olive Council (IOC). Each compound was then quantified by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS), using a specific standard for each one. Measuring compound by compound allows us to know what is behind the total figure, not just the sum.
Three varieties, three imprints
The results show clear varietal differences. In all three oils, secoiridoids account for between 87% and 93% of the quantified phenolic compounds. In Arbequina, oleacein predominates, accounting for 53.6% of its secoiridoids. Lecciana and Koroneiki present a more diversified profile, with a greater contribution from the aglycone forms of oleuropein and ligstroside.
In the analyzed batch, the sum of phenolic compounds quantified by UPLC-MS/MS was 652 mg/kg for PONS Arbequina oil, 627 mg/kg for Koroneiki, and 410 mg/kg for Lecciana.
These are measurements from a specific batch of the 2025/26 harvest, not the guaranteed minimum for each oil: phenolic content varies from one batch to another. Furthermore, depending on the analytical method used, the total amount of polyphenols can vary, and when oils show very similar values, the ranking between them may even change. We explain the methods and our guaranteed minimums on the page about extra virgin olive oil polyphenols.
Per serving: hydroxytyrosol and derivatives
The study also estimated another magnitude, distinct from the previous one: hydroxytyrosol and its derivatives provided by a 20 g serving of oil. This is the reference established by Regulation (EU) 432/2012 for the health claim of olive oil polyphenols: a minimum of 5 mg per 20 g.
| Variety | Hydroxytyrosol and derivatives (mg per 20 g) |
|---|---|
| Arbequina | 11.7 |
| Koroneiki | 11.4 |
| Lecciana | 7.2 |
| Regulation (EU) 432/2012 threshold | 5 |
All three analyzed oils exceed this threshold.
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The beneficial effect is obtained with a daily intake of 20 g of olive oil.
Claim authorized by Regulation (EU) 432/2012 for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein complex and tyrosol) per 20 g of olive oil.
University and farm, each with their role
The study is part of our collaboration with the UdL to characterize the polyphenols in our oils. The university provides expertise in the analysis of phenolic compounds and scientific knowledge. We provide oils with full traceability, because we control the entire process: from cultivating the olive tree to producing the oil in our mill.
Knowing the profile of each variety has a concrete use. It helps identify varieties with phenolic profiles of interest and guides the development of oils with a better-defined composition from a nutritional standpoint. The three varieties in the study are those of our JANIROC monovarietals, and the 2026 harvest is already underway.
"Presenting this work at a world congress is a very important step for PONS. Working with a leading academic group allows us to raise the rigor in everything we do."
The poster is signed by Laura Rubió, Mariona Martínez-Subirà, Nàdia Ortega, and Alba Macià, from NUTRABIO, and Mikel San Rafael and Eduard Pons, from PONS.
The full study we took to Malaga
Methodology, results by variety, and comparison between analytical methods.
Consult the studySource: Rubió L, Martínez-Subirà M, Ortega N, San Rafael M, Pons E, Macià A. Poster, 19th World Congress on Polyphenols Applications, Malaga, 2026. Full study: PONS EVOO Polyphenols: University of Lleida study.