# Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste
## 3 Results
### Volatile Compounds and Ethanol Content  
Table 5 shows the effect of olive paste acidification on the concentration of volatile compounds associated with the lipoxygenase (LOX) pathway, specifically those with five (C5) and six (C6) carbon atoms, and ethanol, an undesirable compound linked to the fermentation of organic residues in olive oil. \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Acid**} & **Oleacein,** & **Oleocanthal,** & **3,4-DHPEA-EA,** & \multirow{2}{*}{**\(p\)-HPEA-EA,**} & **Total Phenols,** & **FRAP,** \\  & **mg/kg** & & **mg/kg** & & **mg/kg** & **mg TE/kg** \\ \hline Control (0\%) & 127.97 \(\pm\) 2.52 \({}^{\text{e}}\) & 84.16 \(\pm\) 4.95 \({}^{\text{ab}}\) & 77.92 \(\pm\) 4.72 \({}^{\text{b}}\) & 11.83 \(\pm\) 1.06 \({}^{\text{a}}\) & 394.92 \(\pm\) 16.79 \({}^{\text{d}}\) & 258.38 \(\pm\) 9.52 \({}^{\text{e}}\) \\ Acetic (1\%) & 173.04 \(\pm\) 5.10 \({}^{\text{c}}\) & 70.61 \(\pm\) 4.70 \({}^{\text{cd}}\) & 75.80 \(\pm\) 8.04 \({}^{\text{be}}\) & 8.15 \(\pm\) 1.03 \({}^{\text{cd}}\) & 428.75 \(\pm\) 12.68 \({}^{\text{c}}\) & 321.23 \(\pm\) 9.79 \({}^{\text{cd}}\) \\ Acetic (2\%) & 144.62 \(\pm\) 6.50 \({}^{\text{d}}\) & 53.73 \(\pm\) 7.32 \({}^{\text{e}}\) & 64.47 \(\pm\) 1.45 \({}^{\text{d}}\) & 8.74 \(\pm\) 1.14 \({}^{\text{b}}\) & 357.85 \(\pm\) 8.80 \({}^{\text{e}}\) & 257.98 \(\pm\) 8.94 \({}^{\text{e}}\) \\ Acetic (4\%) & 150.73 \(\pm\) 3.88 \({}^{\text{d}}\) & 50.91 \(\pm\) 2.47 \({}^{\text{e}}\) & 64.41 \(\pm\) 7.63 \({}^{\text{d}}\) & 8.15 \(\pm\) 0.47 \({}^{\text{cd}}\) & 358.59 \(\pm\) 12.15 \({}^{\text{e}}\) & 286.66 \(\pm\) 21.46 \({}^{\text{de}}\) \\ Acetic (1\%) & 237.58 \(\pm\) 9.18 \({}^{\text{a}}\) & 91.39 \(\pm\) 2.15 \({}^{\text{a}}\) & 91.61 \(\pm\) 3.65 \({}^{\text{a}}\) & 9.60 \(\pm\) 0.67 \({}^{\text{bc}}\) & 541.77 \(\pm\) 18.01 \({}^{\text{a}}\) & 428.63 \(\pm\) 31.57 \({}^{\text{a}}\) \\ Ascorbic (2\%) & 202.80 \(\pm\) 5.13 \({}^{\text{b}}\) & 78.66 \(\pm\) 3.75 \({}^{\text{bc}}\) & 76.16 \(\pm\) 5.79 \({}^{\text{b}}\) & 9.94 \(\pm\) 0.63 \({}^{\text{b}}\) & 466.21 \(\pm\) 15.35 \({}^{\text{b}}\) & 371.71 \(\pm\) 28.81 \({}^{\text{b}}\) \\ Ascorbic (4\%) & 195.47 \(\pm\) 4.91 \({}^{\text{b}}\) & 70.81 \(\pm\) 3.76 \({}^{\text{cd}}\) & 61.29 \(\pm\) 0.97 \({}^{\text{d}}\) & 8.85 \(\pm\) 0.27 \({}^{\text{b}}\) & 431.37 \(\pm\) 3.97 \({}^{\text{bc}}\) & 321.02 \(\pm\) 1.28 \({}^{\text{cd}}\) \\ Citric (1\%) & 172.16 \(\pm\) 8.00 \({}^{\text{c}}\) & 74.06 \(\pm\) 2.24 \({}^{\text{b}}\) & 66.42 \(\pm\) 1.20 \({}^{\text{cd}}\) & 8.82 \(\pm\) 0.54 \({}^{\text{b}}\) & 421.42 \(\pm\) 3.14 \({}^{\text{cd}}\) & 300.17 \(\pm\) 5.39 \({}^{\text{d}}\) \\ Citric (2\%) & 192.81 \(\pm\) 12.30 \({}^{\text{b}}\) & 64.47 \(\pm\) 7.52 \({}^{\text{d}}\) & 58.45 \(\pm\) 2.36 \({}^{\text{d}}\) & 7.35 \(\pm\) 0.35 \({}^{\text{d}}\) & 417.87 \(\pm\) 30.50 \({}^{\text{cd}}\) & 320.75 \(\pm\) 28.09 \({}^{\text{cd}}\) \\ Citric (4\%) & 202.57 \(\pm\) 10.65 \({}^{\text{b}}\) & 67.71 \(\pm\) 5.51 \({}^{\text{d}}\) & 60.86 \(\pm\) 1.93 \({}^{\text{d}}\) & 8.10 \(\pm\) 0.29 \({}^{\text{cd}}\) & 450.18 \(\pm\) 9.63 \({}^{\text{bc}}\) & 348.67 \(\pm\) 9.07 \({}^{\text{bc}}\) \\ \hline [PERSON]’s LSD ** & 15.86 & 10.22 & 9.73 & 1.53 & 32.36 & 39.91 \\ \hline \hline \end{tabular}  
* Mean and standard deviation of three replicates. ** For each column, superscript letters indicate statistical groupings based on [PERSON]’s least significant difference (LSD) test. Different letters denote statistically significant differences, while identical letters indicate no significant difference at the 95% confidence level.  
\end{table} 
Table 4: Individual secoiridoid content, total phenolic content, and antioxidant capacity (FRAP) of oils *.