## 3 Results and Discussion
### Chemical Quality of Olive Oil  
The chemical quality of olive oil derived from traditional processes and extraction assisted by PEF technology indicated that both products fulfilled the legal limits established by the commission-delegated regulation (EU) 2022/2104 of 29 July [23] for the extra virgin olive oil (EVOO) classification for the main regulatory quality parameters analyzed, including acidity, peroxide value, K232, K268, K270, and \(\Delta\)K (Table 3). Both products were considered EVOO, and no significant differences (\(p>0.05\)) were observed. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multirow{2}{*}{**Olive Fruit**} & \multicolumn{2}{c}{**Pomace**} & \multicolumn{2}{c}{**Oil**} \\ \cline{3-6}  & & **Control** & **PEF** & **Control** & **PEF** \\ \hline Oil (\% fresh weight) & 15.4 \(\pm\) 1.6 & 3.8 \(\pm\) 0.3 \({}^{\text{a}}\) & 3.6 \(\pm\) 0.3 \({}^{\text{a}}\) & - & - \\ Moisture (\% \(w/w\)) & 60.9 \(\pm\) 0.3 & 65.0 \(\pm\) 2.1 \({}^{\text{a}}\) & 65.5 \(\pm\) 1.6 \({}^{\text{a}}\) & - & - \\ Yield (\%) & - & - & - & 75.3 \(\pm\) 3.0 \({}^{\text{a}}\) & 76.6 \(\pm\) 1.6 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation (SD). \({}^{\text{a}}\) Different superscript letters on the same row indicate a significant difference at \(p\leq 0.05\).  
\end{table} 
Table 2: Extraction yield, oil content, and moisture content of olives and pomace were obtained from the control and treated using PEF of olives from the “Galega Vulgar” cultivar. \begin{table}
\begin{tabular}{c c c} \hline \hline  & **Control** & **PEF** \\ \hline Acidity (\% Oleic acid) & 0.4 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.2 \(\pm\) 0.0 \({}^{\text{a}}\) \\ Peroxide value (meq O\({}_{2}\)/kg) & 4 \(\pm\) 0.2 \({}^{\text{a}}\) & 3 \(\pm\) 0.5 \({}^{\text{a}}\) \\ K232 & 1.70 \(\pm\) 0.02 \({}^{\text{a}}\) & 1.45 \(\pm\) 0.01 \({}^{\text{a}}\) \\ K268 & 0.16 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.00 \({}^{\text{a}}\) \\ K270 & 0.16 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.00 \({}^{\text{a}}\) \\ Delta K & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) \\ Rancimat (h) & 41.6 \(\pm\) 1.1 \({}^{\text{a}}\) & 34.8 \(\pm\) 0.1 \({}^{\text{a}}\) \\ Total phenols & 322 \(\pm\) 9.3 \({}^{\text{a}}\) & 311 \(\pm\) 19.5 \({}^{\text{a}}\) \\ (mg of caffe acid/kg of oil) & \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation (SD). \({}^{\text{a}}\) Different superscript letters on the same row indicate a significant difference at \(p\leq 0.05\).  
\end{table} 
Table 3: Trade standards for olive oils are obtained with a standard protocol (control) and by applying PEF treatment (PEF). In terms of oxidative stability, the product obtained with PEF technology showed a shorter oxidation induction time than the control; however, it was without statistical significance, as shown in Table 3. The values found in this study are similar to those reported by [24] for \"Galega Vulgar\" olive oil from irrigated orchard olives, with values ranging from 33 to 38 h. [PERSON] et al. (2023) analyzed extra virgin olive oils from the \"Galega Vulgar\" cultivar from different geographical locations in Portugal and observed a higher range of oxidative stability but lower than the results obtained in the current study, with values ranging between 13 and 31 h. Oxidative stability is related to the shelf life of olive oils. Normally, the longer oxidative stability is related to the longer shelf life of olive oils under similar storage conditions [25]. Phenolic compounds present in olive oil are strong antioxidants and radical scavengers [26], helping to stabilize the product during its shelf life and providing sensory characteristics like bittermess and pungency [27]. The health benefits promoted by the consumption of olive oil are confirmed by EFSA [28]. Polyphenols can provide a health claim for olive oil in that they contribute to the protection of blood lipids from oxidative stress [29].