Extra Virgin Olive Oils from Minuta cv. Display a Characteristic Volatilomic Profile and Their Phytocomplexes Exert Antioxidant Activity in CaCo-2 Cells

TY - JOUR

T1 - Extra Virgin Olive Oils from Minuta cv. Display a Characteristic Volatilomic Profile and Their Phytocomplexes Exert Antioxidant Activity in CaCo-2 Cells

AU - Rossi, Sara

AU - Ibba, Roberta

AU - Serreli, Gabriele

AU - Petretto, Giacomo Luigi

AU - Tremori, Giulio

AU - Fedeli, Riccardo

AU - Caria, Paola

AU - Deiana, Monica

AU - Lupinu, Ilenia

AU - Piras, Sandra

AU - Crescenzi, Carlo

AU - Ramunno, Anna

AU - Carullo, Gabriele

AU - Gemma, Sandra

AU - Loppi, Stefano

AU - Butini, Stefania

AU - Campiani, Giuseppe

N1 - Publisher Copyright: © 2026 American Chemical Society

PY - 2026/6/19

Y1 - 2026/6/19

N2 - This study investigated the chemical composition and biological activity of monovarietal extra virgin olive oils (EVOOs) obtained from the Minuta olive cultivar grown in different Italian regions (Calabria, Sicily, and Tuscany). Volatile organic compounds were characterized by HS-SPME/GC–MS, revealing region-dependent volatilomic profiles mainly associated with the lipoxygenase pathway. Multivariate analysis clearly discriminated Tuscan Minuta EVOO from Calabrian and Sicilian samples. Antioxidant properties of the oils and their phenolic extracts were evaluated through total phenolic and flavonoid content and in vitro antioxidant assays. Phenolic extracts were further characterized by 1H NMR and HR-ESI-MS, confirming the presence of secoiridoids, lignans, tyrosol derivatives, and region-specific metabolites. Biological activity was assessed in differentiated CaCo-2 cells. All extracts were non cytotoxic and significantly reduced oxidative stress induced by tert-butyl hydroperoxide, with the Sicilian extract showing the strongest effect on intracellular ROS and glutathione levels. Moreover, the extracts reduced nitric oxide (NO) production in LPS-stimulated CaCo-2 cells, suggesting a potential anti-inflammatory effect. However, this outcome may partially reflect the redox and NO-scavenging properties of phenolic compounds rather than the direct modulation of specific inflammatory signaling pathways. Overall, these findings demonstrate that geographical origin influences the chemical and functional properties of Minuta EVOOs, supporting their valorization as sources of bioactive compounds for food applications.

AB - This study investigated the chemical composition and biological activity of monovarietal extra virgin olive oils (EVOOs) obtained from the Minuta olive cultivar grown in different Italian regions (Calabria, Sicily, and Tuscany). Volatile organic compounds were characterized by HS-SPME/GC–MS, revealing region-dependent volatilomic profiles mainly associated with the lipoxygenase pathway. Multivariate analysis clearly discriminated Tuscan Minuta EVOO from Calabrian and Sicilian samples. Antioxidant properties of the oils and their phenolic extracts were evaluated through total phenolic and flavonoid content and in vitro antioxidant assays. Phenolic extracts were further characterized by 1H NMR and HR-ESI-MS, confirming the presence of secoiridoids, lignans, tyrosol derivatives, and region-specific metabolites. Biological activity was assessed in differentiated CaCo-2 cells. All extracts were non cytotoxic and significantly reduced oxidative stress induced by tert-butyl hydroperoxide, with the Sicilian extract showing the strongest effect on intracellular ROS and glutathione levels. Moreover, the extracts reduced nitric oxide (NO) production in LPS-stimulated CaCo-2 cells, suggesting a potential anti-inflammatory effect. However, this outcome may partially reflect the redox and NO-scavenging properties of phenolic compounds rather than the direct modulation of specific inflammatory signaling pathways. Overall, these findings demonstrate that geographical origin influences the chemical and functional properties of Minuta EVOOs, supporting their valorization as sources of bioactive compounds for food applications.

KW - antioxidant activity

KW - GSH

KW - inflammation

KW - NMR

KW - olive oil

UR - https://www.scopus.com/pages/publications/105042300831

U2 - 10.1021/acsfoodscitech.6c00021

DO - 10.1021/acsfoodscitech.6c00021

M3 - Article

AN - SCOPUS:105042300831

VL - 6

SP - 1699

EP - 1713

JO - ACS Food Science and Technology

JF - ACS Food Science and Technology

IS - 6

ER -