Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i>
In recent decades, the production of extra virgin olive oil has doubled, with a high export value. In Italy, the large number of olive varieties, with around 500 registered, allows the production of highly valued monovarietal oils with a significant impact on sensory profiles. Due to its excellent a...
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2025-03-01
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| author | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini |
| author_facet | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini |
| author_sort | Maria Teresa Frangipane |
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| description | In recent decades, the production of extra virgin olive oil has doubled, with a high export value. In Italy, the large number of olive varieties, with around 500 registered, allows the production of highly valued monovarietal oils with a significant impact on sensory profiles. Due to its excellent adaptation to the cold and its remarkable resistance to the bacterial pathogen <i>Xylella fastidiosa</i> (subsp. <i>pauca</i>), the sensory and volatile profiles of the Leccio del Corno monovarietal oil were investigated in relation to quality and antioxidant activity. Our study has revealed that Leccio del Corno oil has high antioxidant activity (TPC: 3.29 mg GAE/g, FRAP: 1.31 mmol Fe<sup>2+</sup>/g, ABTS<sup>•+</sup>: 1.27 mmol TE/g). This gives it high nutritional value for human consumption, and increases its ability to preserve itself over time. From a sensory point of view, it presents a specific sensory imprint with pleasant notes of almond (3 ± 0.07), artichoke (2.4 ± 0.06), and, to a slight extent, tomato (1 ± 0.16). Regarding the volatile component, 2-hexenal (E) was the most abundant compound in our research, accounting for 41.0%. The use of the Leccio del Corno variety, with its remarkable resistance to the bacterium <i>Xylella fastidiosa</i>, for the production of a monovarietal extra virgin olive oil of excellent quality could, therefore, be a valid alternative for restoring production capacity while increasing olive biodiversity in areas affected by this bacterium. |
| format | Article |
| id | doaj-art-e019cd9f55c34cfeb87bceb6f47d164f |
| institution | Kabale University |
| issn | 2077-0472 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj-art-e019cd9f55c34cfeb87bceb6f47d164f2025-08-20T03:40:42ZengMDPI AGAgriculture2077-04722025-03-0115661910.3390/agriculture15060619Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i>Maria Teresa Frangipane0Lara Costantini1Stefania Garzoli2Nicolò Merendino3Riccardo Massantini4Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, ItalyDepartment of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, ItalyDepartment of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, ItalyIn recent decades, the production of extra virgin olive oil has doubled, with a high export value. In Italy, the large number of olive varieties, with around 500 registered, allows the production of highly valued monovarietal oils with a significant impact on sensory profiles. Due to its excellent adaptation to the cold and its remarkable resistance to the bacterial pathogen <i>Xylella fastidiosa</i> (subsp. <i>pauca</i>), the sensory and volatile profiles of the Leccio del Corno monovarietal oil were investigated in relation to quality and antioxidant activity. Our study has revealed that Leccio del Corno oil has high antioxidant activity (TPC: 3.29 mg GAE/g, FRAP: 1.31 mmol Fe<sup>2+</sup>/g, ABTS<sup>•+</sup>: 1.27 mmol TE/g). This gives it high nutritional value for human consumption, and increases its ability to preserve itself over time. From a sensory point of view, it presents a specific sensory imprint with pleasant notes of almond (3 ± 0.07), artichoke (2.4 ± 0.06), and, to a slight extent, tomato (1 ± 0.16). Regarding the volatile component, 2-hexenal (E) was the most abundant compound in our research, accounting for 41.0%. The use of the Leccio del Corno variety, with its remarkable resistance to the bacterium <i>Xylella fastidiosa</i>, for the production of a monovarietal extra virgin olive oil of excellent quality could, therefore, be a valid alternative for restoring production capacity while increasing olive biodiversity in areas affected by this bacterium.https://www.mdpi.com/2077-0472/15/6/619antioxidantssensory analysisqualityolive cultivar |
| spellingShingle | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> Agriculture antioxidants sensory analysis quality olive cultivar |
| title | Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> |
| title_full | Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> |
| title_fullStr | Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> |
| title_full_unstemmed | Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> |
| title_short | Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium <i>Xylella fastidiosa</i> |
| title_sort | exploring the sensory and volatile profiles associated with the antioxidant activity of monovarietal extra virgin olive oil of the leccio del corno cultivar with remarkable resistance to the bacterium i xylella fastidiosa i |
| topic | antioxidants sensory analysis quality olive cultivar |
| url | https://www.mdpi.com/2077-0472/15/6/619 |
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