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

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.