Exploring the Nutraceutical Potential of Extra Virgin Olive Oils From Sicilian Well‐Known and Lesser‐Known Cultivars

This study examined the health benefits of extra virgin olive oils (EVOOs) from three different Sicilian cultivars, namely Nocellara del Belice, Ogliarola Messinese, and the lesser-known Verdello, grown in the regions of Agrigento and Messina. The quality parameters of the EVOOs, including free acidity, peroxide value, oxidation indices, and fatty acid composition, were first evaluated. Subsequently, the hydroalcoholic extracts of these oils (EVOOEs) were examined and their content of polyphenols was determined using HPLC and UV-vis spectrophotometry, as well as their antioxidant capacity (DPPH, ABTS, ORAC, and FRAP tests) and anti-inflammatory properties (COX-1/COX-2 inhibition assay) were also determined. The results showed significant qualitative and quantitative differences between cultivars: Nocellara and Verdello showed, in order, a higher content of both polyphenols (phenolic acids + flavonoids) than Ogliarola, correlated with a higher antioxidant activity profile and greater health-promoting potential. In addition, all extracts showed modest inhibition of COX-1 compared to COX-2, indicating potential selective anti-inflammatory effects. These results highlight the nutritional value of Sicilian EVOOs and the importance of cultivar selection. They also underscore the contribution of Sicilian olive oil production to dietary and therapeutic applications.