Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties

Olive oil is cold pressed directly from the fresh olives, allowing the oil to retain its natural nutritional value and major health benefits. This study investigated the physicochemical properties, color, fatty acid composition, volatile organic compounds (VOCs), unsaponifiable matter (USM) composition, and anti-inflammatory effects of eight olive oil varieties. Results revealed that all the varieties met the standard physicochemical properties for extra virgin olive oil. The fingerprint profiles of VOCs revealed that different olive oil varieties had individual characteristic volatile substances and could be distinguished by principal component analysis. In vitro cellular activity assays and molecular docking validation revealed that the anti-inflammatory effects of olive oil are associated with squalene, γ-sitosterol, and vitamin E in USM and exerted by modulating inflammatory markers. These findings provide insights into the flavor characteristics of olive oil and their anti-inflammatory mechanisms, offering scientific basis for the development of functional foods and dietary supplements.