First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils.
Year: 2025
Type: article
Abstract: The conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its cultural and nutritional significance. This study provides the first physicochemical and sensory characterization of Tunisian Leucocarpa olive oil, compared with Chemlali, the dominant Tunisian cultivar, and Arbosana, a Spanish variety introduced for intensive cultivation. Olive oils were analyzed according to International Olive Council (IOC) and ISO standards for free acidity, peroxide value, UV extinction coefficients, fatty acid composition, pigments, and polyphenol content, and were evaluated sensorially by a trained tasting panel. Leucocarpa oil exhibited low free acidity (0.64%) and low peroxide value (13.61 meq O₂/kg), indicating good oxidative stability. It also showed the lowest saturated fatty acid content (17.22%) and the highest unsaturated fatty acid content (82.68%), with notable levels of oleic (60.40%) and linoleic (20.71%) acids. Despite lower pigment and polyphenol levels, Leucocarpa presented a mild and balanced sensory profile, with moderate fruitiness and low pungency. Both Leucocarpa and Arbosana oils met IOC standards for extra virgin olive oil, whereas Chemlali was classified as virgin due to its elevated peroxide value. Sensory analysis confirmed that Leucocarpa oil is very mild, in contrast to the more robust Arbosana extra virgin olive oil, while Chemlali remains a virgin oil. These findings highlight the nutritional quality, stability, and distinctive sensory attributes of Leucocarpa oil, confirming its potential as a premium niche product and emphasizing the importance of conserving this rare cultivar for biodiversity preservation and sustainable agriculture.
Institution: University of Carthage
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7142727218
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