First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils

The conservation of natural habitats is critical for protecting rare plant species such as Leucocarpa, a white-fruited olive cultivar native to Tunisia with promising potential for high-quality olive oil production. This study aimed to evaluate and compare the physicochemical and sensory characteristics of monovarietal olive oils extracted from three cultivars : Leucocarpa, Chemlali Sfax (a traditional Tunisian variety), and Arbosana (a Spanish cultivar). Parameters analyzed included free acidity, peroxide value, fatty acid composition, chlorophyll, carotenoid, and polyphenol contents. A sensory evaluation was also performed by a trained panel. Results showed that Leucocarpa oil had the lowest free acidity (0.64%) and peroxide value (13.61 meq O₂/kg), indicating excellent oxidative stability. It also exhibited the most favorable fatty acid profile, with the lowest saturated fatty acids (17.22%) and the highest unsaturated fatty acids (82.68%), including significant levels of oleic (60.40%) and linoleic acids (20.71%). Despite its lower pigment and polyphenol contents, Leucocarpa oil demonstrated a mild, balanced flavor with moderate fruitiness and low pungency. Both Leucocarpa and Arbosana oils met the international standards for extra virgin olive oil. These findings underscore the nutritional and sensory qualities of Leucocarpa olive oil and highlight its potential as a premium, health-promoting product. The study also emphasizes the importance of conserving this rare cultivar for biodiversity preservation, sustainable agriculture, and diversification within the olive oil industry. Keywords : Olive ; Variety ; Oil ; Physicochemical properties ; Sensory analysis ; Quality.