Abstract
Extra virgin olive oil is a functional food of considerable importance in both nutrition and health due to its rich chemical composition and diverse biological activities. In addition to its traditional use for therapeutic purposes, it also holds high gastronomic value owing to its characteristic aroma. In this study, the volatile compound profile of extra virgin olive oil obtained from the Hatay region was comprehensively characterized using gas chromatography–mass spectrometry coupled with solid-phase microextraction (GC–MS–SPME), while its fatty acid composition was determined by gas chromatography with flame ionization detection (GC–FID) using a 37-component FAME mixture standard. The analysis revealed that oleic acid, a key quality indicator specific to olive oil, was present within the limits reported in the literature. Both the volatile and fatty acid profiles confirmed the presence of characteristic olive oil components, demonstrating the authenticity of the sample. The antioxidant capacity of the olive oil was evaluated comparatively against reference antioxidants, including BHA, BHT, α-tocopherol, Trolox, and ascorbic acid. Furthermore, enzyme inhibition assays indicated that the olive oil exhibits notable biological activity. In particular, its antidiabetic activity was found to be higher than that of the standard compound, highlighting its potential therapeutic value. In conclusion, this study demonstrates that extra virgin olive oil is not only a nutritionally valuable lipid source but also a potent functional food with potential protective effects against metabolic and neurodegenerative diseases. These findings suggest that olive oil may be considered a supportive agent in the prevention and management of such diseases.