ORIGINAL RESEARCH
Physicochemical Traits, Variation in Oil Contents
and Comparative Analysis of Selected Varieties
of Olea Europaea Cultivated under Specific
Agro-Ecological Conditions
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1
Department of Chemistry, The University of Lahore, Lahore, Pakistan
2
Applied Physics, Computer and Instrumentation Center, PCSIR Laboratories Complex, Ferozepur Road,
Lahore, Pakistan
3
Institute of Molecular Biology and Biotechnology, Centre for Research in Molecular Medicine,
The University of Lahore, Lahore, Pakistan
4
Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Punjab, Pakistan
5
Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University,
Riyadh 11671, Saudi Arabia
6
Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
Submission date: 2021-11-23
Final revision date: 2022-03-29
Acceptance date: 2022-04-05
Online publication date: 2022-07-05
Publication date: 2022-09-01
Corresponding author
Arif Nazir
Department of Chemistry, The University of Lahore, Lahore, 1-Km Raiwind Road, Lahore, 54000, Lahore, Pakistan
Pol. J. Environ. Stud. 2022;31(5):4223-4228
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ABSTRACT
Fruits of five different varieties of Olea europea were taken from the farms cultivated in Pothohar
region of Pakistan. Oils were extracted using cold press technique. Different colored oils were
obtained in different yields. Physicochemical parameters were carried out by American Oil Chemists
Society (AOCS) official methods. Fatty acid profiles were calculated by gas chromatograph equipped
with flame ionization detector, after methanolic esterification of olive oils. The most abundant
of the fatty acids was oleic acid (62.1-70.15%). The yield percentages (15.3-17.7%), moisture contents
(0.4-0.73%), refractive indices (1.4689-1.4691 at 20ºC, 1.4613-1.4615 at 40ºC, 1.4537-1.4540 at 60ºC),
saponification value (188-191 mg KOH/g), colors measured by Lovibond tintometer (20Y/2-6 R), acid
value (0.17-0.44 mg KOH/g), peroxide value (7.83-17.75 meq/Kg), free fatty acid value (0.08-0.22), iodine
value (87-92) were determined. Olive cultivars from Pothohar region indicated very close characteristics
to the standard olive oil recommended by International Olive Oil Council (IOOC). Characterized local
olive cultivars can contribute as an import substitute of edible oil and a lot of foreign exchange can be
saved, as well as lot can be earned by exporting it.