PJB-2023-157
Olive Cultivars and Harvest Index determines quality of olive oil
Dr. Riaz Alam
Abstract
Abstract
The qualitative attributes of olive oil extracted at different harvesting stages (Lemon green, Semi-ripe and Ripe) from olive cultivars (Frontoio, Manzanilla, Ottobratica, Pendolino and Picual) were evaluated under irrigation condition at Olive Model Farm Sangbhatti, situated in Mardan-Pakistan (Latitude: 34°16ʹ21.32ʺN; Longitude: 72°18ʹ06.33ʺ and Altitude: 375 m).
The oil extracted from fruits of Manzanilla has less Peroxide Value (POV) (3.21 meq kg-1) with more Phenol (616.67 mg kg-1) and chlorophyll (4.58 mg L-1) contents. Less percentage of Free Fatty Acids (FFA) (0.43%) and more carotene (2.70 mg L-1) were determined in the oil extracted from fruits of Frontoio. The values of the quality attributes were within the range of IOC trade standards (IOC, 2003) of extra virgin olive oil category, with the exception of FFA recorded in the oil of Ottobratica when harvested at ripe stage of maturity that fulfilled the requirements of virgin category. The lower quantity of FFA (0.25%) and POV (3.04 meq kg-1) with higher amount of total phenols (530 mg kg-1) noted in the oil extracted from the fruits harvested at semi-ripe stage, while high FFA (1.50%), POV (4.43 meq kg-1) and low phenol (361.67 mg kg-1) were determined in the oil extracted from the fruits harvested at ripe stage. The chlorophyll and carotenoids contents significantly decreased from 4.99 to 2.41 mg L-1 and 3.17 to 1.49 mg L-1 respectively in the oil extracted from fruits harvested at lemon green to ripe stages of harvesting. Olive cultivars Frontoio, Manzanilla and Picual are recommended for the production of extra virgin oil, while semi-ripe stage of harvesting is the optimum stage for quality oil extraction in olives under the local environmental conditions of Sangbhatti, Mardan-Pakistan and other similar environments.
To Cite this article:
Download
