Nutritional evaluation of extra virgin olive oil extracted from olive cultivars grown in Pothwar region of Pakistan.

Abstract

Background: There is negligible data available regarding nutritional evaluation of extra virgin olive oil (EVOO) obtained from olive cultivars from Pothwar region of Pakistan. Aim: The aim of this study was to profile nutritional parameters of EVOOs extracted from 10 olive cultivars of Pothwar. Study Type: This was an experimental quantitative research design. Methods: EVOO was extracted from Ten cultivars of olive namely Frantoio, Earlik, Manzanilla, Leccino, Ottobratica, Sevillano, Arbequina, Gamlik, Koroneiki, and Coratina, and their nutritional significance was determined using Near Infra-Red spectrophotometry (NIR). Results: The olive cultivars like Coratina, Frontoio, Koroneki, Sevillano, and Ottobratica were found with higher percentage of oil i.e., 23.9%, 23.7%, 22.8%, 22%, and 22% respectively. The lowest amount of oil was recorded in Gamlik cultivar of olive. The organoleptic traits of EVOO extracted were found in accordance with permissible range described for EVOO by International Olive Council (IOC) and Pakistan Standards and Quality Control Authority (PSQCA) i.e., light yellow tint, absence of any foreign matter, characteristic taste and fruity aroma. The chemical properties like peroxide value, acidity, free fatty acids, saponified value, unsaponified value, and iodine value were also observed in acceptable range according to international standards of IOC and PSQCA i.e., 1.5 to 5.2 meqO₂/kg, 0.5 to 1.6 mg/g acid, 0.1 to 0.8, 186 to 192 mg/g, 4 to 8 g/kg; and 82 to 90, respectively. Fatty acid profile and percentage of oleic acid were found to be the highest followed by linoleic, palmitic, stearic, palmitoleic, and alpha-linolenic acid, i.e., 55 to 66.1%, 10.4 to 20.4%, 13.8 to 19.5%, 3.9 to 4.4%, 0.3 to 1.7%, and 0.9 to 1.7%, respectively. Other nutritional and functional parameters like alpha-tocopherols, chlorophyll, carotenoids, total phenolic content, total flavonoids, and total tannins were also studied and ranged from 104.7 to 535.3 mg/kg, 1.15 to 13.12 mg/kg, 1.25 to 5.91 mg/kg, 320 to 1500 mgGAE/kg, 70 to 280 mgQE/kg, and 560 to 6560 mgCE/kg, respectively. Conclusion: The results were found statistically significant confirming substantial nutritional and functional properties in EVOO extracted from olive cultivars grown in Pothwar, Pakistan suggesting it a good source of plant oil rich in nutraceutical compounds.