Abstract
Olive oil is a natural fruit, product of fine aroma, pleasant taste and has high nutritional values. Olive oil is considered as most useful edible oil in the world due to its nutrient contents and well tolerated by the stomach. Olive oil provides beneficial effects against ulcer, gastritis and colon cancer. It is composed of triglycerides, free fatty acids hydrocarbons, antioxidants and flavor compounds. In the present study we report new edible oil extracted from fruit of wild olive (Olea cuspedata). Samples of olive fruits were collected from hilly areas of Kotli Sattian, (District Rawalpindi) and were analyzed to evaluate quantity and quality of this newly extracted olive oil. Results indicates that concentration level of oil in the fruits of wild olive (34.11-36.69%) , oleic acid (61.86-66.37%), linoleic acid (20.19-21.6%), linoenic acid (1.36-1.59%), polyphenol (344.07-352.86 mg/kg ), peroxides( 7.66-8.32 meqO2/kg) and acidity (0.47-0.98 meqO2/kg ) was found. The level of these components was comparable with the level obtained from the fruits of cultivated olive and standard values reported for olive oil in the literature. Therefore it was observed that quality of new olive oil obtained from fruits of wild olive was comparable with olive oil (available in market ) consumed by human population throughout the world. It is expected that this new oil will be economically cheaper as compared to edible oils available in the market. This study will not only help to improve the nutritional values of existing oils but also provide oil with lower cost.
Recommended Citation
Gulfraz, Muhammad et al.
(2006)
"Determination of Essential Oil Content of Wild Olive and Its Comparison With Olive Oil,"
Ethnobotanical Leaflets: Vol. 2006:
Iss.
1, Article 1.
Available at:
https://opensiuc.lib.siu.edu/ebl/vol2006/iss1/1