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Research Paper | March 5, 2022

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Physiochemical and quality parameters of oil extracted from fruit of Olea ferruginea from various areas of Pakistan

Umara Afzal, Muhammad Awais, Pervaiz Anwar, Haleema Bibi, Mehwish Arshad, Mehwish Yaqoob, Faryal Kabir, Muhammad Gulfraz

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Int. J. Biosci.13(3), 19-28, September 2018

DOI: http://dx.doi.org/10.12692/ijb/20.2.1-20

Certification: IJB 2018 [Generate Certificate]


Purpose of current study was to introduce new edible oil   because population needs edible oil which provides them health benefits. Therefore this study focused on extraction and purification of edible oil from fruit of Olea ferruginea Royle (Wild olive), as alternative source   to overcome shortage of edible oil in country. The fruit samples of O. ferruginea were collected from three different locations and various physical and chemical parameters relevant to quality of fruit as well as total oil contents were determined. Oil was further analyzed for fatty acids contents with help of GC-MS and FT-IR techniques. Whereas total phenol, pigments contents as well as oxidative stability parameters of oil were evaluated by using reported methods. According to results physicochemical variations in sizes and weights of fruits as well as   yield of oils were observed from three different locations.  Results revealed that oil contained higher quantity of essential fatty acids as compared to nonessential fatty acids. The quality parameters like total phenols, chlorophylls contents, oxidative stability (Acidity, peroxide value and UV absorption at K270, K232), iodine value and saponification number were satisfactory. The quantities of these parameters found in this study were equivalent to values suggested by   international olive oil council. It is expected that oil of Olea ferruginea fruit   will be appropriate source of  edible oil and will help to reduce burden of foreign exchange of country that currently being used to import oil from abroad.


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