home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

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

Paper Details

Research Paper 01/09/2018
Views (301) Download (18)
current_issue_feature_image
publication_file

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
Int. J. Biosci.13( 3), 19-28, September 2018.
Certificate: IJB 2018 [Generate Certificate]
Key: Fatty acidsOilOlea ferrugineaQuality and stability parameters

Abstract

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.

VIEWS 10
Cover PDF

Abdul R,   Janno H. 2018.  Proceeding of 3rd Pakistan edible oil conference PECO, Karachi, Pakistan.

AOAC. 2003  Official Methods of the AOAC. 17th Ed. The Association of Official Analytical Chemists, Gaithersburg, MD.

Aparicio R, Aparicio-Ruiz R. 2000. Authentication of vegetable oil by chromatographic techniques. Journal of Chromatography 881, 93–104. https://doi.org/10.1016/S0021-9673(00)00355-1

Barranco D, Fernandez- Escobar R, Rallo L. 1996 .Olive growing  (in spanish Junta de  Andalusia, Consejeria de Agricultura pesca and  ediciones mundi prensa Madrid, Barcelona, Mexico.

Borchani C,  Besbes S,  Blecker CH, Attia H. 2010.  Chemical characteristics andoxidative stability of sesame seeds, sesame paste, and olive oils. Journal of Agricultural Science and  Technology 12, 585–596.

Boskou D. 1996. Olive oil chemistry and technology AOCS press. Champaigen. IL.USA.

Brighigna  A,  Marsilio V, Vlahov G,  De Renzo ME. 1989. Le olive da tavola: caratteristicheed attitude inidellavarieta “Nocellara Messinese” coltivata in Calabria. Industrie alimentarie 28, 1087-1092.

Caravita M,  Benincasa A, De Rose  C, Muzzalupo IF, Parise A. 2007. Omega 3/Omega  6 fatty acids ratio in olive oils from Italian olive varieties . Agro Food Industry Hi Tech 18, 17- 18.

Cerretani   L,  Motila MJ, Romero MP,  Bendini A,  Lercker G. 2008. Pigment profile and  chromatic parameters of  mono varietal virginal  olive oils from different Italian varieties.  Food research technology 226, 1251-1256.

Capote FP, Jiménez JR,  Castro MDL. 2007. Sequential (step-by step) detection identification and quantitation of extra virgin olive oil adulteration by chemome trictreatment of chromatographic profiles. Analytical and Bioanalytical Chemistry 388, 1859-1865. https://doi.org/10.1007/s00216-007-1422-9

Christopoulou  E,  Lazaraki M,  Komaitis K. 2004.  Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chemistry 84, 463– 474. https://doi.org/10.1016/S0308-8146(03)00273-5.

Dawodu MO,  Olutona GO,  Obimakinde SO. 2015. Effect of temperature on chemical characteristics of vegetable oils consumed in Ibadan, Nigeria. Pakistan Journal of Nutrition.14, 698–707. https://doi.org/10.3923/pjn.2015.698.707.

Dridi-Gargouri O, Kallel-Trabelsi S, Bouaziz M,  Abdelhèdi R. 2013. Synthesis of 3-O-methylgallic acid a powerful antioxidant by electrochemical conversion of syringic acid.Biochimicaet  Biophysica Acta 1830, 3643–3649. https://doi.org/10.1016/j.bbagen.2013.02.012.

European community Commission Regulation 640 /2008. 2008. Amending Regulation No.2568/91 /EEC. Official Journal of the European Community, July 4, L 178, 11-16.

FAO. 2008.Food and Agriculture Organization. High food prices in Pakistan. Impact assessment and the way Forward .Inter Agency Assessment Mission  FAO/UNDP/UNESCO/UNICEP/WFP/WHO Ministry of Food Agriculture and livestock Government of Pakistan Islamabad.

Fernandes-Silva AA,  Gouveia JB,  Vasconcelos P, Ferreira TC, Villalobos FJ. 2013. Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrancosa”. Grasa y Aceite 64, 41–49. https://doi.org/10.3989/gya.070512.

Firestone D. 1994.Determination of Iodine value of oilsant fats; Summary of collaborative study. Journal of  AOAC International 77,674-6.

Garcia-gonza DL, Sedman J, Van de Voort FR. 2013. Principles, performance and applications of spectral reconstitution (SR) in quantitative analysis of oils by Fouriertrans form infrared spectroscopy (FTIR). Applied Spectroscopy 67, 448-455. https://doi.org/10.1366/12-06798.

Gutfinger T. 1981. Polyphenols in olive oil. Journal of the American oil Chemist’s  Society 58, 966- 968. https://doi.org/10.1007/BF02659771.

Kalua CM, Allen MS,  Bedgood DR, Bishop AG,  Prenzler PD, Robards K. 2007.Olive oil volatile compounds, flavor development and quality: A critical review.  Food Chemistry 100, 573-575. https://doi.org/10.1016/j.foodchem.2005.09.059.

International Olive Council (IOC). 2006. Trade standard applying to olive oils and olive pomace oils COI/T.15/NC3 /Rev.2 EEC (1991).Regulation (EEC)No 2568/91 on the characteristic of olive oil and olive residue and on the relevant methods of analysis Official  Journal of European Commission, L 248.

Minguez-Mosquera MI, Rejano L, Gandul B, Sanchez HA, Garrido J. 1991 Color pigment correlation in virgin olive oil. Journal of the American Oil Chemists. Society 68, 332-336. https://doi.org/10.1007/BF02657688.

Moon JK, Shibamoto T. 2009. Antioxidant assays for plant and food components. Journal of agricultural and food chemistry 57, 1655-1666. https://doi.org/10.1021/jf803537k.

Ouni Y,  Famini G, Douja D, Zaarrouk M. 2011. Journal of horticulture and Forestry 3, 13-20.

Pervaiz  A, Alessanddra B, Gulfraz M,  Quershi R, Giuseppe  VE, Saqlan NSM, Tullia GT. 2013. Characterization  of olive oil obtained from wild olive trees (Olea Ferruginea Royle) in Pakistan. Food Research International.54, 1965-1971. https://doi.org/10.1016/j.foodres.2013.09.029.

Rosenfeld JM. 2002. Application of analytical derivatizations to the quantitative and qualitative determination of fatty acids. Analytical  Chimica Acta 465,93–100. https://doi.org/10.1016/S0003-2670(02)00467-1.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology Viticulture  16, 144-158.

Vazquez  JG,  Falcón MSG,  Gándara JS. 2003. Control of contamination of olive oil by sunflower seed oil in bottling plants by GC-MS of fatty acid methyl esters.  Food Control 14, 463– 467. https://doi.org/10.1016/S0956-7135(02)00102-0.

Vekiari  SA,  Papadopoulou P,  Kiritsakis A. 2007.  Effect of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas Y Aceites 58, 237–242. https://doi.org/10.3989/gya.2007.v58.i3.178.

Submit Manuscript