Olive oil quality vary with cultivars and agro-climatic conditions

Three olive cultivars Pengalino, Coratina and Leccino were grown at various ecological zones of Pakistan i.e. Olive Model Farm (OMF), Mardan and Barani Agriculture Research Institute (BARI), Chakwal to assess the oil quality during two consecutive years, 2008-09 and 2009-2010. Means for peroxide and...

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Bibliographic Details
Published in:Pure and applied biology 2020-12, Vol.9 (4), p.2571-2576
Main Author: Awan, Azmat Ali
Format: Article
Language:English
Subjects:
Agricultural research
Climatic conditions
Cultivars
Farms
Olive oil
Peroxide
Quality assessment
Sodium
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Summary:Three olive cultivars Pengalino, Coratina and Leccino were grown at various ecological zones of Pakistan i.e. Olive Model Farm (OMF), Mardan and Barani Agriculture Research Institute (BARI), Chakwal to assess the oil quality during two consecutive years, 2008-09 and 2009-2010. Means for peroxide and acid value of olive oil were significantly influenced by cultivars and locations. The cultivar Coratina had the highest peroxide (18.50 milli eq/kg) and acid value (2.65%). By contrast, the least peroxide value (12.75milli eq/kg) and acid value (2.49%) was recorded in oil extracted from cultivars Pengalino and Leccino respectively. The interaction of olive cultivars and location of production revealed significant influence on both the two parameters under study. The peroxide value which was lower in oil of cultivars Leccino and Coratina (7.53 and 9.80 milli eq/kg respectively) but increased to 23.11 and 27.21 milli eq/kg in oil obtained from Chakwal location. While the peroxide value of cultivar Pendallino was not affected significantly. The acid value of olive oil was the least (0.85%) in cultivar Leccino and the highest (2.89%) in Pengalino at Sangbhatti farm.
ISSN:2304-2478
2304-2478
DOI:10.19045/bspab.2020.90273