PJB-2024-72
Effect of Ripening and Variety on Proximate composition, Mineral profile and Antioxidant activity of Olea europaea L. Fruits Grown in Potohar Valley of Pakistan.”
Urwa Tariq
Abstract
The present study was designed to explore the nutritional qualities of five different Olea europaea L. varieties. Fruits of five varieties, namely Bari-I, Bari-II, Koroneiki, Picholine and Arbequina at two distinct ripening stages, the un-ripened (green) and ripened (black). were assessed for their nutritional profile including proximate & mineral composition, phenolic & flavonoid content and antioxidant capacity. Comparative analysis indicated that all varieties had higher moisture content at green stage. However, during ripening, increase in fat content was recorded by 22-37% and maximum content was measured in black olives of Bari-I on dry weight basis. Although, significant variation was noted for crude protein, crude fiber, ash, and nitrogen free content among all varieties at both ripening stages but during ripening increasing or decreasing trend varied among varieties. Moreover, mineral content like sodium, phosphorous, calcium, iron and copper were on higher side in black olives except zinc which was found higher in un-ripened green olives. Arbequina at black stage showed higher mineral accumulation. Furthermore, Bari-II depicted highest phenolics (18.88±2.72 mg/g DW), flavonoids (12.28±1.13 mg/g DW) and anthocyanins (0.271±0.27 mg/g DW). Likewise, maximum antioxidant potential was also exhibited by Bari-II as evident by 2,2-Diphenyl-1-Picrylhydrazyl reagent and Ferric Reducing Antioxidant Power. Conclusively, current outcomes suggest that olive varieties grown in Pakistan especially Bari-II have splendid phytochemical densities with good nutritional composition. Results showed that olives have different nutritional profile depending upon the variety and ripening stages.
To Cite this article:
Download
