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Isolation and
characterization of edible oil from wild olive
Muhammd Gulfraz*, Rehana Kasuar, Gulshan Arshad, Sajid
Mehmood, Nisar Minhas, Muhammad Javid Asad, Asif Ahmad and
Farzana Siddique
PMAS Arid
Agriculture University Rawalpindi, Pakistan.
*Corresponding author. E-mail:
gulfrazsatti@uaar.edu.pk or
gulfrasatti@yahoo.com
Accepted 28
April, 2009 |
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We report for the first time new edible oil extracted and
quantified from fruit samples of wild olive (Olea
cuspidata) possibly use for human consumption. Fruits
and oil of wild olive were assessed for physical and
chemical properties, while saturated and unsaturated fatty
acids were quantified using gas chromatography. Results
indicate that fruits of wild olive contain moisture (42.1 ±
1.6 - 60.7 ± 2.6%), crude protein (0.5 ± 0 to 1.1 ± 0.01%),
total oil (32.1 ± 1.1 to 38.6 ± 1.2%), fiber (2.6 ± 0.4 to
6.5 ± 0.3%), ash (1.7 ± 0.2 to 2.1 ± 0.4 %) and carbohydrate
(0.5 ± 0.0 to 14.3 ± 0.7%). The refractive index of the oil
( 1.331 to 1.372), specific gravity (0.91 to 0.93 ), pH
values (5.1 to 5.5), iodine value (75.2 ± 1.2 to 91.4 ±
1.5), peroxide value (14.2 ± 0.2 to 20.3 ± 0.8 mg/kg oil),
saponification number (175.6 ± 1.2 to 187.3 ± 1.8 mg KOH /g), unsaponificable matter (12.6 ± 0.4 to 15.6 ± 0.8 g/kg),
acid value (0.7 ± 0 to 1.3 ± 0 mEg/ kg and total phenol
(23.6 ± 1.5 to 92.4 ± 2.1 mg/kg) were also determined.
Concentration of fatty acids; oleic acid (69.3 to 74.5%),
linoleic acid (1.3 to 3.2%), linolenic acid ( 11.2 to 15.2%)
palmitoleic acid (1.10 to 2.10%), palmitic acid (11.2 to
14.0%) and stearic acid (0.1 to 0.2%) remained closed to
those reported for the commercially available olive oil
extracted from Olea europea. The new oil can be used
as alternative to olive oil in human diet after
toxicological studies.
Key
words:
Wild olive, edible oil, total fat, polyunsaturated fatty
acids, total phenol. |
