Abstract:
In the present study we report a new edible oil extracted from fruit of wild olive (Olea cuspedata). Samples of olive fruits were collected from hilly areas of Kotli Sattian, (District Rawalpindi) and were analyzed to evaluate quantity and quality of this newly extracted olive oil. Results indicates that concentration level of oil in the fruits of wild olive (34.11-36.69%), oleic acid (61.86-66.37%), Linoleic acid (20.19-21.6%), Linoenic acid (1.36-1.59%), Polyphenol (344.07-352.86 mg kg-1), peroxides (7.66-8.32 meqO2 kg-1) and acidity (0.47-0.98 meq O2 kg-1) was found. The levels of these components were comparable with the level obtained from the fruits of cultivated olive and standard values reported for olive oil in the literature. Therefore it was observed that quality of new olive oil obtained from fruits of wild olive was comparable with olive oil (available in market) consumed by human population through out world. It is expected that this new oil will economically cheaper as compared to edible oils available in the market. This study will not only help to improve the nutritional values of existing oils but also provide a oil with lower coast.
Mohammed Gulfraz, Rizwana Parveen , Rizwana Khanum and Rashid Awan , 2006. A New Alternative for Edible Olive Oil. Pakistan Journal of Biological Sciences, 9: 2087-2091.
Subscribe Today 
