Extraction of Oil from Different Cultivars of Olive Fruits and Their Profiling by Gas Chromatography

Abstract

Olive varieties differ from each other in terms of their morphological attributes, such as leaf size and shape, fruit size, color, texture and shape. These differences arise as a result of combination of different genotypic composition as the variable environmental conditions. The genotypic and phenotypic differences arising in plants are further translated to the level of the fruits, as a consequence of which, olive fruits from different cultivars yield different kinds of olive oils. The current study shows variable oil parameters of olive oil harvested from four different cultivars of oils, namely, [Arbequina (A), Barnea (B), Cortina (C), Koronoiki (K)] which were collected from two different sites, Napasar (N) and Lunkaransar (L), Bikaner (Rajasthan) and furthermore evaluate the variation in oil parameters (oil content as well as fatty acids present in oils) of different olive cultivars. The results of the study show that oil from all the varieties differed from each other in terms of colour as well as fatty acid profile. All these variations were attributed to the difference in genotype of different olive cultivars as well as variable metrological conditions coupled with different physico-chemical attributes of water and soil in both Napsar and Lunkaransar.