Nutritional assessment of olive fruit (Oleaeuropaea) available at local market

Khan M. N., . and Soherwardy R., . and Sarwar A., . Nutritional assessment of olive fruit (Oleaeuropaea) available at local market. pp. 526-531. ISSN 22317546

Since last few years olive fruits consumption has been increased to many folds in the country. Shelves of superstores have been occupied by olive fruit products from different commercial presentations. Eight olive fruit samples of different cultivars were analyzed for physicochemical characterizations to assess their nutritional values. Water content was found higher in Jordanian Cipressino French Atton Manzanilla and Spanish Reding samples and lower in Egyptian sample. Several factors such as variety maturation level growing environment mode of irrigation and processing method may be responsible for this variation. Calorific values ranged from 3.87-7.32 Cal/g contributing significantly in daily energy intake. Olives were found to be a good source of K Na Ca Mg and Fe. Traces of Mn Co Ni Cu Zn Pb and Cd were also found. Significant differences were observed for K (p0.016) Na (p0.032) Cu (p0.049) and Mn (p0.047) in green ripe and brine olives. French Atton Manzanilla and Labanon Nevadillo were identified as good varieties in terms of Na/K and Ca/Mg ratios. Chemometric technique was used to discriminate the samples between green ripe and brine on the basis of K Na Ca and Mn.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(12).pdf

Abstract

Since last few years olive fruits consumption has been increased to many folds in the country. Shelves of superstores have been occupied by olive fruit products from different commercial presentations. Eight olive fruit samples of different cultivars were analyzed for physicochemical characterizations to assess their nutritional values. Water content was found higher in Jordanian Cipressino French Atton Manzanilla and Spanish Reding samples and lower in Egyptian sample. Several factors such as variety maturation level growing environment mode of irrigation and processing method may be responsible for this variation. Calorific values ranged from 3.87-7.32 Cal/g contributing significantly in daily energy intake. Olives were found to be a good source of K Na Ca Mg and Fe. Traces of Mn Co Ni Cu Zn Pb and Cd were also found. Significant differences were observed for K (p0.016) Na (p0.032) Cu (p0.049) and Mn (p0.047) in green ripe and brine olives. French Atton Manzanilla and Labanon Nevadillo were identified as good varieties in terms of Na/K and Ca/Mg ratios. Chemometric technique was used to discriminate the samples between green ripe and brine on the basis of K Na Ca and Mn.

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Item Type:	Article
AGROVOC Term:	Olives
AGROVOC Term:	Nutritional assessment of foods
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Caloric value
AGROVOC Term:	Metals
AGROVOC Term:	Water content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22058

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