PHYSICOCHEMICAL ANALYSIS AND FATTY ACID COMPOSITION OF OILS EXTRACTED FROM TWO EXOTIC CULTIVARS OF OLIVE (OLEA EUROPAEA L.) CULTIVATED IN BALOCHISTAN, PAKISTAN

The purpose of this study was to carry out physicochemical analysis and to evaluate the fatty acid composition of imported olive cultivators. Oils were extracted from cultivars Leccino and Coratina which are being cultivated in two districts of Balochistan province. Physicochemical properties of the oils were boiling point, 286-290°C; melting point, -5.3 to -6.8°C; refractive index (25°C), 1.63-1.98; iodine value, 64-72/100 g of oil; acid value, 0.27-0.89 mg of KOH/g of oil; saponification number mg KOH/g of oil, 186.4-198.7; and specific gravity, 0.89-0.93 respectively. Fatty acids which are commonly present in olive oils were analyzed using Gas Chromatograph. The results obtained showed the presence of varied quantities of fatty acids (stearic, arachidic, linoleic, oleic, linolenic, palmitics, palmitoleic). A high percentage of oleic acid (61.56-67.43%) was found, followed by palmitic acid (13.60- 17.61%), linoleic acid (12.23-14.45%), and stearic acid (1.40-2.68%) respectively in cultivars from both districts. Physicochemical quality and fatty acid composition of the extracted oils were in conformity with International Olive Oil Council (IOOC). The study concluded that both olive cultivars demonstrated promising physicochemical properties and fatty acid composition. This could be useful as edible oil and would have industrial applications. Keywords: olive, olive oil, physicochemical properties, fatty acids.