Effect of Various Agro-Climatic Conditions on the Quality and Quantity of Olive Oil
Authors/Creators
- 1. Directorate of Soil and Plant Nutrition, ARI, Tarnab, Peshawar, Pakistan
- 2. Pakistan Oilseed Department, Government of Pakistan
- 3. Department of Entomology, University of Agriculture, Peshawar, Pakistan
- 4. Department of Botany, Government College University, Hyderabad, Pakistan
- 5. Department of Human Nutrition, University of Peshawar, Pakistan
Description
The purpose of the research is basically to find the effect of several patterns of climate, for example, a region’s weather, rainfall
altitude, etc. on the production, quality, and quantity of olive oil. Olive fruits were gathered from a couple of varieties of olive plants
i.e., Arbequina and Coratina in fully young phase from the orchards of different locations of Pakistan namely, Chakwal, Nowhera,
and Quetta where the climate patterns are entirely different in regard to weather, rainfall, and altitude. The extracted oil which was
taken after the mechanical pressure was analyzed in various quality parameters i.e., Peroxide value, Chlorophyll content, Vitamin
E, etc. The average value which was observed was not affected (P≥0.05), but every figure was lying in the given accepted scale of
the International Olive Council. Major change (P≤0.05) was observed in oil content for K232, K270, Chlorophyll contents, oleic acid,
linoleic acid, palmitic acid, palmitoleic acid, total antioxidant potential and total polyphenols in both the cultivars and the different
regions which are mentioned above. It was observed that the olive of the Nowshera location acquires maximum average value of
linoleic acid (10.99%), Linolenic acid (1.01%) and palmitoleic acid (2.74%). The second highest average value of olive oil was found
was that of Chakwal, whereas Quetta has lowest average value of olive oil. The maximum average content of K232 (3.13), K270
(0.48) and total antioxidant (48.48%) were recorded in district Chakwal. The second maximum mean values were found at
Nowshera whereas, the lowest mean values of K232 (3.13), K270 (0.48) and total antioxidant (48.48%) were found at Quetta. The
maximum content of oleic acid (72.59%), palmitic acid (19.00%) and total polyphenols (28.97) were found in the olive oil of Quetta
succeeded by Chakwal whereas, the content of oleic acid (72.59%), palmitic acid (19.00%) and total polyphenols (28.97) were
found lowest in the oil of Nowshera. In a nutshell, it is clear from the above-mentioned experiment which was performed at different
locations; that changing climatic patterns has a significant effect on the quantity of the oil. It has also a significant impact quantitative
production of olive oil.