The Effects of Storage and Maturity Index on the Quality of Virgin Olive Oil from “Pendolino” Cultivar Produced in Nowshera, Pakistan
The Effects of Storage and Maturity Index on the Quality of Virgin Olive Oil from “Pendolino” Cultivar Produced in Nowshera, Pakistan
Ata Ullah1,2, Tariq Masood1*, Zafar Ali Shah1, Azmat Ali Awan3, Sahib Alam1, Nasiruddin4, Muhammad Arif5 and Muhammad Arabi Awan6
ABSTRACT
Olives of the Pendolino cultivar were harvested at three different levels of maturity index (0, 3, and 6) from an olive orchard located in the district Nowshera, Pakistan. The harvested olives were crushed using a stone mill and the oil was extracted through a traditional mechanical pressing system. The influence of fruit ripening degree and storage time on peroxide value, iodine value, free fatty acids content, chlorophyll contents, carotenoids and fatty acid profile were examined. Key quality parameters such as peroxide value, iodine value, chlorophyll contents, carotenoid contents, and oleic acid percentage decreased significant during ripening. Conversely, linolenic acid and free fatty acid content exhibited an upward trend as ripening progressed. Total phenolic content showed a negative correlation with the maturity index. Significant changes in fatty acid composition were observed during ripening. Free fatty acid content and peroxide value increased significantly during storage, while iodine value, chlorophyll content, carotenoid, and total phenolic substances showed significant reduction. Nonetheless, throughout the entire ripening and storage period examined, all quality and purity parameters evaluated remained within the acceptable limits established by the International Olive Council (IOC) in 2010 for the best category of virgin olive oil.
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