Effect of harvesting time on yield, quality and fatty acid profile of olive oil produced in foothills of Himalayas

Abstract

Research was conducted to standardize maturity indices of olive (Olea europaea L.) for harvesting of fruit and its impact on oil yield and quality. The cultivars selected for the study were Leccino, Messinese, Picholina, Etnea, Itrana, Coratina and Zatiuna. Standard protocols were followed for determination of quality parameters namely acid value, peroxide value, saponification value, iodine number and fatty acid profiles. The results obtained showed that the moisture content in the olive fruits decreased, whereas, oil content increased in all the olive cultivars under study as the maturity progressed. Furthermore, among the quality parameters of the oil studied, the iodine value was observed to decrease, while acid value, peroxide value, saponification value correlated positively with the maturity index. As regard to the fatty acid composition of the oil, level of palmitic acid decreased whereas the level of stearic acid and linoleic acid increased with the time of harvest. Oleic acid, the main component of the olive oil, also decreased towards the harvesting season.