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

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 (p=0.016), Na (p=0.032) Cu (p=0.049), and Mn (p=0.047) 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