Abstract
The effect of climatic zones i.e., Sangbhatti and Chakwal on fatty acid profile of three olive cultivars (Coratina, Pendallino
and Leccino) was investigated. On the basis of two-year data, it was found that olive cultivars and locations significantly
influenced the fatty acid content, peroxide value (PV) and total polyphenols. Leccino had higher concentrations of Palmitic
acid (17.72%), Stearic acid (3.95%), Oleic acid (31.22%) and Linolenic acid (5.05%), whereas Palmitoleic acid (2.29%) and
peroxide (18.50 meq/kg) was high in Coratina, while Linoleic acid (14.85%) and polyphenols (186.79%) were high in
Pendallino. Coratina ranked second for Palmitic acid (17.68%), Stearic acid (3.55%), Oleic acid (29.94%), Linoleic acid
(14.82%), Linolenic acid (5.01%), while Pendallino was poor. Maximum Palmitic acid (17.37%), Palmitoleic acid (2.52%),
Stearic acid (3.65%), Linoleic acid (16.19%), peroxide value (20.81 meq/kg) was noted in Chakwal, whereas Oleic acid
(30.07%), Linolenic acid (5.05%), and total polyphenols (139.43 ppm) was recorded in Sangbhatti. These results showed that
climate affects the fatty acid and polyphenol contents of olive oil in different cultivars. This study will help in the selection
of proper olive cultivars not only in these regions, but other regions of the world as well.
