Vol. 12, Issue 5 (2023)

Author(s):
Dr. Namrata Jain, Dr. Vimla Dunkwal and Dr. Mamta Singh

Abstract:
Olive fruit (Olea europaea L.) a native of Mediterranean region is a famous edible oil tree crop used worldwide. Different standardized methods were used to remove the bitterness of olives. The physico chemical and proximate analysis of the fruit was determined using different standard analytical methods. In this review the dietetic quality of olive fruit (Olea europaea L.). described. This study emphasizes the analyzing the physic-chemical and nutritional value of the olive fruit. The result of the proximate composition showed that the fruit contain 86.16% moisture, 0.73% protein, 3.68% ash, 0.75% crude fiber, 7.22% fat, 76.74 Kcal/100 g carbohydrate. The total phenolic content of the fruit was 107.76 mg/100 g. Qualitative phytochemical testing of the studied plant extracts showed the presence of carbohydrate, glycoside, protein, phenolic compounds, flavonoids, steroid and terpenoids. The fruit of Olea europaea showed good physio-chemical properties and could be utilized successfully for human consumption and for commercial applications.