غلامرضا عبدی

Background Exploring nutritional and phytochemical variations in different olive varieties across the ripening stage is essential for identifying the suitable variety at specific ripening stage for use as potential functional food ingredient. Olive varieties differ significantly for their nutritional composition which may be influenced by ripening stage and pedoclimatic conditions. Methodology This study investigated the nutritional and phytochemical composition of five olive (Olea europaea L.) varieties including Bari-I, Bari-II, Arbequina, Picholine and Koroneiki at both green (unripe) and black (ripe) ripening stages. Analysis included proximate composition, mineral profiling, total phenolics, flavonoids and anthocyanins, and antioxidant capacity by DPPH and FRAP assays. Results Our findings revealed that green olives had higher moisture and zinc content whilst the black olives showed higher fat content and elevated levels of most of the minerals including sodium, calcium, copper, magnesium and phosphorous. Significant variations were observed among varieties for protein, fiber, ash content at both ripening stages. Notably, Arbequina at the black (ripe) stage revealed highest mineral accumulation. Moreover, Bari-II consistently excelled in phenolics, flavonoids, & anthocyanins contents and in antioxidant capacity. Conclusion Olives variety and ripening stage significantly influenced the nutritional properties and antioxidant properties. Bari-II stands out as a splendid source of phytochemicals with good nutritional composition making it a promising ingredient for functional food industries. These findings highlight the importance of selecting geographical region-specific variety and optimal harvesting time strategies to enhance the nutritional quality of olives and their potential functional food products.