The present study aimed to explore fluctuations in fatty acids and phenolic profiles of olive oil extracted from fruits of Olea ferruginea Royle harvested at green raw and purple ripe stages from the district Zhob, Balochistan, Pakistan. First, fruit sampling was conducted on 26^th June when green olives appeared on trees; second, purple ripe olives were picked on 26^th August. Due to very small size and large pit size, oil is extracted without de-pitting the fruit. High-performance liquid chromatography–mass spectrometry (HPLC-MS) system was used for fatty acid and phenolic profiling of both oil samples. Results showed that fatty acid composition of oil extracted from raw green and ripe purple olives falls in the normal range set for purity criteria for olive oils and olive pomace oils by International Olive Council 2019 except for behenic, caprylic, capric and lauric in both oils and oleic acid and linoleic acid of oil extracted from raw green olives which do fall in standard ranges. Fatty acid composition of the olive oil showed that the oil is rich in monounsaturated fatty acids (range 50.71% in oil of green olives and 58.77% in oil of ripe purple olives), polyunsaturated fatty acids (range 30.45% in oil of raw green olives and 19.32% in oil of ripe purple olives) and saturated fatty acids (range 15.27–18.58% in olive oil obtained from raw green and ripe purple olives). SFAs showed least variation with ripening stages. There was high concentration of total phenolics in oil obtained from green raw olives (33.41 mg kg⁻¹) as compared to oil of ripe purple olives (18.49 mg kg⁻¹⁾. The present study revealed that alpha, beta, gamma and delta tocopherols showed a uniform trend along with ripening of olive fruit, i.e. there is a clear decline in total tocopherol content of olive oil obtained from ripe purple olives. Green raw olives showed high values of α-tocopherol (192.47 mg kg⁻¹), β + γ-tocopherols (233.65 mg kg⁻¹) and δ-tocopherol (1087.48 mg kg⁻¹⁾. The present work concludes that ripening of olive fruit affects chemical composition of olive oil.

The aim of this research work was to evaluate the nutritional worth of some wild edible medicinal plants of District Harnai, Balochistan. Five wild edible medicinal plants (WEMPs) viz., Ficus carica L., Morus alba L., M. nigra L., Olea ferruginea Royle and Pistacia khinjuk Stocks were collected from study area. Proximate and mineral composition of leaf and fruit samples were quantified. Proximate composition revealed that leaf samples contained significant amount of dry matter, ash and protein content in O. ferruginea and fat content and Crude fiber in F.carica, Total carbohydrates and Organic matter in P. khinjuk comparatively. Further data highlighted fruit samples as rich source of organic matter, fat content and total carbohydrate (F.carica), Dry matter (P. khinjuk), Ash and protein content (M. alba) and Crude fiber (M. nigra). Similarly, mineral composition revealed a wide variability of macro and micronutrients in leave and fruit samples of selected WEMPs. The overall results obtained in this study have showed that F. carica and M. alba. may serve as good source of many important macro-nutrients viz., N, Ca, K, Mg, S and P. Whereas, M. alba followed by M. nigra may be considered as an excellent source of essential micro nutrients including Al, B, Cr, Fe, Mn, Ni, Sr and Zn. Each selected wild plant manifested variable levels of mineral and proximate compositions representing that all the investigated WEMPs are rich source of nutrients that can fulfil the needs of nutrition while M. alba, M. nigra and F. carica are rich and easily available sources of essential nutrients for human diet.