Comparative Study of Fatty Acid Components in Oils of Different Olive Varieties Grown in Different Regions of Pakistan by Gas Chromatography‐Mass Spectrometry

Olive oils were extracted from two consecutive crops (2008 and 2009) of three different varieties of olive cultivated at different geographical regions of Pakistan. The profiles of the fatty acid compositions were developed employing GC‐MS techniques and then compared. The purpose of this research paper is to evaluate the olive oil constituents in Olive cultivated in different regions in order to determine the quality of olive oil and to ascertain the suitability of area for best quality products.