Journal articles on the topic 'Fruit olive oil'
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1
OZDEMIR, Yasin, Aysun OZTURK, Engin GUVEN, Muge ASAN NEBIOGLU, Nesrin AKTEPE TANGU, Mehmet Emin AKCAY, and Sezai ERCISLI. "Fruit and Oil Characteristics of Olive Candidate Cultivars from Turkey." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1 (June 14, 2016): 147–54. http://dx.doi.org/10.15835/nbha44110226.
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This is the first study in Turkey that evaluated olive fruit and oil characteristics of 23 cultivar candidates selected among 393 olive genotypes, on the bases of agronomical characteristics; the candidate cultivars were obtained by cross breeding between standard cultivars ('Gemlik', 'Edinciksu', 'Uslu', 'Tavşan Yüreği', 'Karamürselsu') and foreign cultivars ('Lucques', 'Belle d'Espagne' and 'Manzanilla'). Fruit traits such as fruit weight, flesh to seed ratio, fruit and seed size, as well as oil characteristics such as moisture, oil content, specific absorption at ultraviolet light, free acid content, peroxide value, chlorophyll and fatty acid composition were determined. Fruits and oils of intensely cultivated 'Gemlik' and 'Ayvalık' olive cultivars were also analyzed to compare them with the new candidate cultivars. According to the oil content, 'GE067' (23.30%), 'GE181' (23.97%), 'GE366' (22.52%), 'GE417' (22.16%), 'GT009' (24.14%), 'GT014' (21.02%), 'GU247' (22.48%), 'GU320' (27.15%) and 'GU434' (21.89%) gave better results, thus having good potential for registration as new cultivars for oil production. 'GE366' and 'GU434' were determined as the best cultivar candidates for producing dual purpose olives (table olives and oil). 'GE363' had the best fatty acid composition, which is an important feature in terms of oxidative stability and disease prevention.
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Martins, Sandra, Ermelinda Silva, Cátia Brito, Carlos Martins-Gomes, Alexandre Gonçalves, Margarida Arrobas, Manuel Ângelo Rodrigues, Carlos M. Correia, and Fernando M. Nunes. "Zeolites and Biochar Modulate Olive Fruit and Oil Polyphenolic Profile." Antioxidants 11, no. 7 (July 6, 2022): 1332. http://dx.doi.org/10.3390/antiox11071332.
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Soil degradation processes and climate change threaten the sustainability of Mediterranean rainfed olive orchards, with repercussions on crop yield and quality of olives, olive oil and olive by-products. Using soil amendments can enhance soil fertility for sustained environmental quality and plant performance. For two years, we evaluated, under rainfed conditions, the effects of a fertilizer compound (FC) and its combination with zeolites (ZL) and biochar (BC) amendments on soil moisture, yield, fruit and oil polyphenols and quality indices. The polyphenolic composition was strongly influenced by treatments, although no effects were observed on crop yield. ZL improved soil moisture (average increase of 26.3% compared to FC), fruit fatty acid composition (increase of 12.4% in oleic/linoleic ratio in 2018) and oil quality, BC enhanced the concentrations of polyphenols with high nutritional value (average annual increase of 25.6, 84.8 and 11.6% for 3,4-dihydroxyphenylglycol, oleuropein and rutin, respectively). In contrast, olive oil from FC fruits showed the poorest quality, with oxidation and hydrolytic breakdown signals. The applied soil amendments appear to be a promising sustainable strategy to implement in olive rainfed orchards.
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Dag, Arnon, Amnon Bustan, Avishai Avni, Shimon Lavee, and Joseph Riov. "Fruit thinning using NAA shows potential for reducing biennial bearing of 'Barnea' and 'Picual' oil olive trees." Crop and Pasture Science 60, no. 12 (2009): 1124. http://dx.doi.org/10.1071/cp09090.
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Biennial bearing is a major horticultural and economic drawback of olive (Olea europaea L.) cultivation, which particularly affects the olive oil industry under intensive production systems. The number of fruits per tree in an on-year is a primary determinant of the biennial cycle. While fruit thinning using NAA shortly after full bloom is commonly practiced to increase fruit size in table olives, the extent of its influence on biennial bearing is unknown. In the present study, the ability of that common naphthaleneacetic acid (NAA) treatment (100 mg/L, 10 days after full bloom) to alleviate biennial bearing in two oil olive cultivars, Picual and Barnea, was poor, although significant influence on the number of fruit was evident solely in Barnea. Picual seemed less susceptible than Barnea to biennial bearing. Consequently, the effect of a broad range of NAA concentrations (0–320 mg/L, 10 days after full bloom) on various yield parameters was investigated during a biennial cycle of Barnea trees. There was a gradual proportional decline in the on-year number of fruits from ~50 000 to 10 000/tree in response to increasing NAA concentrations. The number of return fruits in the off-year was reciprocal to the on-year fruit load, but remained relatively small, below 15 000/tree. The dynamic relationship between fruit load and fruit size in both on- and off-years was a significant compensation factor in fruit and oil yields. In both cultivars, an on-year fruit load smaller than 20 000/tree is likely to provide consistent yearly oil yields ranging from 10 to 12 kg/tree. The results demonstrate the possibility of using NAA post-bloom spraying to balance biennial bearing in oil olives.
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Rojas Sola, José Ignacio, Miguel Castro García, Mª del Pilar Carranza Cañadas, and Francisco Javier Contreras Anguita. "Herramientas CAD/CAE en la caracterización tecnológica del Patrimonio Histórico Industrial: Aplicación a una prensa de aceite de oliva." Virtual Archaeology Review 4, no. 8 (November 20, 2015): 69. http://dx.doi.org/10.4995/var.2013.4321.
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<p>The olive tree with its fruit, the olive, has been throughout history a culture whose importance has generated a widespread culture along the Mediterranean Sea. Since the days of ancient Egypt until today, its transformation to the consumption of olives, table olives or vegetable fat, has evolved hand in hand with contemporary techniques known. As for obtaining olive oil, fruit or the pressing of the pulp obtained after milling, is a critical point in its manufacture. This process is the goal of this communication which will present a technical analysis of an oil press. This is expected to achieve greater depth of knowledge of the techniques employed in the sector of olive oil.</p>
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Rufat, Josep, Agustí J. Romero-Aroca, Amadeu Arbonés, Josep M. Villar, Juan F. Hermoso, and Miquel Pascual. "Mechanical Harvesting and Irrigation Strategy Responses on ‘Arbequina’ Olive Oil Quality." HortTechnology 28, no. 5 (October 2018): 607–14. http://dx.doi.org/10.21273/horttech04016-18.
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This study describes the effects of mechanical harvesting and irrigation on quality in ‘Arbequina’ olive oil (Olea europaea L.). Irrigation treatments included a control, deficit irrigation (DI) during pit hardening, and subsurface deficit irrigation (SDI). Results showed that mechanical harvesting damaged the olives and reduced olive oil quality by increasing free fatty acids (FFAs) and peroxide value, and by decreasing fruitiness, stability, bitterness, and pungency. DI resulted in increased fruit dry weight and oil content, which could be explained by their reduced crop load (9.3% of crop reduction for DI and 23.9% for SDI). DI did not affect olive oil characteristics, whereas SDI increased stability, fruitiness, and bitterness, and decreased polyunsaturated fatty acid (PUFAs). In conclusion, mechanical harvesting tended to damage the fruit, resulting in lower quality olive oil, the DI strategy neither affected fruit nor olive oil characteristics, whereas the SDI strategy positively affected oil quality when greater water restrictions were applied.
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Stanton, John L., and Ekaterina Salnikova. "Consumer Perceptions of 100% Pure Olive Oil." International Journal of Food and Beverage Manufacturing and Business Models 1, no. 1 (January 2016): 40–47. http://dx.doi.org/10.4018/ijfbmbm.2016010104.
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The purpose of this study is to understand what American consumers believe is 100% pure olive oil. The study is an extension to previous work done but includes the analysis of the perceptions of pomace olive oil and 100% Pure Olive Oil. This research includes a survey of 200 consumers on a national basis. The results indicate that consumers have little understanding of olive oil in general but they specifically believe that 100% olive oil must be made only from olives by can be made from any parts of the olive fruit. A significant number of consumers believed that olive oil from pomace is 100% sure olive oil.
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Navarro Soto, Javiera, Silvia Satorres Martínez, Diego Martínez Gila, Juan Gómez Ortega, and Javier Gámez García. "Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision." Sensors 18, no. 11 (November 8, 2018): 3826. http://dx.doi.org/10.3390/s18113826.
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The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill’s reception yard, fruits are visually inspected and separated according to their external appearance. In this way, the process parameters can be better adjusted to improve the quantity and/or quality of olive oil. This paper presents a proposal to automatically determine the oil quality before being produced from a previous inspection of the incoming fruits. Expert assessment of the fruit conditions guided the image processing. The proposal has been validated through the analysis of 74 batches of olives coming from an oil mill. Best correlation results between the image processing and the analytical data were found in the acidity index, peroxide values, ethyl ester, polyphenols, chlorophylls, and carotenoids.
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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.
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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.
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Sivakumar, Ganapathy, Nicola Uccella, and Luigi Gentile. "Probing Downstream Olive Biophenol Secoiridoids." International Journal of Molecular Sciences 19, no. 10 (September 23, 2018): 2892. http://dx.doi.org/10.3390/ijms19102892.
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Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules. The aim of this study was to probe olive BPseco downstream molecular pathways that are alike in biological and olive processing systems at different pHs and reaction times. The downstream molecular pathway were analyzed by high performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS) and typed neglected of different overlap (TNDO) computational methods. Our study showed oleuropein highest occupied molecular orbital (HOMO) and HOMO-1 triggered the free radical processes, while HOMO-2 and lowest unoccupied molecular orbital (LUMO) were polar reactions of glucoside and ester groups. Olive BPsecos were found to be stable under acid and base catalylic experiments. Oleuropein aglycone opened to diales and rearranged to hydroxytyrosil-elenolate under strong reaction conditions. The results suggest that competition among olive BPseco HOMOs could induce glucoside hydrolysis during olive milling due to native olive β-glucosidases. The underlined olive BPsecos downstream molecular mechanism herein could provide new insights into the olive milling process to improve BPseco bioactives in olive oil and table olives, which would enhance both the functional food and the nutraceuticals that are produced from olives.
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El Qarnifa, Samira, Abderraouf El Antari, and Abdellatif Hafidi. "Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco." Journal of Food Quality 2019 (December 14, 2019): 1–14. http://dx.doi.org/10.1155/2019/1854539.
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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
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Skodra, Christina, Vaia Styliani Titeli, Michail Michailidis, Christos Bazakos, Ioannis Ganopoulos, Athanassios Molassiotis, and Georgia Tanou. "Olive Fruit Development and Ripening: Break on through to the “-Omics” Side." International Journal of Molecular Sciences 22, no. 11 (May 28, 2021): 5806. http://dx.doi.org/10.3390/ijms22115806.
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The olive tree (Olea europaea L. subsp. europaea) is the most important perennial crop in the Mediterranean region, producing table olives and oil, both appreciated for their nutraceutical value. Although olive oil quality traits have been extensively studied, much less attention has been paid to olive drupe. Olive drupe ripening is an extremely complex process involving numerous physiological and molecular changes that are unique in this fruit crop species. This review underlines the contribution of “-omics” techniques and of the recent advances in bioinformatics and analytical tools, notably next-generation sequencing and mass spectrometry, for the characterization of the olive ripening syndrome. The usage of high-dimensional datasets, such as transcriptomics, proteomics, and metabolomics, will provide a systematical description of the molecular-specific processes regulating olive fruit development and ripening. However, the incomplete sequence of the O. europaea L. reference genome has largely hampered the utilization of omics tools towards olive drupe research. Due to this disadvantage, the most reported -omics studies on fruit trees concern metabolomics and only a few transcriptomics and proteomics. In this review, up-to-date applications of -omics technologies towards olive drupe biology are addressed, and future perspectives in olive fruit research are highlighted.
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Morales-Sillero, Ana, Pilar Rallo, María Rocío Jiménez, Laura Casanova, and María Paz Suárez. "Suitability of Two Table Olive Cultivars (‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’) for Mechanical Harvesting in Superhigh-density Hedgerows." HortScience 49, no. 8 (August 2014): 1028–33. http://dx.doi.org/10.21273/hortsci.49.8.1028.
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At a time of increasing demand, the extremely high cost of manual labor required to harvest fruit in table olive groves is limiting the economic survival of the crop in many producing countries. New grove designs and management practices such as superhigh-density (SHD) groves now in use in oil olive production should be explored as an option to facilitate mechanical harvesting in table olives. The feasibility of two table olive cultivars, Manzanilla de Sevilla and Manzanilla Cacereña, to be harvested in a 5-year-old SHD grove (1975 trees/ha) was studied in 2012 when trees of both cultivars formed highly productive continuous hedgerows (≈10,000 and 18,000 kg·ha−1, respectively). The differences between manual and mechanical harvesting using a grape straddle harvester were evaluated taking into consideration harvesting time, efficiency in fruit removal, and fruit quality both before and after processing as Spanish-style green olives. The average harvest time per hectare with a grape straddle harvester was less than 1.7 hours compared with 576 person/hour or more when done manually. Fruit removal efficiency was high in both cases, 98% for mechanical treatment and 100% for hand treatment. Mechanically harvested fruits had a high proportion of bruising damage (greater than 90%) and the severity of the damage was greater in ‘Manzanilla de Sevilla’ than in ‘Manzanilla Cacereña’. After Spanish-style green processing, however, the proportion of bruised fruits was below 3% in each cultivar. The fruit size in both cultivars was suitable for table olive processing and only 7% and 4% of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ fruits, respectively, were diverted to oil extraction as a result of insufficient size. Small differences were found between processed ‘Manzanilla Cacereña’ fruits that were manually or mechanically harvested. In contrast, mechanically harvested ‘Manzanilla de Sevilla’ fruits showed a significantly higher proportion of cutting (18%), a type of damage that may take place during harvesting, and lower firmness and texture than those harvested manually.
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Silva, Ermelinda, Alexandre Gonçalves, Sandra Martins, Cátia Brito, Helena Ferreira, Luís M. M. Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues, and Carlos M. Correia. "Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions." Molecules 28, no. 2 (January 13, 2023): 831. http://dx.doi.org/10.3390/molecules28020831.
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The effects of mineral fertilizers on the physicochemical properties of olives and oil under rainfed conditions is scarce. In this three-year study, the results of a nitrogen (N), phosphorus (P), potassium (K) and boron (B) fertilization trial carried out in a young rainfed olive grove and arranged as a nutrient omission trial are reported. The control consisted of the application of N, P, K and B (NPKB) and four other treatments corresponded to the removal of one of them (N0, P0, K0 and B0). Olive yield and several variables associated with the physicochemical properties of olives and oil were evaluated. The NPKB treatment increased olive yield compared to the treatment that did not receive N (N0). Although dependent on the climate conditions of the crop season, the NPKB treatment increased fruit weight and the pulp/pit ratio and its fruits tended to accumulate more oil than K0. However, the phenolics concentrations on fruits and oil tended to be lower. All olive oil samples were classified in the “extra virgin” category and all showed a decrease in its stability between 3 and 15 months of storage, regardless of treatment, especially in N0, P0 and B0 treatments. The results of the sensorial analysis indicate that all the oils fell into the medium fruitiness and greenly-fruity category. Only in P0 and B0 were defects detected, namely muddy sediment. Thus, this study seems to indicate the importance of N application, but also a balanced nutrient application and that further studies are needed, given the difficulty in finding clear trends in the response of measured variables to fertilizer treatments.
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Bermúdez-Oria, Alejandra, Elisa Rodríguez-Juan, Guillermo Rodríguez-Gutiérrez, África Fernández-Prior, and Juan Fernández-Bolaños. "Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities." Antioxidants 10, no. 12 (November 23, 2021): 1858. http://dx.doi.org/10.3390/antiox10121858.
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The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 °C/30 min and subsequent centrifugation of the olive paste from the same lot of olive fruits in a system called ABENCOR (AB). The results indicate that these interactions were enhanced during the olive oil extraction process. In addition, the resulting AB extracts exhibited high antioxidant activity (ORAC) and strong antiproliferative activity in vitro against colon carcinoma Caco-2 cell lines compared to olive fruit extracts. The polyphenols associated mainly with the acidic pectin substance, with a higher content in AB extracts, seem to be responsible for these activities, and appear to maintain their activities in part after complexation. However, even in olive fruit extracts with smaller amounts of phenols in their compositions, pectic polysaccharides may also be involved in antioxidant and antiproliferative activities.
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Luaces, Pilar, Mar Pascual, Ana G. Pérez, and Carlos Sanz. "An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit." Antioxidants 10, no. 11 (October 21, 2021): 1656. http://dx.doi.org/10.3390/antiox10111656.
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Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the Olea europaea L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an r value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.
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Brkić Bubola, Karolina, Marina Lukić, Anja Novoselić, Marin Krapac, and Igor Lukić. "Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom." Foods 9, no. 10 (October 12, 2020): 1445. http://dx.doi.org/10.3390/foods9101445.
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With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Vossen, Paul. "Olive Oil: History, Production, and Characteristics of the World's Classic Oils." HortScience 42, no. 5 (August 2007): 1093–100. http://dx.doi.org/10.21273/hortsci.42.5.1093.
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The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The “California Style” black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. Oil styles are also varied, and most olive fruit (≈16 million t/year) is processed into oil. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. In some cases oils are made with a blend of regional varieties. Defective olive oil is common worldwide. The author discusses six of the world's most influential olive oil varieties ‘Picual’, ‘Coratina’, ‘Koroneiki’, ‘Arbequina’, ‘Frantoio’, and ‘Leccino’; covers some horticultural history of oil olive cultivation and processing; and describes the most current trends toward superhigh-density plantings and automated continuous oil processing.
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Marcelić, Šime, Nikolina Vidović, Igor Pasković, Marina Lukić, Maja Jukić Špika, Igor Palčić, Igor Lukić, et al. "Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality." Horticulturae 8, no. 3 (February 25, 2022): 203. http://dx.doi.org/10.3390/horticulturae8030203.
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This study investigates the effect of combined sulfur (S) and nitrogen (N) foliar fertilization on leaf S and N concentration, as well as on the growth of olive fruit and on the quantity and quality of olive oil, obtained from two olive cultivars ‘Istarska bjelica’ and ‘Leccino’ in two consecutive years. S and N are some of the most important nutrients, and both play a crucial role in plant oil production. The here-reported fertilization program significantly increased S concentration in leaves without affecting N concentration, which led to an increase in fruit yield and improvement of all fruit morphological parameters. The best oil yield per tree was obtained under the treatment with the highest S/N dose. Oil quality was not affected by S and N supply, and this allowed us to classify all our oil samples as extra virgin (EVOO). Regarding the content of total phenols (TPC) and composition of fatty acid methyl esters (FAME), they remained unaltered under the applied treatments. All investigated fruit morphological parameters, as well as fruit and oil yield, were highly cultivar-dependent. ‘Istarska bjelica’ was characterized as a cultivar with higher fruit mass and pulp percentage, while its stone parameters were lower than those of ‘Leccino’. Consequently, the extraction oil yield obtained from ‘Istarska bjelica’ fruits was much higher. Moreover, environmental conditions had a great impact on fruit and oil quantity. The here-obtained results led us to the conclusion that supply of S and N can enhance oil production without affecting its nutritional quality, a finding that could generate large long-term effects on economic growth in the olive oil sector.
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Notario, Andrés, Rosario Sánchez, Pilar Luaces, Carlos Sanz, and Ana G. Pérez. "The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil." Molecules 27, no. 5 (March 2, 2022): 1650. http://dx.doi.org/10.3390/molecules27051650.
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Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosynthesis of volatile and phenolic compounds in olive (cvs. Picual, Manzanilla, and Hojiblanca) have been analyzed. Despite cultivar differences, the oils obtained from infested fruits showed a significant increase in the content of certain volatile compounds such as (E)-hex-2-enal, ethanol, ethyl acetate, and β-ocimene and a drastic decrease of the phenolic contents. The impact of those changes on the inferred quality of the oils has been studied. In parallel, the changes induced by the attack of the olive fly on the expression of some key genes in the biosynthesis of volatile and phenolic compounds, such as lipoxygenase, β-glucosidase, and polyphenol oxidase, have been analyzed. The strong induction of a new olive polyphenol oxidase gene (OePPO2) explains the reduction of phenolic content in the oils obtained from infested fruits and suggest the existence of a PPO-mediated oxidative defense system in olives.
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Tyree, E. Loeta. "Phytolith analysis of olive oil and wine sediments for possible identification in archaeology." Canadian Journal of Botany 72, no. 4 (April 1, 1994): 499–504. http://dx.doi.org/10.1139/b94-067.
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Phytoliths are microscopic, amorphous silica or crystalline, inclusions of plant origin that can be of diagnostic value in an archaeological context. This study demonstrated that distinct phytoliths can be extracted from two major extant and ancient crop species: olive (Olea europaea L.) and grape (Vitis vinifera L.). Nonacid digestion of leaves and fruits of two Greek olive cultivars (Megareitiki and Kothreiki) and a Greek grape cultivar (Agiorgitiko) showed that olive and grape contained distinctly different calcium phytoliths and that olive fruit flesh and stone contained sclereids. Olive oil sediment from traditionally produced oil from Greece and Turkey and barrel sediment from traditional Greek red wine were found to contain phytoliths and (or) sclereids corresponding to their fruit of origin. Olive oil could therefore be distinguished from wine, making the nonacid phytolith extraction method a potentially useful alternative to chemical analysis of ancient storage jar residues. Key words: calcium and silica phytoliths, olive, grape, sediment analysis.
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Liu, Quan, Yan Lan, Feng Tan, Yunbiao Tu, Yingying Sun, Gajue Yougu, Zeshen Yang, Chunbang Ding, and Tian Li. "Drip Irrigation Elevated Olive Productivity in Southwest China." HortTechnology 29, no. 2 (2019): 122–27. http://dx.doi.org/10.21273/horttech04211-18.
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Water is essential for crops and plays a vital role in olive (Olea europaea) growth. Three irrigation treatments, rain-fed (CK), flood irrigation (FI), and drip irrigation (DI), were applied from late November to late May in a 2-year study (Nov. 2015 to Oct. 2017) on two olive cultivars, Coratina and Koroneiki. Shoot growth, flower and fruit characteristics, and olive and oil yields were measured. Compared with CK, FI had significantly higher values of vegetative growth, olive and oil yields, moisture content, and oil content. Although the fruit weight, pulp rate, and oil content with DI were the lowest, our results support that DI had the greatest positive effects on olive vegetative growth, flowers, fruit set, and olive and oil yields. It is suggested that DI in winter and spring is the best irrigation strategy for olive productivity in southwest China.
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Camarero, Maria C., Beatriz Briegas, Jorge Corbacho, Juana Labrador, Mercedes Gallardo, and Maria C. Gomez-Jimenez. "Characterization of Transcriptome Dynamics during Early Fruit Development in Olive (Olea europaea L.)." International Journal of Molecular Sciences 24, no. 2 (January 4, 2023): 961. http://dx.doi.org/10.3390/ijms24020961.
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In the olive (Olea europaea L.), an economically leading oil crop worldwide, fruit size and yield are determined by the early stages of fruit development. However, few detailed analyses of this stage of fruit development are available. This study offers an extensive characterization of the various processes involved in early olive fruit growth (cell division, cell cycle regulation, and cell expansion). For this, cytological, hormonal, and transcriptional changes characterizing the phases of early fruit development were analyzed in olive fruit of the cv. ‘Picual’. First, the surface area and mitotic activity (by flow cytometry) of fruit cells were investigated during early olive fruit development, from 0 to 42 days post-anthesis (DPA). The results demonstrate that the cell division phase extends up to 21 DPA, during which the maximal proportion of 4C cells in olive fruits was reached at 14 DPA, indicating that intensive cell division was activated in olive fruits at that time. Subsequently, fruit cell expansion lasted as long as 3 weeks more before endocarp lignification. Finally, the molecular mechanisms controlling the early fruit development were investigated by analyzing the transcriptome of olive flowers at anthesis (fruit set) as well as olive fruits at 14 DPA (cell division phase) and at 28 DPA (cell expansion phase). Sequential induction of the cell cycle regulating genes is associated with the upregulation of genes involved in cell wall remodeling and ion fluxes, and with a shift in plant hormone metabolism and signaling genes during early olive fruit development. This occurs together with transcriptional activity of subtilisin-like protease proteins together with transcription factors potentially involved in early fruit growth signaling. This gene expression profile, together with hormonal regulators, offers new insights for understanding the processes that regulate cell division and expansion, and ultimately fruit yield and olive size.
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Jukić Špika, Maja, Davor Romić, Mirella Žanetić, Monika Zovko, Tatjana Klepo, Frane Strikić, and Slavko Perica. "Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile." Foods 11, no. 18 (September 19, 2022): 2923. http://dx.doi.org/10.3390/foods11182923.
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The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky and dry reclaimed karst soil, was studied over three years. Four treatments were applied: rain-fed and three treatments calculated as 50%, 75%, and 100% of the crop’s irrigation requirement (Irr). Principal component analysis separated growing seasons (GS) that differed in precipitation. In the 2016 season, which had a low number of fruits per kilogram and provided a higher amount of balanced VOO with medium to intense bitterness and pungency (rain-fed treatment), the oil yield increased by irrigation (Irr 75 and Irr 100) up to 18%, while unchanged phenolics, bitterness, and pungency were observed for the VOOs obtained. In the drier GS (2017), which under rain-fed conditions had high fruit per kg, smallest fruit sizes, and lowest oil yield, and in which the VOOs had high phenolic content and intense sensory taste attributes, fruit weight, fruit sizes, and oil yield increased by 35% in all irrigation treatments, while phenols, bitterness, and pungency decreased, balancing the sensory profile of the VOOs. The results obtained here led us to conclude that the irrigation of young olives resulted in a positive effect, with the indication that an abundant water supply is more effective in drought conditions.
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del Río, Carmen, and Ana M. Romero. "Whole, Unmilled Olives Can Be Used to Determine their Oil Content by Nuclear Magnetic Resonance." HortTechnology 9, no. 4 (January 1999): 675–80. http://dx.doi.org/10.21273/horttech.9.4.675.
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Several experiments showed that whole, unmilled olives (Olea europaea L.) could be dehydrated in 42 hours in a forced-air oven at 105 °C (221 °F), so that they could be used in determining their oil content in a nuclear magnetic resonance (NMR) analyzer. After confirming that the NMR and the official Soxhlet methods estimate the same oil percentages in milled olives, linear regression analysis also showed that NMR provides the same oil percentage results with milled and unmilled fruit. This new method avoids sample manipulation before dehydrating the fruit, making it possible to work with olive samples weighing as little as 70 g (2.47 oz). It allows for processing a large number of samples in a short period of time and may be also used with unmilled fruit flesh. The method is also very useful for screening genotypes, either from germplasm banks or progenies from olive breeding programs, and for evaluating cultivars in comparative trials.
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Nashat, Ahmed A., and N. M. Hussain Hassan. "Automatic segmentation and classification of olive fruits batches based on discrete wavelet transform and visual perceptual texture features." International Journal of Wavelets, Multiresolution and Information Processing 16, no. 01 (January 2018): 1850003. http://dx.doi.org/10.1142/s0219691318500030.
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The quality of olive fruit and its virgin olive oil is a main concern for consumers and fruit industrial companies. The effectiveness and fast detection of olive’s skin defects is the most decisive factor in determining its quality. It is necessary to design and implement image processing tools for segmentation and correct classification of the different fresh incoming olive batches. In this paper, we propose a new automatic image segmentation algorithm, based on discrete wavelets transform. The aim of the segmentation algorithm is to discriminate between olives and the background with the challenge of irregular and dispersive lesion borders, low contrast, artifacts in the olive fruit and variety of colors within the interest region. The second part of our work proposes a scheme for olive fruit classification. The classifier first identifies the olive fruit color and then, based upon discrete wavelets transform and Tamura statistical texture features, the healthy olive fruit is distinguished from the damaged one. The new texture feature vector is, then, compared with the robust Local Binary Pattern feature vector. The simplicity of our segmentation and classification algorithms makes them appropriate for designing a productive and profitable computer vision machine.
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Gharby, Said, Hicham Harhar, Mustapha Farssi, Abdelaziz Ait Taleb, Dominique Guillaume, and Abdellatif Laknifli. "Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil." OCL 25, no. 3 (March 2, 2018): A303. http://dx.doi.org/10.1051/ocl/2018013.
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Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs from the usual production technic of virgin olive oil, impact the oil chemical composition. We observed that the roasting process has no influence on the fatty acid and sterol composition of Alwana olive. Concentration in α-tocopherol underwent a slight decrease (from 93 to 91%) whereas γ-tocopherol, polyphenol, and chlorophyll content were increased by the roasting process. Polycyclic aromatic hydrocarbon content was found to be 50 µg kg−1.
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Alcudia-León, María del Carmen, Soledad Cárdenas, Miguel Valcárcel, and Rafael Lucena. "Green detection of the olive fruit fly pest by the direct determination of its sexual pheromone." Analytical Methods 7, no. 17 (2015): 7228–33. http://dx.doi.org/10.1039/c5ay00491h.
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Bactrocera oleaeGmelin, the olive fruit fly, is considered a serious pest in the cultivation of olive trees since the larvae feed on the fruit damaging the productivity and quality of the final products (olive fruit and olive oil).
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Montealegre, Cristina, Clara Esteve, Maria Concepción García, Carmen García-Ruiz, and Maria Luisa Marina. "Proteins in Olive Fruit and Oil." Critical Reviews in Food Science and Nutrition 54, no. 5 (November 21, 2013): 611–24. http://dx.doi.org/10.1080/10408398.2011.598639.
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Sánchez, Rosario, Lourdes García-Vico, Carlos Sanz, and Ana G. Pérez. "An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil." Antioxidants 8, no. 9 (September 1, 2019): 352. http://dx.doi.org/10.3390/antiox8090352.
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The phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its chemical structure. Hydroxytyrosol-containing molecules are those that exhibit the most important biological activities in virgin olive oil. In this regard, we identified an aromatic aldehyde synthase gene (OeAAS) from an olive transcriptome, which was synthesized, expressed in Eschrichia coli, and purified its encoded protein. The recombinant OeAAS is a bifunctional enzyme catalyzing decarboxylation and amine-oxidation reactions in a single step. OeAAS displays strict substrate specificity for l-DOPA to form 2,4-dihydroxyphenylacetaldehyde, the immediate precursor of hydroxytyrosol. In addition to the biochemical characterization of the enzyme, the expression analysis carried out in different olive cultivars and ripening stages indicate that OeAAS gene is temporally regulated in a cultivar-dependent manner. High correlation coefficients were found between OeAAS expression levels and the phenolic content of olive fruits and oils, which supports a key role for OeAAS in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil.
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Silva, Ermelinda, Alexandre Gonçalves, Sandra Martins, Luís Pinto, Luís Rocha, Helena Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues, and Carlos M. Correia. "Moderate Nitrogen Rates Applied to a Rainfed Olive Grove Seem to Provide an Interesting Balance between Variables Associated with Olive and Oil Quality." Horticulturae 9, no. 1 (January 13, 2023): 110. http://dx.doi.org/10.3390/horticulturae9010110.
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Nitrogen (N) fertilization has been extensively studied all over the world, not only due to its impact on plant growth and yield, but also on product quality. Olive oil is a natural product highly valued by the markets, due to its role in the Mediterranean diet, but only when its quality is above legally established standards. Thus, it is important to continue to study how cropping practices can impact the quality of olive oil in order to fine-tune the guidelines issued to producers. The objective of the three-year study was to assess the effect of the application of 0, (N0), 40 (N40) and 120 (N120) kg ha−1 of N in a rainfed olive grove on variables associated with fruit biometry and the maturation index, polyphenols in olives and olive oil, the evolution of the quality of the oil over time and sensory analysis. The application of N prolonged the period of coloration, delaying the maturation of the fruits, particularly in the higher doses of N applied. N application changed the phenolic composition and the antioxidant capacity of the fruits and olive oil, but without a clear trend among years. In general, the high N rate negatively affected the quality of the oils, reducing the oxidative stability and bitterness of the oil when compared to N40 treatment; this is due to the lower content of phenolic compounds that have a radical scavenging capacity. Excessive N application (N120) increased the degradation of the oil quality, as it led to an increase in the K232 extinction coefficient. Moderate N rates (N40) seem to be a good compromise to guarantee the quality and stability of the oil, although there was some interference from other uncontrolled environmental variables; these were probably accentuated because the olives came from a rainfed olive grove. The sensory analysis panel detected a defect (winey-vinegary flavour) in the oil from N40 treatment that is difficult to justify and will need more attention in future studies.
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Vastolo, Alessandro, Serena Calabró, Luigi Liotta, Nadia Musco, Ambra Rita Di Rosa, Monica Isabella Cutrignelli, and Biagina Chiofalo. "In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition." Animals 9, no. 8 (August 14, 2019): 556. http://dx.doi.org/10.3390/ani9080556.
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The purpose of the study is to determine the nutritional characteristics of some by-products derived from fruit juice and olive oil production to evaluate their use in pig nutrition. Five by-products of citrus fruit (three citrus fruit pulp and two molasses) and three by-products of olive oil (olive cake) obtained by different varieties are analysed for chemical composition. The fermentation characteristics are evaluated in vitro using the gas production technique with swine faecal inoculum. All the citrus by-products are highly fermentable, producing gas and a high amount of short-chain fatty acids. The fermentation kinetics vary when comparing pulps and molasses. Citrus fruit pulps show lower and slower fermentation rates than molasses. The olive oil by-products, compared to citrus fruits ones, are richer in NDF and ADL. These characteristics negatively affect all the fermentation parameters. Therefore, the high concentration of fiber and lipids represents a key aspect in the nutrition of fattening pigs. The preliminary results obtained in this study confirm that the use of by-products in pig nutrition could represent a valid opportunity the reduce the livestock economic cost and environmental impact.
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Castillo-Ruiz, Francisco J., Francisco Jiménez-Jiménez, Gregorio L. Blanco-Roldán, Rafael R. Sola-Guirado, Juan Agüera-Vega, and Sergio Castro-Garcia. "Analysis of fruit and oil quantity and quality distribution in high-density olive trees in order to improve the mechanical harvesting process." Spanish Journal of Agricultural Research 13, no. 2 (May 29, 2015): e0209. http://dx.doi.org/10.5424/sjar/2015132-6513.
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<p>Olive fruit production and oil quality distribution with respect to canopy distribution are important criteria for selection and improvement of mechanical harvesting methods. Tests were performed in a high-density olive orchard (<em>Olea europea</em> L., cv. Arbequina) in southern Spain. Fruit distribution, fruit properties and oil parameters were measured by taken separate samples for each canopy location and tree. Results showed a high percentage of fruits and oil located in the middle-outer and upper canopy, representing more than 60% of total production. The position of these fruits along with their higher weight per fruit, maturity index and polyphenol content make them the target for all mechanical harvesting systems. The fruits from the lower canopy represented close to 30% of fruit and oil production, however, the mechanical harvesting of these fruits is inefficient for mechanical harvesting systems. Whether these fruits cannot be properly harvested, enhance tree training to raise their position is recommended. Fruits located inside the canopy are not a target location for mechanical harvesting systems as they were a small percentage of the total fruit (<10%). Significant differences were found for polyphenol content with respect to canopy height, although this was not the case with acidity. In addition, the ripening index did not influence polyphenol content and acidity values within the canopy. Fruit production, properties and oil quality varied depending on fruit canopy position. Thus harvesting systems may be targeted at maximize harvesting efficiency including an adequate tree training system adapted to the harvesting system.</p>
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Rashed, Khaled. "Phytocontent and Biological effects of Olea europaea: A Review." Plantae Scientia 5, no. 2 (April 9, 2022): 36–44. http://dx.doi.org/10.32439/ps.v5i2.36-44.
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Olive tree (Olea europaea L., Oleaceae) leaves have been widely used in traditional herbal medicine to prevent and treat various diseases especially in Mediterranean countries. They contain several potentially bioactive com-pounds that may have hypoglycemic and hypolipidemic properties. Olea europaea is commonly known as Zaitoon. The ancient Egyptians, Greeks, Romans and other Mediterranean nations cultivated olives for its edible fruits and to obtain oil from them. Leaves of the tree became important when olive leaf extract was reported to be potent in reducing incidence of degenerative diseases, particularly coronary heart disease (CHD) and cancers of the breast, skin, and colon. Olive leaves have the highest antioxidant power among the different parts of the olive tree. While in olive fruit, phenols (e.g. TYR) and terpenoid hydrocarbon (squalene) are the major components found in the oil. Much research has been carried out on the medical applications of olive. The choice of the plant was based on the good previous biological study of Olea europaea. Interest to choose this plant, may have been due to the widespread use of olive species medicinally, food industry and cosmetics.
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El-hajj, Abdel Kader, Nabil Nemer, Samer Hajj Chhadeh, Faten Dandashi, Hiyam Yosef, Mouhammed Nasrallah, Mayssaa Houssein, Vera Talj, Mahmoud Haris, and Zinnet Moussa. "Status, Distribution and Parasitism Rate of Olive Fruit Fly (Bactrocera oleae.Rossi) Natural Enemies in Lebanon." Journal of Agricultural Studies 5, no. 4 (March 6, 2018): 246. http://dx.doi.org/10.5296/jas.v6i1.12769.
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Olive tree is considered one of the most important cultivated crops in Lebanon. The cultivated area is mainly concentrated in the north and south Lebanon. Among the obstacles affecting olive cultivation is the olive fruit fly infestation which negatively alters the quality of olive oil. Olive fruit fly (Bactrocera oleae) is mainly controlled by chemical means. At the present time, no biological program against this pest is considered in Lebanon. The aim of this study is to investigate the status of olive fruit fly parasites in Lebanon. The study was conducted for one year in 28 orchards located in five regions of olive production. Fruit samples were collected weekly from June to October. A total of 23096 fruits was collected from all orchards. Eight parasites were detected. Eupelmus urozonous and Opius concolor were the most abundant parasites in most orchards, the others were restricted to specific locations. The only exception was observed at Abdeh site where most of the parasites were isolated. Parasitism rates ranged from 2.4 to 42.1 % and the average rate of all locations was 13.3%. The low parasitism rate recorded in this study is insufficient to control olive fruit fly. Introduction and rearing of natural enemies along with other management tactics may enhance the control of olive fruit fly infestation
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LICCIARDELLO, Grazia, Juan MORAL, Maria Concetta STRANO, Paola CARUSO, Marika SCIARA, Patrizia BELLA, Guido SORRENTINO, and Silvia DI SILVESTRO. "Characterization of Colletotrichum strains associated with olive anthracnose in Sicily." Phytopathologia Mediterranea 61, no. 1 (May 13, 2022): 139–51. http://dx.doi.org/10.36253/phyto-13181.
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Anthracnose caused by Colletotrichum spp. is the most damaging olive fruit disease in many countries, including Italy. This disease has been sporadically detected in Sicily, but new agronomic practices can increase risk of olive anthracnose in this region. An etiological study of the disease focused on local olive cultivars growing at the International Olive Germplasm Collection (IOGC) in Villa Zagaria, Enna, Sicily has been undertaken. During 2018 and 2019, 137 Colletotrichum strains were isolated from olives. Colony morphology, conidium characteristics, and multilocus sequence analyses aided identification of three species: C. acutatum (affecting 70% of symptomatic olives), C. gloeosporioides, and C. cigarro. Three C. acutatum strains (B13-16, P77, and P185), and one strain of each C. gloeosporioides (C2.1) and C. cigarro (Perg6B) were evaluated for pathogenicity on olive fruits from 11 Sicilian cultivars, known for their high-quality oil. Differences in virulence were detected among strains and their pathogenicity to the cultivars. The C. acutatum isolates were more virulent than those of C. gloeosporioides or C. cigarro. The Sicilian olive cultivars Cavaliera, Carolea, Calatina, and Nocellara del Belice were the most susceptible to the pathogen, while the cultivars Biancolilla and Nocellara Etnea were the most tolerant. Cultivar response under field conditions showed that anthracnose severity and fruit-rot incidence were positively correlated. This is the first report of C. acutatum and C. cigarro affecting olive trees in Sicily. Control measures for anthracnose depend on accurate characterization of the etiological agents and host cultivar resistance.
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Costagli, Giacomo, and Matteo Betti. "Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production." Journal of Agricultural Engineering 46, no. 3 (October 16, 2015): 115. http://dx.doi.org/10.4081/jae.2015.467.
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Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients. The avocado fruit is mainly sold fresh on the market, which however trades also a relevant quantity of second-grade fruits with a relatively high oil content. Traditionally, this oil is extracted from dried fruits by means of organic solvents, but a mechanical method is also used in general in locations where drying systems and/or solvent extraction units cannot be installed. These traditional processes yield a grade of oil that needs subsequent refining and is mainly used in the cosmetic industry. In the late 1990s, in New Zeland, a processing company with the collaboration of Alfa Laval began producing cold-pressed avocado oil (CPAO) to be sold as edible oil for salads and cooking. Over the last fifteen years, CPAO production has increased in many other countries and has led to an expansion of the market which is set to continue, given the growing interest in highquality and healthy food. Avocado oil like olive oil is extracted from the fruit pulp and in particular shares many principles of the extraction process with extra-vergin olive oil. We conducted a review of traditional and modern extraction methods with particular focus on extraction processes and technology for CPAO production.
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Medjkouh, Lynda, Abderezak Tamendjari, Rita C. Alves, Rahima Laribi, and M. Beatriz P. P. Oliveira. "Phenolic profiles of eight olive cultivars from Algeria: effect ofBactrocera oleaeattack." Food & Function 9, no. 2 (2018): 890–97. http://dx.doi.org/10.1039/c7fo01654a.
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Helvaci, M., and İ. Kahramanoğlu. "Impacts of the olive fruit fly on the ‘Cyprus Local’ and ‘Gemlik’ olive cultivars." Proceedings on applied botany, genetics and breeding 183, no. 2 (June 24, 2022): 169–76. http://dx.doi.org/10.30901/2227-8834-2022-2-169-176.
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The objective of this study was to investigate damage rate and impact of Bactrocera oleae on olive oil quality on the ‘Cyprus Local’ and ‘Gemlik’ cultivars in Northern Cyprus. This study included 11 olive groves which were located in two different districts. A total of 11 olive groves from two separate cities (Güzelyurt and Girne) were selected during the maturity time where cvs, ‘Cyprus Local’ and ‘Gemlik’ are grown intensively. Two hundred and fifty fruits (25 fruits/10 trees) were randomly selected from each orchard and the damaged fruits were counted. These data were compared with the environmental conditions to determine relationships among the damage rates and environmental conditions.The results showed that the damage rate of olive fruit fly had a moderate correlation with the temperature, while the temperatures above 20°C were found to provoke the highest damage rate on both cultivars. Moreover, the results showed that cv. ‘Cyprus Local’ is more sensitive to olive fruit fly damage, especially at higher temperatures. An important result of the current work is that an increase in the damage rate raises the acidity ratio of the fruits and reduces the fruit quality.
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ABU-TAHA, M. I., Y. SARAHNEH, and A. M. SALEH. "PHOTOPYROELECTRIC MONITORING OF OLIVE'S RIPENING CONDITIONS AND OLIVE OIL QUALITY USING PULSED WIDEBAND IR THERMAL SOURCE." International Journal of Modern Physics B 22, no. 22 (September 10, 2008): 3889–900. http://dx.doi.org/10.1142/s0217979208048590.
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The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.
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Perovic, Tatjana, and Snjezana Hrncic. "Population dynamics of pre-imaginal stages of olive fruit fly Bactrocera oleae Gmel. (Diptera, Tephritidae) in the region of Bar (Montenegro)." Pesticidi i fitomedicina 28, no. 1 (2013): 23–29. http://dx.doi.org/10.2298/pif1301023p.
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Olive fruit fly is the most harmful pest of olive fruits and important for oil production. Damage involves yield reduction as a consequence of premature fruit drop, but also a reduced quality of olive oil and olive products. There is little available data regarding the biology of Bactrocera oleae in Montenegro. Knowledge of the pest life cycle and development would improve optimization of insecticide application timing and protection of fruits, and reduce adverse effects on the environment. Investigation was conducted on the Zutica variety in an olive grove located in Bar during a three-year period. Population dynamics of the pre-imaginal stages and level of fruit infestation were monitored from mid-July until the end of October. The results of this three-year investigation showed that the beginning of infestation was always at the end of July. It was also found that, depending on environmental conditions, the level of infestation was low until the end of August. In September and October it multiplied, and reached maximum by the end of October. Regarding infestation structure, eggs and first instar larvae were the dominant developmental stages of the pest until the middle of September. From mid-September until mid-October all developmental stages (eggs, larvae, pupae) were equally present in infested fruits. Pupae, cocoons and abandoned galleries prevailed until the harvest.
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Abdul Hamid, Reem, Hussam Hag Husein, and Rupert Bäumler. "Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria." Sustainability 14, no. 9 (April 24, 2022): 5151. http://dx.doi.org/10.3390/su14095151.
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This study presents the evaluation of some technological and production specifications of 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses of oil quantity showed that the olive oil (OO) extracted ranged from 10.43 to 29.3%. The fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming to commercial standards, showed the percentages of palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), and linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment and lacking agricultural service, two wild olive phenotypes (WA4, WA6) are interesting since their fruits showed high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content of OO% (29.27, 29.01, respectively), and better fatty acid composition (oleic % 68.45, 66.74, respectively). This enables them to be a very promising introductory feature in olive genetic improvement processes. Thus, both phenotypes were adopted tentatively as inputs, the first for oil purposes and the second for dual purposes (oil and table olives). It will be important to further evaluate these promising phenotypes in terms of their OO minor compounds, as well as their ability to resist biotic and abiotic stresses.
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Abdul Hamid, Reem, Hussam Hag Husein, and Rupert Bäumler. "Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria." Sustainability 14, no. 9 (April 24, 2022): 5151. http://dx.doi.org/10.3390/su14095151.
Full textAbstract:
This study presents the evaluation of some technological and production specifications of 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses of oil quantity showed that the olive oil (OO) extracted ranged from 10.43 to 29.3%. The fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming to commercial standards, showed the percentages of palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), and linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment and lacking agricultural service, two wild olive phenotypes (WA4, WA6) are interesting since their fruits showed high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content of OO% (29.27, 29.01, respectively), and better fatty acid composition (oleic % 68.45, 66.74, respectively). This enables them to be a very promising introductory feature in olive genetic improvement processes. Thus, both phenotypes were adopted tentatively as inputs, the first for oil purposes and the second for dual purposes (oil and table olives). It will be important to further evaluate these promising phenotypes in terms of their OO minor compounds, as well as their ability to resist biotic and abiotic stresses.
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Abdul Hamid, Reem, Hussam Hag Husein, and Rupert Bäumler. "Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria." Sustainability 14, no. 9 (April 24, 2022): 5151. http://dx.doi.org/10.3390/su14095151.
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This study presents the evaluation of some technological and production specifications of 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses of oil quantity showed that the olive oil (OO) extracted ranged from 10.43 to 29.3%. The fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming to commercial standards, showed the percentages of palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), and linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment and lacking agricultural service, two wild olive phenotypes (WA4, WA6) are interesting since their fruits showed high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content of OO% (29.27, 29.01, respectively), and better fatty acid composition (oleic % 68.45, 66.74, respectively). This enables them to be a very promising introductory feature in olive genetic improvement processes. Thus, both phenotypes were adopted tentatively as inputs, the first for oil purposes and the second for dual purposes (oil and table olives). It will be important to further evaluate these promising phenotypes in terms of their OO minor compounds, as well as their ability to resist biotic and abiotic stresses.
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Miyasaka, Susan C., and Randall T. Hamasaki. "Promising Olive Cultivars for Oil Production in Hawaii." HortTechnology 26, no. 4 (August 2016): 497–506. http://dx.doi.org/10.21273/horttech.26.4.497.
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To determine promising olive (Olea europaea) cultivars for oil production in Hawaii, seven trees each of 10 cultivars (Arbequina, Arbosana, Coratina, Frantoio, Koroneiki, Leccino, Mission, Moraiolo, Pendolino, and Taggiasca) were planted in Feb. and July 2011 at the Lalamilo Experiment station on Hawaii Island (lat. 20.0176°N, long. 155.6827°W, elevation 2700 ft). In addition, two trees each of these 10 cultivars were planted in June 2011, with the exception of Arbequina, which was planted in July 2012, at the Maui Agricultural Research Center in Kula, Maui (lat. 20.7564°N, long. 156.3289°W, elevation 3100 ft). At Lalamilo, after ≈2 years of growth in the field (2013), three cultivars of olives (Arbequina, Arbosana, and Koroneiki) flowered, fruited, and produced oil yields of greater than 20%. These same cultivars flowered and fruited in 2014 and 2015. There was no significant difference among cultivars in fresh weight fruit yield averaged over 2 years (2013 and 2014), ranging from 2.14 to 2.45 kg/tree. During December to March, calculation of chilling hours below 12.5 °C was 141 hours during 2012–13 and 161 hours during 2013–14. The other seven cultivars did not flower and fruit during these 2 years of growth at Lalamilo, perhaps due to a greater requirement for chilling hours. At Kula, after 3 years of growth (2015), nine cultivars of olives with the exception of Moraiolo flowered and fruited. Mean fresh weight fruit yield in 2015 ranged from 0.25 to 22.06 kg/tree for various cultivars grown in Kula, Maui. In 2013, the oil from three cultivars grown at Lalamilo was analyzed for free fatty acids (FFA), peroxide value (PV), ultraviolet absorption for conjugated double bonds, 1,2-diacylglycerol (DAG), and pyropheophytins (PPP). Oil quality was within the range of extra-virgin olive oil. There is a need to investigate further the effects of temperature and management on flowering and fruiting of olive cultivars grown in Hawaii at various elevations. In particular, ‘Arbequina’, ‘Arbosana’, and ‘Koroneiki’ appear to have a lower requirement for chilling hours than other cultivars tested.
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Muzzalupo, Innocenzo, Barbara Macchione, Cristina Bucci, Francesca Stefanizzi, Enzo Perri, Adriana Chiappetta, Antonio Tagarelli, and Giovanni Sindona. "LOXGene Transcript Accumulation in Olive (Olea europaeaL.) Fruits at Different Stages of Maturation: Relationship between Volatile Compounds, Environmental Factors, and Technological Treatments for Oil Extraction." Scientific World Journal 2012 (2012): 1–9. http://dx.doi.org/10.1100/2012/532179.
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The quality of olive oil is influenced by genetic and environmental factors and by the maturation state of drupes, but it is equally affected by technological treatments of the process. This work investigates the possible correlation between oliveLOXgene transcript accumulation, evaluated in fruits collected at different stages of maturation, and chemical biomarkers of its activity. During olive fruit ripening, the same genotype harvested from two different farms shows a positive linear trend betweenLOXrelative transcript accumulation and the content of volatile compounds present in the olive oil aroma. Interestingly, a negative linear trend was observed betweenLOXrelative transcript accumulation and the content of volatile compounds present in the olive pastes obtained from olive fruits with and without malaxation. The changes in the oliveLOXtranscript accumulation reveal its environmental regulation and suggest differential physiological functions for the LOXs.
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Rao, Guodong, Jianguo Zhang, Xiaoxia Liu, Xue Li, and Chenhe Wang. "Combined Metabolome and Transcriptome Profiling Reveal Optimal Harvest Strategy Model Based on Different Production Purposes in Olive." Foods 10, no. 2 (February 7, 2021): 360. http://dx.doi.org/10.3390/foods10020360.
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Olive oil has been favored as high-quality edible oil because it contains balanced fatty acids (FAs) and high levels of minor components. The contents of FAs and minor components are variable in olive fruits of different color at harvest time, which render it difficult to determine the optimal harvest strategy for olive oil producing. Here, we combined metabolome, Pacbio Iso-seq, and Illumina RNA-seq transcriptome to investigate the association between metabolites and gene expression of olive fruits at harvest time. A total of 34 FAs, 12 minor components, and 181 other metabolites (including organic acids, polyols, amino acids, and sugars) were identified in this study. Moreover, we proposed optimal olive harvesting strategy models based on different production purposes. In addition, we used the combined Pacbio Iso-seq and Illumina RNA-seq gene expression data to identify genes related to the biosynthetic pathways of hydroxytyrosol and oleuropein. These data lay the foundation for future investigations of olive fruit metabolism and gene expression patterns, and provide a method to obtain olive harvesting strategies for different production purposes.
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Kafkaletou, Mina, Georgia Ouzounidou, and Eleni Tsantili. "Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices." Agronomy 11, no. 1 (January 10, 2021): 122. http://dx.doi.org/10.3390/agronomy11010122.
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Harvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.
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Kafkaletou, Mina, Georgia Ouzounidou, and Eleni Tsantili. "Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices." Agronomy 11, no. 1 (January 10, 2021): 122. http://dx.doi.org/10.3390/agronomy11010122.
Full textAbstract:
Harvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.
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Abdelrahman, Muna Hayder, Reem Osama Hussain, Dhulfiqar Sami Shaheed, Majed AbuKhader, and Shah Alam Khan. "Gas chromatography-mass spectrometry analysis and in vitro biological studies on fixed oil isolated from the waste pits of two varieties of Olea europaea L." OCL 26 (2019): 28. http://dx.doi.org/10.1051/ocl/2019022.
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Olive oil isolated from the fruits of the Olea europaea L. is an important part of Mediterranean diet. It is known for its diverse biological actions. Furthermore, a little amount of fixed oil and other bioactive components can also be extracted from the olive seeds which are considered as byproduct of olive oil extraction. Therefore, this study was designed to analyze the fatty acid composition and to perform in vitro biological studies on fixed oil isolated from olive seeds. The fixed oil was isolated from the olive seeds of Syrian and Greek black olive fruits by using Soxhlet apparatus. The purity was checked by measuring its refractive index. Composition of two isolated oils and a commercially available virgin olive oil was determined by preparing their Methyl esters (FAME) followed by GC-MS analysis. Various in vitro assay methods were used to investigate activities such as antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), cytotoxic activity by using Brine shrimps lethality bioassay and antimicrobial activity against two bacterial strains; Staphylococcus aureus and Escherichia coli by agar well diffusion method. GC-MS analysis revealed that the two isolated oils differ quantitatively in chemical composition with oleic acid identified as the major chemical constituent (62.6% and 73.56%). Both the fixed seed oils showed a concentration dependent DPPH radical scavenging activity ranging from 8 to 76% inhibition. The oils also exhibited excellent cytotoxic activity but no antimicrobial activity was observed. The chemical composition of the isolated fixed olive seed oil is found to be almost similar to the commercially available fruit olive oil. The fixed oil from the seeds of olive fruits possesses useful biological actions. Further studies are needed to isolate and quantify their bioactive constituents.
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Lentza-Rizos, Chaido. "Monitoring Pesticide Residues in Olive Products: Organophosphorus Insecticides in Olives and Oil." Journal of AOAC INTERNATIONAL 77, no. 5 (September 1, 1994): 1096–100. http://dx.doi.org/10.1093/jaoac/77.5.1096.
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Abstract A simple and efficient gas-liquid chromatographic method was used to screen and quantitate residues of azinphos ethyl, chlorpyrifos, diazinon, di-methoate, fenthion, fenthion sulfoxide, methi-dathion, parathion ethyl, and parathion methyl in olive fruit and olive oil. Most olive fruit samples analyzed during 1991-1992 either contained no detectable residues of the insecticides or contained low concentrations of fenthion, dimethoate, and chlorpyrifos. One sample contained fenthion sulfoxide at a level exceeding FAO/WHO Codex Ali-mentarius maximum residue levels (MRL) for total fenthion. Commercially packed oil samples either contained no detectable residues of the insecticides or contained low concentrations of fenthion, fenthion sulfoxide, and chlorpyrifos. More than half of the virgin oil samples collected from individual growers contained no detectable residues. The others contained mostly fenthion and its sulfoxide metabolite. Of the samples analyzed, 13% exceeded Codex MRL for total fenthion residues. These samples were from a monitoring program targeted at produce most likely to contain residues. Refining procedures seem to act as a decontamination technique for oil containing fenthion residues.