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1
Montes Sánchez, Alba. "La importancia de la terminología en el oleoturismo: análisis contrastivo aplicado a la traducción (español-alemán)." Estudios Franco-Alemanes. Revista internacional de Traducción y Filología 11 (December 30, 2019): 97–112. http://dx.doi.org/10.21071/estfa.v11i.15883.
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El oleoturismo es una novedosa práctica turística que ha emergido recientemente en España, considerado el principal productor de aceite de oliva con certificación de calidad a nivel mundial. Mientras, Andalucía se sitúa a la cabeza en explotaciones y producción oleícola, otorgando así al mundo del olivo y del aceite de oliva andaluz un carácter globalizado. En esta región, el aceite de oliva se contempla como uno de los principales motores económicos y un signo cultural y gastronómico. Por ello, la divulgación de esta nueva práctica turística requiere de expertos en terminología y traducción que garanticen la correcta transferencia de un conocimiento especializado con un fuerte arraigo cultural. El presente artículo estudia el léxico relacionado con la recolección, la producción y la comercialización del aceite de oliva, así como de otras industrias y productos emergentes que tienen una relación directa con el oro líquido. Este artículo propone un estudio de esta terminología, empleada para mercantilizar la práctica del oleoturismo, desde una perspectiva traductológica, con el objeto fundamental de analizarlos en el traslado del español al alemán y llevar a cabo una reflexión sobre las técnicas de traducción empleadas.
Olive-oil tourism is a new tourist practice that has recently emerged in Spain, considered the main producer of olive oil with quality certification worldwide. Meanwhile, Andalusia is at the forefront in olive oil exploitation and production, thus conferring the world of olive groves and olive oil a global character. In this region, olive oil is seen as one of the main economic engines and a cultural and gastronomic sign. For this reason, the dissemination of this new tourist practice requires experts in terminology and translation to guarantee the correct transfer of specialized knowledge with strong cultural roots. This article studies the lexicon related to the harvest, production and commercialization of olive oil, as well as other emerging industries and products that have a direct relationship with the liquid gold. This article proposes a study of this terminology, used to commercialize the practice of olive-oil tourism, from a translation perspective, with the fundamental objective of analyzing them in the transfer from Spanish to German and to carry out a reflection on the translation techniques used.
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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García, and Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces." Processes 8, no. 5 (April 26, 2020): 511. http://dx.doi.org/10.3390/pr8050511.
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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
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IRMAK, Şahnur, Filiz SEFER, Ferişte ÖZTÜRK GÜNGÖR, Erkan SUSAMCI, Uğur GÜLOĞLU, Ayşen YILDIRIM, and Gönül TUSU. "Gemlik ve Memecik melezlemesi ile elde edilen yeni zeytin çeşitlerinin sofralık özelliklerinin belirlenmesi." Ege Üniversitesi Ziraat Fakültesi Dergisi 59, no. 2 (July 4, 2022): 195–208. http://dx.doi.org/10.20289/zfdergi.890479.
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Objective: The objective of this study was to investigate the physical and chemical characteristics of 10 hybrid type table olives obtained as a result of a national level hybridization program in the Olive Research Institute. Material and Methods: The samples selected from Memecik x Gemlik and Gemlik x Memecik combinations, which came to the pre-elimination stage in the project, were evaluated in terms of table olives characteristics. These products were obtained in four olive seasons. Olives were subjected to some physical and chemical tests and analyzes. The main olive processing techniques (green split olive, natural turning black olives and Spanish style green olives) were applied to test the suitability of the cultivar candidates to processing techniques. Results: The olive variety candidates, GM 41, GM 39, MG 11 and MG 5 attracted more attention than the main varieties of the cross breeding project, “Memecik” and “Gemlik”, in terms of some table olive characteristics like high flesh/pit ratio and the number of olive fruits per kilogram. Especially, The variety, GM 41 was found to be significantly important candidate for the natural black olive processing because of having high number of olives per kilogram. Conclusion: As a result of this study, it was concluded thata the hybrid variety candidates, MG5 and MG13 were found to be promising in terms of table olive characteristics and registered as HAYAT and ARSEL, respectively.
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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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Athanasiadis, Vassilis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas. "Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization." Antioxidants 12, no. 1 (December 24, 2022): 30. http://dx.doi.org/10.3390/antiox12010030.
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In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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Malheiro, R., S. Casal, L. Pinheiro, P. Baptista, and J. A. Pereira. "Olive cultivar and maturation process on the oviposition preference ofBactrocera oleae(Rossi) (Diptera: Tephritidae)." Bulletin of Entomological Research 109, no. 1 (February 21, 2018): 43–53. http://dx.doi.org/10.1017/s0007485318000135.
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AbstractThe olive fly,Bactrocera oleae(Rossi) (Diptera: Tephritidae), is a key-pest in the main olives producing areas worldwide, and displays distinct preference to different olive cultivars. The present work intended to study oviposition preference towards three Portuguese cultivars (Cobrançosa, Madural, and Verdeal Transmontana) at different maturation indexes. Multiple oviposition bioassays (multiple-choice and no-choice) were conducted to assess cultivar preference. No-choice bioassays were conducted to assess the influence of different maturation indexes (MI 2; MI 3, and MI 4) in single cultivars. The longevity of olive fly adults according to the cultivar in which its larvae developed was also evaluated through survival assays.Cultivar and maturation are crucial aspects in olive fly preference. Field and laboratory assays revealed a preference towards cv. Verdeal Transmontana olives and a lower susceptibility to cv. Cobrançosa olives. A higher preference was observed for olives at MI 2 and MI 3. The slower maturation process in cv. Verdeal Transmontana (still green while the other cultivars are reddish or at black stage) seems to have an attractive effect on olive fly females, thus increasing its infestation levels. Olive fly adults from both sexes live longer if emerged from pupae developed from cv. Verdeal Transmontana fruits and live less if emerged from cv. Cobrançosa. Therefore, olive cultivar and maturation process are crucial aspects in olive fly preference, also influencing the longevity of adults.
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Peres, Fátima, Cecília Gouveia, Conceição Vitorino, Helena Oliveira, and Suzana Ferreira-Dias. "How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits." Foods 13, no. 11 (June 1, 2024): 1734. http://dx.doi.org/10.3390/foods13111734.
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Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the analyzed Cobrançosa olive oils.
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Kızılaslan, Halil, and Serkan Birsin. "TR 22 Bölgesi’nde Zeytin ve Zeytinyağı Pazarlama Organizasyonu ve Pazarlama Etkinliklerinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 5 (June 2, 2022): 907–17. http://dx.doi.org/10.24925/turjaf.v10i5.907-917.5194.
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In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of poles in harvesting were found to reduce the efficiency. It has been found that increasing the olive paste temperature above the optimum level, opening the lid of the malaxer machine during kneading, and the emergence of the black water problem as a result of the use of three-phase and classical systems are the factors that reduce the marketing efficiency in the processing service. It was found that the marketing margin of the intermediaries was 1.64% in olive oil, 20.00% of traders in olive oil, 14.06% of factories and 22.58% of retailers. The difference between producer prices and retail prices was 51.16% for olive oil.
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Kyriakopoulou, Christina I., and Despina P. Kalogianni. "Genetic Identification of the Wild Form of Olive (Olea europaea var. sylvestris) Using Allele-Specific Real-Time PCR." Foods 9, no. 4 (April 9, 2020): 467. http://dx.doi.org/10.3390/foods9040467.
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The wild-type of olive tree, Olea europaea var Sylvestris or oleaster, is the ancestor of the cultivated olive tree. Wild-type olive oil is considered to be more nutritious with increased antioxidant activity compared to the common cultivated type (Olea europaea L. var Europaea). This has led to the wild-type of olive oil having a much higher financial value. Thus, wild olive oil is one of the most susceptible agricultural food products to adulteration with other olive oils of lower nutritional and economical value. As cultivated and wild-type olives have similar phenotypes, there is a need to establish analytical methods to distinguish the two plant species. In this work, a new method has been developed which is able to distinguish Olea europaea var Sylvestris (wild-type olive) from Olea europaea L. var Europaea (cultivated olive). The method is based, for the first time, on the genotyping, by allele-specific, real-time PCR, of a single nucleotide polymorphism (SNP) present in the two olives’ chloroplastic genomes. With the proposed method, we were able to detect as little as 1% content of the wild-type olive in binary DNA mixtures of the two olive species.
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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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Raederstorff, Daniel. "Antioxidant Activity of Olive Polyphenols in Humans: a Review." International Journal for Vitamin and Nutrition Research 79, no. 3 (May 1, 2009): 152–65. http://dx.doi.org/10.1024/0300-9831.79.3.152.
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In vitro and animal studies show that polyphenols from olives have potent antioxidant activities; 50 % of the phenolic compounds contained in olives and virgin olive oil are hydroxytyrosol and derivatives thereof. Hydroxytyrosol is the major olive polyphenol consumed and well absorbed in humans. It is considered to have the highest antioxidant potency compared to the other olive polyphenols. Review of the human intervention studies showed that olive polyphenols decreased the levels of oxidized-LDL in plasma and positively affected several biomarkers of oxidative damage. The antioxidant effects of olive polyphenols on low-density lipoprotein (LDL) oxidation are observed after a dietary intake of about 10 mg per day. The overall evidence from in vitro assays, and animal and human studies support the antioxidant effect of olive polyphenols. However, further larger human studies are needed to clarify the effect of olive polyphenols on markers of oxidative stress, particularly DNA damage and plasma isoprostane levels.
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Malik*, Nasir S. A., Joe M. Bradford, and Jim Brockington. "Growing Olives in Texas." HortScience 39, no. 4 (July 2004): 799B—799. http://dx.doi.org/10.21273/hortsci.39.4.799b.
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Olives have not been commercially grown in Texas because earlier investigators considered Texas climate inappropriate for olive cultivation. No experimental investigations were conducted in Texas. Olives, however, grow in very diverse climatic conditions throughout the world. More than 2000 varieties of olives have been reported worldwide. Olive accessions have also shown adaptability to local climates. United States imports thousands of tons of olive oil each year. Some of these requirements could be fulfilled internally if vast lands available for cultivation in Texas could be utilized for olive production. We have started experimental research growing olives in Texas. Our initial surveys of olives groves established during the last 4-6 years have revealed the existence of at least two trees with remarkable adaptability to Texas conditions. One of these trees had flowered and fruited in the Rio Grande Valley where earlier workers had predicted that flowering in olives will not occur. Thus, there appears enough genetic diversity and clonal variations even among existing olive trees in Texas that there is a hope for viable cultivations of olives in Texas. Clones from these trees have now been produced for testing at various locations within the Texas Valley. Grafting experiments have shown that scions from flowering shoots could produce flowers even on juvenile rootstocks thus providing quicker methods for propagating and evaluating selected clones. Relatively inexpensive chilling chambers were developed to study chilling requirements for flower induction in selected olive varieties. Out initial data shows that Arbequina could flower under mild chilling conditions.
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Bouranta, Maria, Koralia Papakitsou, and Evangelos Papakitsos. "Inquiring Quality Assurance of the Table Olive Products." Global Academic Journal of Agriculture and Biosciences 5, no. 03 (July 9, 2023): 29–37. http://dx.doi.org/10.36348/gajab.2023.v05i03.002.
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Table olives are the healthy fruit of the varieties of cultivated olive trees (Olea europaea), selected for the production of olives whose characteristics make them particularly suitable for processing. The processing of the olive is necessary, aiming mainly at the degradation of the phenolic glycoside oleuropein, a compound that gives a bitter taste to the fruit, making it impossible to consume immediately. Also, the various treatments aim to ensure the preservation of the product through the action of lactic acid bacteria (reducing the pH), to improve the quality of the final product (affecting the aroma, taste, texture, etc.). Olive varieties around the world are estimated to reach six hundred. Yet, there are three types of table olives in the market: natural black olives of the Greek type, black olives of California and green olives of the Spanish type. Table olive can be processed according to the method for natural black olives. Natural black olive is a natural product, i.e., the addition of chemicals is minimal. Its processing through the traditional method is simple and requires low energy consumption. The table olive processing plant must implement a healthy food production assurance system to protect the consumers from chemical hazards. This system is the HACCP (Hazard Analysis Critical Control Points) system, which is described by Codex Alimentarius. HACCP and ISO certification are a necessary step for most modern businesses, recognizing that a food business has developed, documented and implemented the right food production, standardization and packaging systems, according to these certifications.
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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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Bryś, Andrzej, Joanna Bryś, Marko Obranović, Dubravka Škevin, Szymon Głowacki, Weronika Tulej, Ewa Ostrowska-Ligęza, and Agata Górska. "Application of the Calorimetric Methods to the Characteristics of Seeds from Olives." Proceedings 70, no. 1 (November 9, 2020): 90. http://dx.doi.org/10.3390/foods_2020-07665.
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The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.
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Kromer, Adam. "„Oliwa” – pochodzenie nazwy podgdańskiego klasztoru cystersów. Przyczynek do badań." Studia z Dziejów Średniowiecza, no. 23 (December 17, 2019): 114–33. http://dx.doi.org/10.26881/sds.2019.23.05.
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At the end of the 12th century, the regent of Pomerelia Sambor I founded a Cistercian monastery near Gdańsk. The monks, who came there from their home monastery in Kołbacz, called the new monastery “Oliva”. In the Cistercian tradition, this name referred to the Biblical symbol of the olive tree. Historians favour an allegorical etymology of the monastery’s name, but some scholars attempt to link it to the symbol of the Mount of Olives. In the 20th century Polish linguists put forth a hypothesis about the Slavic provenance of the monastery’s name. Reconstructed as “*Oława”, it was supposed to be a river name. According to this hypothesis, the name “Oliva” is supposed to have resulted from the Cistercians changing the original name due to a phonetic association with the Mount of Olives (“Montes Olivarum”). However, not only the absence of the supposed original name in the source texts speaks against this hypothesis, but also the Cistercian custom of giving monasteries completely new names, often allegorical. The authors of the hypothesis also completely disregarded the meanings the Cistercians were giving to Biblical symbols. What is especially important in this case is the relation between the olive tree and the monastery’s patrons: the Blessed Virgin and Saint Bernard of Clairvaux.
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Al-Ghamdi, Abdullah Saleh. "Identification of the most preferred topographic elevation characteristics for the wild olive trees in Al-Baha Region, Saudi Arabia." International Journal of ADVANCED AND APPLIED SCIENCES 8, no. 7 (July 2021): 115–25. http://dx.doi.org/10.21833/ijaas.2021.07.014.
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The aim of this research was to identify the topographical elevation characteristics most preferred by wild olive trees in the Al-Baha region. This study successfully identified the elevation preferred by wild olives. The results show that the majority (81.6%) of wild olives are located at an elevation range of 1,750–2,500m. However, in the Al-Mandaq sub-region, many wild olive trees can also be found at a lower elevation of 1,250–1,500m, while wild olive presence at a higher elevation of 2000–2,500m can be found in the Al-Baha sub-region. It was observed that at a lower elevation of 1500–1750m, most wild olive crown sizes are small, indicating that the wild olive prefers a higher elevation to grow well. These findings can be regarded as theoretically indicating landforms suitable for olive plantation. As a basis for the suitability of olive plantation sites, these topographical characteristics factors are the essential prerequisites. However, it is obvious that site suitability is subject to the temporal dynamics of environmental variables.
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Reboredo-Rodríguez, Patricia, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González, and Beatriz Cancho-Grande. "Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products." Molecules 26, no. 21 (November 3, 2021): 6667. http://dx.doi.org/10.3390/molecules26216667.
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The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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Caridi, Andrea, Felice Panebianco, Alessandra De Bruno, Amalia Piscopo, Alessandra Martorana, and Rossana Sidari. "New procedure to pre-select lactic acid bacteria able to control table-olive fermentation." Acta Scientiarum. Technology 44 (January 12, 2022): e57309. http://dx.doi.org/10.4025/actascitechnol.v44i1.57309.
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Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.
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Pucci, Emilia, Domenico Palumbo, Adriana Puiu, Antonia Lai, Luca Fiorani, and Claudia Zoani. "Characterization and Discrimination of Italian Olive (Olea europaea sativa) Cultivars by Production Area Using Different Analytical Methods Combined with Chemometric Analysis." Foods 11, no. 8 (April 9, 2022): 1085. http://dx.doi.org/10.3390/foods11081085.
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Olives and olive products are particularly important for the national agroindustrial sector, for the aspects related to the production territory (authenticity), and for the link with the Mediterranean Diet. Several studies indicate that the elemental profile of olive and olive products depends on the production area in which the olive trees were grown, and the elemental content of the olives can be used as a marker of the production area. In order to confirm this hypothesis, the multi-elemental profile of olive drupes and olive leaves of eleven cultivars arising from two different production areas was evaluated through ICP-MS and ICP-AES techniques. In addition, some leaf samples were analysed by LPAS in order to evaluate the applicability of this new analytical technique for determining the geographic origin. The obtained results, combined with chemometric tools, showed the possibility of discriminating samples according to the production area on the basis of the elemental content, as well as by LPAS.
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Vicario, Giulia, Alessandra Francini, Mario Cifelli, Valentina Domenici, and Luca Sebastiani. "Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil." Antioxidants 9, no. 12 (December 8, 2020): 1245. http://dx.doi.org/10.3390/antiox9121245.
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Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.
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Bahtiti, Nawal H., Faten M. Abu Orabi, Mohammed H. Kailani, Ibrahim Abdel-Rahman, Ayssar Nahlé, Zahra O. Alfaouri, and Hind H. Al Abdallat. "A Comparative LC/MS Analysis of Jordanian Olive Stone, Fruits, Leaves, and Oils." WSEAS TRANSACTIONS ON ENVIRONMENT AND DEVELOPMENT 19 (September 20, 2023): 903–16. http://dx.doi.org/10.37394/232015.2023.19.86.
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The olive (Oleo europaea L.) may be a broadly dispersed plant that began within the Mediterranean locale. Its natural product is commonly utilized to create olive oil, table olives, and other by-products. Olives are rich in carbohydrates, vitamins, and minerals. Most olive items and the dietary composition of olive oil centering on fatty acids, phenolic compounds, and other cancer prevention agents are changed in numerous parts of olive plants. The most chemical constituents important to the natural movement of olive oil were inspected. Fluid-chromatography–mass spectrometry(LC/MS) investigation uncovered more than 50 major phenolic compounds among which oleuropein, hydroxytyrosol apigenin 7-O-glucoside, tyrosol, catechin, and vanillic corrosive were recognized. Olive clears out, wealthy in carotenoids and chlorophyll, the olive stone and seed are vital products produced within the olive oil extraction, as a lingo cellulosic fabric, the hemicellulose, cellulose, and lignin are the most components of olive stone as well as protein, fat, phenols, free sugars, and polyols composition. Both lipophilic and hydrophilic phenolics are conveyed in olive natural products. The most lipophilic phenols are cresols whereas the major hydrophilic phenols incorporate phenolic acids, phenolic alcohols, flavonoids, and secoiridoids; they are shown in nearly all parts of the plant, but their nature and concentration shift incredibly between the tissues. Olive oil is composed primarily of triacylglycerols (triglycerides or fats) and contains little amounts of free greasy acids (FFA), glycerol, phosphatides, shades, flavor compounds, sterols, and minuscule bits of olive. Olive stones have a most noteworthy sum of rutin. Luteolin appeared the most noteworthy sum in takes off, while the least level was found in oils, tall concentrations of tyrosol, vanillic, and caffeic corrosive, and vanillin was found in stones. In common, rutin and luteolin 7-O-glucoside were the two fundamental flavonoids identified in all parts.
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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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Torić, Jelena, Monika Barbarić, Stanko Uršić, Cvijeta Jakobušić Brala, Ana Karković Marković, Maja Zebić Avdičević, and Đani Benčić. "Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater." Foods 9, no. 10 (September 23, 2020): 1347. http://dx.doi.org/10.3390/foods9101347.
Full textAbstract:
Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).
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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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Zahra, Naseem. "Table Olives: A Nutritional Approach to Health." Nutrition and Food Processing 6, no. 4 (June 15, 2023): 01–07. http://dx.doi.org/10.31579/2637-8914/139.
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Olea europaea L. is the botanical name for olive tree; it is usually produced in the Mediterranean countries. The by-products are table olives and olive oil; they undergo many processes in order to become edible for consumers. Table olives are affected by various agronomical factors; this affects the structure of nutritional and non-nutritional components. Some of the most significant nutrients include monounsaturated fatty acids (MUFAs), vitamin E and a substantial amount of phytochemicals. The primary aim of this review is to study the various bioactive compounds found in the table olives, it also comprehensively explained the numerous health benefits associated with the regular intake of olive oil.
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Hannachi, Hédia, Mohamed Ali Benabderrahim, Walid Elfalleh, Rongchun Wang, and Ma Ying. "Amino and fatty acids composition of olive stones for the discrimination of 'Olea europaea' subsp. 'europaea' varieties." Mediterranean Botany 41, no. 2 (September 9, 2020): 163–72. http://dx.doi.org/10.5209/mbot.65609.
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Few studies have reported the relationship between wild (Olea europaea L. subsp. europaea var. sylvestris) and cultivated (Olea europaea L. subsp. europaea var. europaea) olive trees by using diverse markers. Herein, the amino and fatty acids composition of stones from wild and cultivated olives were assessed respectively using amino acids analyzer and gas chromatography coupled with mass spectrometry. Stones of 24 Tunisian olive samples including twelve cultivated trees and twelve wild trees were obtained from olives harvested at ripe stage. Results showed that 17 amino acids (with eight essential amino acids) and 15 fatty acids (eight saturated and seven unsaturated) were detected in the both olive taxa. Statistically, significant differences among wild and cultivated stones were observed for amino and fatty acids contents. Based on the major fatty acids and the essential amino acids, multivariate analyses classified olive varieties into three groups showing a close relationship between some wild and cultivated olive trees. Results were useful to distinguish some interest wild olive genotypes having stones richer in essential amino acids and monounsaturated fatty acids. Wild olive trees would constitute a genetic pool of interest criteria. These data would be used as complementary tool to morphological traits and molecular markers studies providing a relationship between the cultivated and wild olive trees.
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Iddir, A., A. M. A. Bekada, S. Kiciri, and S. Boualit. "Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria." South Asian Journal of Experimental Biology 8, no. 2 (January 14, 2019): 67–75. http://dx.doi.org/10.38150/sajeb.8(2).p67-75.
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The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.
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Zare, Fatemeh, Gholamhassan Najafi, Pedram Ghiasi, Ebrahim Fayyazi, Talal Yusaf, and Mohamed Mazlan. "Applying Solar Energy in the Combination of Solar Dryer with Olive Harvesting Machine to Reduce Energy Losses." Sustainability 14, no. 3 (January 18, 2022): 1091. http://dx.doi.org/10.3390/su14031091.
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In recent years, leveraging the amount of energy loss occurring in different fields of human activity has captured the attention of researchers. Harvesting and drying processes can be integrated in order to reduce energy losses. The present research work seeks to pinpoint the association between the harvesting and drying processes as well as to make optimal use of both processes so as to decrease the level of energy loss and apply the renewable energies to the food supply chain. The olive harvesting machine was designed and evaluated, and the olives harvested in the solar dryer were placed in the solar dryer as the input materials. To obtain the evaluation of the experimental tests’ purpose, Mari cultivar was used. Following this trend was the evaluation of the olive harvesting machine and its comparison with the manual harvesting method. Having separated the olives from the tree through use of the harvesting machine designed and made, a solar dryer was used to accommodate the olives in order to make the final examination concerning any damage to olives. Findings of the study indicated up to 92% separation of the olive fruits by the olive harvester. It was also found that there is a 29.47 harvest efficiency for the olive harvester. In addition, evaluation of the solar dryer emphasized that an increase in the temperature and velocity of the inlet air results in a rapid decrease in the olive moisture.
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Pardo, José E., Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, and Manuel Álvarez-Ortí. "Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)." Agronomy 11, no. 7 (July 20, 2021): 1439. http://dx.doi.org/10.3390/agronomy11071439.
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This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.
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Rodrigues, Nuno, Catarina Oliveira, Susana Casal, José Alberto Pereira, and Elsa Ramalhosa. "“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?" Applied Sciences 12, no. 3 (February 5, 2022): 1661. http://dx.doi.org/10.3390/app12031661.
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The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS●+) were analyzed. “Table olive flours” with different colors and different characteristics were obtained. The “green table olive flour” had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The “black table olive flour” was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed “flours”, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different “table olive flours” with distinct properties and high amounts of health-promoting compounds can be produced.
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Çiftçi, Zeliha, Mizgin Ay, and Ebru Sakar. "Dünyada ve Türkiye’de Zeytinde Yapılan Doku Kültürü Çalışmaları." Turkish Journal of Agriculture - Food Science and Technology 8, no. 3 (March 17, 2020): 645. http://dx.doi.org/10.24925/turjaf.v8i3.645-650.3168.
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Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study.
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Martakos, Ioannis, Panagiota Katsianou, Georgios Koulis, Elvira Efstratiou, Eleni Nastou, Stylianos Nikas, Marilena Dasenaki, Michalis Pentogennis, and Nikolaos Thomaidis. "Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study." Molecules 26, no. 23 (November 26, 2021): 7182. http://dx.doi.org/10.3390/molecules26237182.
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In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.
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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
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Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
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Allaq, Abdulmutalib Alabeed, Norrizah Jaafar Sidik, Aziyah Abdul-Aziz, Asita Elengoe, Hasan Mohammed Agha, Alaa Imad Abdulrazzaq, and Fares Kouider. "Overview of the Character Analysis of Libyan Olive Oil and their Advantages in Biomedical Applications." Journal of Asian Scientific Research 12, no. 1 (April 25, 2022): 53–61. http://dx.doi.org/10.55493/5003.v12i1.4474.
Full textAbstract:
Olive oil is depicted as "green gold" in Libya. It plays an inevitable role in Libyan food culture and countries' economies. This review highlighted the most recent advances and challenges about the botanical classification of olives', factors affecting olive oil quality and virgin olive oil processing techniques. Furthermore, this review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol-related and other vascular diseases. Also exhibits excellent pharmaceutical properties for curing oxidative damage linked to cancer and neurodegenerative diseases. In addition, this review highlights the nutritional and food benefit of olive oil. Olive oil is an excellent antioxidant whereby olive oil can be applied to protect highly refined food such as meat from any pathogenic food spoilage. We hope that this review will give comprehensive knowledge about the health benefits of olive oil, which help to utilise oil in pharmaceuticals.
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Caridi, Andrea. "Petri dish method to select yeasts able to produce more pigmented table olives." Acta Scientiarum. Technology 42 (May 28, 2020): e48132. http://dx.doi.org/10.4025/actascitechnol.v42i1.48132.
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The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dishes using two olive-based screening media - ‘olive pulp agar’ and ‘olive seed agar’; the red, green, and blue colour components of the yeast’s biomass were measured. Wide and significant differences among the yeasts were observed. Based on the statistical analysis, ten yeasts were selected, excluding all the strains exhibiting a too high pigment adsorption. The research proposes a simple analytical method to characterize yeasts for their pigment adsorption, thus allowing the enhancement of the table olive colour. The two media may be prepared using any olive cultivar, thus allowing a specific screening of the yeasts. The selection of those yeasts unable to adsorb olive pigments may allow the production of more pigmented table olives.
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Gündüz, Gülçin, and Dilşat Bozdoğan Konuşkan. "Hatay Zeytinyağlarının Kalite Kriterleri ve Duyusal Özellikleri Üzerinde Çeşit ve Olgunluğun Etkisi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 9 (October 4, 2022): 1620–26. http://dx.doi.org/10.24925/turjaf.v10i9.1620-1626.5006.
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In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For this purpose, in olives; oil yield and ripening index, in the obtained olive oils; free fatty acids, peroxide number, UV specific absorbance and sensory properties were determined. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was determined in the olive variety, Karamani (3rd maturity). In olive oils, free fatty acids were found in the range of 0.33-1.02% (oleic acid), K232 values ranging between 0.33-0.88, K270 values ranging between 0.004-0.177 and peroxide numbers between 2.47-8.40 meq O2/kg. The total phenolic content values of olive oils vary between 156.78-584.25 mg GAE/kg, and the highest phenolic content was determined during the first harvest of the Halhali variety. It was determined that the amount of phenolic content of the cultivars decreased with maturity. In the sensory analysis of olive oil samples, fruitiness was determined as greater than 0 by all panelists. The median of fruitiness in olive oil samples ranged from 3.62 to 5.88, and the median of fruitiness decreased with maturity in all varieties. The median of bitterness ranged from 2.62-5.23 and decreased with maturity. The pungency median varied in the range of 3.12-5.34, and pungency was reduced with maturity. The median of fruitiness, bitterness and pungency of Halhali olive oil was determined the highest.
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SIMONI, SAURO, ELISABETTA GARGANI, SILVIA GUIDI, DONATELLA GOGGIOLI, ELENA GAGNARLI, PIO FEDERICO ROVERSI, and FRANCESCO FAGGIOLI. "Mite community assemblage in Italian traditional and in high-density olive groves." Zoosymposia 22 (November 30, 2022): 167. http://dx.doi.org/10.11646/zoosymposia.22.1.109.
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Notwithstanding a still widespread and considerable weight of traditional olive groves throughout Italy, there is large interest in investing in new plantations, different both for cultivars and agronomic approaches, and to renew at least partially the olive-oil heritage. Furthermore, Italy is one of the main importing countries in the world of oil and table olives. To match the internal demand and boost olive-oil production, the National Olive Plan suggests adopting modern high-density plantations like other EU Countries (e.g., Spain). Traditional groves are partly replaced by high-density olive crops, which are more profitable due to substantially lower operating costs. Furthermore, the introduction of new olive crops may induce changes in agricultural landscape/agroecosystem (e.g., plain areas vs terraced structures), and may lead to undesirable effects on the environment and pest control. The surveys on the presence and abundance of the main animal groups in traditional and high-density olive crops can be informative, mainly referring to the different ecological/functional roles they can assume (phytophagous, predatory, and vectoring role of pathogens). Mite communities are susceptible to different types of plantation density and eventual environmental effects. Concerning olives, not so many contributions approached screening on the acarofauna, and previous screenings were mainly focused on soil. The characterization of the acarofauna resident on epigeic part of olive groves may be indicative about the status of the agroecosystem and effect of plantation densities.
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Terral, Jean-Frédéric, Vincent Bonhomme, Clémence Pagnoux, Sarah Ivorra, Claire Newton, Laure Paradis, Mohammed Ater, et al. "The Shape Diversity of Olive Stones Resulting from Domestication and Diversification Unveils Traits of the Oldest Known 6500-Years-Old Table Olives from Hishuley Carmel Site (Israel)." Agronomy 11, no. 11 (October 29, 2021): 2187. http://dx.doi.org/10.3390/agronomy11112187.
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The first exploited and domesticated olive forms are still unknown. The exceptionally well-preserved stones from the submerged Hishuley Carmel site (Israel), dating from the middle of the 7th millennium BP, offer us the opportunity to study the oldest table olives discovered so far. We apply a geometrical morphometric analysis in reference to a collection of modern stones from supposed wild populations and traditional varieties of various origins, genetic lineages and uses. Analyses carried out on modern material allow the characterization of the extent of stone morphological variation in the olive tree and the differentiation of distinct morphotypes. They also allow to discuss the status of supposed wild populations and the divergence between groups of varieties and their wild progenitors, interpreted from evolutionary and biogeographical perspectives. The shape of archaeological stones compared to the differentiation model unveils morphological traits of olives most likely belonging to both wild olive trees and domesticated forms, with some of them showing a notable domestication syndrome. These forms at the early stages of domestication, some of which are surprisingly morphologically close to modern varieties, were probably used for dual use (production of olive oil and table olives), and possibly contributed to the dispersion of the olive tree throughout the Mediterranean Basin and to its subsequent diversification.
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Spennemann, D. H. R., and L. R. Allen. "Feral olives ( Olea europaea) as future woody weeds in Australia: a review." Australian Journal of Experimental Agriculture 40, no. 6 (2000): 889. http://dx.doi.org/10.1071/ea98141.
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Olives (Olea europaea ssp. europaea), dispersed from 19th century orchards in the Adelaide area, have become established in remnant bushland as a major environmental weed. Recent expansion of the Australian olive industry has resulted in the widespread planting of olive orchards in South Australia, Victoria, New South Wales, Western Australia, Queensland and parts of Tasmania. This paper reviews the literature on the activity of vertebrate (principally avian) olive predators and their potential as vectors for spreading this plant into Australian remnant bushland. The effects of feralisation on the olive plant, which enhances its capacity for dispersal as a weed, place wider areas of south-eastern Australia at risk. A number of approaches for the control of olives as woody weeds are addressed. Proponents of new agricultural crops have moral and environmental obligations to assess the weed potential of these crops.
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Huertas-Alonso, Alberto J., Diego J. Gonzalez-Serrano, Milad Hadidi, Manuel Salgado-Ramos, Jose C. Orellana-Palacios, M. Prado Sánchez-Verdú, Qiang Xia, et al. "Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review." Fermentation 8, no. 5 (May 9, 2022): 215. http://dx.doi.org/10.3390/fermentation8050215.
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The table olive industry generates high amounts of wastewater annually during the alkaline treatment, fermentation, and washing steps of olives. High conductivity and salt content, as well as the high organic and biophenol contents of these waters, is a worldwide problem, especially in the Mediterranean region, which is the major table olive producing area. There is a wide variety of bioactives found in wastewater derived from table olive processing. The main compounds of table olive wastewater, such as those derived from phenolic, hydrocarbon, and sugar fractions, can be recovered and reused. In this review, the table olive manufacturing processes and the volumes and composition of wastewater generated from the different methods of table olive processing are discussed. In addition, biophenols of table olive water and their biological activities are also introduced. The high concentrations of valuable biophenols, such as tyrosol and hydroxytyrosol, show promising potential for valorizing table olive wastewater; however, more research is needed in this area.
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Silva, Bruna Sanches, and Marcio Schmiele. "From olive to olive oil: a general approach." Research, Society and Development 10, no. 3 (March 17, 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.
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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
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Yadav, Shambhavi, Joana Carvalho, Isabel Trujillo, and Marta Prado. "Microsatellite Markers in Olives (Olea europaea L.): Utility in the Cataloging of Germplasm, Food Authenticity and Traceability Studies." Foods 10, no. 8 (August 17, 2021): 1907. http://dx.doi.org/10.3390/foods10081907.
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The olive fruit, a symbol of Mediterranean diets, is a rich source of antioxidants and oleic acid (55–83%). Olive genetic resources, including cultivated olives (cultivars), wild olives as well as related subspecies, are distributed widely across the Mediterranean region and other countries. Certain cultivars have a high commercial demand and economical value due to the differentiating organoleptic characteristics. This might result in economically motivated fraudulent practices and adulteration. Hence, tools to ensure the authenticity of constituent olive cultivars are crucial, and this can be achieved accurately through DNA-based methods. The present review outlines the applications of microsatellite markers, one of the most extensively used types of molecular markers in olive species, particularly referring to the use of these DNA-based markers in cataloging the vast olive germplasm, leading to identification and authentication of the cultivars. Emphasis has been given on the need to adopt a uniform platform where global molecular information pertaining to the details of available markers, cultivar-specific genotyping profiles (their synonyms or homonyms) and the comparative profiles of oil and reference leaf samples is accessible to researchers. The challenges of working with microsatellite markers and efforts underway, mainly advancements in genotyping methods which can be effectively incorporated in olive oil varietal testing, are also provided. Such efforts will pave the way for the development of more robust microsatellite marker-based olive agri-food authentication platforms.
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Zullo, Biagi Angelo, Lucia Maiuro, and Gino Ciafardini. "Survival of Coliform Bacteria in Virgin Olive Oil." BioMed Research International 2018 (November 27, 2018): 1–8. http://dx.doi.org/10.1155/2018/8490614.
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Coliform bacteria consist of both nonpathogen commensal and human opportunistic pathogen species isolated from different habitats like animals, man, vegetables, and water. Olives normally carry natural nonpathogenic epiphytic bacteria, but during growth, harvest, and processing, one of the final products, represented by virgin olive oil, can be contaminated with coliform. Present study showed that coliform bacteria can survive and reproduce in virgin olive oil containing low level of phenolic compounds. The laboratory inoculation trials demonstrated that when the bacteriumEscherichia coli,isolated from the olives carposphere, was transferred in olive oil containing high polar phenols content, equal to 372 mg caffeic acid equivalent per kg, the survival was completely inhibited after 15 days of storage. On the contrary, the bacterium reproduced quickly when it was inoculated in virgin olive oil samples containing lower concentration of polar phenols. The SDS-PAGE analysis of theE. coliproteins showed different electrophoretic patterns when the bacterium was inoculated in the virgin olive oil with high phenolic compounds content, confirming the strong interaction between the olive oil phenols content and the bacterial wall proteins. The SEM ultrastructural observations confirmed the presence of a more higher number of damaged microbial cells in virgin olive oil rich of polar phenols. This finding needs further studies since, in an era of antibiotic resistance, the development of new strategies to fight unwanted food bacteria is promising way for the future.
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Bayizit, Arzu Akpinar, Tulay Ozcan, Lutfiye Yilmaz Ersan, Nihal Barlak, and Gökçe Hoca. "Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography." MOJ Food Processing & Technology 7, no. 1 (January 28, 2019): 4–9. http://dx.doi.org/10.15406/mojfpt.2019.07.00211.
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Olive fruit is utilized in two forms: table olives and oil. In our country, food additives that are added consciously and deliberately are used in table olive production to bring the appearance and flavour of olives to the state desired by the consumer, to prevent the deterioration of olives and to extend their shelf life. In Turkey, the amount of preservatives to be added to foods should be compatible with the Turkish Food Codex. This study was carried out to determine the amounts of benzoic ands orbic acids added to extend the shelf life in pickled green olives provided from Bursa market using the HPLC method and to find out whether the findings obtained are within the legal limits envisaged in the Regulation on Food Additives. Among 100 green olive samples supplied, while sorbic acid and benzoic acid were not detected in 79 green olive samples. Sorbic acid was observed in 10 of the samples and benzoic acid was in 1 of the samples, however both acids were detected in 11 of the samples. The detected amounts of sorbic acid ranged between 49,103 and 204,989mg kg-1, while benzoic acid values were within 142,352-153,453 mg kg-1. The preservatives were not detected in the 4 green olive samples which were above 7% of the salt content, whilst they were observed in 20 of the samples with salt ratio below 7%. However their detected amounts were within the levels allowed by Turkish Food Codex.
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Zamuz, Sol, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, and José M. Lorenzo. "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)." Foods 9, no. 4 (April 3, 2020): 427. http://dx.doi.org/10.3390/foods9040427.
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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
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Johnson, Rebecca L., and Alyson E. Mitchell. "Reducing Phenolics Related to Bitterness in Table Olives." Journal of Food Quality 2018 (August 13, 2018): 1–12. http://dx.doi.org/10.1155/2018/3193185.
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Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues.
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Nasir, S., A. Malik, Joe M. Bradford, and Jim Brockington. "GROWING OLIVES IN TEXAS; REGULATION OF FLOWERING IN `ARBEQUINA'." HortScience 41, no. 3 (June 2006): 509F—510. http://dx.doi.org/10.21273/hortsci.41.3.509f.
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Olives have not been commercially grown in Texas because earlier investigators considered Texas climate inappropriate for olive cultivation. No experimental investigations were conducted in Texas. Olives, however, grow in very diverse climatic conditions throughout the world, and >2000 cultivars of olives have been reported worldwide. To study temperature regulation of flowering in olives, relatively inexpensive growth chambers were developed. These walk-in type growth chambers can be made with about $7K where as costs of similar size commercial chambers could reach to $100K. Using these chambers we have discovered that flowering and fruiting in `Arbequina' cultivar of olives could be achieved under mild conditions with almost no typical chilling (<7 °C) hours. We postulated that it is the high daytime temperature that prevent flowering in olives in southern Texas rather than lack of chilling hours. Further experiments demonstrated that subjecting trees to 24 °C for 4 hours everyday during winter could significantly reduce flowering in Arbequina. It appeared that several sites near coastal Texas, particularly Galveston, may not experience high daytime temperatures and hence could be suitable for olive cultivation. Trees have now been planted in these sites, but serendipitously several olive trees, >25 years old, were found in Galveston that had been flowering and fruiting for years. Olive accessions have also shown adaptability to local climates at various other sites in Southern Texas. Our initial surveys of olives groves established during the last 4–6 years have revealed the existence of at least two trees with remarkable adaptability to Texas conditions. One of these trees had flowered and fruited in the Rio Grand Valley where earlier workers had predicted that flowering in olives will not occur. Thus, there appears some genetic diversity and clonal variations among limited number of existing olive trees in Texas that there is a hope for viable cultivations of olives in Texas. Clones from these trees have now been produced which will be planted at various locations within the Texas Valley to evaluate their performance in the next few years.
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Mastralexi, Aspasia, and Maria Z. Tsimidou. "The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation." Molecules 26, no. 11 (May 26, 2021): 3184. http://dx.doi.org/10.3390/molecules26113184.
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The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.
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Dervishi, Aida, Jernej Jakše, Hairi Ismaili, Branka Javornik, and Nataša Štajner. "Genetic Structure and Core Collection of Olive Germplasm from Albania Revealed by Microsatellite Markers." Genes 12, no. 2 (February 10, 2021): 256. http://dx.doi.org/10.3390/genes12020256.
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Olive is considered one of the oldest and the most important cultivated fruit trees in Albania. In the present study, the genetic diversity and structure of Albanian olive germplasm is represented by a set of 194 olive genotypes collected in-situ in their natural ecosystems and in the ex-situ collection. The study was conducted using 26 microsatellite markers (14 genomic SSR and 12 Expressed Sequence Tag microsatellites). The identity analysis revealed 183 unique genotypes. Genetic distance-based and model-based Bayesian analyses were used to investigate the genetic diversity, relatedness, and the partitioning of the genetic variability among the Albanian olive germplasm. The genetic distance-based analysis grouped olives into 12 clusters, with an average similarity of 50.9%. Albanian native olives clustered in one main group separated from introduced foreign cultivars, which was also supported by Principal Coordinate Analysis (PCoA) and model-based methods. A core collection of 57 genotypes representing all allelic richness found in Albanian germplasm was developed for the first time. Herein, we report the first extended genetic characterization and structure of olive germplasm in Albania. The findings suggest that Albanian olive germplasm is a unique gene pool and provides an interesting genetic basis for breeding programs.