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1
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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Sumrah, Muhammad Ashraf, Muhammad Jan Leghari, Syed Hamza Mahfooz, Jamil Akhtar, Muhammad Farhan Khan Pasha, and Muhammad Ramzan Anser. "Economical Olive Cultivation by Selection of Suitable Variety in Pothwar Region of Pakistan." Journal of Economic Impact 4, no. 3 (December 30, 2022): 213–17. http://dx.doi.org/10.52223/jei4032208.
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Olive (Olea europaea) is very popular for producing premium quality edible oil, though it is the main crop of the Mediterranean region, playing a pivotal role in the economies of those countries. Its cultivation is increasing in other countries, including Pakistan, due to its wide adoptability and easy propagation technology. The very wide genetic variability of the plant is a reason for its popularity. Olive varieties behave differently in different climatic zones of the world. Pakistan has adopted various varieties for their cultivation in different olive production pockets. These studies were conducted in the Centre of Excellence for Olive Research & Training (CEFORT), Chakwal, to prioritize suitable olive varieties for Pakistan's economical olive oil business. The highest yield (2652 Kg/acre), Net Profit/acre (Rs. 271386), Oil Recovery/acre (331.7652Ltr.), and Oil income (331765.2) was observed in BARI Zaitoon-I while Average Oil Recovery (13.48%), Total Expenditure /Acre (61335.01) was observed in Arbiquina olive variety. BARI Zaitoon-1, BARI Zaitoon-2, Arbequina, and Koroneiki proved most suitable for cultivation in sub-mountainous areas of Pakistan. These varieties are recommended for olive cultivation in the Pothwar region due to their growth behavior, olive oil content, and good economic return. The difference in the fruit ripening period among these varieties results in the prolonged supply of raw material to the olive oil extraction industry.
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Chandra, Manjari, and Shalini Sathiavelu. "Waste management in the olive oil industry in the Mediterranean region by composting." Clean Technologies and Environmental Policy 11, no. 3 (April 10, 2009): 293–98. http://dx.doi.org/10.1007/s10098-008-0196-x.
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Agaj, Andrea, Željka Peršurić, and Sandra Kraljević Pavelić. "Mediterranean Food Industry By-Products as a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention." Molecules 27, no. 24 (December 7, 2022): 8655. http://dx.doi.org/10.3390/molecules27248655.
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The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.
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Caffaz, S., C. Caretti, M. Morelli, C. Lubello, and E. Azzari. "Olive mill wastewater biological treatment by fungi biomass." Water Science and Technology 55, no. 10 (May 1, 2007): 89–97. http://dx.doi.org/10.2166/wst.2007.311.
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Olive oil extraction is one of the most important traditional food industries in the Mediterranean region, especially in Italy. In addition to olive oil, this industry produces by-products, in particular olive mill wastewaters (OMWs) and olive husks, which represent a serious environmental problem. OMWs can be rarely treated in a municipal WWTP, using conventional wastewater treatments. A novel biological process has to be considered in order to treat OMWs. Literature data show that yeasts and different kinds of fungi are able to reduce both the organic and the phenolic content of the OMW. The present work is aimed at investigating the growth of a biomass rich in fungi in a batch reactor filled with OMW and its capacity to degrade the organic and phenolic load. The aerobic OMW degradation obtained using this biomass reached a COD and TP removal efficiency of 86 and 70%, respectively. Respirometric tests have been carried out in order to measure the biomass activity on different substrates: OMW and phenolic compounds (gallic and p-coumaric acids). The polyphenolic biodegradation efficiency of fungi biomass was higher than the one of a non-acclimated activated sludge biomass. Fungi biomass was able to completely degrade pure phenolic compounds.
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Dutournié, Patrick, Mejdi Jeguirim, Besma Khiari, Mary-Lorène Goddard, and Salah Jellali. "Olive Mill Wastewater: From a Pollutant to Green Fuels, Agricultural Water Source, and Bio-Fertilizer. Part 2: Water Recovery." Water 11, no. 4 (April 13, 2019): 768. http://dx.doi.org/10.3390/w11040768.
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Water shortage is a very concerning issue in the Mediterranean region, menacing the viability of the agriculture sector and in some countries, population wellbeing. At the same time, liquid effluent volumes generated from agro-food industries in general and olive oil industry in particular, are quite huge. Thus, the main aim of this work is to suggest a sustainable solution for the management of olive mill wastewaters (OMWW) with possible reuse in irrigation. This work is a part of a series of papers valorizing all the outputs of a three-phase system of oil mills. It deals with recovery, by condensation, of water from both OMWW and OMWW-impregnated biomasses (sawdust and wood chips), during a convective drying operation (air velocity: 1 m/s and air temperature: 50 °C). The experimental results showed that the water yield recovery reaches about 95%. The condensate waters have low electrical conductivity and salinities but also acidic pH values and slightly high chemical oxygen demand (COD) values. However, they could be returned suitable for reuse in agriculture after additional low-cost treatment.
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Millan-Linares, Maria C., Sergio Montserrat-de la Paz, and Maria E. Martin. "Pectins and Olive Pectins: From Biotechnology to Human Health." Biology 10, no. 9 (September 2, 2021): 860. http://dx.doi.org/10.3390/biology10090860.
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Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
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Massenti, Roberto, Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco, and Tiziano Caruso. "Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions." Horticulturae 8, no. 9 (September 6, 2022): 817. http://dx.doi.org/10.3390/horticulturae8090817.
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Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product quality, may contribute significantly to the development and diffusion of new olive-growing systems. The aim of this study was to evaluate growth, productivity, and olive oil quality of three Sicilian cultivars with different vigor/growth habit grown in four different combinations of training form and planting density. ‘Abunara’, ‘Calatina’, and ‘Nocellara del Belice’ olive trees were planted in four different intensive planting systems: 2 × 5 m trained to central leader (CLx2), 3 × 5 m trained to free palmette (FPx3), 4 × 5 m trained to small globe vase (GVx4), and 5 × 5 m trained to poly-conic vase (PVx5) and evaluated for seven years. Planting systems with low-density showed faster growth (trunk cross section area and canopy volume) than high-density systems. High-density systems had higher yield per hectare but lower yield per tree than low-density systems. ‘Calatina’ was the least vigorous but most productive cultivar. ‘Abunara’ and ‘Nocellara’ were relatively vigorous and suffered the tight spacings of high-density systems. Yield efficiency was generally high in ‘Calatina’, and it showed an increase with time in ‘Abunara’ and ‘Nocellara’ grown under the GVx4 and PVx5 systems. Fruit yield per hectare was highest in ‘Calatina’ grown under high-density systems. Oil yield was lower in ‘Nocellara’ than in ‘Abunara’ and ‘Calatina’. In terms of oil quality, ‘Calatina’ and ‘Abunara’ produced oils with higher oleic acid content than ‘Nocellara’. Generally, ‘Calatina’ has production characteristics of considerable interest, which, combined with low canopy volume and vigor, make it suitable for intensive pedestrian olive orchards with high levels of harvest and pruning mechanization and using different strategies and machines. Overall, for their management flexibility, these planting systems can contribute to improve sustainability of the olive industry even in sloping, dry areas of the Mediterranean.
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Palomo-Ríos, Elena, Isabel Narváez, Fernando Pliego-Alfaro, and José A. Mercado. "Olive (Olea europaea L.) Genetic Transformation: Current Status and Future Prospects." Genes 12, no. 3 (March 9, 2021): 386. http://dx.doi.org/10.3390/genes12030386.
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Olive (Olea europaea L.) is the most characteristic and important oil crop of the Mediterranean region. Traditional olive cultivation is based on few tens cultivars of ancient origin. To improve this crop, novel selections with higher tolerance to biotic and abiotic stress, adaptable to high-density planting systems and resilient to climate change are needed; however, breeding programs are hindered by the long juvenile period of this species and few improved genotypes have been released so far. Genetic transformation could be of great value, in the near future, to develop new varieties or rootstocks in a shorter time; in addition, it has currently become an essential tool for functional genomic studies. The recalcitrance of olive tissues to their in vitro manipulation has been the main bottleneck in the development of genetic transformation procedures in this species; however, some important traits such as fungal resistance, flowering or lipid composition have successfully been manipulated through the genetic transformation of somatic embryos of juvenile or adult origin, providing a proof of the potential role that this technology could have in olive improvement. However, the optimization of these protocols for explants of adult origin is a prerequisite to obtain useful materials for the olive industry. In this review, initially, factors affecting plant regeneration via somatic embryogenesis are discussed. Subsequently, the different transformation approaches explored in olive are reviewed. Finally, transgenic experiments with genes of interest undertaken to manipulate selected traits are discussed.
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Mendecka, Barbara, Giovanni Di Ilio, and Lidia Lombardi. "Thermo-Fluid Dynamic and Kinetic Modeling of Hydrothermal Carbonization of Olive Pomace in a Batch Reactor." Energies 13, no. 16 (August 11, 2020): 4142. http://dx.doi.org/10.3390/en13164142.
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Hydrothermal carbonization (HTC) represents one of the emerging and most promising technologies for upgrading biomass. Among the residual biomass waste, olive pomace and olive mill wastewater may be seen as valuable energy sources, especially for the Mediterranean countries, given the key role of the olive oil industry in those regions. This paper deals with the thermo-fluid dynamic performance of the HTC process of olive pomace. Computational Fluid Dynamics (CFD) modeling is employed in this study to numerically simulate such a process in batch reactor with the aim of understanding the complex fluid dynamics, heat transfer and reaction kinetics phenomena occurring under hydrothermal conditions. A parametric analysis is performed to evaluate the temperature fields inside the reactor and the output mass yields as a function of the power input required by the process. Velocity flow fields and the spatial distribution of the mixture during the process are also investigated to understand the change in feed conversion at different regions within the tubular reactor under different reaction times. The numerical results are validated and compared with experimental measurements conducted previously on a similar batch reactor. The model predictions are found to be in line with the experimental findings, thus laying the foundations for further modeling improvements towards the design optimization and scale-up of HTC reactors.
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Mouzakitis, Yannis, and Emmanuel D. Adamides. "Techno-Economic Assessment of an Olive Mill Wastewater (OMWW) Biorefinery in the Context of Circular Bioeconomy." Eng 3, no. 4 (November 18, 2022): 488–503. http://dx.doi.org/10.3390/eng3040035.
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The concept of biorefinery constitutes a significant contributing factor to the emerging transition toward a sustainable bioeconomy. In such a context, replacing oil and petrochemicals by biomass may involve several feedstocks, platforms, processes, technologies, as well as final products. This paper concentrates on the complex process of transferring the concept of biorefinery from laboratory to industry, and sheds light on the techno-economic and complexity management dimensions involved in this endeavor. Toward this end, adopting a systems perspective, the paper presents a structured and comprehensive framework, comprising the definition of the transformation process, business model development, techno-economic assessment, as well as strategic positioning and viability assessment, which may be employed to facilitate the engineering at large and launch a biorefining venture in a circular bioeconomy context. The framework is applied in the context of a biorefinery plant in a specific region in southern Greece, which is based on the valorization of olive mill wastewater (a ‘strong’ and quite common industrial waste in the Mediterranean basin), and produces biopolymers (PHAs) and bioenergy (H2).
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Vaz, Telma, Eva Domingues, João Gomes, and Rui C. Martins. "Evaluation of the Activation Procedure on Oxone Efficiency for Synthetic Olive Mill Wastewater Treatment." Catalysts 12, no. 3 (March 4, 2022): 291. http://dx.doi.org/10.3390/catal12030291.
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Wastewater from the olive oil industry is an environmental problem which is growing in the Mediterranean region. Presence of phenolic compounds and high organic matter load are characteristics of this effluent that make it difficult to treat. In this study, the applicability of sulfate radical based advanced oxidation processes (SRbAOPs), using peroxymonosulfate (PMS) as oxidant, was evaluated in the treatment of synthetic olive mill wastewater (OMW). Different procedures for PMS activation were studied such as activation by Fe(II), radiation (visible and UV-A) and ultrasounds. The operation conditions were optimized by testing pH values, Fe(II) and PMS loads. At optimal conditions ([PMS] = 1600 mg/L, [Fe2+] = 700 mg/L and pH = 5) 60 ± 2% COD removal was achieved. This process shows to be selective since complete degradation of 3,4,5-trimetoxybenzoic acid was obtained after 3 min of reaction. The addition of light, PMS/LED/Fe(II) and PMS/UV-A/Fe(II), did not increase the efficiency of organic matter removal, with 56 ± 2% and 58 ± 1% of COD removal, respectively, comparatively to PMS/Fe(II) (60 ± 2%). PMS activated by ultrasounds led to 52 ± 3% and 23 ± 2% removal of phenolic compounds and COD, respectively, after 60 min. Toxicity tests using Lepidium sativum showed that treatment with PMS/UV-A led to a treated sample with mild inhibition of plant growth.
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Rooney-Latham, S., L. L. Gallegos, P. M. Vossen, and W. D. Gubler. "First Report of Neofabraea alba Causing Fruit Spot on Olive in North America." Plant Disease 97, no. 10 (October 2013): 1384. http://dx.doi.org/10.1094/pdis-04-13-0394-pdn.
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Olive (Olea europaea) is a widely planted evergreen tree primarily grown for its oil, fruit for pickling, and landscape appeal in Mediterranean and temperate climates. California produces most of the olives grown in the United States; its industry was valued at $53 million in 2011 (4). In 2005 and 2008, fruit spotting occurred on coratina and picholine cultivars in two commercial orchards in Sonoma County. The spots were scattered, slightly sunken and brown, and surrounded by a green halo. Many of the spots were associated with lenticels. A slow to moderate growing, cream to rose-colored fungus was isolated from the spots onto potato dextrose agar (PDA) amended with 0.01% tetracycline hydrochloride. Sporulation was observed in vitro on PDA after 40 days under near-UV light. Macroconidia, produced from conidiomata, were hyaline, aseptate, cylindrical to fusiform-allantoid, slightly curved, and 17 to 27 × 2.5 to 3.5 μm (average 21.1 × 2.9 μm). Microconidia were aseptate, strongly curved, hyaline, and 14 to 18 × 0.75 to 1 μm (average 16.1 × 0.9 μm). rDNA sequences of the internal transcribed spacer (ITS) region of the isolate (GenBank KC751540), amplified using primers ITS1 and ITS4, were 99.8% identical to Neofabraea alba (E.J. Guthrie) Verkley (anamorph Phlyctema vagabunda) (=Gloeosporium olivae) (AF141190). Pathogenicity was tested on detached, green fruit (cv. frantoio). Olives were surface sterilized in 10% sodium hypochlorite for 5 min and air dried. Five olives were wounded with a needle and 10 μl spore suspension (105 spores/ml) was placed on each wound. An equal amount of spore suspension was placed on five unwounded olives. Water was also placed on wounded and unwounded olives to serve as a control. The olives were placed on racks in 22.5 × 30 cm crispers lined with wet paper towels and incubated at 23°C. After 21 days, the olives began to turn red. Olives wounded and inoculated with N. alba had a distinct green ring around the inoculation point where maturity was inhibited. Control olives uniformly turned red. After 35 days, wound-inoculated olives began to form a sunken, brown lesion at the inoculation point where aerial mycelium was visible. After 51 days, lesions were visibly sunken and immature conidiomata began to form in concentric rings giving a bull's eye-like appearance. Unwounded fruit exhibited uneven maturity and green spots associated with the lenticels throughout the experiment but did not develop sunken lesions. Control fruit showed no symptoms and ripened normally. After 56 days, fruit was surface sterilized in 10% sodium hypochlorite for 5 min and plated onto PDA. N. alba was isolated from the sunken and green areas of all of the wounded and unwounded fruit. No fungi grew from the control fruit. The experiment was repeated once with similar results. N. alba has been reported to cause an anthracnose disease on fruit and leaves of olives in Spain and Italy (1,2). In North America, N. alba causes a bull's eye rot on fruit of Malus and Pyrus spp. in the Pacific Northwest and coin canker of Fraxinus spp. in Michigan and Canada (3). To our knowledge, this is the first report of N. alba causing disease on olive in North America. References: (1) J. Del Maral de la Vega et al. Bol. San Veg. Plagas. 12:9. 1986. (2) S. Foschi. Annali. Sper. Agr., n.s. 9:911. 1955. (3) T. D. Gariepy et al. Can. J. Plant Pathol. 27:118. 2005. (4) United States Department of Agriculture, National Agricultural Statistics Service, California Field Office, California Agriculture Statistics, Crop Year 2011.
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Fallahi, Esmaeil. "Horticulture in Iran Can Be an Alternative to Petroleum and a Major Source of International Business with Unique Potential and Challenges." HortScience 52, no. 9 (September 2017): 1145–47. http://dx.doi.org/10.21273/hortsci12080-17.
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The art and science of horticulture and horticultural crops are integral parts of Iranian’s rich and ancient culture and modern economy. Many deciduous fruit, flowers, and vegetables are native to Iran (Persia), and from there, they were distributed to the rest of the world through the Silk Road established by the Achaemenid, the Royal Pars Dynasty. Variations in climate and presence of numerous mountains, lakes, rivers, and natural springs have created a unique country capable of producing all types of fruits, vegetables, and flowers. Apples and other deciduous fruits are commercially produced in mountain ranges of Alborz and Zagrous and in many central provinces of Iran. The Caspian Sea area in the north of Iran is one of the most unique regions in the world where mild Mediterranean climate meshed with the adjacent Alborz mountain ranges has created a home to numerous species of edible horticultural plants, ranging from tea to cherries and pomegranates. Pistachio, olive, citrus, banana, and date are produced in Kerman, Fars, and Khuzestan regions. However, the Iranian horticultural industry faces many challenges, including global and regional political issues. Although some attempt has been made to preserve invaluable germplasm, a large number of native fruits, vegetables, and flowers are becoming extinct. Postharvest transportation and storage of horticultural crops is one of the most important issues facing Iranian horticulture. The future of horticulture in Iran can potentially be bright, and horticultural products have the potential to replace the oil income after reserves disappear, particularly if peace prevails in the region.
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Kashiwagi, Kenichi, Erraach Yamna, Lamia Arfa, and Lokman Zaibet. "Growing Olive Oil Export and Intra-Industry Trade in Mediterranean Countries: Application of Gravity Model." Sustainability 12, no. 17 (August 28, 2020): 7027. http://dx.doi.org/10.3390/su12177027.
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While olive oil production is spreading to the non-traditional producer countries, including the US, Australia, and New Zealand, Mediterranean countries are still major producers and exporters. However, little is known about their olive oil exports simultaneously growing in tandem with their large volume of imports. This paper examines the factors that affect olive oil exports and imports in Mediterranean countries. Using balanced panel data of olive oil trade in Mediterranean countries from 1998 to 2016, we estimated the commodity-specific gravity model. Results suggest that an increase in the overall bilateral size of trading partners positively affects the flow of olive oil trade. The difference in factor endowments has a negative impact on exports, whereas its effect is positive on their imports. The members of the European Union (EU) are competitive in olive oil export, and the volume of its import is large among the EU countries whose per capita income and demand properties are similar. These results support Linder’s hypothesis rather than the predictions from the traditional Heckscher–Ohlin trade theory. The simultaneous export and import of olive oil in Mediterranean countries implies the relevance of a growing intra-industry trade rather than a country’s specialization following its comparative advantage.
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Zimi, Eleni, K. Göransson, and K. Swift. "Pottery and trade at Euesperides in Cyrenaica: an overview." Libyan Studies 50 (October 22, 2019): 21–33. http://dx.doi.org/10.1017/lis.2019.27.
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AbstractThe excavations conducted at Euesperides between 1999 and 2007 under the auspices of the Society for Libyan Studies, London, and the Department of Antiquities, Libya, and jointly directed by Paul Bennet and Andrew Wilson, brought to light private houses and a building complex, industrial areas related to purple dye production and part of the city's fortification wall. Among the finds was a highly significant body of local, regional and imported pottery (from the Greek and Punic world, Cyprus, Italy and elsewhere), dated between the last quarter of the seventh and the middle of the third century BC, when the city was abandoned.This archaeological project adopted an innovative approach to the study of pottery from the site, based on the total quantification of the coarse, fine wares and transport amphorae. This was supplemented by a targeted programme of petrographic analysis to shed light on production centres and thus questions about the trade and the economy of ancient Euesperides. The pottery study by K. Göransson, K. Swift and E. Zimi demonstrated that although the city gradually developed a significant industry of ceramics, it relied heavily on imports to cover its needs and that imported pottery reached Euesperides’ sheltered harbour either directly from the supplying regions or most often through complex maritime networks in the Mediterranean which changed over time.Cooking pots from Aegina and the Punic world, mortaria, bowls, jugs and table amphorae from Corinth as well as transport amphorae from various centres containing olive oil, wine, processed meat and fish were transported to the city from Greece, Italy/Sicily, Cyprus and elsewhere. The so-called amphorae B formed the majority, while Corinthian, Aegean (Thasian, Mendean, Knidian, etc.), Greco-Italic and Punic were adequatly represented. Regarding fine wares, East Greek, Laconian and Corinthian are common until the end of the sixth century; Attic black-glazed, and to a lesser extend, black-figure and red-figure pots dominate the assemblages between the fifth and the mid-third centuries BC, while Corinthian, Italian/Sicilian and Punic seem to have been following the commodities flow at Euesperides from the fourth century BC onwards. Finally, Cyrenaican pottery and transport amphorae have been also identified at Euesperides implying a considerable volume of inter-regional trade.
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Sönmüş, Abdulmusa, and Mehmet Hanifi Aslan. "Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 3, 2021): 1114–19. http://dx.doi.org/10.24925/turjaf.v9i6.1114-1119.4360.
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Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast. Spain, Italy, Greece and Turkey will be the subject countries in this analysis and compared with each other in terms of their export performance and comparative advantage in olive oil industry globally. Olive oil industry has a volume of around 20 billion Euros every year. Design/methodology/approach: The data for the research was collected from mainly World Bank and trade ministries of subject countries. Revealed Comparative advantage Index (RCA) is used to compare the advantage of these countries in olive oil industry. These indexes found in this analysis will be added to the olive oil RCA indexes of these countries that are found in the previous researches. The obtained data were analyzed through RCA Index formula modeling. Findings:Consuming olive oil is increasing day by day over the world. The research results show that Turkey has comparative advantage in olive industry over Greece. Last few years, Turkey has improved its comparative advantage over Italy. Spain and Italy are the leading countries in olive oil industry in terms of comparative advantage. It has also been found that Turkey has consistently increase its advantage over the last decade. Practical implications: After the comparison of RCA indexes of Spain, Greece, Italy and Turkey, it is found that higher amount of production of olive oil is not enough itself to improve the competitiveness of a country in olive oil market. Branding, packaging and marketing activities that are supported by research and development expenditures are highly important factors for a consistent competitive advantage in olive oil industry. Olive oil consumers are highly motivated on the packaging and label of a product when it comes to olive oil. They usually trust Mediterranean brands comparing to others. Originality/value: The study answers the advantages of selected countries in terms of olive oil performance in global markets. Export performance of olive oil is much likely to improve the competitiveness of a country rather than a country that produces high volume of olive oil. Production itself is not enough to increase competitiveness of a country in olive oil market.
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Lamani, Ouassila, Hélène Ilbert, and Bouchaib Khadari. "Differentiation strategies by origin of olive oil in the Mediterranean region." Cahiers Agricultures 24, no. 3 (May 2015): 145–50. http://dx.doi.org/10.1684/agr.2015.0749.
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Neves, Bruno, and Iva Miranda Pires. "The Mediterranean Diet and the Increasing Demand of the Olive Oil Sector: Shifts and Environmental Consequences." REGION 5, no. 1 (June 22, 2018): 101–12. http://dx.doi.org/10.18335/region.v5i1.219.
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Mediterranean countries play a crucial role as olive oil producers and consumers compared to other world regions. This work focusses on the development of the world production, trade and consumption where the Mediterranean region stands out from the rest of the world, in particular, the Northern Mediterranean countries. Aspects such as how communication emphasizes the benefits of the Mediterranean diet - which is a distinctive characteristic of the Mediterranean culture and identity - the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, that have triggered production, trade and consumption around the world, are here discussed. Such increases and stimuli brought and is still bringing changes to the olive oil sector such as a shifting tendency in production modes as well as modernization of the sector, responding to the increasing demand. These shifts and demand are changing landscapes and are being referred as environmentally harmful to the ecosystems as the production of olive oil is shifting to more intensive production systems and monoculture plantations. These issues are here debated and illustrated with case study examples, referring to the Mediterranean countries, particularly, referring to the Iberian Peninsula.
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Palomares, Sheila. "Olive grove landscape: the hydraulic pressing machine and its importance in the cultural heritage of Andalusia (Spain)." Revista de História da Sociedade e da Cultura 22, no. 1 (June 28, 2022): 213–31. http://dx.doi.org/10.14195/1645-2259_22-1_8.
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The hydraulic press was patented by Bramah in 1795. Initially, it was used for keeping paper flat or pressing maps, but, in 1833, in Montilla (Córdoba, Spain), the machine was properly adapted by Diego de Alvear to produce olive oil. It was an extraordinary technological advance in the olive oil sector, not only in Spain but also in other countries of the Mediterranean Basin, because it made it possible to produce better olive oil in less time. The aim of this article is to analyse: the importance of the invention of the hydraulic press for the olive oil industry; the influence it had on the configuration of the olive grove landscape and its heritage value as an example of the evolution of Andalusian society.
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Ahamad, Javed, Subasini Uthirapathy, Muath S. M. Ameen, Esra T. Anwer, Faiq H. S. Hussain, and Showkat R. Mir. "Chemical Composition and In vitro Antidiabetic Effects of Olea europaea Linn. (Olive)." Current Bioactive Compounds 16, no. 8 (November 10, 2020): 1157–63. http://dx.doi.org/10.2174/1573407215666191210124636.
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Background: Olive oil and fruits are essential components of Mediterranean diets. The olive tree is a prevalent plant species and one of the important cultivated crops of the Mediterranean region. The present study aimed to evaluate the effectiveness of olive in achieving glucose homeostasis through the inhibition of carbohydrate metabolizing enzymes using in vitro models and also determine the chemical composition of olive oil by GC/MS. Methods: The chemical composition of olive oil was determined by GC/MS and its antidiabetic activity was assessed through inhibition α-amylase and α-glucosidase enzymes in in vitro models. Results: The olive oil analysis by GC/MS yielded 41 constituents amounting to 98.21% of total oil composition. Oleic acid, 3-(octadecyloxy) propyl ester (19.34%), arachidonic acid (11.25%), oleic acid (6.07%), Docosahexaenoic Acid (DHA) (9.50%), pentadecanoic acid (5.53%), palmitic acid (3.86%), and linoleic acid (3.13%) were the major components of olive oil. Olive oil and extract produce dosedependent inhibition of α-amylase and α-glucosidase enzymes. The IC50 values for olive oil, olive extract, and acarbose were found as 210.50±4.76, 121.8±3.18, and 91.04±2.16 μg/mL, respectively, against the α-amylase enzyme. The IC50 values for olive oil, extract, and acarbose were found as 204.3±3.41, 165.04±5.27 and 116.5±2.17 μg/mL, respectively, against the α-glucosidase enzyme. Conclusion: The result of this study concluded that olive oil has oleic acid and its ester derivatives as major constituents. The study findings also confirm the traditional claim of olive use in the treatment of diabetes mellitus.
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Lamy, Andre, Bernard Tramier, Sophie Depraz, and Eric Calonne. "International Oil Industry Approach To Response Planning: The Mediterranean Oil Industry Group." International Oil Spill Conference Proceedings 1999, no. 1 (March 1, 1999): 801–5. http://dx.doi.org/10.7901/2169-3358-1999-1-801.
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ABSTRACT Environmental issues have long been recognised as international problems that do not respect borders and cannot be handled at a country level without impacting on other nations and territories. The environmental issue of preventing and responding to oil spill incidents crosses international boundaries and affects all countries. Even countries that produce or consume minimal amounts of petroleum products may be at risk due to the transportation of large quantities of oil from producing countries to the consuming countries. The international oil industry, through the programme of the International Petroleum Industry Environmental Conservation Association's (IPIECA) is engaged in an effort aimed at enhancing the state of preparedness and response to marine oil spill incidents in coastal locations around the world. The international oil industry approach to response planning is based on the international conventions related to oil spill response and compensation, the Tiered Response concept and the importance of partnerships with all parties. This paper summarises the international oil industry approach to contingency planning, which has been developed by IPIECA over the past 10 years, with a special focus on activities carried out in the Mediterranean region.
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Mendia, L., P. Carbone, G. d'Antonio, and M. Mendia. "Treatment of Olive Oil Waste Waters." Water Science and Technology 18, no. 9 (September 1, 1986): 125–36. http://dx.doi.org/10.2166/wst.1986.0085.
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Olive oil production is well distributed among the Mediterranean countries. Different levels of processing technology and different industrial organizations co-exist. The production cycle is seasonal and usually concentrated in the fall-early winter period. The pollution characteristics of this industry are peculiar because the flow rates are relatively small while the pollutant load is extremely high and difficult to abate because of the inherent characteristics of low pH and high concentrations of suspended matter, organic matter and lack of nutrients. The free disposal of such waste waters into the environment, though fairly common practice, has disastrous effects on the soil, on aquatic bodies, sewers and on urban waste water treatment plants. Factory specific pre-treatment is too complex and expensive to be realistically adoptable. A territory integrated solution strategy is therefore preferable and a few treatment schemes have here been presented. The recovery and exploitation of the by-products can be justifiable while a realistic consideration of the local realities must be kept in mind. Research is still required to improve and optimize some phases of treatment.
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Maffia, Angela, Maria Pergola, Assunta Maria Palese, and Giuseppe Celano. "Environmental Impact Assessment of Organic vs. Integrated Olive-Oil Systems in Mediterranean Context." Agronomy 10, no. 3 (March 19, 2020): 416. http://dx.doi.org/10.3390/agronomy10030416.
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Olive oil is a widely used consumer product, so producers and consumers are increasingly looking for sustainable productions. The olive-oil production chain requires continuous improvements to gradually replace the most environmentally impactful practices with others that are more sustainable. This research aimed to evaluate the environmental impacts of the production of olive oil in the Campania region by comparing six olive oil production systems (two organic certified, two integrated, and two organic—hobbyists). The environmental impacts for the production of one liter of oil—from field cultivation to oil distribution—were quantified by applying the life cycle assessment methodology. Impact categories were calculated according to the CML method, with particular attention paid to global warming potential. The production of one liter of oil caused CO2eq emissions ranging from 0.22 to 3.39 kg. The least impacting cultivation method was the hobby one, which did not use pesticides and carried out organic fertilization. On average, packaging accounted for 60% of total impacts; consequently, the materials and formats choice by farms had strong effects on the environmental sustainability of oil production. This research highlights the problem of expressing sustainability judgments in agriculture, since there are no reference standards/targets that set limits beyond which agricultural productions are no longer sustainable.
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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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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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Różańska, Anna, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, and Luigi Mondello. "Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis." Foods 9, no. 8 (August 13, 2020): 1120. http://dx.doi.org/10.3390/foods9081120.
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High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.
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Khdair, Adnan, and Ghaida Abu-Rumman. "Sustainable Environmental Management and Valorization Options for Olive Mill Byproducts in the Middle East and North Africa (MENA) Region." Processes 8, no. 6 (June 5, 2020): 671. http://dx.doi.org/10.3390/pr8060671.
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Cultivation of olive trees and olive oil production have been considered as a legacy for the Mediterranean region. This custom represents a very important benefit for many nations in terms of wealth and health. However, huge amounts of by-products and waste are generated during olive oil production. This represents a serious environmental impact on land and water bodies if not properly handled. Olive oil extraction generates two waste streams, a solid waste called pomace and olive mill wastewater (OMWW), which has been considered as highly pollutant and phytotoxic waste. These wastes have high disposal costs and predominantly generated from small-scale enterprises that have limited financial resources to treat them properly before discharge to the environment. Besides being a serious environmental problem, OMWW has potential economic value that remains to be utilized such as: fertilizers, valuable antioxidants agents and fatty acids needed in human diet. Also, Olive pomace is a valuable renewable energy source with an energy density of 23 MJ/kg and has become an inexpensive alternative for fossil fuels. Aiming at adding value to the olive production sectors and potential valorization options for byproducts in the MENA region, international practices applied in olive mills wastes management’s and treatment methods used in major oil producing countries are presented.
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Bozdoğan Konuşkan, Dilşat. "Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi." Turkish Journal of Agriculture - Food Science and Technology 9, sp (January 6, 2022): 2493–97. http://dx.doi.org/10.24925/turjaf.v9isp.2493-2497.4900.
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There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.
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Comegna, Alessandro, Antonio Coppola, and Giovanna Dragonetti. "Time domain reflectometry for dielectric characterization of olive mill wastewater contaminated soils." Journal of Agricultural Engineering 51, no. 4 (December 21, 2020): 248–54. http://dx.doi.org/10.4081/jae.2020.1092.
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Olive mill wastewater (OMW) is a compound originating from oil mills during oil extraction processes. In the Mediterranean area, more than 30 million m3 of OMW are produced each year, which represents 95-97% of the world production. Such volumes of untreated OMW are usually directly disposed of into drainage systems, water bodies (such as streams, lagoons and ponds) or are sprinkled on soils, causing potentially severe environmental problems to soils and groundwater. Consequently, there is a serious waste management problem related to the olive oil industry, because these practices no longer being acceptable. In the case of on-land OMW disposal, the characterization and the identification of this contaminant in soils is a fundamental task especially with a view to maintaining the integrity and quality of agroecosystems. In recent years, soils have been extensively studied to detect contaminants by using various geophysical methods. Among such techniques, time domain reflectometry (TDR) has shown, in different contexts, evident sensitivity and resolution capability for the characterization of contaminated soil sites. In order to further exploit the potential of the TDR technique, in this study we conducted a series of laboratory-controlled tests to explore how OMW influences the dielectric response of contaminated soils. This investigation led to the development of an empirical dielectric model to estimate the presence of OMW in variably saturated-contaminated soils with different textures and pedological features. In particular, the soils selected belong to two typical pedological units in southern Italy which account for approximately 90% of the Italian olive plantations and one of the highest concentrations of the olive oil industry in Italy. In these districts, as well as in other European and Mediterranean countries, there is the controversial habit to spread OMW on soils.
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Zadák, Zdeněk, Radomír Hyšpler, Alena Tichá, Dagmar Solichová, Vladimír Bláha, and Bohuslav Melichar. "Polyunsaturated Fatty Acids, Phytosterols and Cholesterol Metabolism in the Mediterranean Diet." Acta Medica (Hradec Kralove, Czech Republic) 49, no. 1 (2006): 23–26. http://dx.doi.org/10.14712/18059694.2017.105.
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The objective of this work was to review nutritional components of the Mediterranean diet. The Mediterranean diet is not a specific diet plan or diet program but a collection of eating habits that are traditionally followed by the people of the Mediterranean region. There are at least 16 countries bordering the Mediterranean Sea and food habits vary between these countries according to culture, ethnic background and religion. The Mediterranean diet, containing olive oil, fish, fruits and vegetable is associated with a low rate of cardivascular and cancer diseases. This diet is rich in phytosterols, squalene, dietary fibre, antioxidants, phenolic substances and polyunsaturated acids.
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Foti, Paola, Alessandra Pino, Flora V. Romeo, Amanda Vaccalluzzo, Cinzia Caggia, and Cinzia L. Randazzo. "Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed." Microorganisms 10, no. 2 (January 21, 2022): 237. http://dx.doi.org/10.3390/microorganisms10020237.
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Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, olive oil by-products can be treated and properly exploited in different fields for their health-promoting properties, and they represent great potential for the food and beverage, cosmetic, and pharmaceutical industries. Furthermore, recovery and treatment processes can contribute to efficient waste management, which can enhance the sustainability of the olive oil industry, and in turn, lead to relevant economic benefits. The solid waste, i.e., olive pomace, could be considered to be a suitable matrix or primary resource of molecules with high added value due to their high phenolic content. Olive pomace, at different moisture contents, is the main by-product obtained from two- or three-phase extraction systems. A commonly used centrifugal extraction system, i.e., a multiphase decanter (DMF), does not require the addition of water and can generate a new by-product called pâté or olive pomace cake, consisting of moist pulp that is rich in phenols, in particular, secoiridoids, without any trace of kernel. Although several reviews have been published on olive wastes, only a few reviews have specifically focused on the solid by-products. Therefore, the aim of the present review is to provide a comprehensive overview on the current valorization of the main solid olive oil by-products, in particular, olive pomace or pâté olive cake, highlighting their use in different fields, including human nutrition.
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Bouknana, Driss, Hana Serghini Caid, Belkheir Hammouti, Rachid Rmili, and Imad Hamdani. "Diagnostic study of the olive oil industry in the Eastern region of Morocco." Materials Today: Proceedings 45 (2021): 7782–88. http://dx.doi.org/10.1016/j.matpr.2021.03.563.
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Yogurtcu, Fatma Ebru, Aydin Uzun, and Hasan Pinar. "SEED AND LEAF CHARACTERISTICS OF OLIVE GENOTYPES COLLECTED FROM KAHRAMANMARAS REGION OF TURKEY." Current Trends in Natural Sciences 11, no. 22 (December 31, 2022): 39–43. http://dx.doi.org/10.47068/ctns.2022.v11i22.005.
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Because of it can be used as a table, for oil or wood and practical medicine, olive became highly valued in Mediterranean basin. Olive oil is considered more important due to its nutritional and health advantages. The olive tree can adapt to adverse soil conditions because it is not very selective in terms of soil requirements. Turkey has a very rich diversity because it is located in the homeland of olives and has been cultivated for many years. There are olive populations that show variation in tree form, leaf and fruit characteristics in different regions of Turkey. Identifying and revealing the characteristics of plants in these populations is important for their evaluation. In this study, some morphological features were determined in olive populations in Kahramanmaraş region, which has a significant diversity. Within the olive populations, seed and leaf characteristics were revealed in 44 genotypes that were visually different and over 50 years of age. Statistical differences were found between genotypes in terms of all parameters studied. The kernel weights of the genotypes varied between 0.76-0.38 g. Kernel length and width values were determined as 16.03-12.21 mm and 10.07-8.01 mm, respectively. The highest leaf length of the genotypes was 7.42 cm and the lowest 5.70 cm. Leaf widths were determined as 15.82-8.49 mm. The results revealed that there is a significant olive diversity in Kahramanmaraş region. It is important to conservation this richness and use it in breeding and genetic studies.
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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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Ordoudi, Stella A., Maria Papapostolou, Nikolaos Nenadis, Fani Th Mantzouridou, and Maria Z. Tsimidou. "Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products." Foods 11, no. 5 (March 4, 2022): 752. http://dx.doi.org/10.3390/foods11050752.
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Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.
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Sánchez-Martínez, J. D., and A. Garrido-Almonacid. "Olive cultivation in the era of globalization." Science & Technology Development Journal - Social Sciences & Humanities 2, no. 1 (March 13, 2019): 60–71. http://dx.doi.org/10.32508/stdjssh.v2i1.478.
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The consumption of olives and olive oil is very established in the Mediterranean. Also, the great gastronomic and health consideration of these products, as well as their relative scarcity and specificity makes them well considered and paid in the globalised markets, which have absorbed without difficulty the increase in production experienced in the last decades. In this context we witnessed the expansion and intensification of its production in its region of origin, but it is also being planted in areas which do not necessarily share the ideal thermopluviometric conditions for this crop. The purpose of this paper is to show, in a spatiotemporal point of view, the expansive dynamic of the olive tree. The main conclusion is this cycle has a very important potential growth ahead, but is not exempt of limitations and doubts, both for the new productive regions and the Mediterranean regions that are specialised in this millennial crop.
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Cádiz-Gurrea, María de la Luz, Diana Pinto, Cristina Delerue-Matos, and Francisca Rodrigues. "Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study." Antioxidants 10, no. 2 (February 5, 2021): 245. http://dx.doi.org/10.3390/antiox10020245.
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Olea europaea cultivar, native in the Mediterranean basin, has expanded worldwide, mainly due to the olive oil industry. This expansion is attributed to the benefits of olive oil consumption, since this product is rich in nutritional and bioactive compounds. However, the olive industry generates high amounts of wastes, which could be related to polluting effects on soil and water. To minimize the environmental impact, different strategies of revalorization have been proposed. In this sense, the aim of this work was to develop high cosmetic value added oleuropein-enriched extracts (O20 and O30), a bioactive compound from olive byproducts, performing a comprehensive characterization using high performance liquid chromatography coupled to mass spectrometry and evaluate their bioactivity by in vitro assays. A total of 49 compounds were detected, with oleuropein and its derivatives widely found in O30 extract, whereas iridoids were mainly detected in O20 extract. Moreover, 10 compounds were detected for the first time in olive leaves. Both extracts demonstrated strong antioxidant and antiradical activities, although O30 showed higher values. In addition, radical oxygen and nitrogen species scavenging and enzyme inhibition values were higher in O30, with the exception of HOCl and hyaluronidase inhibition assays. Regarding cell viability, olive byproduct extracts did not lead to a decrease in keratinocytes viability until 100 µg/mL. All data reported by the present study reflect the potential of industrial byproducts as cosmetic ingredients.
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Zakynthinos, Georgios, and Theodoros Varzakas. "Mikromani's Artichoke (Cynara Cardunculus Var. Scolymus) - A Mediterranean Nutraceutical." Current Research in Nutrition and Food Science Journal 4, no. 1 (April 25, 2016): 16–18. http://dx.doi.org/10.12944/crnfsj.4.1.03.
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Globe artichoke is considered one of the most important vegetable crops in the European and no-European countries of the Mediterranean basin. The Mediterranean region is well known for the 'Mediterranean diet', with attributed health benefits based on the consumption of fruits and vegetables, olive oil, etc. The artichoke has been recognized for the treatment of several ailments and their edible parts reveal therapeutic activity. In our case we have investigated the Micromani’s artichoke, which is a local variety of the Micromani area in the South region of Peloponnese. In the present work nutritional determination of vitamins such as “vitamin C “and folic acid, minerals, fibers and total phenolics was carried out.
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Al-Hmoud, Linda. "Olive Mill Wastewater Treatment: A Recent Review." issue 3 3, no. 3 (December 1, 2020): 91–106. http://dx.doi.org/10.48103/jjeci3112020.
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Olive oil-producing countries in the Mediterranean region generate a considerable amount of olive mill wastewater (OMW), contributing to a severe environmental polluting issue due to its high pollution load. This effluent is exceptionally toxic to the whole soil-air-water ecosystem, and the living organisms inhabiting it (i.e., plants, animals, aquatic organisms, microorganisms, etc.). Many researchers have assessed the efficiencies of different treatment techniques to find an environmentally friendly and economically viable solution to be generally adopted. In light of that, the present review article summarizes the state-of-the-art concerning the OMW treatment options, with their pros and cons when possible
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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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Gueboudji, Zakia, Kenza Kadi, and Kamel Nagaz. "Extraction and Quantification of Polyphenols of Olive Oil Mill Wastewater from the Cold Extraction of Olive Oil in the Region of Khenchela-Algeria." GABJ 5, no. 2 (May 15, 2021): 116–22. http://dx.doi.org/10.46325/gabj.v5i2.79.
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In the olive industry, the extraction operation requires large quantities of water; therefore, this industry generates large quantities of olive oil mill wastewater (OMW), which is heavily loaded with polyphenols. The objective of this work is to extract and quantify main phenolic compounds from OMW after the evaluation of its physicochemical properties. The extraction of phenolic compounds was done by the liquid-liquid method with ethyl acetate, acetone and methanol to find the most suitable solvent. The amount of total polyphenols was evaluated by the Folin-Ciocalteu method using gallic acid as standard phenolic acid. The amount of flavonoids was determined by the aluminum trichloride method. The results of physicochemical analysis have shown that the OMW is an acidic liquid (pH = 5.05 ± 0.03) and it has a high electrical conductivity (EC= 14.40 ± 0.25 mS/cm), high humidity (H = 86 ± 3.1%). It was too loaded with organic matter (OM = 8.3 ± 0.05%), dry matter (DM = 16.2 ± 0.81%), mineral matter (MM% = 1.25 ± 0.07), total suspended solids (TSS = 0.9 ± 0.05%) and fatty matter (FM = 2.02 ± 0.04%). The results of the extraction show that the content of total phenolic and flavonoids in the methanolic extract of OMW are respectively 950 ± 14.2 µg GAE/ mg of extract and 80.6 ± 17.27 µg QE/mg of extract. The LC-MS results revealed the presence of 10 phenolic compounds. The major identified was quinic acid with a concentration of 23.940 ppm. According to the results obtained, methanol is the suitable solvent for the extraction of polyphenols and flavonoids from OMW that have great importance in the pharmaceutical and food industries.
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Brito, Dinis, Moutinho-Pereira, and Correia. "Drought Stress Effects and Olive Tree Acclimation under a Changing Climate." Plants 8, no. 7 (July 17, 2019): 232. http://dx.doi.org/10.3390/plants8070232.
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Increasing consciousness regarding the nutritional value of olive oil has enhanced the demand for this product and, consequently, the expansion of olive tree cultivation. Although it is considered a highly resilient and tolerant crop to several abiotic stresses, olive growing areas are usually affected by adverse environmental factors, namely, water scarcity, heat and high irradiance, and are especially vulnerable to climate change. In this context, it is imperative to improve agronomic strategies to offset the loss of productivity and possible changes in fruit and oil quality. To develop more efficient and precise measures, it is important to look for new insights concerning response mechanisms to drought stress. In this review, we provided an overview of the global status of olive tree ecology and relevance, as well the influence of environmental abiotic stresses in olive cultivation. Finally, we explored and analysed the deleterious effects caused by drought (e.g., water status and photosynthetic performance impairment, oxidative stress and imbalance in plant nutrition), the most critical stressor to agricultural crops in the Mediterranean region, and the main olive tree responses to withstand this stressor.
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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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Camerlingo, C., M. Portaccio, I. Delfino, and M. Lepore. "Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components." Journal of Chemistry 2019 (February 3, 2019): 1–10. http://dx.doi.org/10.1155/2019/9537419.
Full textAbstract:
Olive oil is the main fat source of the Mediterranean diet. This seasoning ingredient is highly appreciated for its unique taste, functional properties, and positive impact on human health. The determination of chemical composition is a demanding task in order to fully characterize this precious food product, ensure its quality, and prevent fraudulent practices. Among innovative techniques proposed for the oil analysis, surface-enhanced Raman spectroscopy (SERS) can be an extremely useful tool for olive oil characterization. In this frame, we have investigated five noncommercial olive oils produced in different parts of South Italy by using a commercial Raman microspectroscopy apparatus and home-made signal-enhancing SERS substrates. A wavelet-based data analysis has allowed us to efficiently remove the background and the noise from the acquired spectra. The analysis of these SERS spectra has enabled the quantification of the relative contents of carotene, oleic acid, and phenols. These relative contents differ in the examined samples. In addition, SERS response in the lipid region has indicated differences in the relative abundance of saturated fatty acids. The present results confirm the validity of the SERS technique as a rapid, nondestructive, and reliable analytical technique for identifying olive oil bioactive components.
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Faust, Avraham. "The Interests of the Assyrian Empire in the West: Olive Oil Production as a Test-Case." Journal of the Economic and Social History of the Orient 54, no. 1 (2011): 62–86. http://dx.doi.org/10.1163/156852011x567382.
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AbstractThe 7th century BCE in Philistia and Judah is characterized by economic prosperity, which is usually regarded as resulting from the “Assyrian Peace”, and from a policy of the Assyrian empire that aimed at maximizing production. The large center for the production of olive oil that was unearthed at Ekron in southern Israel is regarded as the best example of this policy. The present paper questions this scholarly consensus regarding the role of Assyria in the economy of the southern Levant, through a closer look at the olive oil industry in the region.
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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.
Full textAbstract:
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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Ribeiro, B., I. Torrado, S. Di Berardino, S. M. Paixão, M. J. Rusan, A. Bani Amer, S. Zuraiqi, and A. Eusébio. "Jet-loop reactor with cross-flow ultrafiltration membrane system for treatment of olive mill wastewater." Water Practice and Technology 13, no. 2 (June 1, 2018): 247–56. http://dx.doi.org/10.2166/wpt.2018.004.
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Abstract Olive oil extraction is one of the ancient agricultural industries all over the Mediterranean area and even today it is of fundamental economic importance for many industries found over the whole Mediterranean. However, this industry generates large amounts of olive mill wastewater (OMW) and due to its physicochemical characteristics it causes severe environmental concerns and management problems in the Mediterranean area, which is facing water scarcity. Technologies to reuse this wastewater will have a high impact at the economic and environmental level. The work presented aims to improve the use of jet-loop reactors technology for the aerobic biotreatment of OMW. A jet-loop reactor (100 L) coupled with an ultrafiltration (UF) membrane (MBR) system (JACTO.MBR_100 L) were tested for the influence of hydraulic parameters on OMW degradation and scale-up to 1,000 L. Chemical oxygen demand and total phenols (TP) decreased notably (up to 85% and 80% removal efficiency, respectively) after the biological treatment. The treated OMW (UF permeate) was evaluated as a source for irrigation and its impact on the soil and plant growth and their quality parameters.
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Rodrigues, Nuno, António M. Peres, Paula Baptista, and José Alberto Pereira. "Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees." Plants 11, no. 3 (January 19, 2022): 257. http://dx.doi.org/10.3390/plants11030257.
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In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based on traditional olive groves, with low intensification, local cultivars, aged plants, and centenarian trees. These plants play a key role in the ecosystem, contributing to carbon sequestration and possessing a high genetic diversity, particularly important for selecting cultivars more resistant to climatic changes. Appreciation of the value of this genetic diversity implies genetic, morphological, and physicochemical characterization of centenarian trees, which is expensive and time-consuming. Sensory evaluation is also of utmost importance. Thus, in this study, centenarian olive trees were selected in the Côa Valley region, a UNESCO World Heritage site. The descriptive sensory profile of their extracted olive oils was established and used to cluster the oils, using hierarchical clustering analysis, and consequently the olive trees, into five groups with similar intensities of perceived olfactory–gustatory attributes. Each cluster revealed olive oils with unique sensory patterns, presumably due to similarities of the olive trees, confirming the potential of the proposed screening approach. The identification of sensorially homogeneous oil-tree groups would reduce the number of specimens needed for subsequent morphological, genetic, and chemical characterization, allowing a cost-effective and robust future evaluation procedure.
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Solomou, Alexandra D., and Athanassios Sfougaris. "Contribution of Agro-Environmental Factors to Yield and Plant Diversity of Olive Grove Ecosystems (Olea europaea L.) in the Mediterranean Landscape." Agronomy 11, no. 1 (January 16, 2021): 161. http://dx.doi.org/10.3390/agronomy11010161.
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Olive cultivation (Olea europaea L.) is one of the most significant sources of income for agricultural areas in the Mediterranean basin, and the olive oil industry as well as the environmental protection are an important part of the Greek agricultural sector. Generalized Linear Models were applied in order to investigate the predictive strength of several biodiversity components and agro-environmental factors for yield and herbaceous plant diversity (species richness) in organic and conventional olive groves of Greece. Our study highlights an increase in yields of organic olive groves by increasing manure application and the earthworms’ density. In the conventional olive groves, yields increase by increasing soil organic matter and the application of inorganic fertilizer N. Also, the herbaceous plant species richness increases with increasing the Shannon diversity index of herbaceous plants, the field area, the application of organic fertilizer K and the manure in organic olive groves. As for the conventional ones, herbaceous plant species richness increases with the increase of the application of inorganic fertilizer N. Moreover, some plant species could be regarded as indicators of the differently managed olive groves. Conclusively, this study contributes to the integration of biodiversity conservation with ecologically sustainable agriculture and conservation of agroecosystem. Finally, it could be utilized as a decision and management tool to the scientific and agricultural community reinforcing the knowledge about the agro-environmental impact in olive grove management systems.