Obtaining sugars and natural antioxidants from olive leaves by steam-explosion.

PubMed

Romero-García, Juan Miguel; Lama-Muñoz, Antonio; Rodríguez-Gutiérrez, Guillermo; Moya, Manuel; Ruiz, Encarnación; Fernández-Bolaños, Juan; Castro, Eulogio

2016-11-01

In this work, steam-explosion treatment was evaluated as a procedure to recover sugars and natural antioxidants from olive tree leaves. The treatment was carried out following a Box-Behnken experimental design, with three factors, temperature (180-220°C), process time (2-10min) and milling time (0-15s). Response surface methodology showed that temperature was the most influential factor, followed by process time, while the best results were achieved with whole leaves. The operational conditions for simultaneously maximizing the sugars and natural antioxidants recoveries resulted to be 180°C, 8.3min and whole leaf; under these conditions 18.39g and 1950mg were obtained from 100g dry olive leaves, respectively. This is equivalent to 70% recovery of the initial sugars present in olive leaves, with a very low formation of inhibitory compounds and an important amount of natural products with antioxidant capacity such as oleuropein, hydroxytyrosol and flavonoids. Copyright © 2016 Elsevier Ltd. All rights reserved.

Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of Olea europaea.

PubMed

Sánchez-Quesada, Cristina; López-Biedma, Alicia; Warleta, Fernando; Campos, María; Beltrán, Gabriel; Gaforio, José J

2013-12-18

Oleanolic acid, maslinic acid, uvaol, and erythrodiol are the main triterpenes present in olives, olive tree leaves, and virgin olive oil. Their concentration in virgin olive oil depends on the quality of the olive oil and the variety of the olive tree. These triterpenes are described to present different properties, such as antitumoral activity, cardioprotective activity, anti-inflammatory activity, and antioxidant protection. Olive oil triterpenes are a natural source of antioxidants that could be useful compounds for the prevention of multiple diseases related to cell oxidative damage. However, special attention has to be paid to the concentrations used, because higher concentration may lead to cytotoxic or biphasic effects. This work explores all of the bioactive properties so far described for the main triterpenes present in virgin olive oil.

Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.

PubMed

Sonda, Ammar; Akram, Zribi; Boutheina, Gargouri; Guido, Flamini; Mohamed, Bouaziz

2014-01-08

The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

Ultrasonically assisted antioxidant extraction from grape stalks and olive leaves

NASA Astrophysics Data System (ADS)

Cárcel, Juan A.; García-Pérez, José V.; Mulet, Antonio; Rodríguez, Ligia; Riera, Enrique

2010-01-01

Grape stalks and olive leaves present high amount of phenolic compounds with antioxidant properties. The extraction of these compounds may be considered a way to increase in value both agro-food by-products. Ultrasound is widely applied in extraction due to its effects (cavitation, microstirring or sponge effect) over the process. The goal of this work was to address the application of ultrasound on the antioxidant extraction of olive leaves and grape stalk. For that purpose, the extraction of antioxidant compounds from grape stalks and olive leaves, previously dried at 100 °C, were carried out using a ethanolic solution (80 % v/v) at 60 °C. Extractions were carried out with (US; 30 kHz; 600W)) and agitation (AG) without ultrasound application. In the AG experiments, the solution was agitated with a stirrer. Samples were obtained at different extraction time (10, 30, 60, 120, 180, 240, 360, 480 and 1440 min) and their antioxidant capacity was measured using FRAP method. The Naik model was used to model the extraction kinetics, being identified the antioxidant capacity of extracts at the equilibrium (Y eq) and the initial velocity of extraction (Y eq/B). For grape stalks, the antioxidant capacity of extracts at the equilibrium (Y eq) and the initial velocity of extraction (Y eq/B) were higher in AG experiments than in US experiments. In the olive leaves extractions, the Y eq/B was of the same order for both treatments but Y eq was significantly higher for US experiments. The different influence of ultrasound for both by-products can be explained from their different geometry and structure.

Selective recognition of DNA from olive leaves and olive oil by PNA and modified-PNA microarrays

PubMed Central

Rossi, Stefano; Calabretta, Alessandro; Tedeschi, Tullia; Sforza, Stefano; Arcioni, Sergio; Baldoni, Luciana; Corradini, Roberto; Marchelli, Rosangela

2012-01-01

PNA probes for the specific detection of DNA from olive oil samples by microarray technology were developed. The presence of as low as 5% refined hazelnut (Corylus avellana) oil in extra-virgin olive oil (Olea europaea L.) could be detected by using a PNA microarray. A set of two single nucleotide polymorphisms (SNPs) from the Actin gene of Olive was chosen as a model for evaluating the ability of PNA probes for discriminating olive cultivars. Both unmodified and C2-modified PNAs bearing an arginine side-chain were used, the latter showing higher sequence specificity. DNA extracted from leaves of three different cultivars (Ogliarola leccese, Canino and Frantoio) could be easily discriminated using a microarray with unmodified PNA probes, whereas discrimination of DNA from oil samples was more challenging, and could be obtained only by using chiral PNA probes. PMID:22772038

Chemometric analysis for the evaluation of phenolic patterns in olive leaves from six cultivars at different growth stages.

PubMed

Talhaoui, Nassima; Gómez-Caravaca, Ana María; Roldán, Cristina; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

2015-02-18

Leaves from six important olive cultivars grown under the same agronomic conditions were collected at four different times from June to December and analyzed by high performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry (HPLC-DAD-TOF-MS). Twenty-eight phenolic compounds were identified and quantified. No qualitative differences were detected among leaves. However, for all cultivars, total concentrations of phenolic compounds decreased from June to August, then increased from October on, and reached higher levels again in December. Principal component analysis provided a clear separation of the phenolic content in leaves for different sampling times and cultivars. Hence, the availability of phenolic compounds depends on both the season and the cultivar. June and December seem to be good times to collect leaves as a source of phenolic compounds. December coincides with the harvest period of olives in the Andalusian region. Thus, in December olive leaves could be valorized efficiently as olive byproducts.

Effect of tea (Camellia sinensis) and olive (Olea europaea L.) leaves extracts on male mice exposed to diazinon.

PubMed

Al-Attar, Atef M; Abu Zeid, Isam M

2013-01-01

The present study was aimed to evaluate the effects of tea and olive leaves extracts and their combination in male mice intoxicated with a sublethal concentration of diazinon. Exposure of mice to 6.5 mg/kg body weight of diazinon for seven weeks resulted in statistical increases of serum alanine aminotransferase, aspartate aminotransferase, gamma glutamyl transferase, alkaline phosphatase, creatine kinase, creatinine, glucose, triglycerides, and cholesterol, while the value of serum total protein was declined. Treating diazinon-intoxicated mice with tea and olive leaves extracts or their combination significantly attenuated the severe alterations in these hematobiochemical parameters. Moreover, the results indicated that the supplementation with combination of tea and olive leaves extracts led to more attenuation effect against diazinon toxicity. Additionally, these new findings suggest that the effect of tea and olive leaves extracts and their combination against toxicity of diazinon may be due to antioxidant properties of their chemical constituents. Finally, the present study indicated that the extracts of tea and olive leaves and their combination can be considered as promising therapeutic agents against hepatotoxicity, cardiotoxicity, nephrotoxicity, and metabolic disorders induced by diazinon and maybe by other toxicants and pathogenic factors.

Effect of Tea (Camellia sinensis) and Olive (Olea europaea L.) Leaves Extracts on Male Mice Exposed to Diazinon

PubMed Central

Al-Attar, Atef M.; Abu Zeid, Isam M.

2013-01-01

The present study was aimed to evaluate the effects of tea and olive leaves extracts and their combination in male mice intoxicated with a sublethal concentration of diazinon. Exposure of mice to 6.5 mg/kg body weight of diazinon for seven weeks resulted in statistical increases of serum alanine aminotransferase, aspartate aminotransferase, gamma glutamyl transferase, alkaline phosphatase, creatine kinase, creatinine, glucose, triglycerides, and cholesterol, while the value of serum total protein was declined. Treating diazinon-intoxicated mice with tea and olive leaves extracts or their combination significantly attenuated the severe alterations in these hematobiochemical parameters. Moreover, the results indicated that the supplementation with combination of tea and olive leaves extracts led to more attenuation effect against diazinon toxicity. Additionally, these new findings suggest that the effect of tea and olive leaves extracts and their combination against toxicity of diazinon may be due to antioxidant properties of their chemical constituents. Finally, the present study indicated that the extracts of tea and olive leaves and their combination can be considered as promising therapeutic agents against hepatotoxicity, cardiotoxicity, nephrotoxicity, and metabolic disorders induced by diazinon and maybe by other toxicants and pathogenic factors. PMID:23691503

UHPLC-ESI-MS/MS determination and pharmacokinetics of pinoresinol glucoside and chlorogenic acid in rat plasma after oral administration of Eucommia ulmoides Oliv extract.

PubMed

Gong, Xiaojian; Luan, Qingxiang; Zhou, Xin; Zhao, Yang; Zhao, Chao

2017-11-01

This study aimed to develop a specific UHPLC-ESI-MS/MS method for simultaneous determination and pharmacokinetics of pinoresinol glucoside and chlorogenic acid in rat plasma after oral administration of Eucommia ulmoides. The chromatographic separation was achieved on a Hypersil GOLD column with gradient elution by using a mixture of 0.1% formic acid aqueous solution and acetonitrile as the mobile phase at a flow rate of 200 μL/min. A tandem mass spectrometric detection was conducted using multiple-reaction monitoring via an electrospray ionization source in negative ionization mode. Samples were pre-treated by a single-step protein precipitation with acetonitrile, and bergenin was used as internal standard. After oral administration of 3 mL/kg E. ulmoides extract in rats, the maximum plasma concentrations of pinoresinol glucoside and chlorogenic acid were 57.44 and 61.04 ng/mL, respectively. The times to reach the maximum plasma concentration were 40.00 and 23.33 min for pinoresinol glucoside and chlorogenic acid, respectively. The intra- and inter-day precision (RSD) values for the two analytes were <2.46 and 5.15%, respectively, and the accuracy (RE) values ranged from -12.76 to 0.00. This is the first study on pharmacokinetics of bioactive compounds in rat plasma after oral administration of E. ulmoides extract. Copyright © 2017 John Wiley & Sons, Ltd.

Effects of olive leave extract on metabolic disorders and oxidative stress induced by 2.45 GHz WIFI signals.

PubMed

Salah, Myriam Ben; Abdelmelek, Hafedh; Abderraba, Manef

2013-11-01

We investigated the effect of olive leaves extract administration on glucose metabolism and oxidative response in liver and kidneys of rats exposed to radio frequency (RF). The exposure of rats to RF (2.45 GHz, 1h/day during 21 consecutive days) induced a diabetes-like status. Moreover, RF decreased the activities of glutathione peroxidase (GPx, -33.33% and -49.40%) catalase (CAT, -43.39% and -39.62%) and the superoxide dismutase (SOD, -59.29% and -68.53%) and groups thiol amount (-62.68% and -34.85%), respectively in liver and kidneys. Indeed, exposure to RF increased the malondialdehyde (MDA, 29.69% and 51.35%) concentration respectively in liver and kidneys. Olive leaves extract administration (100 mg/kg, ip) in RF-exposed rats prevented glucose metabolism disruption and restored the activities of GPx, CAT and SOD and thiol group amount in liver and kidneys. Moreover, olive leave extract administration was able to bring down the elevated levels of MDA in liver but not in kidneys. Our investigations suggested that RF exposure induced a diabetes-like status through alteration of oxidative response. Olive leaves extract was able to correct glucose metabolism disorder by minimizing oxidative stress induced by RF in rat tissues. Copyright © 2013 Elsevier B.V. All rights reserved.

Products derived from olive leaves and fruits can alter in vitro ruminal fermentation and methane production.

PubMed

Shakeri, Pirouz; Durmic, Zoey; Vadhanabhuti, Joy; Vercoe, Philip E

2017-03-01

The industrial processing of olive generates a high quantity of by-products. The objective of this study was to examine the effects of products derived from olive trees, i.e. leaves, fruits or kernels as a sole substrate (part A), and crude extract from leaves combined with a substrate (part B) on rumen microbial fermentation in an in vitro batch fermentation system. In this study, total gas production, methane production, and concentrations of volatile fatty acids (VFA) and ammonia in ruminal fluid were measured. In part A, in vitro fermentation of leaves or fruits yielded a gas and total VFA production that were comparable with control substrate, while most of them produced significantly less methane (up to 55.6%) when compared to control substrate. In part B, amongst leaf extracts, only addition of chloroform extract reduced methane production, which was also associated with a decrease (P < 0.01) in gas production. This effect was associated with a significant reduction (P < 0.01) in acetate to propionate ratio and ammonia production, but not in reduction in VFA concentrations. Olive leaf and olive leaf chloroform extract reduced ammonia production and increased the molar proportion of propionate in the rumen and can assist in developing novel feed additives for methane mitigation from the rumen. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Leaf patch clamp pressure probe measurements on olive leaves in a nearly turgorless state.

PubMed

Ehrenberger, W; Rüger, S; Rodríguez-Domínguez, C M; Díaz-Espejo, A; Fernández, J E; Moreno, J; Zimmermann, D; Sukhorukov, V L; Zimmermann, U

2012-07-01

The non-invasive leaf patch clamp pressure (LPCP) probe measures the attenuated pressure of a leaf patch, P(p) , in response to an externally applied magnetic force. P(p) is inversely coupled with leaf turgor pressure, P(c) , i.e. at high P(c) values the P(p) values are small and at low P(c) values the P(p) values are high. This relationship between P(c) and P(p) could also be verified for 2-m tall olive trees under laboratory conditions using the cell turgor pressure probe. When the laboratory plants were subjected to severe water stress (P(c) dropped below ca. 50 kPa), P(p) curves show reverse diurnal changes, i.e. during the light regime (high transpiration) a minimum P(p) value, and during darkness a peak P(p) value is recorded. This reversal of the P(p) curves was completely reversible. Upon watering, the original diurnal P(p) changes were re-established within 2-3 days. Olive trees in the field showed a similar turnover of the shape of the P(p) curves upon drought, despite pronounced fluctuations in microclimate. The reversal of the P(p) curves is most likely due to accumulation of air in the leaves. This assumption was supported with cross-sections through leaves subjected to prolonged drought. In contrast to well-watered leaves, microscopic inspection of leaves exhibiting inverse diurnal P(p) curves revealed large air-filled areas in parenchyma tissue. Significantly larger amounts of air could also be extracted from water-stressed leaves than from well-watered leaves using the cell turgor pressure probe. Furthermore, theoretical analysis of the experimental P(p) curves shows that the propagation of pressure through the nearly turgorless leaf must be exclusively dictated by air. Equations are derived that provide valuable information about the water status of olive leaves close to zero P(c) . © 2012 German Botanical Society and The Royal Botanical Society of the Netherlands.

Quantification of trans-1,4-polyisoprene in Eucommia ulmoides by fourier transform infrared spectroscopy and pyrolysis-gas chromatography/mass spectrometry.

PubMed

Takeno, Shinya; Bamba, Takeshi; Nakazawa, Yoshihisa; Fukusaki, Eiichiro; Okazawa, Atsushi; Kobayashi, Akio

2008-04-01

Commercial development of trans-1,4-polyisoprene from Eucommia ulmoides Oliver (EU-rubber) requires specific knowledge on selection of high-rubber-content lines and establishment of agronomic cultivation methods for achieving maximum EU-rubber yield. The development can be facilitated by high-throughput and highly sensitive analytical techniques for EU-rubber extraction and quantification. In this paper, we described an efficient EU-rubber extraction method, and validated that the accuracy was equivalent to that of the conventional Soxhlet extraction method. We also described a highly sensitive quantification method for EU-rubber by Fourier transform infrared spectroscopy (FT-IR) and pyrolysis-gas chromatography/mass spectrometry (PyGC/MS). We successfully applied the extraction/quantification method for study of seasonal changes in EU-rubber content and molecular weight distribution.

Olive

MedlinePlus

Olive is a tree. People use the oil from the fruit and seeds, water extracts of the fruit, and the leaves to make ... with significant side effects in clinical studies. Olive trees produce pollen that can cause seasonal respiratory allergy ...

Overexpression of the olive acyl carrier protein gene (OeACP1) produces alterations in fatty acid composition of tobacco leaves.

PubMed

De Marchis, Francesca; Valeri, Maria Cristina; Pompa, Andrea; Bouveret, Emmanuelle; Alagna, Fiammetta; Grisan, Simone; Stanzione, Vitale; Mariotti, Roberto; Cultrera, Nicolò; Baldoni, Luciana; Bellucci, Michele

2016-02-01

Taking into account that fatty acid (FA) biosynthesis plays a crucial role in lipid accumulation in olive (Olea europaea L.) mesocarp, we investigated the effect of olive acyl carrier protein (ACP) on FA composition by overexpressing an olive ACP cDNA in tobacco plants. The OeACP1.1A cDNA was inserted in the nucleus or in the chloroplast DNA of different tobacco plants, resulting in extensive transcription of the transgenes. The transplastomic plants accumulated lower olive ACP levels in comparison to nuclear-transformed plants. Moreover, the phenotype of the former plants was characterized by pale green/white cotyledons with abnormal chloroplasts, delayed germination and reduced growth. We suggest that the transplastomic phenotype was likely caused by inefficient olive ACP mRNA translation in chloroplast stroma. Conversely, total lipids from leaves of nuclear transformants expressing high olive ACP levels showed a significant increase in oleic acid (18:1) and linolenic acid (18:3), and a concomitant significant reduction of hexadecadienoic acid (16:2) and hexadecatrienoic acid (16:3). This implies that in leaves of tobacco transformants, as likely in the mesocarp of olive fruit, olive ACP not only plays a general role in FA synthesis, but seems to be specifically involved in chain length regulation forwarding the elongation to C18 FAs and the subsequent desaturation to 18:1 and 18:3.

Identification of Predominant Phytochemical Compounds and Cytotoxic Activity of Wild Olive Leaves (Olea europaea L. ssp. sylvestris) Harvested in South Portugal.

PubMed

Makowska-Wąs, Justyna; Galanty, Agnieszka; Gdula-Argasińska, Joanna; Tyszka-Czochara, Małgorzata; Szewczyk, Agnieszka; Nunes, Ricardo; Carvalho, Isabel S; Michalik, Marta; Paśko, Paweł

2017-03-01

This study has been aimed at providing a qualitative and quantitative evaluation of selected phytochemicals such as phenolic acids, flavonoids, oleuropein, fatty acids profile, and volatile oil compounds, present in wild olive leaves harvested in Portugal, as well as at determining their antioxidant and cytotoxic potential against human melanoma HTB-140 and WM793, prostate cancer DU-145 and PC-3, hepatocellular carcinoma Hep G2 cell lines, as well as normal human skin fibroblasts BJ and prostate epithelial cells PNT2. Gallic, protocatechuic, p-hydroxybenzoic, vanillic acids, apigenin 7-O-glucoside, luteolin 7-O-glucoside, and rutin were identified in olive leaves. The amount of oleuropein was equal to 22.64 g/kg dry weight. (E)-Anethole (32.35%), fenchone (11.89%), and (Z)-3-nonen-1-ol (8%) were found to be the main constituents of the oil volatile fraction, whereas palmitic, oleic, and alpha-linolenic acid were determined to be dominating fatty acids. Olive leaves methanol extract was observed to exerted a significant, selective cytotoxic effect on DU-145 and PC-3 cell lines. Except the essential oil composition, evaluated wild olive leaves, with regard to their quantitative and qualitative composition, do not substantially differ from the leaves of other cultivars grown for industrial purposes and they reveal considerable antioxidant and cytotoxic properties. Thus, the wild species may prove to be suitable for use in traditional medicine as cancer chemoprevention. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

Geographical Characterization of Tunisian Olive Tree Leaves (cv. Chemlali) Using HPLC-ESI-TOF and IT/MS Fingerprinting with Hierarchical Cluster Analysis

PubMed Central

Arráez Román, David; Gómez Caravaca, Ana María; Zarrouk, Mokhtar

2018-01-01

The olive plant has been extensively studied for its nutritional value, whereas its leaves have been specifically recognized as a processing by-product. Leaves are considered by-products of olive farming, representing a significant material arriving to the olive mill. They have been considered for centuries as an important herbal remedy in Mediterranean countries. Their beneficial properties are generally attributed to the presence of a range of phytochemicals such as secoiridoids, triterpenes, lignans, and flavonoids. With the aim to study the impact of geographical location on the phenolic compounds, Olea europaea leaves were handpicked from the Tunisian cultivar “Chemlali” from nine regions in the north, center, and south of Tunisia. The ground leaves were then extracted with methanol : water 80% (v/v) and analyzed by using high-performance liquid chromatography coupled to electrospray time of flight and ion trap mass spectrometry analyzers. A total of 38 compounds could be identified. Their contents showed significant variation among samples from different regions. Hierarchical cluster analysis was applied to highlight similarities in the phytochemical composition observed between the samples of different regions. PMID:29725553

AMPK modulatory activity of olive-tree leaves phenolic compounds: Bioassay-guided isolation on adipocyte model and in silico approach.

PubMed

Jiménez-Sánchez, Cecilia; Olivares-Vicente, Mariló; Rodríguez-Pérez, Celia; Herranz-López, María; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto; Encinar, José Antonio; Micol, Vicente

2017-01-01

Olive-tree polyphenols have demonstrated potential for the management of obesity-related pathologies. We aimed to explore the capacity of Olive-tree leaves extract to modulate triglyceride accumulation and AMP-activated protein kinase activity (AMPK) on a hypertrophic adipocyte model. Intracellular triglycerides and AMPK activity were measured on the hypertrophic 3T3-L1 adipocyte model by AdipoRed and immunofluorescence microscopy, respectively. Reverse phase high performance liquid chromatography coupled to time-of-flight mass detection with electrospray ionization (RP-HPLC-ESI-TOF/MS) was used for the fractionation of the extract and the identification of the compounds. In-silico molecular docking of the AMPK alpha-2, beta and gamma subunits with the identified compounds was performed. Olive-tree leaves extract decreased the intracellular lipid accumulation through AMPK-dependent mechanisms in hypertrophic adipocytes. Secoiridoids, cinnamic acids, phenylethanoids and phenylpropanoids, flavonoids and lignans were the candidates predicted to account for this effect. Molecular docking revealed that some compounds may be AMPK-gamma modulators. The modulatory effects of compounds over the alpha and beta AMPK subunits appear to be less probable. Olive-tree leaves polyphenols modulate AMPK activity, which may become a therapeutic aid in the management of obesity-associated disturbances. The natural occurrence of these compounds may have important nutritional implications for the design of functional ingredients.

Use of an enzyme-assisted method to improve protein extraction from olive leaves.

PubMed

Vergara-Barberán, M; Lerma-García, M J; Herrero-Martínez, J M; Simó-Alfonso, E F

2015-02-15

The improvement of protein extraction from olive leaves using an enzyme-assisted protocol has been investigated. Using a cellulase enzyme (Celluclast® 1.5L), different parameters that affect the extraction process, such as the influence and amount of organic solvent, enzyme amount, pH and extraction temperature and time, were optimised. The influence of these factors was examined using the standard Bradford assay and the extracted proteins were characterised by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The optimum extraction parameters were: 30% acetonitrile, 5% (v/v) Celluclast® 1.5L at pH 5.0 and 55°C for 15min. Under these conditions, several protein extracts from olive leaves of different genetic variety (with a total protein amount comprised between 1.87 and 6.64mgg(-1)) were analysed and compared by SDS-PAGE, showing differences in their electrophoretic protein profiles. The developed enzyme-assisted extraction method has shown a faster extraction, higher recovery and reduced solvent usage with respect to the use of the non-enzymatic methods described in literature. Copyright © 2014 Elsevier Ltd. All rights reserved.

Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.

PubMed

Ortega-García, Francisca; Peragón, Juan

2010-12-08

The kinetic behavior and protein-expression level of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) have been determined in the leaves of the olive tree (Olea europaea L.) of cv. Picual, Verdial, Arbequina, and Frantoio during fruit ripening. Moreover, the concentration of total phenolic compounds, oleuropein, hydroxytyrosol, and tyrosol has been also determined. This study was carried out in 20-year-old olive trees grown in Jaén (Spain). The concentration of total and specific phenols showed a specific pattern in each cultivar. Frantoio showed the highest phenol concentration followed by Arbequina, Picual, and Verdial. A coordinated response between PAL, PPO, and the concentration of total phenols in the four cultivars was found. Also, specific changes were shown over the course of ripening, indicating a regulation of PAL, PPO, and phenol concentration in the olive-tree leaves during fruit ripening.

Characterization of Nano Bamboo Charcoal Drug Delivery System for Eucommia ulmoides Extract and Its Anticancer Effect In vitro.

PubMed

Zeng, Zhaoyan; Li, Xiangzhou; Zhang, Sheng; Huang, Dan

2017-01-01

Nano bamboo charcoal is being widely used as sustained release carrier for chemicals for its high specific surface area, sound biocompatibility, and nontoxicity; however, there have been no reports on nano bamboo charcoal as sustained release carrier for traditional Chinese medicine (TCM). To study the effect of nano bamboo charcoal in absorbing and sustained releasing Eucommia ulmoides extract (EUE) and to verify the in vitro anticancer effect of the sustained release liquid, so as to provide a theoretical basis for the development and utilization of nano bamboo charcoal as TCM sustained-release preparation. The adsorption capacity for the nano bamboo charcoal on EUE was measured by Langmuir model, and the release experiment was carried out under intestinal fluid condition. Characteristic changes for the nano bamboo charcoal nano-drug delivery system with and without adsorption of E. ulmoides were evaluated by scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and specific surface area. In addition, the anticancer effect from this novel bamboo charcoal E. ulmoides delivery system was evaluated against a human colon cancer cell line (HCT116). It was found that nano bamboo charcoal exhibits good adsorption capacity (up to 462.96 mg/g at 37°C). The cumulative release rate for EUE from this nano bamboo charcoal delivery system was 70.67%, and specific surface area for the nano bamboo charcoal decreased from 820.32 m 2 /g to 443.80 m 2 /g after EUE was loaded. An in vitro anticancer study showed that the inhibition rate for E. ulmoides against HCT116 cancer cells was 23.07%, for this novel bamboo charcoal nano-drug delivery system. This study provides a novel strategy for the delivery of traditional Chinese medicine using bamboo charcoal nano-drug delivery system. The adsorption equilibrium was reached after 30 min of ultrasonic treatmentThe saturated adsorption capacity of Eucommia ulmoides extract by nano bamboo

Olive tree, Olea europaea L., leaves as a bioindicator of atmospheric PCB contamination.

PubMed

Sofuoglu, Sait C; Yayla, Burak; Kavcar, Pınar; Ates, Duygu; Turgut, Cafer; Sofuoglu, Aysun

2013-09-01

Olive tree leaf samples were collected to investigate their possible use for biomonitoring of lipophilic toxic substances. The samples were analyzed for 28 polychlorinated biphenyls (PCB) congeners. Twelve congeners were detected in the samples. PCB-60, 77, 81, 89, 105, 114, and 153 were the most frequently detected congeners ranging from 32 % for PCB-52 to 97 % for PCB-81. Σ12PCBs concentration varied from below detection limit to 248 ng/g wet weight in the sampling area, while the mean congener concentrations ranged from 0.06 ng/g (PCB-128 + 167) to 64.2 ng/g wet weight (PCB-60). Constructed concentration maps showed that olive tree leaves can be employed for the estimation of spatial distrubution of these congeners.

Impact of sampling parameters on the radical scavenging potential of olive (Olea europaea L.) leaves.

PubMed

Papoti, Vassiliki T; Tsimidou, Maria Z

2009-05-13

The impact of sampling parameters, that is, cultivar, leaf age, and sampling date, on the radical scavenging potential of olive leaf extracts was examined via the DPPH(*) and other assays. Total phenol content was estimated colorimetrically and by fluorometry, whereas phenol composition was assessed by RP-HPLC coupled with diode array, fluorometric, and MS detection systems. Oleuropein was not always the major leaf constituent. Considerable differences noted in individual phenol levels (hydroxytyrosol, oleuropein and other secoiridoids, verbascoside, and flavonoids) among samples were not reflected either in the total phenol content or in the radical scavenging potential of the extracts. It can be suggested that olive leaf is a robust source of radical scavengers throughout the year and that differentiation in the levels of individual components depends rather on sampling period than on cultivar or age. The latter does not present predictable regularity. Exploitation of all types of leaves expected in an olive tree shoot for the extraction of bioactive compounds is feasible.

Olive Tree (Olea europeae L.) Leaves: Importance and Advances in the Analysis of Phenolic Compounds

PubMed Central

Abaza, Leila; Taamalli, Amani; Nsir, Houda; Zarrouk, Mokhtar

2015-01-01

Phenolic compounds are becoming increasingly popular because of their potential role in contributing to human health. Experimental evidence obtained from human and animal studies demonstrate that phenolic compounds from Olea europaea leaves have biological activities which may be important in the reduction in risk and severity of certain chronic diseases. Therefore, an accurate profiling of phenolics is a crucial issue. In this article, we present a review work on current treatment and analytical methods used to extract, identify, and/or quantify phenolic compounds in olive leaves. PMID:26783953

Influence of olive and rosemary leaves extracts on chemically induced liver cirrhosis in male rats

PubMed Central

Al-Attar, Atef M.; Shawush, Nessreen A.

2014-01-01

The current study was undertaken to evaluate the protective activity of olive and rosemary leaves extracts on experimental liver cirrhosis induced by thioacetamide (TAA) in Wistar male rats. Highly significant decline in the values of body weight gain and highly statistically increase of liver/body weight ratio were noted in rats treated with TAA. Furthermore, the levels of serum alanine aminotransferase, aspartate aminotransferase, gamma glutamyl transferase, alkaline phosphatase and total bilirubin were statistically increased. Additionally, light microscopic examination of liver sections from rats treated with TAA showed a marked increase in the extracellular matrix collagen content and bridging fibrosis was prominent. There were bundles of collagen surrounding the lobules that resulted in large fibrous septa and distorted tissue architecture. Interestingly, the findings of this experimental study indicated that the extracts of olive and rosemary leaves and their combination possess hepatoprotective properties against TAA-induced hepatic cirrhosis by inhibiting the physiological and histopathological alterations. Moreover, these results suggest that the hepatoprotective effects of these extracts may be attributed to their antioxidant activities. PMID:25737646

Polyphenols benefits of olive leaf (Olea europaea L) to human health.

PubMed

Vogel, Patrícia; Kasper Machado, Isabel; Garavaglia, Juliano; Zani, Valdeni Terezinha; de Souza, Daiana; Morelo Dal Bosco, Simone

2014-12-17

The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Time course of pentacyclic triterpenoids from fruits and leaves of olive tree (Olea europaea L.) cv. Picual and cv. Cornezuelo during ripening.

PubMed

Peragón, Juan

2013-07-10

Pentacyclic triterpenoids are plant secondary metabolites of great interest for health and disease prevention. HPLC-UV/vis was used to determine the concentration of the pentacyclic triterpenoids present in fruits and leaves of Picual and Cornezuelo olive tree cultivars. Maslinic acid (MA) and oleanolic acid (OA) are the only two compounds present in fruits, MA being the more abundant. In leaves, in addition to MA and OA, uvaol (UO), and erythrodiol (EO) are found, with OA being the most abundant. In this work, the changes in the concentrations of these compounds during ripening as well as the effect of Jaén-style table-olive processing are reported. The amount of MA and OA found in Picual and Cornezuelo olives after processing was 1.26 ± 0.06, 1.30 ± 0.06, 0.31 ± 0.02, and 0.23 ± 0.01 mg per fruit, respectively. These results enable us to calculate the average intake of pentacyclic triterpenoids and reinforce the importance of table olives as a source of healthy compounds.

Optimization of Supercritical Carbon Dioxide Extraction of Eucommia ulmoides Seed Oil and Quality Evaluation of the Oil.

PubMed

Zhang, Zhen-Shan; Liu, Yu-Lan; Che, Li-Ming

2018-03-01

Supercritical carbon dioxide extraction (SC-CO 2 ) technology was used to extract oil from Eucommia ulmoides seed. The optimum conditions and significant parameters in SC-CO 2 were obtained using response surface methodology (RSM). The qualities of the extracted oil were evaluated by physicochemical properties, fatty acid composition, vitamin E composition. It was found that the optimum extraction parameters were at pressure of 37 MPa, temperature of 40°C, extraction time of 125 min and CO 2 flow rate of 2.6 SL/min. Pressure, temperature and time were identified as significant parameter effecting on extraction yield. The importance of evaluated parameters decreased in the order of pressure > extraction time > temperature > CO 2 flow rate. GC analysis indicated that E. ulmoides seed oil contained about 61% of linolenic acid and its fatty acid composition was similar with that of flaxseed oil and perilla oil. The content and composition of vitamin E was determined using HPLC. The E. ulmoides seed oil was rich in vitamin E (190.72 mg/100 g), the predominant vitamin E isomers were γ- tocopherol and δ- tocopherol, which accounted for 70.87% and 24.81% of the total vitamin E, respectively. The high yield and good physicochemical properties of extracted oil support the notion that SC-CO 2 technology is an effective technique for extracting oil from E. ulmoides seed.

Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants

PubMed Central

Lafka, Theodora-Ioanna; Lazou, Andriana E.; Sinanoglou, Vassilia J.; Lazos, Evangelos S.

2013-01-01

The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropanol and ethyl acetate were used. The second order model best described the solvent extraction process, followed by the Elovich model. The most effective solvent was ethanol with optimum phenol extraction conditions 180 min, solvent to sample ratio 5:1 v/w and pH 2. Ethanol extract exhibited the highest antiradical activity among solvent and supercritical fluid extraction (SFE) extracts, which in addition showed the highest antioxidant capacity compared to synthetic and natural food antioxidants such as BHT, ascorbyl palmitate and vitamin E. Antioxidant potential of SFE extract was quite high, although its phenolic potential was not. Leaf extracts were proven to be good protectors for olive and sunflower oils at levels of 150 ppm. PMID:28239093

Eucommia ulmoides Ameliorates Glucotoxicity by Suppressing Advanced Glycation End-Products in Diabetic Mice Kidney.

PubMed

Do, Moon Ho; Hur, Jinyoung; Choi, Jiwon; Kim, Mina; Kim, Min Jung; Kim, Yoonsook; Ha, Sang Keun

2018-02-26

Eucommia ulmoides Oliv. (EU), also known as Du-Zhong, is a medicinal herb commonly used in Asia to treat hypertension and diabetes. Despite evidence of the protective effects of EU against diabetes, its precise effects and mechanisms of action against advanced glycation end-products (AGEs) are unclear. In this study, we evaluated the effects of EU on AGEs-induced renal disease and explored the possible underlying mechanisms using streptozotocin (STZ)-induced diabetic mice. STZ-induced diabetic mice received EU extract (200 mg/kg) orally for 6 weeks. EU treatment did not change blood glucose and glycated hemoglobin (HbA1c) levels in diabetic mice. However, the EU-treated group showed a significant increase in the protein expression and activity of glyoxalase 1 (Glo1), which detoxifies the AGE precursor, methylglyoxal (MGO). EU significantly upregulated nuclear factor erythroid 2-related factor 2 (Nrf2) expression but downregulated that of receptor for AGE (RAGE). Furthermore, histological and immunohistochemical analyses of kidney tissue showed that EU reduced periodic acid-Schiff (PAS)-positive staining, AGEs, and MGO accumulation in diabetic mice. Based on these findings, we concluded that EU ameliorated the renal damage in diabetic mice by inhibiting AGEs formation and RAGE expression and reducing oxidative stress, through the Glo1 and Nrf2 pathways.

Eucommia ulmoides Ameliorates Glucotoxicity by Suppressing Advanced Glycation End-Products in Diabetic Mice Kidney

PubMed Central

Do, Moon Ho; Hur, Jinyoung; Choi, Jiwon; Kim, Mina; Kim, Min Jung; Kim, Yoonsook; Ha, Sang Keun

2018-01-01

Eucommia ulmoides Oliv. (EU), also known as Du-Zhong, is a medicinal herb commonly used in Asia to treat hypertension and diabetes. Despite evidence of the protective effects of EU against diabetes, its precise effects and mechanisms of action against advanced glycation end-products (AGEs) are unclear. In this study, we evaluated the effects of EU on AGEs-induced renal disease and explored the possible underlying mechanisms using streptozotocin (STZ)-induced diabetic mice. STZ-induced diabetic mice received EU extract (200 mg/kg) orally for 6 weeks. EU treatment did not change blood glucose and glycated hemoglobin (HbA1c) levels in diabetic mice. However, the EU-treated group showed a significant increase in the protein expression and activity of glyoxalase 1 (Glo1), which detoxifies the AGE precursor, methylglyoxal (MGO). EU significantly upregulated nuclear factor erythroid 2-related factor 2 (Nrf2) expression but downregulated that of receptor for AGE (RAGE). Furthermore, histological and immunohistochemical analyses of kidney tissue showed that EU reduced periodic acid–Schiff (PAS)-positive staining, AGEs, and MGO accumulation in diabetic mice. Based on these findings, we concluded that EU ameliorated the renal damage in diabetic mice by inhibiting AGEs formation and RAGE expression and reducing oxidative stress, through the Glo1 and Nrf2 pathways. PMID:29495397

Controllable biosynthesis of gold nanoparticles from a Eucommia ulmoides bark aqueous extract

NASA Astrophysics Data System (ADS)

Guo, Mingxia; Li, Wei; Yang, Feng; Liu, Huihong

2015-05-01

The present work reports the green synthesis of gold nanoparticles (AuNPs) by water extract of Eucommia ulmoides (E. ulmoides) bark. The effects of various parameters such as the concentration of reactants, pH of the reaction mixture, temperature and the time of incubation were explored to the controlled formation of gold nanoparticles. The characterization through high resolution-transmission electron microscopic (HRTEM), energy dispersive X-ray spectroscopy (EDX) and X-ray diffraction (XRD) infer that the as-synthesized AuNPs were spherical in shape with a face cubic crystal (FCC) structure. The results from zeta potential and dynamic light scattering (DLS) suggest the good stability and narrow size distribution of the AuNPs. This method for synthesis of AuNPs is simple, economic, nontoxic and efficient. The as-synthesized AuNPs show excellent catalytic activity for the catalytic reducing decoloration of model compounds of azo-dye: reactive yellow 179 and Congo red.

Chlorogenic acid-enriched extract from Eucommia ulmoides leaves inhibits hepatic lipid accumulation through regulation of cholesterol metabolism in HepG2 cells.

PubMed

Hao, Shun; Xiao, Yuan; Lin, Yan; Mo, Zhentao; Chen, Yang; Peng, Xiaofeng; Xiang, Canhui; Li, Yiqi; Li, Wenna

2016-01-01

Eucommia ulmoides Oliver (Eucommiaceae) leaf exhibits beneficial lipid-lowering and anti-obesity effects. However, the mechanisms remain unknown. The objective of this study is to investigate the lipid-lowering effects of chlorogenic acid (CGA)-enriched extract from this plant (CAEF) in human hepatoma HepG2 cells, focusing on cholesterol metabolism. HepG2 cells were treated with CAEF (10, 20, 25, 40, 60, and 80 mg/L), CGA (0.3, 3, 30, 300, and 600 μmol/L), and simvastatin (0.1, 1, 10, 50, and 100 μmol/L) for 24 or 48 h. The cytotoxicity, Oil red O staining, total cholesterol, and triacylglycerol in supernatants were determined. The mRNA expression of genes involved in cholesterol metabolism was determined with RT-PCR. The protein expression of HMG-CoA reductase (HMGCR) was examined by immunocytochemistry and western-blot. The IC50 values were 59.2 mg/L for CAEF, 335.9 μmol/L for CGA, and 10.5 μmol/L for simvastatin. By treating cells with CAEF (25 mg/L), CGA (30 μmol/L), or simvastatin (10 μmol/L) for 48 h, the efflux of total cholesterol and triacylglycerol was increased (CAEF, 4.06- and 31.00-folds; CGA, 2.94- and 2.17-folds; and simvastatin, 3.94- and 24.67-folds), and the cellular lipid droplets were reduced in Oil red O staining. CAEF and CGA increased mRNA expression of ABCA1, CYP7A1, and AMPKα2, while CAEF and simvastatin decreased SREBP2. However, their effects on LXRα mRNA expression were variable. Importantly, all drugs significantly inhibited protein expression of HMGCR at mRNA and protein levels. CAEF is a promising dietary supplement to prevent obesity and dyslipidemia and the effects appear to be due, at least in part, to regulating cholesterol metabolism through inhibition of HMGCR in HepG2 cells.

Application of ionic liquids based enzyme-assisted extraction of chlorogenic acid from Eucommia ulmoides leaves.

PubMed

Liu, Tingting; Sui, Xiaoyu; Li, Li; Zhang, Jie; Liang, Xin; Li, Wenjing; Zhang, Honglian; Fu, Shuang

2016-01-15

A new approach for ionic liquid based enzyme-assisted extraction (ILEAE) of chlorogenic acid (CGA) from Eucommia ulmoides is presented in which enzyme pretreatment was used in ionic liquids aqueous media to enhance extraction yield. For this purpose, the solubility of CGA and the activity of cellulase were investigated in eight 1-alkyl-3-methylimidazolium ionic liquids. Cellulase in 0.5 M [C6mim]Br aqueous solution was found to provide better performance in extraction. The factors of ILEAE procedures including extraction time, extraction phase pH, extraction temperatures and enzyme concentrations were investigated. Moreover, the novel developed approach offered advantages in term of yield and efficiency compared with other conventional extraction techniques. Scanning electronic microscopy of plant samples indicated that cellulase treated cell wall in ionic liquid solution was subjected to extract, which led to more efficient extraction by reducing mass transfer barrier. The proposed ILEAE method would develope a continuous process for enzyme-assisted extraction including enzyme incubation and solvent extraction process. In this research, we propose a novel view for enzyme-assisted extraction of plant active component, besides concentrating on enzyme facilitated cell wall degradation, focusing on improvement of bad permeability of ionic liquids solutions. Copyright © 2015 Elsevier B.V. All rights reserved.

Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during storage.

PubMed

Botsoglou, E; Govaris, A; Fletouris, D; Botsoglou, N

2012-01-01

1. The aim of this study was to evaluate the effect of supplementation of the layer diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during refrigerated storage, and to compare this effect with α-tocopheryl acetate supplementation. 2. A total of 72 brown Lohmann laying hens, equally allocated to 3 groups, were fed on diets supplemented with 40 g/kg linseed oil, or linseed oil and olive leaves at 10 g/kg or linseed oil and α-tocopheryl acetate at 200 mg/kg. Collected eggs were analysed for fatty acid profile and lipid oxidation either fresh or following 60 d storage at 4°C. 3. Results showed that olive leaves or α-tocopheryl acetate supplementation reduced lipid hydroperoxide concentration in fresh eggs but had no effect on their fatty acid profile and malondialdehyde (MDA) content compared to controls. 4. Refrigerated storage for 60 d decreased the proportions of PUFAs but increased those of MUFAs in eggs from the control diet, whilst it had no effect on the fatty acid composition of eggs from the diets supplemented with olive leaves or α-tocopheryl acetate, which in turn showed decreased concentrations of lipid hydroperoxides and MDA.

Use of olive leaves (whether or not fortified with sodium selenate) in rabbit feeding: Effect on performance, carcass and meat characteristics, and estimated indexes of fatty acid metabolism.

PubMed

Mattioli, Simona; Machado Duarte, Joana Margarida; Castellini, Cesare; D'Amato, Roberto; Regni, Luca; Proietti, Primo; Businelli, Daniela; Cotozzolo, Elisa; Rodrigues, Miguel; Dal Bosco, Alessandro

2018-09-01

Sixty New Zealand White weaned rabbits were divided into three groups and subjected to different dietary treatments: a standard diet for the control (C), a standard feed supplemented with 10% of plain olive leaves (OL) and a standard feed supplemented with 10% of selenium-fortified olive leaves (100 mg/L of foliar spray sodium selenate solution; SeOL). The productive performance was recorded at the time of slaughter (after 35 days); the carcass and meat traits were determined and estimated indexes of fatty acid metabolism were calculated. No significant differences were found on the rabbit productive performance and the physical-chemical characteristics of the meat. Both group of rabbits on the enriched diet showed leaner and thinner carcasses and a higher meat concentration of oleic acid. The estimated index of Δ5 + Δ6-desaturase, starting from n-6 fatty acids, was lower in both groups supplemented with leaves. The use of selenium-fortified olive leaves, positively affected the lipid oxidative stability of rabbit meat. Copyright © 2018 Elsevier Ltd. All rights reserved.

Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation.

PubMed

Botsoglou, E; Govaris, A; Fletouris, D; Botsoglou, N

2012-09-15

The antioxidant potential of dietary olive leaves or α-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n-3 fatty acids, was investigated. Ninety-six brown Lohmann laying hens, were equally assigned into three groups. Hens within the control group were given a typical diet containing 3% fish oil, whereas other groups were given the same diet further supplemented with 10 g ground olive leaves/kg feed or 200mg α-tocopheryl acetate/kg feed. Results showed that α-tocopheryl acetate or olive leaves supplementation had no significant effect on the fatty acid composition and malondialdehyde (MDA) levels of fresh eggs but reduced their lipid hydroperoxide levels compared to controls. Storage for 60 d decreased the proportions of polyunsaturated fatty acids (PUFAs) but increased those of monounsaturated fatty acids (MUFAs) in eggs from the control group, while had no effect on the fatty acid composition of the eggs from the other two groups, which showed decreased levels of lipid hydroperoxides and MDA. Therefore, the very long chain n-3 PUFAs in eggs were protected from undergoing deterioration partly by olive leaves supplementation and totally by α-tocopheryl acetate supplementation. In addition, incorporating tocopherols into eggs might also provide a source of tocopherols for the human diet. Copyright © 2012 Elsevier Ltd. All rights reserved.

Evidence of oleuropein degradation by olive leaf protein extract.

PubMed

De Leonardis, Antonella; Macciola, Vincenzo; Cuomo, Francesca; Lopez, Francesco

2015-05-15

The enzymatic activity of raw protein olive leaf extract has been investigated in vivo, on olive leaf homogenate and, in vitro with pure oleuropein and other phenolic substrates. At least two types of enzymes were found to be involved in the degradation of endogenous oleuropein in olive leaves. As for the in vitro experiments, the presence of active polyphenoloxidase and β-glucosidase was determined by HPLC and UV-Visible spectroscopy. Interestingly, both the enzymatic activities were found to change during the storage of olive leaves. Specifically, the protein extracts obtained from fresh leaves showed the presence of both the enzymatic activities, because oleuropein depletion occurred simultaneously with the formation of the oleuropein aglycon, 3,4-DHPEA-EA. In comparison leaves subjected to the drying process showed a polyphenoloxidase activity leading exclusively to the formation of oxidation products responsible for the typical brown coloration of the reaction solution. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols.

PubMed

Ahmad-Qasem, Margarita H; Cánovas, Jaime; Barrajón-Catalán, Enrique; Carreres, José E; Micol, Vicente; García-Pérez, José V

2014-07-02

Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to assess the influence of processing conditions (drying and extraction) of olive leaves on the extract's bioaccessibility. Thus, extracts obtained from dried olive leaves (hot air drying at 70 and 120 °C or freeze-drying) by means of conventional or ultrasound-assisted extraction were subjected to in vitro digestion. Antioxidant capacity, total phenolic content, and HPLC-DAD/MS/MS analysis were carried out during digestion. The dehydration treatment used for the olive leaves did not have a meaningful influence on bioaccessibility. The digestion process significantly (p<0.05) affected the composition of the extracts. Oleuropein and verbascoside were quite resistant to gastric digestion but were largely degraded in the intestinal phase. Nevertheless, luteolin-7-O-glucoside was the most stable polyphenol during the in vitro simulation (43% bioaccessibility). Therefore, this compound may be taken into consideration in further studies that focus on the bioactivity of olive leaf extracts.

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review.

PubMed

Şahin, Selin; Bilgin, Mehmet

2018-03-01

Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods

NASA Astrophysics Data System (ADS)

Elhussein, Elaf Abdelillah Ali; Şahin, Selin

2018-07-01

Drying is the crucial food processing for bioactive components from plant materials before strating extraction in addition to preservation of raw plant materials during storage period. Olive leaves were dried by various methods such as microwave drying (MD), oven drying (OD) and vacuum drying (VD) at several temperature values in the present study. Mathematical models allow to develop, design and control the processes. 14 emprical equations were used to estimate the drying behaviour and the time required for drying. Convenience of the models were evaluated according to the correlation coefficient ( R 2 ), varience ( S 2 ) and root mean square deviation ( D RMS ). On the other hand, the effective diffusion coefficient and energy for activation were also calculated. Effects of the drying methods on the total phenolic (TPC), flavonoid (TFC) and oleuropein contents and free radical scavenging activity (FRSA) of the olive leaves were also investigated to take into considiration the quality of the dried product. MD has proved to be the fastest drying method having the highest effective diffusivity and the lowest activation energy with a more qualitive product.

Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods

NASA Astrophysics Data System (ADS)

Elhussein, Elaf Abdelillah Ali; Şahin, Selin

2018-01-01

Drying is the crucial food processing for bioactive components from plant materials before strating extraction in addition to preservation of raw plant materials during storage period. Olive leaves were dried by various methods such as microwave drying (MD), oven drying (OD) and vacuum drying (VD) at several temperature values in the present study. Mathematical models allow to develop, design and control the processes. 14 emprical equations were used to estimate the drying behaviour and the time required for drying. Convenience of the models were evaluated according to the correlation coefficient (R 2 ), varience (S 2 ) and root mean square deviation (D RMS ). On the other hand, the effective diffusion coefficient and energy for activation were also calculated. Effects of the drying methods on the total phenolic (TPC), flavonoid (TFC) and oleuropein contents and free radical scavenging activity (FRSA) of the olive leaves were also investigated to take into considiration the quality of the dried product. MD has proved to be the fastest drying method having the highest effective diffusivity and the lowest activation energy with a more qualitive product.

Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.

PubMed

Allouche, Yosra; Uceda, Marino; Jiménez, Antonio; Aguilera, M Paz; Gaforio, José Juan; Beltrán, Gabriel

2009-10-14

The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.

Effects of olive mill wastes added to olive grove soils on erosion and soil properties

NASA Astrophysics Data System (ADS)

Lozano-García, Beatriz; Parras-Alcántara, Luis

2014-05-01

INTRODUCTION The increasing degradation of olive groves by effect of organic matter losses derived from intensive agricultural practices has promoted the use (by olive farmers) of olive mill wastes (olive leaves and alperujo) which contain large amounts of organic matter and are free of heavy metals and pathogenic microorganisms. In this work we compared the effects of these oil mill wastes on the decrease of soil erosion, also, we undertook the assessment of the organic carbon and nitrogen contents of soil, their distribution across the profile, the accumulation and Stratification ratios (SRs) of soil organic carbon (SOC) and total nitrogen (TN), and the C:N ratio, in Cambisols in Mediterranean olive groves treated with olive leaves and alperujo. MATERIALS AND METHODS The study area was a typical olive grove in southern Spain under conventional tillage (CT). Three plots were established. The first one was the control plot; the second one was treated with olive leaves (CTol) and the third one, with alperujo (CTa). 9 samples per plot were collected to examine the response of the soil 3 years after application of the wastes. Soil properties determined were: soil particle size, pH, bulk density, the available water capacity, SOC, TN and C:N ratio. SOC and N stock, expressed for a specific depth in Mg ha-1. Stratification ratios (SRs) (that can be used as an indicator of dynamic soil quality) for SOC and TN at three different depths were calculated. The erosion study was based on simulations of rain; that have been carried out in order to highlight differences in the phenomena of runoff and soil losses in the three plots considered. The effect of different treatments on soil properties was analyzed using a ANOVA, followed by an Anderson-Darling test. RESULTS Supplying the soil with the wastes significantly improved physical and chemical properties in the studied soils with respect to the control. C and N stocks increased, the SOC stock was 75.4 Mg ha-1 in CT, 91.5 Mg

Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate.

PubMed

Botsoglou, Evropi; Govaris, Alexander; Ambrosiadis, Ioannis; Fletouris, Dimitrios

2012-12-01

The objective of this study was to evaluate the effect of diet supplementation with olive leaves or α-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with α-linolenic acid through diet supplementation with linseed oil enhanced (p≤0.05) lipid oxidation in both raw and cooked chops but had no effect (p>0.05) on protein oxidation during refrigerated storage while decreasing (p≤0.05) the sensory attributes of cooked pork. Diet supplementation with olive leaves or α-tocopheryl acetate had no effect (p>0.05) on the fatty acid composition of pork but decreased (p≤0.05) lipid oxidation while exerting no effect (p>0.05) on protein oxidation in both raw and cooked α-linolenic acid-enriched chops stored and chilled for 9 days. Moreover, olive leaves and α-tocopheryl acetate supplemented at 10 g/kg and 200mg/kg diet, respectively, exerted (p≤0.05) a beneficial effect on the sensory attributes of cooked α-linolenic acid-enriched pork chops. Copyright © 2012 Elsevier Ltd. All rights reserved.

Hg contents in soils and olive-tree (Olea Europea, L.) leaves from an area affected by elemental mercury pollution (Jódar, SE Spain).

NASA Astrophysics Data System (ADS)

López-Berdonces, Miguel Angel; María Esbrí, José; Amorós, José Angel; Lorenzo, Saturnino; Fernández-Calderón, Sergio; Higueras, Pablo; Perez-de-los-Reyes, Caridad

2014-05-01

Data from soil and olive tree leaves around a decommissioned chlor-alkali plant are presented in this communication. The factory was active in the period 1977-1991, producing during these years a heavily pollution of Guadalquivir River and hydrargyrism in more than local 45 workers. It is located at 7 km South of Jódar, a locality with some 12,120 inhabitants. Mercury usage was general in this type of plants, but at present it is being replaced by other types of technologies, due to the risks of mercury usage in personal and environment. A soil geochemistry survey was carried out in the area, along with the analysis of olive-tree leaves (in the plots with this culture) from the same area. 73 soil samples were taken at two different depths (0-15 cm and 15-30 cm), together with 41 olive tree samples. Mercury content of geologic and biologic samples was determined by means of Atomic Absorption Spectrometry with Zeeman Effect, using a Lumex RA-915+ device with the RP-91C pyrolysis attachment. Air surveys were carried our using a RA-915M Lumex portable analytical device. Soil mercury contents were higher in topsoil than in the deeper soil samples, indicating that incorporation of mercury was due to dry and wet deposition of mercury vapors emitted from the plant. Average content in topsoil is 564.5 ng g-1. Hg contents in olive-tree leaves were in the range 46 - 453 ng g-1, with an average of 160.6 ng g-1. This level is slightly lower than tolerable level for agronomic crops established by Kabata-Pendias (2001) in 200 ng g-1. We have also compared soil and leaf contents for each sampling site, finding a positive and significant correlation (R=0.49), indicating that Hg contents in the leaves are linked to Hg contents in the soils. BAC (Bioaccumulation Absorption Coefficient, calculated as ratio between soil and leaf concentration) is 0.28 (consistent with world references, BAC = 0.7), considered "medium" in comparison with other mineral elements. Main conclusions of this

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

PubMed Central

Velázquez-Palmero, David; Romero-Segura, Carmen; García-Rodríguez, Rosa; Hernández, María L.; Vaistij, Fabián E.; Graham, Ian A.; Pérez, Ana G.; Martínez-Rivas, José M.

2017-01-01

Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating different secoiridoid derivatives. The main goal of the present study was to characterize olive fruit β-glucosidase genes and enzymes responsible for the phenolic composition of virgin olive oil. To achieve that, we have isolated an olive β-glucosidase gene from cultivar Picual (OepGLU), expressed in Nicotiana benthamiana leaves and purified its corresponding recombinant enzyme. Western blot analysis showed that recombinant OepGLU protein is detected by an antibody raised against the purified native olive mesocarp β-glucosidase enzyme, and exhibits a deduced molecular mass of 65.0 kDa. The recombinant OepGLU enzyme showed activity on the major olive phenolic glycosides, with the highest levels with respect to oleuropein, followed by ligstroside and demethyloleuropein. In addition, expression analysis showed that olive GLU transcript level in olive fruit is spatially and temporally regulated in a cultivar-dependent manner. Furthermore, temperature, light and water regime regulate olive GLU gene expression in olive fruit mesocarp. All these data are consistent with the involvement of OepGLU enzyme in the formation of the major phenolic compounds present in virgin olive oil. PMID:29163620

The use of olive tree (Olea europaea L.) leaves as a bioindicator for environmental pollution in the Province of Aydın, Turkey.

PubMed

Turan, Dilek; Kocahakimoglu, Cemre; Kavcar, Pınar; Gaygısız, Handan; Atatanir, Levent; Turgut, Cafer; Sofuoglu, Sait C

2011-03-01

In this study, olive tree leaves, collected from 50 sampling sites throughout the Province of Aydın, Turkey, were used to estimate level of pollution by measuring Al, As, B, Ba, Ca, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, and Zn concentrations and calculating pollution factor (PF) values. After sample preparation, collected leaves were microwave digested, and extracts were analyzed by an inductively coupled plasma-mass spectrometer. The maximum PF values were ≥10 for a number of elements ranging from 11-13 (Al, As, Cr, Fe, Mn, Ni) to >100 for Cu, Li, and Na. Urban-rural and roadside-nonroadside concentration comparisons showed that some of the elements (As, Cu, and Pb) were at significantly higher levels on urban and/or roadside sampling sites. Correlations and factor analysis showed that there may be common sources for some elements, which included several soil types and anthropogenic activities. Based on the results of the statistical source apportionment, possible sources were narrowed down with help of the constructed elemental concentration maps. In conclusion, utilization of olive tree leaves for biomonitoring and assessment of environmental pollution was shown to be possible in the Mediterranean region where they are indigenous and cultivated.

Health-Promoting Properties of Eucommia ulmoides: A Review

PubMed Central

Hussain, Tarique; Tan, Bi'e; Liu, Gang; Oladele, Oso Abimbola; Rahu, Najma; Tossou, M. C.; Yin, Yulong

2016-01-01

Eucommia ulmoides (EU) (also known as “Du Zhong” in Chinese language) is a plant containing various kinds of chemical constituents such as lignans, iridoids, phenolics, steroids, flavonoids, and other compounds. These constituents of EU possess various medicinal properties and have been used in Chinese Traditional Medicine (TCM) as a folk drink and functional food for several thousand years. EU has several pharmacological properties such as antioxidant, anti-inflammatory, antiallergic, antimicrobial, anticancer, antiaging, cardioprotective, and neuroprotective properties. Hence, it has been widely used solely or in combination with other compounds to treat cardiovascular and cerebrovascular diseases, sexual dysfunction, cancer, metabolic syndrome, and neurological diseases. This review paper summarizes the various active ingredients contained in EU and their health-promoting properties, thus serving as a reference material for the application of EU. PMID:27042191

Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.

PubMed

Trebušak, Tina; Levart, Alenka; Salobir, Janez; Pirman, Tatjana

2014-03-01

The objective of the present study was to evaluate the effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive tree) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Forty-eight slovenska kunka (SIKA) rabbits were divided into four homogeneous groups. The control group (CONT-) received diet with 6% palm fat; other groups received diet with 6% linseed oil and were either unsupplemented (CONT+) or supplemented with 1% of G. lucidum (REISHI) or O. europaea leaves (OLIVE). Rabbits were slaughtered and fatty acid composition, concentration of vitamin E and malondialdehyde (MDA) in back muscle were analyzed. The results showed that linseed oil addition improved fatty acid composition by increasing polyunsaturated fatty acid (PUFA) proportion, decreasing proportion of saturated fatty acid (SFA) and reducing n-6/n-3 ratio in rabbit meat. Groups that were supplemented with linseed oil had lower content of α-tocopherol and higher content of γ-tocopherol, compared to the CONT- group. The addition of potential antioxidants did not effectively prevent oxidation of rabbit meat. Copyright © 2013 Elsevier Ltd. All rights reserved.

Olive plants (Olea europaea L.) as a bioindicator for pollution.

PubMed

Eliwa, Amal Mohamed; Kamel, Ehab Abdel-Razik

2013-06-15

In the present work, olive plant (Olea europaea L.) was used as a biological indicator for pollution in which, molecular and physiological parameters were studied. Olive plants were collected from polluted and non-polluted areas in Jeddah - Saudi Arabia, traffic area as an air polluted area, sewage treatment station as water polluted area, industrial area as solid waste polluted, costal area as marine polluted area and an area without a direct source of pollution far away from the city center, which was used as control. These changes conducted with nucleic acid content, minerals content, pigments and some growth parameters. Results showed significant reductions in DNA and RNA contents under all polluted sites. Mineral contents were varied widely depending on the different pollutants and locations of olive plant. Generally, micro-elements varied (increase/decrease) significantly within collected samples and the source of pollution. All growth parameters were decreased significantly within the studied samples of all pollutant areas except the relative water content was increased. The content of chlorophyll a has decreased highly significantly in all polluted leaves. While the content of chlorophyll b has increased significantly in all polluted leaves especially in air polluted leaves. The total content of carotenoid pigments has decreased highly significantly in all polluted leaves. It was concluded that olive plant can be used as a biological indicator to the environmental pollutants.

Antithrombotic effect of repeated doses of the ethanolic extract of local olive (Olea europaea L.) leaves in rabbits.

PubMed

Dub, Abdallah M; Dugani, Aisha M

2013-01-01

The incidence of thromboembolic diseases is increasing, and they are a major cause of mortality and morbidity worldwide. Mediterranean diet is known for its high content of olive products, especially olive oil, which has known cardiovascular health benefits, including those on blood pressure, cholesterol level, and thrombogenesis. All previous animal and clinical studies investigating the beneficial antithrombotic effects of olives have focused on olive oil and a few on olive leaves (OLEs). In this study, the ethanolic extract of OLE was evaluated for its antithrombotic activity in the rabbit model of thrombosis induced by ligature of the vena cava and intravenous administration of tissue thromboplastin. Pre-treatment with 100 or 200 mg/kg per day of the ethanolic extract for 8 weeks significantly prolonged the prothrombin time (PT) in comparison to the control group (12.10±0.35 sec and 14.38±0.29 sec vs. 10.8±0.32 sec, p<0.05 and 0.001, respectively). In comparison to the control group, the same doses had no statistically significant effect on thrombus weight (16.85±0.67 mg, 16.32±0.35 mg, and 17.81±0.75 mg; p=0.18 and 0.06) or on activated partial thromboplastin time (APTT) (19.17±0.33 sec, 19.12±0.73 sec, and 18.97±0.41 sec; p=0.36 and 0.43, respectively). One important finding in this study concerns thrombus morphology. In the extract treatment groups, the thrombus was filament-like and did not adhere to blood vessel walls, whereas in the control group the thrombus was thick and almost completely occluded the vein. Therefore, these results suggest that OLE ethanolic extract can modify the extrinsic coagulation pathway as evidenced by the prolongation of PT and changes in thrombus morphology, enough to justify further research to evaluate its possible antithrombotic effects.

Antithrombotic effect of repeated doses of the ethanolic extract of local olive (Olea europaea L.) leaves in rabbits.

PubMed

Dub, Abdallah M; Dugani, Aisha M

2013-05-22

The incidence of thromboembolic diseases is increasing, and they are a major cause of mortality and morbidity worldwide. Mediterranean diet is known for its high content of olive products, especially olive oil, which has known cardiovascular health benefits, including those on blood pressure, cholesterol level, and thrombogenesis. All previous animal and clinical studies investigating the beneficial antithrombotic effects of olives have focused on olive oil and a few on olive leaves (OLEs). In this study, the ethanolic extract of OLE was evaluated for its antithrombotic activity in the rabbit model of thrombosis induced by ligature of the vena cava and intravenous administration of tissue thromboplastin. Pre-treatment with 100 or 200 mg/kg per day of the ethanolic extract for 8 weeks significantly prolonged the prothrombin time (PT) in comparison to the control group (12.10 ± 0.35 sec and 14.38 ± 0.29 sec vs. 10.8 ± 0.32 sec, p < 0.05 and 0.001, respectively). In comparison to the control group, the same doses had no statistically significant effect on thrombus weight (16.85 ± 0.67 mg, 16.32 ± 0.35 mg, and 17.81 ± 0.75 mg; p = 0.18 and 0.06) or on activated partial thromboplastin time (APTT) (19.17 ± 0.33 sec, 19.12 ± 0.73 sec, and 18.97 ± 0.41 sec; p = 0.36 and 0.43, respectively). One important finding in this study concerns thrombus morphology. In the extract treatment groups, the thrombus was filament-like and did not adhere to blood vessel walls, whereas in the control group the thrombus was thick and almost completely occluded the vein. Therefore, these results suggest that OLE ethanolic extract can modify the extrinsic coagulation pathway as evidenced by the prolongation of PT and changes in thrombus morphology, enough to justify further research to evaluate its possible antithrombotic effects.

Antithrombotic effect of repeated doses of the ethanolic extract of local olive (Olea europaea L.) leaves in rabbits

PubMed Central

Dub, Abdallah M.; Dugani, Aisha M.

2013-01-01

The incidence of thromboembolic diseases is increasing, and they are a major cause of mortality and morbidity worldwide. Mediterranean diet is known for its high content of olive products, especially olive oil, which has known cardiovascular health benefits, including those on blood pressure, cholesterol level, and thrombogenesis. All previous animal and clinical studies investigating the beneficial antithrombotic effects of olives have focused on olive oil and a few on olive leaves (OLEs). In this study, the ethanolic extract of OLE was evaluated for its antithrombotic activity in the rabbit model of thrombosis induced by ligature of the vena cava and intravenous administration of tissue thromboplastin. Pre-treatment with 100 or 200 mg/kg per day of the ethanolic extract for 8 weeks significantly prolonged the prothrombin time (PT) in comparison to the control group (12.10±0.35 sec and 14.38±0.29 sec vs. 10.8±0.32 sec, p<0.05 and 0.001, respectively). In comparison to the control group, the same doses had no statistically significant effect on thrombus weight (16.85±0.67 mg, 16.32±0.35 mg, and 17.81±0.75 mg; p=0.18 and 0.06) or on activated partial thromboplastin time (APTT) (19.17±0.33 sec, 19.12±0.73 sec, and 18.97±0.41 sec; p=0.36 and 0.43, respectively). One important finding in this study concerns thrombus morphology. In the extract treatment groups, the thrombus was filament-like and did not adhere to blood vessel walls, whereas in the control group the thrombus was thick and almost completely occluded the vein. Therefore, these results suggest that OLE ethanolic extract can modify the extrinsic coagulation pathway as evidenced by the prolongation of PT and changes in thrombus morphology, enough to justify further research to evaluate its possible antithrombotic effects. PMID:23702352

New by-products rich in bioactive substances from the olive oil mill processing.

PubMed

Romero, Concepción; Medina, Eduardo; Mateo, Maria Antonia; Brenes, Manuel

2018-01-01

Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg -1 , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg -1 in this waste product, maslinic acid comprising around 70% of total triterpenics. Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg -1 of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation

NASA Astrophysics Data System (ADS)

Knani, S.; Aouaini, F.; Bahloul, N.; Khalfaoui, M.; Hachicha, M. A.; Ben Lamine, A.; Kechaou, N.

2014-04-01

Analytical expression for modeling water adsorption isotherms of food or agricultural products is developed using the statistical mechanics formalism. The model developed in this paper is further used to fit and interpret the isotherms of four varieties of Tunisian olive leaves called “Chemlali, Chemchali, Chetoui and Zarrazi”. The parameters involved in the model such as the number of adsorbed water molecules per site, n, the receptor sites density, NM, and the energetic parameters, a1 and a2, were determined by fitting the experimental adsorption isotherms at temperatures ranging from 303 to 323 K. We interpret the results of fitting. After that, the model is further applied to calculate thermodynamic functions which govern the adsorption mechanism such as entropy, the free enthalpy of Gibbs and the internal energy.

Photosynthetic activity during olive (Olea europaea) leaf development correlates with plastid biogenesis and Rubisco levels.

PubMed

Maayan, Inbar; Shaya, Felix; Ratner, Kira; Mani, Yair; Lavee, Shimon; Avidan, Benjamin; Shahak, Yosepha; Ostersetzer-Biran, Oren

2008-11-01

Olive leaves are known to mature slowly, reaching their maximum photosynthetic activity only after full leaf expansion. Poor assimilation rates, typical to young olive leaves, were previously associated with low stomata conductance. Yet, very little is known about chloroplast biogenesis throughout olive leaf development. Here, the photosynthetic activity and plastids development throughout leaf maturation is characterized by biochemical and ultrastructural analyses. Although demonstrated only low photosynthetic activity, the plastids found in young leaves accumulated both photosynthetic pigments and proteins required for photophosphorylation and carbon fixation. However, Rubisco (ribulose-1,5-bisphosphate carboxylase-oxygenase), which catalyzes the first major step of carbon fixation and one of the most abundant proteins in plants, could not be detected in the young leaves and only slowly accumulated throughout development. In fact, Rubisco levels seemed tightly correlated with the observed photosynthetic activities. Unlike Rubisco, numerous proteins accumulated in the young olive leaves. These included the early light induced proteins, which may be required to reduce the risk of photodamage, because of light absorption by photosynthetic pigments. Also, high levels of ribosomal L11 subunit, transcription factor elF-5A, Histones H2B and H4 were observed in the apical leaves, and in particular a plastidic-like aldolase, which accounted for approximately 30% of the total proteins. These proteins may upregulate in their levels to accommodate the high demand for metabolic energy in the young developing plant tissue, further demonstrating the complex sink-to-source relationship between young and photosynthetically active mature leaves.

Histochemical study of trans-polyisoprene accumulation by spectral confocal laser scanning microscopy and a specific dye showing fluorescence solvatochromism in the rubber-producing plant, Eucommia ulmoides Oliver.

PubMed

Nakazawa, Yoshihisa; Takeda, Tsuyoshi; Suzuki, Nobuaki; Hayashi, Tatsushi; Harada, Yoko; Bamba, Takeshi; Kobayashi, Akio

2013-09-01

A microscopic technique combining spectral confocal laser scanning microscopy with a lipophilic fluorescent dye, Nile red, which can emit trans-polyisoprene specific fluorescence, was developed, and unmixed images of synthesized trans-polyisoprene in situ in Eucommia ulmoides were successfully obtained. The images showed that trans-polyisoprene was initially synthesized as granules in non-articulated laticifers that changed shape to fibers during laticifer maturation. Non-articulated laticifers are developed from single laticiferous cells, which are differentiated from surrounding parenchyma cells in the cambium. Therefore, these observations suggested that trans-polyisoprene biosynthesis first started in laticifer cells as granules and then the granules accumulated and fused in the inner space of the laticifers over time. Finally, laticifers were filled with the synthesized trans-polyisoprene, which formed a fibrous structure fitting the laticifers shape. Both trans- and cis-polyisoprene are among the most important polymers naturally produced by plants, and this microscopic technique combined with histological study should provide useful information in the fields of plant histology, bioindustry and phytochemistry.

Production of laccase from Trametes versicolor by solid-state fermentation using olive leaves as a phenolic substrate.

PubMed

Aydinoğlu, Tuğba; Sargin, Sayit

2013-02-01

The aim of the present study was to investigate whether olive leaves were feasible as a substrate for laccase production by the white-rot fungus Trametes versicolor FPRL 28A INI under solid-state fermentation conditions. Different experiments were conducted to select the variables that allow obtaining high levels of laccase activity. In particular, the effects of the initial moisture content, substrate particle size, supplementation with inorganic and organic nitrogen sources were evaluated. Highest laccase activity (276.62 ± 25.67 U/g dry substrate) was achieved with 80 % initial moisture content and 1.4-1.6 mm particle size of the substrate supplemented with yeast extract (1 % (w/w) nitrogen). Such a high activity was obtained without any addition of inducers.

Early and delayed long-term transcriptional changes and short-term transient responses during cold acclimation in olive leaves

PubMed Central

Leyva-Pérez, María de la O; Valverde-Corredor, Antonio; Valderrama, Raquel; Jiménez-Ruiz, Jaime; Muñoz-Merida, Antonio; Trelles, Oswaldo; Barroso, Juan Bautista; Mercado-Blanco, Jesús; Luque, Francisco

2015-01-01

Low temperature severely affects plant growth and development. To overcome this constraint, several plant species from regions having a cool season have evolved an adaptive response, called cold acclimation. We have studied this response in olive tree (Olea europaea L.) cv. Picual. Biochemical stress markers and cold-stress symptoms were detected after the first 24 h as sagging leaves. After 5 days, the plants were found to have completely recovered. Control and cold-stressed plants were sequenced by Illumina HiSeq 1000 paired-end technique. We also assembled a new olive transcriptome comprising 157,799 unigenes and found 6,309 unigenes differentially expressed in response to cold. Three types of response that led to cold acclimation were found: short-term transient response, early long-term response, and late long-term response. These subsets of unigenes were related to different biological processes. Early responses involved many cold-stress-responsive genes coding for, among many other things, C-repeat binding factor transcription factors, fatty acid desaturases, wax synthesis, and oligosaccharide metabolism. After long-term exposure to cold, a large proportion of gene down-regulation was found, including photosynthesis and plant growth genes. Up-regulated genes after long-term cold exposure were related to organelle fusion, nucleus organization, and DNA integration, including retrotransposons. PMID:25324298

Ethephon induced oxidative stress in the olive leaf abscission zone enables development of a selective abscission compound.

PubMed

Goldental-Cohen, S; Burstein, C; Biton, I; Ben Sasson, S; Sadeh, A; Many, Y; Doron-Faigenboim, A; Zemach, H; Mugira, Y; Schneider, D; Birger, R; Meir, S; Philosoph-Hadas, S; Irihomovitch, V; Lavee, S; Avidan, B; Ben-Ari, G

2017-05-16

Table olives (Olea europaea L.), despite their widespread production, are still harvested manually. The low efficiency of manual harvesting and the rising costs of labor have reduced the profitability of this crop. A selective abscission treatment, inducing abscission of fruits but not leaves, is crucial for the adoption of mechanical harvesting of table olives. In the present work we studied the anatomical and molecular differences between the three abscission zones (AZs) of olive fruits and leaves. The fruit abscission zone 3 (FAZ3), located between the fruit and the pedicel, was found to be the active AZ in mature fruits and is sensitive to ethephon, whereas FAZ2, between the pedicel and the rachis, is the flower active AZ as well as functioning as the most ethephon induced fruit AZ. We found anatomical differences between the leaf AZ (LAZ) and the two FAZs. Unlike the FAZs, the LAZ is characterized by small cells with less pectin compared to neighboring cells. In an attempt to differentiate between the fruit and leaf AZs, we examined the effect of treating olive-bearing trees with ethephon, an ethylene-releasing compound, with or without antioxidants, on the detachment force (DF) of fruits and leaves 5 days after the treatment. Ethephon treatment enhanced pectinase activity and reduced DF in all the three olive AZs. A transcriptomic analysis of the three olive AZs after ethephon treatment revealed induction of several genes encoding for hormones (ethylene, auxin and ABA), as well as for several cell wall degrading enzymes. However, up-regulation of cellulase genes was found only in the LAZ. Many genes involved in oxidative stress were induced by the ethephon treatment in the LAZ alone. In addition, we found that reactive oxygen species (ROS) mediated abscission in response to ethephon only in leaves. Thus, adding antioxidants such as ascorbic acid or butyric acid to the ethephon inhibited leaf abscission but enhanced fruit abscission. Our findings suggest that

Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds.

PubMed

Delgado-Adámez, Jonathan; Baltasar, M Nieves Franco; Yuste, María Concepción Ayuso; Martín-Vertedor, Daniel

2014-01-01

The aim of this research was to evaluate strategies for the development of a virgin olive oil (VOO) enriched with aqueous extracts of olive leaf and cake to increase the necessary dose in the diet of phenolic compounds with a natural product, as phenolic compounds are involved on the healthy properties of olive oil. Different extraction procedures were evaluated with the aim of increasing the phenol content and antioxidant potential of extracts of olive leaf and cake. As leaves extract presented a higher total phenolic content, it was characterized in order to determine its phenolic profile, and was employed to enrich VOO. Diverse procedures were used to prepare enriched VOO with the leaves extract, and finally the effects of phenol enrichment were evaluated based on the antioxidant potential and oxidative stability of the prepared phenol-enriched virgin olive oils. These enriched VOOs increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil. Furthermore, the addition of lecithin had a positive effect both on the phenolic compounds content, and on the antioxidant potential of the oils. Besides, the use of the olive leaves extract, with and without lecithin respectively, supposes a strategy potential for reducing the harmful effects that inflicts long-term preservation of VOOs and its possible deterioration.

HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts.

PubMed

Quirantes-Piné, Rosa; Lozano-Sánchez, Jesús; Herrero, Miguel; Ibáñez, Elena; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2013-01-01

Olea europaea L. leaves may be considered a cheap, easily available natural source of phenolic compounds. In a previous study we evaluated the possibility of obtaining bioactive phenolic compounds from olive leaves by pressurised liquid extraction (PLE) for their use as natural anti-oxidants. The alimentary use of these kinds of extract makes comprehensive knowledge of their composition essential. To undertake a comprehensive characterisation of two olive-leaf extracts obtained by PLE using high-performance liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS). Olive leaves were extracted by PLE using ethanol and water as extraction solvents at 150°C and 200°C respectively. Separation was carried out in a HPLC system equipped with a C₁₈-column working in a gradient elution programme coupled to ESI-QTOF-MS operating in negative ion mode. This analytical platform was able to detect 48 compounds and tentatively identify 31 different phenolic compounds in these extracts, including secoiridoids, simple phenols, flavonoids, cinnamic-acid derivatives and benzoic acids. Lucidumoside C was also identified for the first time in olive leaves. The coupling of HPLC-ESI-QTOF-MS led to the in-depth characterisation of the olive-leaf extracts on the basis of mass accuracy, true isotopic pattern and tandem mass spectrometry (MS/MS) spectra. We may conclude therefore that this analytical tool is very valuable in the study of phenolic compounds in plant matrices. Copyright © 2012 John Wiley & Sons, Ltd.

Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution.

PubMed

Fourati, Radhia; Scopa, Antonio; Ben Ahmed, Chedlia; Ben Abdallah, Ferjani; Terzano, Roberto; Gattullo, Concetta Eliana; Allegretta, Ignazio; Galgano, Fernanda; Caruso, Marisa Carmela; Sofo, Adriano

2017-02-01

This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans. Copyright © 2016 Elsevier Ltd. All rights reserved.

Early and delayed long-term transcriptional changes and short-term transient responses during cold acclimation in olive leaves.

PubMed

Leyva-Pérez, María de la O; Valverde-Corredor, Antonio; Valderrama, Raquel; Jiménez-Ruiz, Jaime; Muñoz-Merida, Antonio; Trelles, Oswaldo; Barroso, Juan Bautista; Mercado-Blanco, Jesús; Luque, Francisco

2015-02-01

Low temperature severely affects plant growth and development. To overcome this constraint, several plant species from regions having a cool season have evolved an adaptive response, called cold acclimation. We have studied this response in olive tree (Olea europaea L.) cv. Picual. Biochemical stress markers and cold-stress symptoms were detected after the first 24 h as sagging leaves. After 5 days, the plants were found to have completely recovered. Control and cold-stressed plants were sequenced by Illumina HiSeq 1000 paired-end technique. We also assembled a new olive transcriptome comprising 157,799 unigenes and found 6,309 unigenes differentially expressed in response to cold. Three types of response that led to cold acclimation were found: short-term transient response, early long-term response, and late long-term response. These subsets of unigenes were related to different biological processes. Early responses involved many cold-stress-responsive genes coding for, among many other things, C-repeat binding factor transcription factors, fatty acid desaturases, wax synthesis, and oligosaccharide metabolism. After long-term exposure to cold, a large proportion of gene down-regulation was found, including photosynthesis and plant growth genes. Up-regulated genes after long-term cold exposure were related to organelle fusion, nucleus organization, and DNA integration, including retrotransposons. © The Author 2014. Published by Oxford University Press on behalf of Kazusa DNA Research Institute.

Nutrition metabolism plays an important role in the alternate bearing of the olive tree (Olea europaea L.).

PubMed

Turktas, Mine; Inal, Behcet; Okay, Sezer; Erkilic, Emine Gulden; Dundar, Ekrem; Hernandez, Pilar; Dorado, Gabriel; Unver, Turgay

2013-01-01

The olive tree (Olea europaea L.) is widely known for its strong tendency for alternate bearing, which severely affects the fruit yield from year to year. Microarray based gene expression analysis using RNA from olive samples (on-off years leaves and ripe-unripe fruits) are particularly useful to understand the molecular mechanisms influencing the periodicity in the olive tree. Thus, we carried out genome wide transcriptome analyses involving different organs and temporal stages of the olive tree using the NimbleGen Array containing 136,628 oligonucleotide probe sets. Cluster analyses of the genes showed that cDNAs originated from different organs could be sorted into separate groups. The nutritional control had a particularly remarkable impact on the alternate bearing of olive, as shown by the differential expression of transcripts under different temporal phases and organs. Additionally, hormonal control and flowering processes also played important roles in this phenomenon. Our analyses provide further insights into the transcript changes between "on year" and "off year" leaves along with the changes from unrpipe to ripe fruits, which shed light on the molecular mechanisms underlying the olive tree alternate bearing. These findings have important implications for the breeding and agriculture of the olive tree and other crops showing periodicity. To our knowledge, this is the first study reporting the development and use of an olive array to document the gene expression profiling associated with the alternate bearing in olive tree.

Nutrition Metabolism Plays an Important Role in the Alternate Bearing of the Olive Tree (Olea europaea L.)

PubMed Central

Turktas, Mine; Inal, Behcet; Okay, Sezer; Erkilic, Emine Gulden; Dundar, Ekrem; Hernandez, Pilar; Dorado, Gabriel; Unver, Turgay

2013-01-01

The olive tree (Olea europaea L.) is widely known for its strong tendency for alternate bearing, which severely affects the fruit yield from year to year. Microarray based gene expression analysis using RNA from olive samples (on-off years leaves and ripe-unripe fruits) are particularly useful to understand the molecular mechanisms influencing the periodicity in the olive tree. Thus, we carried out genome wide transcriptome analyses involving different organs and temporal stages of the olive tree using the NimbleGen Array containing 136,628 oligonucleotide probe sets. Cluster analyses of the genes showed that cDNAs originated from different organs could be sorted into separate groups. The nutritional control had a particularly remarkable impact on the alternate bearing of olive, as shown by the differential expression of transcripts under different temporal phases and organs. Additionally, hormonal control and flowering processes also played important roles in this phenomenon. Our analyses provide further insights into the transcript changes between ”on year” and “off year” leaves along with the changes from unrpipe to ripe fruits, which shed light on the molecular mechanisms underlying the olive tree alternate bearing. These findings have important implications for the breeding and agriculture of the olive tree and other crops showing periodicity. To our knowledge, this is the first study reporting the development and use of an olive array to document the gene expression profiling associated with the alternate bearing in olive tree. PMID:23555820

Antimicrobial activity of commercial Olea europaea (olive) leaf extract.

PubMed

Sudjana, Aurelia N; D'Orazio, Carla; Ryan, Vanessa; Rasool, Nooshin; Ng, Justin; Islam, Nabilah; Riley, Thomas V; Hammer, Katherine A

2009-05-01

The aim of this research was to investigate the activity of a commercial extract derived from the leaves of Olea europaea (olive) against a wide range of microorganisms (n=122). Using agar dilution and broth microdilution techniques, olive leaf extract was found to be most active against Campylobacter jejuni, Helicobacter pylori and Staphylococcus aureus [including meticillin-resistant S. aureus (MRSA)], with minimum inhibitory concentrations (MICs) as low as 0.31-0.78% (v/v). In contrast, the extract showed little activity against all other test organisms (n=79), with MICs for most ranging from 6.25% to 50% (v/v). In conclusion, olive leaf extract was not broad-spectrum in action, showing appreciable activity only against H. pylori, C. jejuni, S. aureus and MRSA. Given this specific activity, olive leaf extract may have a role in regulating the composition of the gastric flora by selectively reducing levels of H. pylori and C. jejuni.

Cardioprotective and neuroprotective roles of oleuropein in olive

PubMed Central

Omar, Syed Haris

2010-01-01

Traditional diets of people living in the Mediterranean basin are, among other components, very rich in extra-virgin olive oil, the most typical source of visible fat. Olive is a priceless source of monounsaturated and di-unsaturated fatty acids, polyphenolic antioxidants and vitamins. Oleuropein is the main glycoside in olives and is responsible for the bitter taste of immature and unprocessed olives. Chemically, oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol, which possesses beneficial effects on human health, such as antioxidant, antiatherogenic, anti-cancer, anti-inflammatory and antimicrobial properties. The phenolic fraction extracted from the leaves of the olive tree, which contains significant amounts of oleuropein, prevents lipoprotein oxidation. In addition, oleuropein has shown cardioprotective effect against acute adriamycin cardiotoxicity and an anti-ischemic and hypolipidemic activities. Recently, oleuropein has shown neuroprotection by forming a non-covalent complex with the Aβ peptide, which is a key hallmark of several degenerative diseases like Alzheimer and Parkinson. Thus, a large mass of research has been accumulating in the area of olive oil, in the attempt to provide evidence for the health benefits of olive oil consumption and to scientifically support the widespread adoption of traditional Mediterranean diet as a model of healthy eating. These results provide a molecular basis for some of the benefits potentially coming from oleuropein consumption and pave the way to further studies on the possible pharmacological use of oleuropein to prevent or to slow down the cardiovascular and neurodegenerative diseases. PMID:23964170

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

PubMed

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Role of hydraulic and chemical signals in leaves, stems and roots in the stomatal behaviour of olive trees under water stress and recovery conditions.

PubMed

Torres-Ruiz, Jose M; Diaz-Espejo, Antonio; Perez-Martin, Alfonso; Hernandez-Santana, Virginia

2015-04-01

The control of plant transpiration by stomata under water stress and recovery conditions is of paramount importance for plant performance and survival. Although both chemical and hydraulic signals emitted within a plant are considered to play a major role in controlling stomatal dynamics, they have rarely been assessed together. The aims of this study were to evaluate (i) the dynamics of chemical and hydraulic signals at leaf, stem and root level, and (ii) their effect on the regulation of stomatal conductance (gs) during water stress and recovery. Measurements of gs, water potential, abscisic acid (ABA) content and loss of hydraulic functioning at leaf, stem and root level were conducted during a water stress and recovery period imposed on 1-year-old olive plants (Olea europaea L.). Results showed a strong hydraulic segmentation in olive plants, with higher hydraulic functioning losses in roots and leaves than in stems. The dynamics of hydraulic conductance of roots and leaves observed as water stress developed could explain both a protection of the hydraulic functionality of larger organs of the plant (i.e., branches, etc.) and a role in the down-regulation of gs. On the other hand, ABA also increased, showing a similar pattern to gs dynamics, and thus its effect on gs in response to water stress cannot be ruled out. However, neither hydraulic nor non-hydraulic factors were able to explain the delay in the full recovery of gs after soil water availability was restored. © The Author 2015. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Use of advanced techniques for the extraction of phenolic compounds from Tunisian olive leaves: phenolic composition and cytotoxicity against human breast cancer cells.

PubMed

Taamalli, Amani; Arráez-Román, David; Barrajón-Catalán, Enrique; Ruiz-Torres, Verónica; Pérez-Sánchez, Almudena; Herrero, Miguel; Ibañez, Elena; Micol, Vicente; Zarrouk, Mokhtar; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2012-06-01

A comparison among different advanced extraction techniques such as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), together with traditional solid-liquid extraction, was performed to test their efficiency towards the extraction of phenolic compounds from leaves of six Tunisian olive varieties. Extractions were carried out at the best selected conditions for each technique; the obtained extracts were chemically characterized using high-performance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and electrospray ion trap tandem mass spectrometry (ESI-IT-MS(2)). As expected, higher extraction yields were obtained for PLE while phenolic profiles were mainly influenced by the solvent used as optimum in the different extraction methods. A larger number of phenolic compounds, mostly of a polar character, were found in the extracts obtained by using MAE. Best extraction yields do not correlate with highest cytotoxic activity against breast cancer cells, indicating that cytotoxicity is highly dependent on the presence of certain compounds in the extracts, although not exclusively on a single compound. Therefore, a multifactorial behavior is proposed for the anticancer activity of olive leaf compounds. Copyright © 2012 Elsevier Ltd. All rights reserved.

Acephate and buprofezin residues in olives and olive oil.

PubMed

Cabras, P; Angioni, A; Garau, V L; Pirisi, F M; Cabitza, F; Pala, M

2000-10-01

Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives. The disappearance rates, calculated as pseudo first order kinetics, were similar for both pesticides (on average 12 days). Methamidophos, the acephate metabolite, was always present on all olives, and in some pendolino samples it showed higher residues than the maximum residue limit (MRL). During washing, the first step of olive processing, the residue level of both pesticides on the olives did not decrease. After processing of the olives into oil, no residues of acephate or methamidophos were found in the olive oil, while the residues of buprofezin were on average four times higher than on olives.

Olive (Olea europaea L.) tree nitrogen status is a key factor for olive oil quality.

PubMed

Erel, Ran; Kerem, Zohar; Ben-Gal, Alon; Dag, Arnon; Schwartz, Amnon; Zipori, Isaac; Basheer, Loai; Yermiyahu, Uri

2013-11-27

The influence of macronutrient status on olive oil properties was studied for three years. Data were analyzed by a multivariate model considering N, P, K, and fruiting year as explanatory factors. Oil quality parameters were primarily associated with N concentration in leaves and fruits which increased with N in irrigation solution. The effect of P on oil quality was mainly indirect since increased P availability increased N accumulation. The potassium level had negligible effects. The oil phenolic content decreased linearly as a function of increased leaf N, indicating protein-phenol competition in leaves. The overall saturation level of the fatty acids decreased with fruit N, resulting in increased polyunsaturated fatty acids. Free fatty acids increased with increased levels of fruit N. High fruit load tended to reduce fruit N and subsequently improve oil quality. The effect of N on oil properties depended solely on its concentration in leaves or fruits, regardless of the cause.

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties.

PubMed

Reboredo-Rodríguez, Patricia; Figueiredo-González, María; González-Barreiro, Carmen; Simal-Gándara, Jesús; Salvador, María Desamparados; Cancho-Grande, Beatriz; Fregapane, Giuseppe

2017-03-20

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food-as stated by the European Food Safety Authority (EFSA)-due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

PubMed Central

Reboredo-Rodríguez, Patricia; Figueiredo-González, María; González-Barreiro, Carmen; Simal-Gándara, Jesús; Salvador, María Desamparados; Cancho-Grande, Beatriz; Fregapane, Giuseppe

2017-01-01

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed. PMID:28335517

The occurrence and bioactivity of polyphenols in Tunisian olive products and by-products: a review.

PubMed

Taamalli, Amani; Arráez-Román, David; Zarrouk, Mokhtar; Valverde, Javier; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2012-04-01

Polyphenols have become a subject of intense research because of their perceived beneficial effects on health due to their anticarcinogenic, antiatherogenic, anti-inflammatory, and antimicrobial activities. It is well known that olives and their derivatives are rich in phenolic substances with pharmaceutical properties, some of which exert important antioxidant effects. The characterization and quantification of their polyphenol composition is one of the first steps to be taken in any evaluation of the putative contribution of the olive to human health. This review is concerned with polyphenols in Tunisian olive (Olea europaea L.) products (fruit and oil) and some by-products (leaves and olive-mill wastewater) with an emphasis on the analytical methods used, as well as the biological activities described in recent years. © 2012 Institute of Food Technologists®

Application of compost of two-phase olive mill waste on olive grove: effects on soil, olive fruit and olive oil quality.

PubMed

Fernández-Hernández, Antonia; Roig, Asunción; Serramiá, Nuria; Civantos, Concepción García-Ortiz; Sánchez-Monedero, Miguel A

2014-07-01

Composting is a method for preparing organic fertilizers that represents a suitable management option for the recycling of two-phase olive mill waste (TPOMW) in agriculture. Four different composts were prepared by mixing TPOMW with different agro-industrial by-products (olive pruning, sheep manure and horse manure), which were used either as bulking agents or as N sources. The mature composts were added during six consecutive years to a typical "Picual" olive tree grove in the Jaén province (Spain). The effects of compost addition on soil characteristics, crop yield and nutritional status and also the quality of the olive oil were evaluated at the end of the experiment and compared to a control treated only with mineral fertilization. The most important effects on soil characteristics included a significant increase in the availability of N, P, K and an increase of soil organic matter content. The application of TPOMW compost produced a significant increase in olive oil content in the fruit. The compost amended plots had a 15% higher olive oil content than those treatment with inorganic fertilization. These organics amendments maintained the composition and quality of the olive oil. Copyright © 2014 Elsevier Ltd. All rights reserved.

Preparation and characterization of nanocrystalline cellulose/Eucommia ulmoides gum nanocomposite film.

PubMed

Sun, Qianqian; Zhao, Xinkun; Wang, Dongmei; Dong, Juane; She, Diao; Peng, Pai

2018-02-01

The nanocomposite films were prepared using Eucommia ulmoides gum (EUG) matrix reinforced with nanocrystalline cellulose (NCC) at different concentrations. Subsequently, the obtained films were characterized by Raman spectra, AFM, XRD, TGA, and DSC. Meanwhile, the wettability, mechanical, and water vapor barrier properties of these films were analyzed. AFM noticed that the average sizes of NCC were 81.95×50.17×13.06nm, while the size of molecular chain for EUG was 2530×57.33×1.28nm. In comparison with control film, a certain amount of NCC obviously improved elongation at break and enhanced their crystallinity and ΔH m . More importantly, NCC/EUG nanocomposite films presented lower thermal stability, glass transition temperature (T g ), melting temperature (T m ), and water vapor permeability (WVP) values, especially the WVP values of 4% NCC film were the lowest as 0.28×10 -9 , 0.30×10 -9 , and 0.58×10 -9 g/m/h/Pa at RH 34%, 55%, and 76%, respectively. Copyright © 2017 Elsevier Ltd. All rights reserved.

Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.

PubMed

Amvrazi, Elpiniki G; Albanis, Triantafyllos A

2008-07-23

The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process.

The impact of olive leaves, mosses and the burrowing of wild boars on soil erosion in olive orchards

NASA Astrophysics Data System (ADS)

Cerdà, Artemi; Nadal-Romero, Estela; Brevik, Eric C.; Pulido, Manuel; Maestre, Fermando T.; Taguas, Tani; Novara, Agata; Keesstra, Saskia; Cammeraat, Erik; Parras-Alcantara, Luis

2017-04-01

The main factor controlling soil erosion is vegetation cover (Cerdà and Doerr, 2005; Van Eck et al., 2016; van Hall et al., 2017). However, due to the removal of the vegetation in agricultural fields and the increase in soil erosion rates other factors arise as keys to control soil erosion rates and mechanisms (Ochoa-Cueva et al., 2016; Rodrigo Comino et al., 2016). Soil erosion rates in olive plantations are high due to the lack of vegetation cover as a consequence of intensive tillage and herbicides abuse (Taguas et al., 2015; Parras-Alcantara et al., 2016; Zema et al., 2016). This is also found in vineyards and other orchards around the world (Prosdocimi et al., 2016; Rodrígo Comino et al., 2016), and the reason to look for sustainable management techniques such as geotextiles, mulches or catch crops that will stop the accelerated soil erosion (Giménez Morera et al., 2010; Mwango et al., 2016; Nawaz et al., 2016a; 2016b; Nishigaki et al., 2016). All these management techniques are difficult to apply and have high costs. Natural solutions such as weeds to provide cover are very efficient and have no cost (Cerdà et al., 2016; Keesstra et al., 2016) and they can be adapted to the management of the farmers. In olive orchards under herbicide treatment there is a natural growth of mosses and the development of a litter layer composed of olive leaves. There is also burrowing by wild boars that "ploughs" the soil. This research evaluates the impact of the three items above on soil erosion. The measurements were carried out using simulated rainfall experiments over an area of 0.25 m2 at a rainfall rate of 55 mm h-1 during one hour (Cerdà, 1996; Prosdocimi et al., 2017) on 15 plots of mosses, 15 wild boar burrowed surfaces and 15 leaf covered surfaces during the winter of 2015. The soil erosion rates were 34 times greater in the wild boar burrowed soils, meanwhile the litter and mosses covered soils showed similar erosional responses and the soil erosion rates were

Comparative uptake of trace elements in vines and olive trees over calcareous soils in western La Mancha

NASA Astrophysics Data System (ADS)

Ángel Amorós, José; Higueras, Pablo; Pérez-de-los-Reyes, Caridad; Jesús García, Francisco; Villaseñor, Begoña; Bravo, Sandra; Losilla, María Luisa; María Moreno, Marta

2014-05-01

Grapevine (Vitis vinifera L.) and olive-tree (Olea europea L.) are very important cultures in Castilla-La Mancha for its extension and contribution to the regional economy. This study was carried out in the municipality of Carrión de Calatrava (Ciudad Real) where the variability of soils of different geological origin, with different evolutions giving a great diversity of soils. The metabolism of trace elements in plants has been extensively studied although each soil-plant system must be investigated, especially since small variations in composition can lead to marked differences. It can be stated that the composition of the plant reflects the environment where it is cultivated and the products of the plant (leaves, fruits, juices, etc…) will be influenced by the composition of the soil. The main aim of the work was to compare the uptake of 24 trace elements in grapevine and olive-tree cultivated in the same soil. Samples from surface soils and plant material (leaf) have been analyzed by X-ray fluorescence, obtaining trace elements in mg/kg. It can be concluded that the leaves of grapevines in the studied plots have shown content in elements: -Similar to the olive-tree in case of: Co, Ga, Y, Ta, Th, U y Nd. -Over to the olive-tree in: Sc, V, Cr, Ni, Rb, Sr, Zr, Nb, Ba, La, Ce, Hf y W. -Below to the olive-tree in: Cu, Zn, Cs y Pb. Keywords: woody culture soils, mineral nutrition, X-ray fluorescence.

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties.

PubMed

Şahin, Selin; Samli, Ruya; Tan, Ayşe Seher Birteksöz; Barba, Francisco J; Chemat, Farid; Cravotto, Giancarlo; Lorenzo, José M

2017-06-24

Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to predict and optimize total phenolic content (TPC) and oleuropein yields in olive tree leaf ( Olea europaea ) extracts, obtained after solvent-free microwave-assisted extraction (SFMAE). The SFMAE processing conditions were: microwave irradiation power 250-350 W, extraction time 2-3 min, and the amount of sample 5-10 g. Furthermore, the antioxidant and antimicrobial activities of the olive leaf extracts, obtained under optimal extraction conditions, were assessed by several in vitro assays. ANN had better prediction performance for TPC and oleuropein yields compared to RSM. The optimum extraction conditions to recover both TPC and oleuropein were: irradiation power 250 W, extraction time 2 min, and amount of sample 5 g, independent of the method used for prediction. Under these conditions, the maximal yield of oleuropein (0.060 ± 0.012 ppm) was obtained and the amount of TPC was 2.480 ± 0.060 ppm. Moreover, olive leaf extracts obtained under optimum SFMAE conditions showed antibacterial activity against S. aureus and S. epidermidis , with a minimum inhibitory concentration (MIC) value of 1.25 mg/mL.

454 Pyrosequencing of Olive (Olea europaea L.) Transcriptome in Response to Salinity

PubMed Central

Bazakos, Christos; Manioudaki, Maria E.; Sarropoulou, Elena; Spano, Thodhoraq; Kalaitzis, Panagiotis

2015-01-01

Olive (Olea europaea L.) is one of the most important crops in the Mediterranean region. The expansion of cultivation in areas irrigated with low quality and saline water has negative effects on growth and productivity however the investigation of the molecular basis of salt tolerance in olive trees has been only recently initiated. To this end, we investigated the molecular response of cultivar Kalamon to salinity stress using next-generation sequencing technology to explore the transcriptome profile of olive leaves and roots and identify differentially expressed genes that are related to salt tolerance response. Out of 291,958 obtained trimmed reads, 28,270 unique transcripts were identified of which 35% are annotated, a percentage that is comparable to similar reports on non-model plants. Among the 1,624 clusters in roots that comprise more than one read, 24 were differentially expressed comprising 9 down- and 15 up-regulated genes. Respectively, inleaves, among the 2,642 clusters, 70 were identified as differentially expressed, with 14 down- and 56 up-regulated genes. Using next-generation sequencing technology we were able to identify salt-response-related transcripts. Furthermore we provide an annotated transcriptome of olive as well as expression data, which are both significant tools for further molecular studies in olive. PMID:26576008

454 Pyrosequencing of Olive (Olea europaea L.) Transcriptome in Response to Salinity.

PubMed

Bazakos, Christos; Manioudaki, Maria E; Sarropoulou, Elena; Spano, Thodhoraq; Kalaitzis, Panagiotis

2015-01-01

Olive (Olea europaea L.) is one of the most important crops in the Mediterranean region. The expansion of cultivation in areas irrigated with low quality and saline water has negative effects on growth and productivity however the investigation of the molecular basis of salt tolerance in olive trees has been only recently initiated. To this end, we investigated the molecular response of cultivar Kalamon to salinity stress using next-generation sequencing technology to explore the transcriptome profile of olive leaves and roots and identify differentially expressed genes that are related to salt tolerance response. Out of 291,958 obtained trimmed reads, 28,270 unique transcripts were identified of which 35% are annotated, a percentage that is comparable to similar reports on non-model plants. Among the 1,624 clusters in roots that comprise more than one read, 24 were differentially expressed comprising 9 down- and 15 up-regulated genes. Respectively, inleaves, among the 2,642 clusters, 70 were identified as differentially expressed, with 14 down- and 56 up-regulated genes. Using next-generation sequencing technology we were able to identify salt-response-related transcripts. Furthermore we provide an annotated transcriptome of olive as well as expression data, which are both significant tools for further molecular studies in olive.

A possible role for flowering locus T-encoding genes in interpreting environmental and internal cues affecting olive (Olea europaea L.) flower induction.

PubMed

Haberman, Amnon; Bakhshian, Ortal; Cerezo-Medina, Sergio; Paltiel, Judith; Adler, Chen; Ben-Ari, Giora; Mercado, Jose Angel; Pliego-Alfaro, Fernando; Lavee, Shimon; Samach, Alon

2017-08-01

Olive (Olea europaea L.) inflorescences, formed in lateral buds, flower in spring. However, there is some debate regarding time of flower induction and inflorescence initiation. Olive juvenility and seasonality of flowering were altered by overexpressing genes encoding flowering locus T (FT). OeFT1 and OeFT2 caused early flowering under short days when expressed in Arabidopsis. Expression of OeFT1/2 in olive leaves and OeFT2 in buds increased in winter, while initiation of inflorescences occurred i n late winter. Trees exposed to an artificial warm winter expressed low levels of OeFT1/2 in leaves and did not flower. Olive flower induction thus seems to be mediated by an increase in FT levels in response to cold winters. Olive flowering is dependent on additional internal factors. It was severely reduced in trees that carried a heavy fruit load the previous season (harvested in November) and in trees without fruit to which cold temperatures were artificially applied in summer. Expression analysis suggested that these internal factors work either by reducing the increase in OeFT1/2 expression or through putative flowering repressors such as TFL1. With expected warmer winters, future consumption of olive oil, as part of a healthy Mediterranean diet, should benefit from better understanding these factors. © 2017 John Wiley & Sons Ltd.

Soil fluoride spiking effects on olive trees (Olea europaea L. cv. Chemlali).

PubMed

Zouari, M; Ben Ahmed, C; Fourati, R; Delmail, D; Ben Rouina, B; Labrousse, P; Ben Abdallah, F

2014-10-01

A pot experiment under open air conditions was carried out to investigate the uptake, accumulation and toxicity effects of fluoride in olive trees (Olea europaea L.) grown in a soil spiked with inorganic sodium fluoride (NaF). Six different levels (0, 20, 40, 60, 80 and 100mM NaF) of soil spiking were applied through NaF to irrigation water. At the end of the experiment, total fluoride content in soil was 20 and 1770mgFkg(-1) soil in control and 100mM NaF treatments, respectively. The comparative distribution of fluoride partitioning among the different olive tree parts showed that the roots accumulated the most fluoride and olive fruits were minimally affected by soil NaF spiking as they had the lowest fluoride content. In fact, total fluoride concentration varied between 12 and 1070µgFg(-1) in roots, between 9 and 570µgFg(-1) in shoots, between 12 and 290µgFg(-1) in leaves, and between 10 and 29µgFg(-1) in fruits, respectively for control and 100mM NaF treatments. Indeed, the fluoride accumulation pattern showed the following distribution: roots>shoots>leaves>fruits. On the other hand, fluoride toxicity symptoms such as leaf necrosis and leaf drop appeared only in highly spiked soils (60, 80 and 100mM NaF). Copyright © 2014 Elsevier Inc. All rights reserved.

Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression.

PubMed

Martínez Gila, Diego Manuel; Cano Marchal, Pablo; Gómez Ortega, Juan; Gámez García, Javier

2018-03-25

Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation.

Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression

PubMed Central

Cano Marchal, Pablo; Gómez Ortega, Juan; Gámez García, Javier

2018-01-01

Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation. PMID:29587403

[Determination of geniposidic acid and chlorogenic acid in male flowers and related products of Eucommia ulmoides by reversed-phase high performance liquid chromatography].

PubMed

Dong, Juane; Ma, Xihan

2007-03-01

A simple and rapid high performance liquid chromatographic method has been developed for the determination of geniposidic acid and chlorogenic acid in the male flowers and related products of Eucommia ulmoides. Two components were separated by a Shim-pack VP-ODS column (150 mm x4.6 mm, 5 [microm) with a mobile phase of methanol-water-acetic acid (24 :75: 1, v/v) at a flow rate of 1 mL/min, column temperature of 30 93 and detection wavelength of 240 nm. Under the chromatographic conditions mentioned above, the method performance, such as the number of theoretical plate, resolution, trailing etc have all reached required level. The linear ranges were 0. 025 - 0. 400 g/L for geniposidic acid and 0. 075 - 1. 200 g/L for chlorogenic acid, with the correlation coefficients of 0. 999 7 and 0. 999 9, respectively. The average recoveries were 100. 2% and 100. 5%, and the relative standard deviations (RSDs) were 1. 47% and 1. 49% respectively. The minimum detection limits were 0. 02 microg/L for geniposidic acid, and 0. 06 microg/L for chlorogenic acid. The method developed has demonstrated the characteristics of simple mobile phase composition, short retention, good resolution, high repeatability and precision. It is suitable for the determination of the two compounds in the male flowers of E. ulmoides and related products.

Relationship between Fe2+ Ca2+ ions and cyclodextrin in olive trees infected with sooty mold

NASA Astrophysics Data System (ADS)

Aragão, P. H. A.; Andrade, C. G. T. J.; Ota, A. T.; Costa, M. F.

2012-07-01

In this work, Energy Dispersive X-ray Fluorescence (EDXRF) was used to observe the peak areas of chemical elements present in healthy and infected samples and a Scanning Electron Microscopy (SEM) to study the damage caused by sooty mold on olive tree leaves from the Mediterranean. Leaves infected with sooty mold presented a high concentration of Fe2+ and a low concentration of Ca2+. Our results show that the infected leaves cause a metabolic imbalance in the plants due to an anomalous behavior of macronutrients and micronutrients. Infected leaves start to develop a thin layer of glucose (Cyclodextrin) on their surface. Cyclodextrin (CD) molecules are oligosaccharides consisting of α-D-glucopyranose units linked to glucosides. The most common is β-cyclodextrin (β-CD), which has seven units of α-D-glucopyranose. There are different CDs which are widely used as molecular reactors. In this work, some connections between CD molecules conformations that were obtained in order to observe the relationship of Fe2+ and Ca2+ in the olive tree infected with sooty mold were studied. The results are discussed in terms of number of ions found inside and outside the cavity formed by the CD molecules.

Olive leaf extracts protect cardiomyocytes against 4-hydroxynonenal-induced toxicity in vitro: comparison with oleuropein, hydroxytyrosol, and quercetin.

PubMed

Bali, Elif Burcu; Ergin, Volkan; Rackova, Lucia; Bayraktar, Oğuz; Küçükboyaci, Nurgün; Karasu, Çimen

2014-08-01

Olive (Olea europaea) leaf, an important traditional herbal medicine, displays cardioprotection that may be related to the cellular redox modulating effects of its polyphenolic constituents. This study was undertaken to investigate the protective effect of the ethanolic and methanolic extracts of olive leaves compared to the effects of oleuropein, hydroxytyrosol, and quercetin as a positive standard in a carbonyl compound (4-hydroxynonenal)-induced model of oxidative damage to rat cardiomyocytes (H9c2). Cell viability was detected by the MTT assay; reactive oxygen species production was assessed by the 2',7'-dichlorodihydrofluorescein diacetate method, and the mitochondrial membrane potential was determined using a JC-1 dye kit. Phospho-Hsp27 (Ser82), phospho-MAPKAPK-2 (Thr334), phospho-c-Jun (Ser73), cleaved-caspase-3 (cl-CASP3) (Asp175), and phospho-SAPK/JNK (Thr183/Tyr185) were measured by Western blotting. The ethanolic and methanolic extracts of olive leaves inhibited 4-hydroxynonenal-induced apoptosis, characterized by increased reactive oxygen species production, impaired viability (LD50: 25 µM), mitochondrial dysfunction, and activation of pro-apoptotic cl-CASP3. The ethanolic and methanolic extracts of olive leaves also inhibited 4-hydroxynonenal-induced phosphorylation of stress-activated transcription factors, and the effects of extracts on p-SAPK/JNK, p-Hsp27, and p-MAPKAPK-2 were found to be concentration-dependent and comparable with oleuropein, hydroxytyrosol, and quercetin. While the methanolic extract downregulated 4-hydroxynonenal-induced p-MAPKAPK-2 and p-c-Jun more than the ethanolic extract, it exerted a less inhibitory effect than the ethanolic extract on 4-hydroxynonenal-induced p-SAPK/JNK and p-Hsp27. cl-CASP3 and p-Hsp27 were attenuated, especially by quercetin. Experiments showed a predominant reactive oxygen species inhibitory and mitochondrial protecting ability at a concentration of 1-10 µg/mL of each extract, oleuropein

Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness.

PubMed

Vichi, Stefania; Cortés-Francisco, Nuria; Caixach, Josep; Barrios, Gonçal; Mateu, Jordi; Ninot, Antonia; Romero, Agustí

2016-08-03

The epicuticular wax (EW) layer is located on the surface of most plant organs. It provides the cuticle with most of its properties and is the primary barrier against biotic and abiotic stress. Despite the importance of Olea europaea cultivation, few studies have characterized the EW covering leaves and olives, which could be involved in resistance to both infection and environmental conditions. In the present study, wide-ranging screening was carried out using direct-injection electrospray ionization coupled to high-resolution mass spectrometry to analyze EW in developing olives of nine varieties. The proportions of EW fractions [wax esters (WEs), diacylglycerols, triacylglycerols (TAGs), triterpenic acids, and aldehydes] strongly depended upon the olive cultivar and, in only a few cases, were influenced by the sampling date. The specific compositions of the major fractions, WEs and TAGs, were strictly related to the cultivar, while the degree of unsaturation and chain length of the WEs evolved throughout the 4 weeks prior to the olive turning color.

Effects of Olive Metabolites on DNA Cleavage Mediated by Human Type II Topoisomerases

PubMed Central

2016-01-01

Several naturally occurring dietary polyphenols with chemopreventive or anticancer properties are topoisomerase II poisons. To identify additional phytochemicals that enhance topoisomerase II-mediated DNA cleavage, a library of 341 Mediterranean plant extracts was screened for activity against human topoisomerase IIα. An extract from Phillyrea latifolia L., a member of the olive tree family, displayed high activity against the human enzyme. On the basis of previous metabolomics studies, we identified several polyphenols (hydroxytyrosol, oleuropein, verbascoside, tyrosol, and caffeic acid) as potential candidates for topoisomerase II poisons. Of these, hydroxytyrosol, oleuropein, and verbascoside enhanced topoisomerase II-mediated DNA cleavage. The potency of these olive metabolites increased 10–100-fold in the presence of an oxidant. Hydroxytyrosol, oleuropein, and verbascoside displayed hallmark characteristics of covalent topoisomerase II poisons. (1) The activity of the metabolites was abrogated by a reducing agent. (2) Compounds inhibited topoisomerase II activity when they were incubated with the enzyme prior to the addition of DNA. (3) Compounds were unable to poison a topoisomerase IIα construct that lacked the N-terminal domain. Because hydroxytyrosol, oleuropein, and verbascoside are broadly distributed across the olive family, extracts from the leaves, bark, and fruit of 11 olive tree species were tested for activity against human topoisomerase IIα. Several of the extracts enhanced enzyme-mediated DNA cleavage. Finally, a commercial olive leaf supplement and extra virgin olive oils pressed from a variety of Olea europea subspecies enhanced DNA cleavage mediated by topoisomerase IIα. Thus, olive metabolites appear to act as topoisomerase II poisons in complex formulations intended for human dietary consumption. PMID:26132160

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value.

PubMed

Martín-Vertedor, Daniel; Garrido, María; Pariente, José Antonio; Espino, Javier; Delgado-Adámez, Jonathan

2016-07-01

Olive leaves are an important low-cost source of bioactive compounds. The present study aimed to examine the effect of in vitro digestibility of an olive leaf aqueous extract so as to prove the availability of its phenolic compounds as well as its antioxidant, antimicrobial, and anticancer activity after a simulated digestion process. The total phenolic content was significantly higher in the pure lyophilized extract. Phenolic compounds, however, decreased by 60% and 90% in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), respectively. Regarding antioxidant activity, it was reduced by 10% and 50% after gastric and intestinal digestion, respectively; despite this fact, high antioxidant capacity was found in both SGF and SIF. Moreover, the olive leaf extract showed an unusual combined antimicrobial action at low concentration, which suggested their great potential as nutraceuticals, particularly as a source of phenolic compounds. Finally, olive leaf extracts produced a general dose-dependent cytotoxic effect against U937 cells. To sum up, these findings suggest that the olive leaf aqueous extract maintains its beneficial properties after a simulated digestion process, and therefore its regular consumption could be helpful in the management and the prevention of oxidative stress-related chronic disease, bacterial infection, or even cancer. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Molecular Analysis of Colletotrichum Species in the Carposphere and Phyllosphere of Olive

PubMed Central

Mosca, Saveria; Li Destri Nicosia, Maria G.; Cacciola, Santa O.; Schena, Leonardo

2014-01-01

A metagenomic approach based on the use of genus specific primers was developed and utilized to characterize Colletotrichum species associated with the olive phyllosphere and carposphere. Selected markers enabled the specific amplification of almost the entire ITS1-5.8S-ITS2 region of the rDNA and its use as barcode gene. The analysis of different olive samples (green and senescent leaves, floral residues, symptomatic and asymptomatic fruits, and litter leaves and mummies) in three different phenological phases (June, October and December) enabled the detection of 12 genotypes associated with 4 phylotypes identified as C. godetiae, C. acutatum s.s., C. gloeosporioides s.s. and C. kahawae. Another three genotypes were not identified at the level of species but were associated with the species complexes of C. acutatum, C. gloeosporioides and C. boninense sensu lato. Colletotrichum godetiae and C. acutatum s.s. were by far the most abundant while C. gloeosporioides s.s. was detected in a limited number of samples whereas ther phylotypes were rarely found. The high incidence of C. acutatum s.s. represents a novelty for Italy and more generally for the Mediterranean basin since it had been previously reported only in Portugal. As regards to the phenological phase, Colletotrichum species were found in a few samples in June and were diffused on all assessed samples in December. According to data new infections on olive tissues mainly occur in the late fall. Furthermore, Colletotrichum species seem to have a saprophytic behavior on floral olive residues. The method developed in the present study proved to be valuable and its future application may contribute to the study of cycle and aetiology of diseases caused by Colletotrichum species in many different pathosystems. PMID:25501572

Antioxidant activity of olive wine, a byproduct of olive mill wastewater.

PubMed

Yao, Qian; He, Gang; Guo, Xiaoqiang; Hu, Yibing; Shen, Yuanfu; Gou, Xiaojun

2016-10-01

Context Although olive mill wastewater (OMWW) is a good source of bioactive phenolic compounds, disposing OMWW is a serious environmental challenge. Production of wine via fermenting OMWW may be a promising alternative to deal with OMWW. However, whether or not olive wine from OMWW still reserves its original bioactivities remains unclear. Objective This study examines antioxidant activity of olive wine fermented from OMWW. Materials and methods Hydroxytyrosol in olive oil was determined by HPLC. Total flavonoid, total polyphenol and in vitro antioxidant activities were measured by spectrophotometry. Aged mice were intragastricly administered 7, 14 and 28 mL/kg olive wine consecutively for 30 d. Afterward, levels of malonaldehyde (MDA), protein carbonyl, reduced glutathione (GSH) and activity of superoxide dismutase (SOD) were assayed in mouse plasma and liver. Results Contents of hydroxytyrosol, total flavonoid and total polyphenol in olive wine were 0.14 ± 0.01, 0.29 ± 0.06 and 0.43 ± 0.03 mg/mL, respectively. The IC50 value of olive wine to scavenge DPPH and hydroxyl free radicals was 2.5% and 3.2% (v/v), respectively. Compared with the solvent control group, olive wine with a dose of 28 mL/kg remarkably lowered mouse MDA concentration in liver, and reduced protein carbonyl level in plasma (p < 0.05). Meanwhile, olive wine at doses of 7 and 28 mL/kg notably enhanced SOD activity in both mouse plasma and liver (p < 0.05). The beneficial effect on liver was superior to that of γ-tocopherol. Conclusion The study demonstrated that olive wine from OMWW has potential for treating oxidative stress-associated diseases.

Olive leaf down-regulates the oxidative stress and immune dysregulation in streptozotocin-induced diabetic mice.

PubMed

Park, Jung-Hyun; Jung, Ji-Hye; Yang, Jin-Young; Kim, Hyun-Sook

2013-11-01

Type 1 diabetes is an endocrinologic disorder characterized by uncontrolled glucose regulation and oxidative stress. Olive leaves have been studied extensively for their antioxidant activity and capacity to improve immune function. We hypothesized that olive leaf powder supplementation will be effective in inhibiting the oxidative stress and immune dysregulation in streptozotocin (STZ)-induced diabetic mice. Mice were assigned to 1 of 5 groups: control (C), STZ-induced diabetes (D), and STZ-induced diabetes supplemented with very low dose (VLOL), low dose (LOL), or high dose of olive leaf powder (HOL). Blood glucose in the VLOL and LOL groups was lower than that in the D group (P < .05). Insulin levels were increased in all experimental groups in comparison with that in the D group, (P < .05). Superoxide dismutase, glutathione peroxidase, and catalase activities were shown to decrease in the D group, whereas these were increased in the VLOL and LOL groups. Nitric oxide levels decreased in the VLOL and LOL groups, as compared with the D group. The messenger RNA expression levels of inducible nitric oxide synthase were significantly decreased in the VLOL and HOL groups, and interferon-γ levels were significantly decreased in the liver of the VLOL, LOL, and HOL groups compared with the levels in the D group. Interleukin-17 levels were significantly decreased in the VLOL and HOL groups. Th1 and Th17 cytokine levels were increased in the D group but decreased in all the experimental groups. Th2 cytokine levels were increased in all olive leaf-supplemented groups compared with those in the D group. These results indicate a reduction in the levels of proinflammatory cytokines, suggesting that olive leaves have the potential to provide therapeutic inhibition of diabetic complications. © 2013.

Transcriptional profiling unravels potential metabolic activities of the olive leaf non-glandular trichome

PubMed Central

Koudounas, Konstantinos; Manioudaki, Maria E.; Kourti, Anna; Banilas, Georgios; Hatzopoulos, Polydefkis

2015-01-01

The olive leaf trichomes are multicellular peltate hairs densely distributed mainly at the lower leaf epidermis. Although, non-glandular, they have gained much attention since they significantly contribute to abiotic and biotic stress tolerance of olive leaves. The exact mechanisms by which olive trichomes achieve these goals are not fully understood. They could act as mechanical barrier but they also accumulate high amounts of flavonoids among other secondary metabolites. However, little is currently known about the exact compounds they produce and the respective metabolic pathways. Here we present the first EST analysis from olive leaf trichomes by using 454-pyrosequencing. A total of 5368 unigenes were identified out of 7258 high quality reads with an average length of 262 bp. Blast search revealed that 27.5% of them had high homologies to known proteins. By using Blast2GO, 1079 unigenes (20.1%) were assigned at least one Gene Ontology (GO) term. Most of the genes were involved in cellular and metabolic processes and in binding functions followed by catalytic activity. A total of 521 transcripts were mapped to 67 KEGG pathways. Olive trichomes represent a tissue of highly unique transcriptome as per the genes involved in developmental processes and the secondary metabolism. The results indicate that mature olive trichomes are trancriptionally active, mainly through the potential production of enzymes that contribute to phenolic compounds with important roles in biotic and abiotic stress responses. PMID:26322070

OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability.

PubMed

Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

2016-01-01

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/. © The Author(s) 2016. Published by Oxford University Press.

OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability

PubMed Central

Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

2016-01-01

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/ PMID:26827236

Genome-wide identification of alternate bearing-associated microRNAs (miRNAs) in olive (Olea europaea L.)

PubMed Central

2013-01-01

Background Alternate bearing is a widespread phenomenon among crop plants, defined as the tendency of certain fruit trees to produce a high-yield crop one year ("on-year"), followed by a low-yield or even no crop the following year ("off-year"). Several factors may affect the balance between such developmental phase-transition processes. Among them are the microRNA (miRNA), being gene-expression regulators that have been found to be involved as key determinants in several physiological processes. Results Six olive (Olea europaea L. cv. Ayvalik variety) small RNA libraries were constructed from fruits (ripe and unripe) and leaves (”on year” and ”off year” leaves in July and in November, respectively) and sequenced by high-throughput Illumina sequencing. The RNA was retrotranscribed and sequenced using the high-throughput Illumina platform. Bioinformatics analyses of 93,526,915 reads identified 135 conserved miRNA, belonging to 22 miRNA families in the olive. In addition, 38 putative novel miRNAs were discovered in the datasets. Expression of olive tree miRNAs varied greatly among the six libraries, indicating the contribution of diverse miRNA in balancing between reproductive and vegetative phases. Predicted targets of miRNA were categorized into 108 process ontology groups with significance abundance. Among those, potential alternate bearing-associated processes were found, such as development, hormone-mediated signaling and organ morphogenesis. The KEGG analyses revealed that the miRNA-targeted genes are involved in seven main pathways, belonging to carbohydrate metabolism and hormone signal-transduction pathways. Conclusion A comprehensive study on olive miRNA related to alternate bearing was performed. Regulation of miRNA under different developmental phases and tissues indicated that control of nutrition and hormone, together with flowering processes had a noteworthy impact on the olive tree alternate bearing. Our results also provide significant data

AMPK modulatory activity of olive–tree leaves phenolic compounds: Bioassay-guided isolation on adipocyte model and in silico approach

PubMed Central

Jiménez-Sánchez, Cecilia; Olivares-Vicente, Mariló; Rodríguez-Pérez, Celia; Herranz-López, María; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto; Encinar, José Antonio; Micol, Vicente

2017-01-01

Scope Olive-tree polyphenols have demonstrated potential for the management of obesity-related pathologies. We aimed to explore the capacity of Olive-tree leaves extract to modulate triglyceride accumulation and AMP-activated protein kinase activity (AMPK) on a hypertrophic adipocyte model. Methods Intracellular triglycerides and AMPK activity were measured on the hypertrophic 3T3-L1 adipocyte model by AdipoRed and immunofluorescence microscopy, respectively. Reverse phase high performance liquid chromatography coupled to time-of-flight mass detection with electrospray ionization (RP-HPLC-ESI-TOF/MS) was used for the fractionation of the extract and the identification of the compounds. In-silico molecular docking of the AMPK alpha-2, beta and gamma subunits with the identified compounds was performed. Results Olive-tree leaves extract decreased the intracellular lipid accumulation through AMPK-dependent mechanisms in hypertrophic adipocytes. Secoiridoids, cinnamic acids, phenylethanoids and phenylpropanoids, flavonoids and lignans were the candidates predicted to account for this effect. Molecular docking revealed that some compounds may be AMPK-gamma modulators. The modulatory effects of compounds over the alpha and beta AMPK subunits appear to be less probable. Conclusions Olive-tree leaves polyphenols modulate AMPK activity, which may become a therapeutic aid in the management of obesity-associated disturbances. The natural occurrence of these compounds may have important nutritional implications for the design of functional ingredients. PMID:28278224

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

PubMed

Vichi, Stefania; Romero, Agustí; Tous, Joan; Caixach, Josep

2011-05-11

The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates.

Olive leaf extract as a hypoglycemic agent in both human diabetic subjects and in rats.

PubMed

Wainstein, Julio; Ganz, Tali; Boaz, Mona; Bar Dayan, Yosefa; Dolev, Eran; Kerem, Zohar; Madar, Zecharia

2012-07-01

Olive tree (Olea europaea L.) leaves have been widely used in traditional remedies in European and Mediterranean countries as extracts, herbal teas, and powder. They contain several potentially bioactive compounds that may have hypoglycemic properties. To examine the efficacy of 500 mg oral olive leaf extract taken once daily in tablet form versus matching placebo in improving glucose homeostasis in adults with type 2 diabetes (T2DM). In this controlled clinical trial, 79 adults with T2DM were randomized to treatment with 500 mg olive leaf extract tablet taken orally once daily or matching placebo. The study duration was 14 weeks. Measures of glucose homeostasis including Hba1c and plasma insulin were measured and compared by treatment assignment. In a series of animal models, normal, streptozotocin (STZ) diabetic, and sand rats were used in the inverted sac model to determine the mechanism through which olive leaf extract affected starch digestion and absorption. In the randomized clinical trial, the subjects treated with olive leaf extract exhibited significantly lower HbA1c and fasting plasma insulin levels; however, postprandial plasma insulin levels did not differ significantly by treatment group. In the animal models, normal and STZ diabetic rats exhibited significantly reduced starch digestion and absorption after treatment with olive leaf extract compared with intestine without olive leaf treatment. Reduced digestion and absorption was observed in both the mucosal and serosal sides of the intestine. Though reduced, the decline in starch digestion and absorption did not reach statistical significance in the sand rats. Olive leaf extract is associated with improved glucose homeostasis in humans. Animal models indicate that this may be facilitated through the reduction of starch digestion and absorption. Olive leaf extract may represent an effective adjunct therapy that normalizes glucose homeostasis in individuals with diabetes.

Effects of inert dust on olive (Olea europaea L.) leaf physiological para.

PubMed

Nanos, George D; Ilias, Ilias F

2007-05-01

Cement factories are major pollutants for the surrounding areas. Inert dust deposition has been found to affect photosynthesis, stomatal functioning and productivity. Very few studies have been conducted on the effects of cement kiln dust on the physiology of perennial fruit crops. Our goal was to study some cement dust effects on olive leaf physiology.effects on olive leaf physiology. On Cement kiln dust has been applied periodically since April 2003 onto olive leaves. Cement dust accumulation and various leaf physiological parameters were evaluated early in July 2003. Measurements were also taken on olive trees close to the cement factory. Leaf dry matter content and specific leaf weight increased with leaf age and dust content. Cement dust decreased leaf total chlorophyll content and chlorophyll a/chlorophyll b ratio. As a result, photosynthetic rate and quantum yield decreased. In addition, transpiration rate slightly decreased, stomatal conductance to H2O and CO2 movement decreased, internal CO2 concentration remained constant and leaf temperature increased. The changes in chlorophyll are possibly due to shading and/or photosystem damage. The changes in stomatal functioning were possibly due to dust accumulation between the peltates or othe effects on stomata. Dust (in this case from a cement kiln) seems to cause substantial changes to leaf physiology, possibly leading to reduced olive productivity. Avoidance of air contamination from cement factories by using available technology should be examined together with any possible methodologies to reduce plant tissue contamination from cement dust. Longterm effects of dust (from cement kiln or other sources) on olive leaf, plant productivity and nutritional quality of edible parts could be studied for conclusive results on dust contamination effects to perennial crops.

Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy.

PubMed

Moudache, M; Nerín, C; Colon, M; Zaidi, F

2017-08-15

An antioxidant food packaging material was developed and applied to fresh minced pork meat. The material consists of a multilayer polyethylene film in which 4 different concentrations (2%, 5%, 10%, and 15%) of olive leaves (OL) extract were immobilized in an adhesive formula used to build the multilayer. The antioxidants were not in direct contact with the meat. The packaged meat was kept at 4°C during 16days and finally analyzed by two methods: Raman spectroscopy and thiobarbituric acid reactive substances (TBARS). Raman demonstrated a higher sensitivity for antioxidant evaluation than TBARS. Color of fresh meat packaged with the active film was also measured to evaluate the shelf life of packaged meat. The results showed that active film containing natural antioxidants efficiently enhanced the stability of fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh minced meat for about two days. Copyright © 2017. Published by Elsevier Ltd.

Consumption of Mullerian Bodies by Golden-olive Woodpecker (Colaptes rubiginosus) in Nicaragua's Highlands

Treesearch

M.A. Torrez; Wayne Arendt; L. Diaz

2016-01-01

The Golden-olive Woodpecker is a generalist species found in a wide range of habitats, being particularly common in coffee plantations within Nicaraguan cloud forests. Observations of an individual feeding at the base of Cecropia leaves revealed it was consuming Mullerian bodies that the Cecropia produces to feed Azteca ants as part of a host-inhabitant mutualistic...

Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.

PubMed

Jabeur, Hazem; Zribi, Akram; Abdelhedi, Ridha; Bouaziz, Mohamed

2015-02-15

The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations. Copyright © 2014 Elsevier Ltd. All rights reserved.

How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.

PubMed

Beltran, Gabriel; Sánchez, Raquel; Sánchez-Ortiz, Araceli; Aguilera, Maria P; Bejaoui, Mohamed A; Jimenez, Antonio

2016-08-01

Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition.

PubMed

Sánchez de Medina, Verónica; Priego-Capote, Feliciano; Jiménez-Ot, Carlos; Luque de Castro, María Dolores

2011-11-09

Phenolic extracts from olive tree leaves and olive pomace were used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the mass transfer of the target antioxidants, which conferred additional stability and quality parameters to the oils as a result. In general, all of the oils experienced either a noticeable or dramatic improvement of their quality-stability parameters (e.g., peroxide index and Rancimat) as compared with their nonenriched counterparts. The enriched oils were also compared with extra virgin olive oil with a natural content in phenols of 400 μg/mL. The healthy properties of these phenols and the scarce or nil prices of the raw materials used can convert oils in supplemented foods or even nutraceuticals.

Obituary: John P. Oliver (1939-2011)

NASA Astrophysics Data System (ADS)

Cohen, Howard

2011-12-01

evaluating observing conditions at in the visible region of the spectrum. In his last two years Oliver embarked on another unique project. In the North Irish town of Armagh, home of the Armagh Observatory, now stands a large, two-meter diameter "Celestial Sphere" made from solid polished grey granite. This impressive and beautiful star ball rests on one of four large base stones engraved to depict the story of the development of astronomy through the ages. On its surface, artist Brian Connolly has etched the brightest stars and other features of the sky in gold. The sphere is aligned north with the stars and correctly oriented toward the pole star. Although this artwork is the vision of the artist, Oliver provided the templates for the precise positions of stars and other heavenly features on the sphere. Oliver had a long interest in public programming and public schools. He actively worked with middle school science teachers, was a creator of "Conversations About Science and Mathematics" and was an innovator in large classroom teaching. He volunteered as a science- and engineering-fair judge for more than twenty years, finally stopping only about a year before his death. Members of the Alachua Astronomy Club, Inc., favorably knew him for his interesting, absorbing and clear presentations. Few could converse as well on the wide spectrum of knowledge that modern astronomy now entails. Predeceased by a son, Michael, he leaves behind his wife Barbara of forty-seven years, three children, Jennifer, Keith and Rebecca, two grandchildren, Elspeth and Moira, and a great granddaughter, Dorothy. Oliver also left behind dear friends, colleagues, students and a legacy difficult to match. He was proud of the department that he had helped shape during his long tenure at UF. Oliver was unique among many astronomers due to his abilities and flair as an excellent speaker and teacher, a superb instrumentalist and programmer, and as a talented research scientist with an unequaled passion and

Canopy light heterogeneity drives leaf anatomical, eco-physiological, and photosynthetic changes in olive trees grown in a high-density plantation.

PubMed

Larbi, Ajmi; Vázquez, Saúl; El-Jendoubi, Hamdi; Msallem, Monji; Abadía, Javier; Abadía, Anunciación; Morales, Fermín

2015-02-01

In the field, leaves may face very different light intensities within the tree canopy. Leaves usually respond with light-induced morphological and photosynthetic changes, in a phenomenon known as phenotypic plasticity. Canopy light distribution, leaf anatomy, gas exchange, chlorophyll fluorescence, and pigment composition were investigated in an olive (Olea europaea, cvs. Arbequina and Arbosana) orchard planted with a high-density system (1,250 trees ha(-1)). Sampling was made from three canopy zones: a lower canopy (<1 m), a central one (1-2 m), and an upper one (>2 m). Light interception decreased significantly in the lower canopy when compared to the central and top ones. Leaf angle increased and photosynthetic rates and non-photochemical quenching (NPQ) decreased significantly and progressively from the upper canopy to the central and the lower canopies. The largest leaf areas were found in the lower canopy, especially in the cultivar Arbequina. The palisade and spongy parenchyma were reduced in thickness in the lower canopy when compared to the upper one, in the former due to a decrease in the number of cell layers from three to two (clearly distinguishable in the light and fluorescence microscopy images). In both cultivars, the concentration of violaxanthin-cycle pigments and β-carotene was higher in the upper than in the lower canopy. Furthermore, the de-epoxidized forms zeaxanthin and antheraxanthin increased significantly in those leaves from the upper canopy, in parallel to the NPQ increases. In conclusion, olive leaves react with morphological and photosynthetic changes to within-crown light gradients. These results strengthen the idea of olive trees as "modular organisms" that adjust the modules morphology and physiology in response to light intensity.

Safety assessment of ethanolic extract of Olea europaea L. leaves after acute and subacute administration to Wistar rats.

PubMed

Guex, Camille Gaube; Reginato, Fernanda Ziegler; Figueredo, Kássia Caroline; da Silva, Andreia Regina Haas da; Pires, Fernanda Brum; Jesus, Roberta da Silva; Lhamas, Cibele Lima; Lopes, Gilberti Helena Hübscher; Bauermann, Liliane de Freitas

2018-06-01

Olea europaea L., popularly known as olive, is a plant widely used worldwide. Its leaves, fruit and oil are extensively consumed and present important pharmacological properties. However, studies regarding the toxicity of olive leaves are still limited in the literature. Therefore, the aim of the study was to investigate acute and subacute oral toxicities of the ethanolic extract of olive leaves (EEO) in Wistar rats through histopathology and biochemical and hematological parameters. Acute toxicity was assessed using a single dose of 2000 mg/kg of EEO administered by oral gavage to male and female rats. To assess subacute toxicity, EEO was administered during 28 days at different doses (100, 200 and 400 mg/kg) to male and female rats. At the end of the experiments, the liver and kidney were removed and examined microscopically, and blood was collected for hematological and biochemical parameters. A single dose of 2000 mg/kg did not induce mortality or any signs of toxicity among the animals treated. Animals exposed to EEO during 28 days did not present sign of abnormalities. Results demonstrated that EEO did not induce toxicity after exposure to single and repeated doses. However, more studies are needed to fully understand implications for human safety. Copyright © 2018 Elsevier Inc. All rights reserved.

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.

PubMed

Aouidi, Fathia; Okba, Aicha; Hamdi, Moktar

2017-08-01

Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g -1 meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined. Microwave drying at 600 W gave OL with the highest antioxidant quality (evaluated by TEAC/[phenols] (mg mg -1 ) and DPPH/[phenols] (mg mg -1 )) compared with other methods. OL showed an ability to inhibit (P < 0.05) lipid oxidation (TBARS values (mg MDA kg -1 ) were reduced by 25-65%) and myoglobin oxidation (metmyoglobin production was 43-65% in control samples and 14-35% in treated samples). OL also improved the technological quality of the meat, decreasing (P < 0.05) storage loss (%) and defrosting loss (%) without affecting cooking loss (%) and Napole yield (%). Sensory properties were not modified by the added ingredient at the tested levels (P < 0.05). OL (extract or powder) may have applications in the development of functional meat products of good technological quality that remain stable during storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

A method of detecting carbonyl compounds in tree leaves in China.

PubMed

Huang, Juan; Feng, Yanli; Fu, Jiamo; Sheng, Guoying

2010-06-01

Carbonyl compounds have been paid more and more attention because some carbonyl species have been proven to be carcinogenic or a risk for human health. Plant leaves are both an important emission source and an important sink of carbonyl compounds. But the research on carbonyl compounds from plant leaves is very scarce. In order to make an approach to the emission mechanism of plant leaves, a new method was established to extract carbonyl compounds from fresh plant leaves. The procedure combining derivatization with ultrasonication was developed for the fast extraction of carbonyl compounds from tree leaves. Fresh leaves (< 0.01 g) were minced and ultrasonicated in acidic 2,4-dinitrophenylhydrazine (DNPH)-acetonitrile solution for 30 min and then holding 30 min to allow aldehydes and ketones in leaves to react completely with DNPH. The extraction process was performed under room temperature and only took 60 min. The advantages of this method were very little sample preparation, requiring short treatment time and usual equipment. Four greening trees, i.e., camphor tree (Cinnamomum camphora), sweet olive (Osmanthus fragrans), cedar (Cedrus deodara), and dawn redwood (Metasequoia glyptostroboides), were selected and extracted by this method. Seven carbonyl compounds, including formaldehyde, acetaldehyde, acetone, acrolein, p-tolualdehyde, m/o-tolualdehyde, and hexaldehyde were determined and quantified. The most common carbonyl species of the four tree leaves were formaldehyde, acrolein, and m/o-tolualdehyde. They accounted for 67.3% in cedar, 50.8% in sweet olive, 45.8% in dawn redwood, and 44.6% in camphor tree, respectively. Camphor tree had the highest leaf level of m/o-tolualdehyde with 15.0 +/- 3.4 microg g(-1)(fresh leaf weight), which indicated that camphor tree may be a bioindicator of the level of tolualdehyde or xylene in the atmosphere. By analyzing carbonyl compounds from different tree leaves, it is not only helpful for further studying the relationship

Biological Control of Olive Fruit Fly

USDA-ARS?s Scientific Manuscript database

Domestication of olive fruit, Olea europaea L., produced a better host for olive fruit fly, Bactrocera oleae (Gmelin), than wild olives, but fruit domestication reduced natural enemy efficiency. Important factors for selection of natural enemies for control of olive fruit fly include climate matchi...

Effects of different rates of olive pruning residues on soil moisture and organic carbon in superintensive olive orchards: a study case in Southern Spain

NASA Astrophysics Data System (ADS)

Marín-Moreno, Víctor; Castillo Amaro, M.; Barranco, Diego; Cerdá, Artemi; Cobacho, J. Antonio; García-Ferrer, Alfonso; Mateos, Luciano; Mesas, F. Javier; Díez, Concepción M.; Pérez, Rafael; Quero, José L.; Serio, M. Angela; Taguas, Encarnación V.

2017-04-01

Pruning residues of olive orchards improve soil fertility and protect soil against water erosion (Repullo et al., 2012; Prosdocimi et al., 2016). Because of the high transport cost of the pruning waste and despite the risk of the transmission of some diseases (such as verticillium wilt), leaving the chopped residues on the ground is becoming a common practice in the Andalusian olive groves, particularly in super-intensive orchards (>1500 trees/ha) (Calatrava and Franco, 2011). However, there is little quantitative information describing the effects of this practice on soil moisture and organic matter. The objectives of this study are, firstly, the determination of the amount of residues that effectively improve soil moisture, bulk density and organic carbon, and, secondly, the assessment of the residue decomposition rates for our experimental Mediterranean conditions. The experiment consists of 4 treatments (with 5 replicates of 6 x 2 m plots) where fresh pruning residues were applied at rates equivalent to 0.0 t/ha (control), 7.5 t/ha, 15.0 t/ha and 30.0 t/ha. Gravimetric soil moisture at the first 10-cm-horizon was measured approximately every 45 days. Organic carbon and bulk density were determined at the end of the campaign for the first 10-cm-horizon. The characteristics of pruning residues (composition in term of leaves, fine twigs, branches and moisture) and their decomposition rate were determined through of the analysis of moisture loss. A thermographic camera was used to measure the temperature of the plot surface and its variability (bare soil and over/under residue layer) among and within the plots. Preliminary results corresponding to the first campaign 2016-2017 are presented. REFERENCES: J. Calatrava, J.A. Franco. 2011. Using pruning residues as mulch: Analysis of its adoption and process of diffusion in Southern Spain olive orchards. Journal of Environmental Management 92, 620-629. M. Prosdocimi, P. Tarolli, A. Cerdà. 2016. Mulching practices for

[Determination of olive oil content in olive blend oil by headspace gas chromatography-mass spectrometry].

PubMed

Jiang, Wanfeng; Zhang, Ning; Zhang, Fengyan; Yang, Zhao

2017-07-08

A method for the determination of the content of olive oil in olive blend oil by headspace gas chromatography-mass spectrometry (SH-GC/MS) was established. The amount of the sample, the heating temperature, the heating time, the amount of injection, the injection mode and the chromatographic column were optimized. The characteristic compounds of olive oil were found by chemometric method. A sample of 1.0 g was placed in a 20 mL headspace flask, and heated at 180℃ for 2700 s. Then, 1.0 mL headspace gas was taken into the instrument. An HP-88 chromatographic column was used for the separation and the analysis was performed by GC/MS. The results showed that the linear range was 0-100%(olive oil content). The linear correlation coefficient ( r 2 ) was more than 0.995, and the limits of detection were 1.26%-2.13%. The deviations of olive oil contents in the olive blend oil were from -0.65% to 1.02%, with the relative deviations from -1.3% to 6.8% and the relative standard deviations from 1.18% to 4.26% ( n =6). The method is simple, rapid, environment friendly, sensitive and accurate. It is suitable for the determination of the content of olive oil in olive blend oil.

Proteins in olive fruit and oil.

PubMed

Montealegre, Cristina; Esteve, Clara; García, Maria Concepción; García-Ruiz, Carmen; Marina, Maria Luisa

2014-01-01

This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.

Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation

PubMed Central

Ciafardini, G.; Marsilio, V.; Lanza, B.; Pozzi, N.

1994-01-01

Oleuropein (Chemical Abstracts Service registry number 32619-42-4), a bitter-tasting secoiridoid glucoside commonly found in leaves of the olive tree as well as in olives (Olea europaea L.), was found to be hydrolyzed by the β-glucosidase (EC 3.2.1.2.1) produced by oleuropeinolytic Lactobacillus plantarum-type strains. Three strains, designated B17, B20, and B21, were isolated from the brine of naturally ripe olives not treated with alkali. These strains were rod-shaped forms, grown at a pH 3.5 limit, and tolerated 1% oleuropein and 8% NaCl in the growth medium. The β-glucosidase produced hydrolyzed 5-bromo-4-chloro-3-indolyl-β-d-glucopy-ranoside as well as oleuropein. The presence of 2% glucose in the medium inhibited activity by 40 to 50%, depending on the bacterial strain. Chromatographic analysis of the trimethylsilyl derivatives of the products obtained after 7 days of incubation at 30°C of strain B21 showed all the hydrolysis products of oleuropein, i.e., aglycone, iridoid monoterpen, and 3,4-dihydroxyphenylethanol (hydroxytyrosol). Oleuropein and its aglycone after 21 days of incubation decreased to trace levels with the simultaneous increase in concentration of β-3,4-dihydroxyphenylethanol. Images PMID:16349442

Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation.

PubMed

Ciafardini, G; Marsilio, V; Lanza, B; Pozzi, N

1994-11-01

Oleuropein (Chemical Abstracts Service registry number 32619-42-4), a bitter-tasting secoiridoid glucoside commonly found in leaves of the olive tree as well as in olives (Olea europaea L.), was found to be hydrolyzed by the beta-glucosidase (EC 3.2.1.2.1) produced by oleuropeinolytic Lactobacillus plantarum-type strains. Three strains, designated B17, B20, and B21, were isolated from the brine of naturally ripe olives not treated with alkali. These strains were rod-shaped forms, grown at a pH 3.5 limit, and tolerated 1% oleuropein and 8% NaCl in the growth medium. The beta-glucosidase produced hydrolyzed 5-bromo-4-chloro-3-indolyl-beta-d-glucopy-ranoside as well as oleuropein. The presence of 2% glucose in the medium inhibited activity by 40 to 50%, depending on the bacterial strain. Chromatographic analysis of the trimethylsilyl derivatives of the products obtained after 7 days of incubation at 30 degrees C of strain B21 showed all the hydrolysis products of oleuropein, i.e., aglycone, iridoid monoterpen, and 3,4-dihydroxyphenylethanol (hydroxytyrosol). Oleuropein and its aglycone after 21 days of incubation decreased to trace levels with the simultaneous increase in concentration of beta-3,4-dihydroxyphenylethanol.

Photopyroelectric Monitoring of Olive's Ripening Conditions and Olive Oil Quality Using Pulsed Wideband IR Thermal Source

NASA Astrophysics Data System (ADS)

Abu-Taha, M. I.; Sarahneh, Y.; Saleh, A. M.

The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.

Use of olive leaf extract to reduce lipid oxidation of baked snacks.

PubMed

Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M; Caponio, Francesco

2018-06-01

Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g -1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used. Copyright © 2018 Elsevier Ltd. All rights reserved.

The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

PubMed

Uylaşer, Vildan; Yildiz, Gökçen

2014-01-01

The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

Transcriptomic responses of the olive fruit fly Bactrocera oleae and its symbiont Candidatus Erwinia dacicola to olive feeding

NASA Astrophysics Data System (ADS)

Pavlidi, Nena; Gioti, Anastasia; Wybouw, Nicky; Dermauw, Wannes; Ben-Yosef, Michael; Yuval, Boaz; Jurkevich, Edouard; Kampouraki, Anastasia; van Leeuwen, Thomas; Vontas, John

2017-02-01

The olive fruit fly, Bactrocera oleae, is the most destructive pest of olive orchards worldwide. The monophagous larva has the unique capability of feeding on olive mesocarp, coping with high levels of phenolic compounds and utilizing non-hydrolyzed proteins present, particularly in the unripe, green olives. On the molecular level, the interaction between B. oleae and olives has not been investigated as yet. Nevertheless, it has been associated with the gut obligate symbiotic bacterium Candidatus Erwinia dacicola. Here, we used a B.oleae microarray to analyze the gene expression of larvae during their development in artificial diet, unripe (green) and ripe (black) olives. The expression profiles of Ca. E. dacicola were analyzed in parallel, using the Illumina platform. Several genes were found overexpressed in the olive fly larvae when feeding in green olives. Among these, a number of genes encoding detoxification and digestive enzymes, indicating a potential association with the ability of B. oleae to cope with green olives. In addition, a number of biological processes seem to be activated in Ca. E. dacicola during the development of larvae in olives, with the most notable being the activation of amino-acid metabolism.

Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.

PubMed

Orozco-Solano, M I; Priego-Capote, F; Luque de Castro, M D

2011-09-28

The stability of the antioxidant fraction in edible vegetable oils has been evaluated during a simulated deep frying process at 180 °C. Four edible oils (i.e., extra-virgin olive oil with a 400 μg/mL overall content in naturally existing phenols; high-oleic sunflower oil without natural content of these compounds but enriched either with hydrophilic antioxidants isolated from olive pomace or with an oxidation inhibitor, dimethylsiloxane; and sunflower oil without enrichment) were subjected to deep heating consisting of 20 cycles at 180 °C for 5 min each. An oil aliquot was sampled after each heating cycle to study the influence of heating on the antioxidant fraction composed of hydrophilic and lipophilic antioxidants such as phenols and tocopherols, respectively. The decomposition curves for each group of compounds caused by the influence of deep heating were studied to compare their resistance to oxidation. Thus, the suitability of olive pomace as raw material to obtain these compounds offers an excellent alternative to the use of olive-tree materials different from leaves. The enrichment of refined edible oils with natural antioxidants from olive pomace is a sustainable strategy to take benefits from this residue.

Ambient mass spectrometry: Direct analysis of dimethoate, tebuconazole, and trifloxystrobin on olive and vine leaves by desorption electrospray ionization interface.

PubMed

Mainero Rocca, Lucia; Cecca, Juri; L'Episcopo, Nunziata; Fabrizi, Giovanni

2017-11-01

A new field of application for a relatively new mass-spectrometric interface such as desorption electrospray ionization was evaluated. For this purpose, its behavior was tested versus quantitative analysis of dimethoate, trifloxystrobin, and tebuconazole directly on olive and vine leaves surface. The goal was workers exposure assessment during field re-entry operations since evidence suggests an association between chronic occupational exposure to some agrochemicals and severe adverse effects. Desorption electrospray ionization gave good response working in positive ionization mode, while numerous test were necessary for the choice of a unique blend of spray solvents suitable for all 3 substances. The best compromise, in terms of signal to noise ratios, was obtained with the CH 3 OH/H 2 O (80:20) mixture. The obvious difficulties related to the impossibility to use the internal standard were overcome through an accurate validation. Limits of detection and quantitation, dynamic ranges, matrix effects, and intraday precisions were calculated, and a small monitoring campaign was arranged to test method applicability and to evaluate potential dermal exposure. This protocol was developed in work safety field, but after a brief investigation, it was find to be suitable also for food residue evaluation. Copyright © 2017 John Wiley & Sons, Ltd.

Olives and Bone: A Green Osteoporosis Prevention Option

PubMed Central

Chin, Kok-Yong; Ima-Nirwana, Soelaiman

2016-01-01

Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal protective effects of olives, olive oil and olive polyphenols. Animal studies showed that supplementation of olives, olive oil or olive polyphenols could improve skeletal health assessed via bone mineral density, bone biomechanical strength and bone turnover markers in ovariectomized rats, especially those with inflammation. The beneficial effects of olive oil and olive polyphenols could be attributed to their ability to reduce oxidative stress and inflammation. However, variations in the bone protective, antioxidant and anti-inflammatory effects between studies were noted. Cellular studies demonstrated that olive polyphenols enhanced proliferation of pre-osteoblasts, differentiation of osteoblasts and decreased the formation of osteoclast-like cells. However, the exact molecular pathways for its bone health promoting effects are yet to be clearly elucidated. Human studies revealed that daily consumption of olive oil could prevent the decline in bone mineral density and improve bone turnover markers. As a conclusion, olives, olive oil and its polyphenols are potential dietary interventions to prevent osteoporosis among the elderly. PMID:27472350

Virgin olive oil yeasts: A review.

PubMed

Ciafardini, Gino; Zullo, Biagi Angelo

2018-04-01

This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which six species have been identified as new species. Certain yeast species contribute greatly to improving the sensorial characteristics of the newly produced olive oil, whereas other species are considered harmful as they can damage the oil quality through the production of unpleasant flavors and triacylglycerol hydrolysis. Studies carried out in certain yeast strains have demonstrated the presence of defects in olive oil treated with Candida adriatica, Nakazawaea wickerhamii and Candida diddensiae specific strains, while other olive oil samples treated with other Candida diddensiae strains were defect-free after four months of storage and categorized as extra virgin. A new acetic acid producing yeast species, namely, Brettanomyces acidodurans sp. nov., which was recently isolated from olive oil, could be implicated in the wine-vinegary defect of the product. Other aspects related to the activity of the lipase-producing yeasts and the survival of the yeast species in the flavored olive oils are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

The first report of detection of a phytoplasma in olive trees in a botanic collection in Iran.

PubMed

Ahangaran, A; Khezri, S; Habibi, M Koohi; Alizadeh, A; Mohammadi, Gh Mosahebi

2006-01-01

In a survey in 2005 some symptoms were observed on three olive trees in a collection of different olive cultivars in one of the central provinces in Iran (Yazd Province). Affected trees exhibited a variable range of symptoms: dwarfing, shoot proliferation, internode shortening, small leaves, leaf rolling, abortive buds, appearance of very small shoots, hypertrophied, and die- back. The possibility of association of a phytoplasma with the disease was evaluated using polymerase chain reaction (PCR). Total DNA was extracted from midribs of symptomatic and healthy olive plants using phytoplasma enriched procedure and tested for the presence of phytoplasma by nested-PCR using phytoplasmal- universal primers R16F2/R16R2, followed by primers fU5/rU3 which amplify 1200 and 880bp DNA fragments of 16SrDNA, respectively. PCR resulted in amplification of expected DNA fragments in symptomatic but not in healthy olive by both primer pairs. On the basis of symptoms and positive reaction in PCR, these plants can be infected with a phytoplasma. This is the first report of olive trees phytoplasmal disease in Iran. Identification of the agent and its comparison with other phytoplasmal isolates reported from other plants (hosts) in Iran are being studied. Based on the quarantine requirements, one of these trees was eradicated and two of them were transplanted in an isolated green house for further studies.

Colonization of olive trees (Olea europaea L.) with the arbuscular mycorrhizal fungus Glomus sp. modified the glycolipids biosynthesis and resulted in accumulation of unsaturated fatty acids.

PubMed

Mechri, Beligh; Attia, Faouzi; Tekaya, Meriem; Cheheb, Hechmi; Hammami, Mohamed

2014-09-01

The influence of arbuscular mycorrhizal (AM) fungi colonization on photosynthesis, mineral nutrition, the amount of phospholipids and glycolipids in the leaves of olive (Olea europaea L.) trees was investigated. After six months of growth, the rate of photosynthesis, carboxylation efficiency, transpiration and stomatal conductance in mycorrhizal (M) plants was significantly higher than that of non-mycorrhizal (NM) plants. The inoculation treatment increased the foliar P and Mg but not N. The amount of glycolipids in the leaves of M plants was significantly higher than that of NM plants. However, the amount of phospholipids in the leaves of M plants was not significantly different to that in the leaves of NM plants. Also, we observed a significant increase in the level of α-linolenic acid (C18:3ω3) in glycolipids of M plants. This work supports the view that increased glycolipids level in the leaves of M plants could be involved, at least in part, in the beneficial effects of mycorrhizal colonization on photosynthesis performance of olive trees. To our knowledge, this is the first report on the effect of AM fungi on the amount of glycolipids in the leaves of mycorrhizal plants. Copyright © 2014 Elsevier GmbH. All rights reserved.

[The quality of fat: olive oil].

PubMed

Tur Marí, Josep A

2004-06-01

Olive oil is one of the most characteristic Mediterranean Diet foods, also being a key contributor to the healthy aspects attributed to this dietary pattern. Since 4000 BC, olive oil has been obtained in the Mediterranean area, but now it is exceeding its natural borders, and currently the use of olive oil is a worldwide synonym of health and gastronomic quality. Olive oil has important effects on the body, and has protective effects against several pathologies, i.e. cardiovascular diseases, and various cancers, as well as to diminish the age-related cognitive decline. These effects are due to the olive oil richness in monounsaturated fatty acids and antioxidant substances. Olive oil has been and is the food that define one of the most oldest methods of cooking: frying.

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from 'Chétoui' Cultivar.

PubMed

Essid, Faten; Sifi, Samira; Beltrán, Gabriel; Sánchez, Sebastián; Raïes, Aly

2016-07-01

The quality of olive oil is defined as a combination of characteristics that significantly determine its acceptance by consumers. This study was carried out to compare sensorial and chemical characteristics of sixty 'Chétoui' extra virgin olive oils (EVOOc) samples from six northern areas in Tunisia (Tebourba (EVOOT); Other regions (EVOON): Mornag, Sidi Amor, El Kef, Béjà and Jendouba). Trained panel taste detected ten sensory attributes. EVOOT and EVOON were defined by 'tomato' and 'grass/ leave notes, respectively. Twenty one volatile compounds from EVOOc were extracted and identified by Headspace Solid-Phase Microextraction followed by Gas Chromatography- Flame Ionization Detector. Principal component and cluster analysis of all studied parameters showed that EVOOT differed from EVOON. Sensory and volatile profiles of EVOOc revealed that the perception of different aromas, in monovarietal olive oil, was the result of synergic effect of oils' various components, whose composition was influenced by the geographical growing area.

Development and Validation of an Analytical Methodology Based on Liquid Chromatography-Electrospray Tandem Mass Spectrometry for the Simultaneous Determination of Phenolic Compounds in Olive Leaf Extract.

PubMed

Cittan, Mustafa; Çelik, Ali

2018-04-01

A simple method was validated for the analysis of 31 phenolic compounds using liquid chromatography-electrospray tandem mass spectrometry. Proposed method was successfully applied to the determination of phenolic compounds in an olive leaf extract and 24 compounds were analyzed quantitatively. Olive biophenols were extracted from olive leaves by using microwave-assisted extraction with acceptable recovery values between 78.1 and 108.7%. Good linearities were obtained with correlation coefficients over 0.9916 from calibration curves of the phenolic compounds. The limits of quantifications were from 0.14 to 3.2 μg g-1. Intra-day and inter-day precision studies indicated that the proposed method was repeatable. As a result, it was confirmed that the proposed method was highly reliable for determination of the phenolic species in olive leaf extracts.

7 CFR 932.8 - Natural condition olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 8 2011-01-01 2011-01-01 false Natural condition olives. 932.8 Section 932.8 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 932.8 Natural condition olives. Natural condition olives means olives in...

7 CFR 932.8 - Natural condition olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Natural condition olives. 932.8 Section 932.8 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 932.8 Natural condition olives. Natural condition olives means olives in...

Evaluation of RNA extraction methods and identification of putative reference genes for real-time quantitative polymerase chain reaction expression studies on olive (Olea europaea L.) fruits.

PubMed

Nonis, Alberto; Vezzaro, Alice; Ruperti, Benedetto

2012-07-11

Genome wide transcriptomic surveys together with targeted molecular studies are uncovering an ever increasing number of differentially expressed genes in relation to agriculturally relevant processes in olive (Olea europaea L). These data need to be supported by quantitative approaches enabling the precise estimation of transcript abundance. qPCR being the most widely adopted technique for mRNA quantification, preliminary work needs to be done to set up robust methods for extraction of fully functional RNA and for the identification of the best reference genes to obtain reliable quantification of transcripts. In this work, we have assessed different methods for their suitability for RNA extraction from olive fruits and leaves and we have evaluated thirteen potential candidate reference genes on 21 RNA samples belonging to fruit developmental/ripening series and to leaves subjected to wounding. By using two different algorithms, GAPDH2 and PP2A1 were identified as the best reference genes for olive fruit development and ripening, and their effectiveness for normalization of expression of two ripening marker genes was demonstrated.

7 CFR 52.3753 - Styles of canned ripe olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

...) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts. (d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts. (e) Sliced. “Sliced” olives consist of parallel slices of...

7 CFR 52.3753 - Styles of canned ripe olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

...) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts. (d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts. (e) Sliced. “Sliced” olives consist of parallel slices of...

Clay Improvement with Burned Olive Waste Ash

PubMed Central

Mutman, Utkan

2013-01-01

Olive oil is concentrated in the Mediterranean basin countries. Since the olive oil industries are incriminated for a high quantity of pollution, it has become imperative to solve this problem by developing optimized systems for the treatment of olive oil wastes. This study proposes a solution to the problem. Burned olive waste ash is evaluated for using it as clay stabilizer. In a laboratory, bentonite clay is used to improve olive waste ash. Before the laboratory, the olive waste is burned at 550°C in the high temperature oven. The burned olive waste ash was added to bentonite clay with increasing 1% by weight from 1% to 10%. The study consisted of the following tests on samples treated with burned olive waste ash: Atterberg Limits, Standard Proctor Density, and Unconfined Compressive Strength Tests. The test results show promise for this material to be used as stabilizer and to solve many of the problems associated with its accumulation. PMID:23766671

Analysis of the relation between the cellulose, hemicellulose and lignin content and the thermal behavior of residual biomass from olive trees.

PubMed

Garcia-Maraver, A; Salvachúa, D; Martínez, M J; Diaz, L F; Zamorano, M

2013-11-01

The heterogeneity of biomass makes it difficult if not impossible to make sweeping generalizations concerning thermochemical treatment systems and the optimal equipment to be used in them. Chemical differences in the structural components of the biomass (cellulose, hemicellulose, and lignin) have a direct impact on its chemical reactivity. The aim of this research was to study the influence of the organic components of the raw material from olive trees (leaves, pruning residues, and wood) in the combustion behavior of this biomass, as well as to find the component responsible for the higher ash content of olive leaves. Accordingly, the study used a thermogravimetric analyzer to monitor the different states and complex transitions that occurred in the biomass as the temperature varied. The decomposition rates of the different samples were analyzed in order to establish a link between each combustion phase and the composition of the raw materials. Two methods were used to determine the hemicellulose and cellulose contents of biomass from olive trees. Significant differences among the results obtained by the different methods were observed, as well as important variations regarding the chemical composition and consequently the thermal behavior of the raw materials tested. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.

PubMed

Topuz, Osman Kadir; Yerlikaya, Pinar; Ucak, Ilknur; Gumus, Bahar; Büyükbenli, Hanife Aydan

2014-07-01

This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in different proportions (25%, 35% and 50%v:v). In order to evaluate the effects of olive oil and olive oil-pomegranate juice sauces on quality of anchovy marinades, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and sensory analyses were carried out during storage at 4°C. The present study showed that saucing of anchovy marinades with olive oil-pomegranate sauce can retard the undesirable quality changes, prolong the lipid oxidation and improve the sensory properties. Copyright © 2014 Elsevier Ltd. All rights reserved.

Mathematical modeling of olive mill waste composting process.

PubMed

Vasiliadou, Ioanna A; Muktadirul Bari Chowdhury, Abu Khayer Md; Akratos, Christos S; Tekerlekopoulou, Athanasia G; Pavlou, Stavros; Vayenas, Dimitrios V

2015-09-01

The present study aimed at developing an integrated mathematical model for the composting process of olive mill waste. The multi-component model was developed to simulate the composting of three-phase olive mill solid waste with olive leaves and different materials as bulking agents. The modeling system included heat transfer, organic substrate degradation, oxygen consumption, carbon dioxide production, water content change, and biological processes. First-order kinetics were used to describe the hydrolysis of insoluble organic matter, followed by formation of biomass. Microbial biomass growth was modeled with a double-substrate limitation by hydrolyzed available organic substrate and oxygen using Monod kinetics. The inhibitory factors of temperature and moisture content were included in the system. The production and consumption of nitrogen and phosphorous were also included in the model. In order to evaluate the kinetic parameters, and to validate the model, six pilot-scale composting experiments in controlled laboratory conditions were used. Low values of hydrolysis rates were observed (0.002841/d) coinciding with the high cellulose and lignin content of the composting materials used. Model simulations were in good agreement with the experimental results. Sensitivity analysis was performed and the modeling efficiency was determined to further evaluate the model predictions. Results revealed that oxygen simulations were more sensitive on the input parameters of the model compared to those of water, temperature and insoluble organic matter. Finally, the Nash and Sutcliff index (E), showed that the experimental data of insoluble organic matter (E>0.909) and temperature (E>0.678) were better simulated than those of water. Copyright © 2015 Elsevier Ltd. All rights reserved.

7 CFR 944.401 - Olive Regulation 1.

Code of Federal Regulations, 2010 CFR

2010-01-01

... containers and heat sterilized under pressure, of the two distinct types “ripe” and “green-ripe” as defined...-style green olives. (2) Spanish-style green olives means olives packed in brine and which have been fermented and cured, otherwise known as “green olives.” (3) Variety group 1 means the following varieties...

Employment of High-Performance Thin-Layer Chromatography for the Quantification of Oleuropein in Olive Leaves and the Selection of a Suitable Solvent System for Its Isolation with Centrifugal Partition Chromatography.

PubMed

Boka, Vasiliki-Ioanna; Argyropoulou, Aikaterini; Gikas, Evangelos; Angelis, Apostolis; Aligiannis, Nektarios; Skaltsounis, Alexios-Leandros

2015-11-01

OLE_A, OLE_AA, and an aqueous extract of olive leaves was estimated to be 35.5% ± 2.7, 51.5% ± 1.4, and 12.5% ± 0.12, respectively. Statistical analysis proved that the method is repeatable and selective, and can be effectively applied for the estimation of oleuropein in olive leaves' extracts, and could potentially replace high-performance liquid chromatography methodologies developed so far. Thus, the phytochemical investigation of oleuropein could be based on high-performance thin-layer chromatography coupled with separation processes, such as fast centrifugal partition chromatography, showing efficacy and credibility. Georg Thieme Verlag KG Stuttgart · New York.

Valorization of antioxidants extracted from olive mill wastewater.

PubMed

Aissa, Imen; Kharrat, Nadia; Aloui, Fatma; Sellami, Mohamed; Bouaziz, Mohamed; Gargouri, Youssef

2017-07-01

Antioxidants are highly important gradients used to preserve cosmetic products and reduce the effect of oxidative stress on the skin. The present work explores the possibility of using phenolic compounds of olive mill wastewater (OMW) as effective alternatives to the commercial antioxidants used in cosmetic formulations deemed by their allergic and carcinogenic effects. Esterification of tyrosol and hydroxytyrosol extracted from OMW with various fatty acids was conducted using Novozyme 435 lipase as a biocatalyst. Upon synthesis, butyrate, caprate, laurate, and palmitate tyrosyl and hydroxytyrosyl esters were isolated and evaluated for their antioxidant and antibacterial activities. Results showed that laurate derivatives are the most efficient in preventing lipid oxidation and inhibiting growth of pathogenic strains. In the prospective of industrial use, laurate tyrosyl and hydroxytyrosyl derivatives were incorporated in a formulation of moisturizer to substitute the commercial antioxidant butylated hydroxyltoluene. Oleuropein, extracted from olive leaves powder, was also tested as an antiaging ingredient in cosmetic formulations. The evaluation of physicochemical, microbiological, and sensorial properties of the new cosmetic products indicated that oleuropein and lipophilic derivatives do not affect the properties of the standard formulation. Oleuropein and lipophilic derivatives can be added as active ingredients to stabilize cosmetic preparations. © 2016 International Union of Biochemistry and Molecular Biology, Inc.

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; Gargouri, Mohamed; Msallem, Monji; Vichi, Stefania

2016-07-15

The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 °C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemistry and health of olive oil phenolics.

PubMed

Cicerale, Sara; Conlan, Xavier A; Sinclair, Andrew J; Keast, Russell S J

2009-03-01

The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.

Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect.

PubMed

Romero, Inmaculada; Aparicio-Ruiz, Ramón; Oliver-Pozo, Celia; Aparicio, Ramón; García-González, Diego L

2016-07-13

The frost of olives on the tree due to drops of temperature can produce sensory defects in virgin olive oil (VOO). Temperature changes can be abrupt with freeze-thaw cycles or gradual, and they produce sensory and chemical variations in the oil. This study has analyzed the quality parameters (free fatty acids, peroxide value, UV absorption, and fatty acid ethyl esters) and phenols of VOOs described with the 'frostbitten olives' sensory defect. The phenol profiles allowed grouping these VOOs into two types. One of them, characterized with "soapy" and "strawberry-like" aroma descriptors, had higher values of 1-acetoxypinoresinol, pinoresinol, and aldehydic form of the ligstroside aglycon. The other one, characterized with "wood" and "humidity" descriptors, had higher concentrations of luteolin and apigenin. Most VOOs (75%) from the first group, associated with abrupt drops of temperature, have concentration of phenols higher than the value established by the health claim on olive oil polyphenols approved by the European Commission.

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; Cortes-Francisco, Nuria; Caixach, Josep; Gargouri, Mohamed; Vichi, Stefania

2016-11-01

Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness". Copyright © 2016 Elsevier Ltd. All rights reserved.

Association of SSR markers with contents of fatty acids in olive oil and genetic diversity analysis of an olive core collection.

PubMed

Ipek, M; Ipek, A; Seker, M; Gul, M K

2015-03-27

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive cultivars did not cluster on the basis of their geographic origin. Fatty acid components of olive oil in these cultivars were determined. The results also showed that there was a great amount of variation between the olive cultivars in terms of fatty acid composition. For example, oleic acid content ranged from 57.76 to 76.9% with standard deviation of 5.10%. Significant correlations between fatty acids of olive oil were observed. For instance, a very high negative correlation (-0.812) between oleic and linoleic acids was detected. A structured association analysis between the content of fatty acids in olive oil and SSR markers was performed. STRUCTURE analysis assigned olive cultivars to two gene pools (K = 2). Assignment of olive cultivars to these gene pools was not based on geographical origin. Association between fatty acid traits and SSR markers was evaluated using the general linear model of TASSEL. Significant associations were determined between five SSR markers and stearic, oleic, linoleic, and linolenic acids of olive oil. Very high associations (P < 0.001) between ssrOeUA-DCA14 and stearic acid and between GAPU71B and oleic acid indicated that these markers could be used for marker-assisted selection in olive.

Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS(2).

PubMed

Taamalli, Amani; Arráez-Román, David; Ibañez, Elena; Zarrouk, Mokhtar; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2012-01-25

In the present work, a simple and rapid method for the extraction of phenolic compounds from olive leaves, using microwave-assisted extraction (MAE) technique, has been developed. The experimental variables that affect the MAE process, such as the solvent type and composition, microwave temperature, and extraction time, were optimized using a univariate method. The obtained extracts were analyzed by using high-performance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and electrospray ion trap tandem mass spectrometry (ESI-IT-MS(2)) to prove the MAE extraction efficiency. The optimal MAE conditions were methanol:water (80:20, v/v) as extracting solvent, at a temperature equal to 80 °C for 6 min. Under these conditions, several phenolic compounds could be characterized by HPLC-ESI-MS/MS(2). As compared to the conventional method, MAE can be used as an alternative extraction method for the characterization of phenolic compounds from olive leaves due to its efficiency and speed.

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; García-Rodríguez, Rosa; Gargouri, Mohamed; Sanz, Carlos; Pérez, Ana G

2015-05-01

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).

PubMed

Rached, Mouna Ben; Galaverna, Gianni; Cirlini, Martina; Boujneh, Dalenda; Zarrouk, Mokhtar; Guerfel, Mokhtar

2017-08-01

The aim of this study examined the characterization of extra virgin olive oil samples from the main cultivar Chemlali, grown in five olive orchards with different soil type (Sandy, Clay, Stony, Brown, Limestone and Gypsum). Volatile compounds were studied using headspace-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technics. Moreover, the sterol profile was established using gas chromatography-mass spectrometry. 35 different volatile compounds were identified: alcohols, esters, aldehydes, ketones and hydrocarbons. The chemical composition of the volatile fraction was characterized by the preeminence of 2-hexenal (32.75%) and 1-hexanol (31.88%). Three sterols were identified and characterized. For all olive oil samples, ß-sitosterol (302.25 mg/kg) was the most abundant sterol. Interestingly, our results showed significant qualitative and quantitative differences in the levels of the volatile compounds and sterols from oils obtained from olive trees grown in different soil type.

Reduction in pesticide residue levels in olives by ozonated and tap water treatments and their transfer into olive oil.

PubMed

Kırış, Sevilay; Velioglu, Yakup Sedat

2016-01-01

The effects of different wash times (2 and 5 min) with tap and ozonated water on the removal of nine pesticides from olives and the transfer ratios of these pesticides during olive oil production were determined. The reliability of the analytical methods was also tested. The applied methods of analysis were found to be suitable based on linearity, trueness, repeatability, selectivity and limit of quantification all the pesticides tested. All tap and ozonated water wash cycles removed a significant quantity of the pesticides from the olives, with a few exceptions. Generally, extending the wash time increased the pesticide reduction with ozonated water, but did not make significant differences with tap water. During olive oil processing, depending on the processing technique and physicochemical properties of the pesticides, eight of nine pesticides were concentrated into olive oil (processing factor > 1) with almost no significant difference between treatments. Imidacloprid did not pass into olive oil. Ozonated water wash for 5 min reduced chlorpyrifos, β-cyfluthrin, α-cypermethrin and imidacloprid contents by 38%, 50%, 55% and 61% respectively in olives.

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality.

PubMed

Veneziani, G; Esposto, S; Taticchi, A; Urbani, S; Selvaggini, R; Di Maio, I; Sordini, B; Servili, M

2017-04-15

In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C 6 aldehydes that seem to be more stable than C 6 alcohols and esters. Copyright © 2016 Elsevier Ltd. All rights reserved.

Antioxidants in Greek Virgin Olive Oils

PubMed Central

Kalogeropoulos, Nick; Tsimidou, Maria Z.

2014-01-01

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis. PMID:26784878

De Novo Assembly and Functional Annotation of the Olive (Olea europaea) Transcriptome

PubMed Central

Muñoz-Mérida, Antonio; González-Plaza, Juan José; Cañada, Andrés; Blanco, Ana María; García-López, Maria del Carmen; Rodríguez, José Manuel; Pedrola, Laia; Sicardo, M. Dolores; Hernández, M. Luisa; De la Rosa, Raúl; Belaj, Angjelina; Gil-Borja, Mayte; Luque, Francisco; Martínez-Rivas, José Manuel; Pisano, David G.; Trelles, Oswaldo; Valpuesta, Victoriano; Beuzón, Carmen R.

2013-01-01

Olive breeding programmes are focused on selecting for traits as short juvenile period, plant architecture suited for mechanical harvest, or oil characteristics, including fatty acid composition, phenolic, and volatile compounds to suit new markets. Understanding the molecular basis of these characteristics and improving the efficiency of such breeding programmes require the development of genomic information and tools. However, despite its economic relevance, genomic information on olive or closely related species is still scarce. We have applied Sanger and 454 pyrosequencing technologies to generate close to 2 million reads from 12 cDNA libraries obtained from the Picual, Arbequina, and Lechin de Sevilla cultivars and seedlings from a segregating progeny of a Picual × Arbequina cross. The libraries include fruit mesocarp and seeds at three relevant developmental stages, young stems and leaves, active juvenile and adult buds as well as dormant buds, and juvenile and adult roots. The reads were assembled by library or tissue and then assembled together into 81 020 unigenes with an average size of 496 bases. Here, we report their assembly and their functional annotation. PMID:23297299

Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.

PubMed

López-Blanco, Rafael; Gilbert-López, Bienvenida; Rojas-Jiménez, Rubén; Robles-Molina, José; Ramos-Martos, Natividad; García-Reyes, Juan F; Molina-Díaz, Antonio

2016-05-15

The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Microbiology of Olive Mill Wastes

PubMed Central

Ntougias, Spyridon; Bourtzis, Kostas

2013-01-01

Olive mill wastes (OMWs) are high-strength organic effluents, which upon disposal can degrade soil and water quality, negatively affecting aquatic and terrestrial ecosystems. The main purpose of this review paper is to provide an up-to-date knowledge concerning the microbial communities identified over the past 20 years in olive mill wastes using both culture-dependent and independent approaches. A database survey of 16S rRNA gene sequences (585 records in total) obtained from olive mill waste environments revealed the dominance of members of Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, and Actinobacteria. Independent studies confirmed that OMW microbial communities' structure is cultivar dependant. On the other hand, the detection of fecal bacteria and other potential human pathogens in OMWs is of major concern and deserves further examination. Despite the fact that the degradation and detoxification of the olive mill wastes have been mostly investigated through the application of known bacterial and fungal species originated from other environmental sources, the biotechnological potential of indigenous microbiota should be further exploited in respect to olive mill waste bioremediation and inactivation of plant and human pathogens. The implementation of omic and metagenomic approaches will further elucidate disposal issues of olive mill wastes. PMID:24199199

Centennial olive trees as a reservoir of genetic diversity

PubMed Central

Díez, Concepción M.; Trujillo, Isabel; Barrio, Eladio; Belaj, Angjelina; Barranco, Diego; Rallo, Luis

2011-01-01

Background and Aims Genetic characterization and phylogenetic analysis of the oldest trees could be a powerful tool both for germplasm collection and for understanding the earliest origins of clonally propagated fruit crops. The olive tree (Olea europaea L.) is a suitable model to study the origin of cultivars due to its long lifespan, resulting in the existence of both centennial and millennial trees across the Mediterranean Basin. Methods The genetic identity and diversity as well as the phylogenetic relationships among the oldest wild and cultivated olives of southern Spain were evaluated by analysing simple sequence repeat markers. Samples from both the canopy and the roots of each tree were analysed to distinguish which trees were self-rooted and which were grafted. The ancient olives were also put into chronological order to infer the antiquity of traditional olive cultivars. Key Results Only 9·6 % out of 104 a priori cultivated ancient genotypes matched current olive cultivars. The percentage of unidentified genotypes was higher among the oldest olives, which could be because they belong to ancient unknown cultivars or because of possible intra-cultivar variability. Comparing the observed patterns of genetic variation made it possible to distinguish which trees were grafted onto putative wild olives. Conclusions This study of ancient olives has been fruitful both for germplasm collection and for enlarging our knowledge about olive domestication. The findings suggest that grafting pre-existing wild olives with olive cultivars was linked to the beginnings of olive growing. Additionally, the low number of genotypes identified in current cultivars points out that the ancient olives from southern Spain constitute a priceless reservoir of genetic diversity. PMID:21852276

Oil Characteristics of Four Palestinian Olive Varieties.

PubMed

Lodolini, Enrico Maria; Polverigiani, Serena; Ali, Saed; Mutawea, Mohammed; Qutub, Mayyada; Arabasi, Taysir; Pierini, Fabio; Abed, Mohammed; Neri, Davide

2017-05-01

Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K 270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.

The olive tree: a paradigm for drought tolerance in Mediterranean climates

NASA Astrophysics Data System (ADS)

Sofo, A.; Manfreda, S.; Fiorentino, M.; Dichio, B.; Xiloyannis, C.

2008-02-01

Olive trees (Olea europaea L.) are commonly grown in the Mediterranean basin where prolonged droughts may occur during the vegetative period. This species has developed a series of physiological mechanisms, that can be observed in several plants of the Mediterranean macchia, to tolerate drought stress and grow under adverse climatic conditions. These mechanisms have been investigated through an experimental campaign carried out over both irrigated and drought-stressed plants in order to comprehend the plant response under stressed conditions and its ability to recover. Experimental results show that olive plants subjected to water deficit lower the water content and water potentials of their tissues, establishing a particularly high potential gradient between leaves and roots, and stop canopy growth but not photosynthetic activity and transpiration. This allows the continuous production of assimilates as well as their accumulation in the various plant parts, so creating a higher root/leaf ratio if compared to well-watered plants. Active and passive osmotic adjustment due to the accumulation of carbohydrates (in particular mannitol and glucose), proline and other osmolytes have key roles in maintaining cell turgor and leaf activities. At severe drought-stress levels, the non-stomatal component of photosynthesis is inhibited and a light-dependent inactivation of the photosystem II occurs. Finally, the activities of some antioxidant enzymes involved in the scavenging of activated oxygen species and in other biochemical pathways increase during a period of drought. The present paper provides an overview of the driving mechanisms adopted by olive trees to face drought stress with the aim of better understanding plant-soil interactions.

The olive tree: a paradigm for drought tolerance in Mediterranean climates

NASA Astrophysics Data System (ADS)

Sofo, A.; Manfreda, S.; Dichio, B.; Fiorentino, M.; Xiloyannis, C.

2007-09-01

Olive tree (Olea europaea L.) is commonly grown in the Mediterranean basin where prolonged droughts may occur during the vegetative period. This species has developed a series of physiological mechanisms to tolerate drought stress and grow under adverse climatic conditions that can be observed in numerous plants of the Mediterranean macchia. These mechanisms have been investigated through an experimental campaign carried out over both irrigated and drought-stressed plants in order to comprehend the plant response under stressed conditions and its ability to recover. Experimental results show that olive plants subjected to water deficit lower the water content and water potentials of their tissues, establishing a particularly high potential gradient between leaves and roots, and stop canopy growth but not photosynthetic activity and transpiration. This allows the continuous production of assimilates as well as their accumulation in the various plant parts, so creating a higher root/leaf ratio if compared to well-watered plants. Active and passive osmotic adjustment due to the accumulation of sugars (in particular mannitol and glucose), proline and other osmolytes has a key role in maintaining cell turgor and leaf activities. At severe drought-stress levels, the non-stomatal component of photosynthesis is inhibited and a light-dependent inactivation of the photosystem II occurs. Finally, the activities of some antioxidant enzymes involved in the scavenging of activated oxygen species and in other biochemical pathways, increase during a period of drought. The present paper provides an overview of the driving mechanisms adopted by olive trees to face drought stress with the aim of better understand plant-soil interactions.

Usage of the Heterologous Expression of the Antimicrobial Gene afp From Aspergillus giganteus for Increasing Fungal Resistance in Olive

PubMed Central

Narvaez, Isabel; Khayreddine, Titouh; Pliego, Clara; Cerezo, Sergio; Jiménez-Díaz, Rafael M.; Trapero-Casas, José L.; López-Herrera, Carlos; Arjona-Girona, Isabel; Martín, Carmen; Mercado, José A.; Pliego-Alfaro, Fernando

2018-01-01

The antifungal protein (AFP) produced by Aspergillus giganteus, encoded by the afp gene, has been used to confer resistance against a broad range of fungal pathogens in several crops. In this research, transgenic olive plants expressing the afp gene under the control of the constitutive promoter CaMV35S were generated and their disease response against two root infecting fungal pathogens, Verticillium dahliae and Rosellinia necatrix, was evaluated. Embryogenic cultures derived from a mature zygotic embryo of cv. ‘Picual’ were used for A. tumefaciens transformation. Five independent transgenic lines were obtained, showing a variable level of afp expression in leaves and roots. None of these transgenic lines showed enhanced resistance to Verticillium wilt. However, some of the lines displayed a degree of incomplete resistance to white root rot caused by R. necatrix compared with disease reaction of non-transformed plants or transgenic plants expressing only the GUS gene. The level of resistance to this pathogen correlated with that of the afp expression in root and leaves. Our results indicate that the afp gene can be useful for enhanced partial resistance to R. necatrix in olive, but this gene does not protect against V. dahliae. PMID:29875785

Usage of the Heterologous Expression of the Antimicrobial Gene afp From Aspergillus giganteus for Increasing Fungal Resistance in Olive.

PubMed

Narvaez, Isabel; Khayreddine, Titouh; Pliego, Clara; Cerezo, Sergio; Jiménez-Díaz, Rafael M; Trapero-Casas, José L; López-Herrera, Carlos; Arjona-Girona, Isabel; Martín, Carmen; Mercado, José A; Pliego-Alfaro, Fernando

2018-01-01

The antifungal protein (AFP) produced by Aspergillus giganteus , encoded by the afp gene, has been used to confer resistance against a broad range of fungal pathogens in several crops. In this research, transgenic olive plants expressing the afp gene under the control of the constitutive promoter CaMV35S were generated and their disease response against two root infecting fungal pathogens, Verticillium dahliae and Rosellinia necatrix , was evaluated. Embryogenic cultures derived from a mature zygotic embryo of cv. 'Picual' were used for A. tumefaciens transformation. Five independent transgenic lines were obtained, showing a variable level of afp expression in leaves and roots. None of these transgenic lines showed enhanced resistance to Verticillium wilt. However, some of the lines displayed a degree of incomplete resistance to white root rot caused by R. necatrix compared with disease reaction of non-transformed plants or transgenic plants expressing only the GUS gene. The level of resistance to this pathogen correlated with that of the afp expression in root and leaves. Our results indicate that the afp gene can be useful for enhanced partial resistance to R. necatrix in olive, but this gene does not protect against V. dahliae .

The biocontrol endophytic bacterium Pseudomonas fluorescens PICF7 induces systemic defense responses in aerial tissues upon colonization of olive roots.

PubMed

Gómez-Lama Cabanás, Carmen; Schilirò, Elisabetta; Valverde-Corredor, Antonio; Mercado-Blanco, Jesús

2014-01-01

Pseudomonas fluorescens PICF7, a native olive root endophyte and effective biocontrol agent (BCA) against Verticillium wilt of olive, is able to trigger a broad range of defense responses in root tissues of this woody plant. In order to elucidate whether strain PICF7 also induces systemic defense responses in above-ground organs, aerial tissues of olive plants grown under non-gnotobiotic conditions were collected at different time points after root bacterization with this endophytic BCA. A suppression subtractive hybridization (SSH) cDNA library, enriched in up-regulated genes, was generated. This strategy enabled the identification of 376 ESTs (99 contigs and 277 singlets), many of them related to response to different stresses. Five ESTs, involved in defense responses, were selected to carry out time-course quantitative real-time PCR (qRT-PCR) experiments aiming to: (1) validate the induction of these genes, and (2) shed light on their expression pattern along time (from 1 to 15 days). Induction of olive genes potentially coding for lipoxygenase 2, catalase, 1-aminocyclopropane-1-carboxylate oxidase, and phenylananine ammonia-lyase was thus confirmed at some time points. Computational analysis also revealed that different transcription factors were up-regulated in olive aerial tissues (i.e., JERF, bHLH, WRKY), as previously reported for roots. Results confirmed that root colonization by this endophytic bacterium does not only trigger defense responses in this organ but also mounts a wide array of systemic defense responses in distant tissues (stems, leaves). This sheds light on how olive plants respond to the "non-hostile" colonization by a bacterial endophyte and how induced defense response can contribute to the biocontrol activity of strain PICF7.

The biocontrol endophytic bacterium Pseudomonas fluorescens PICF7 induces systemic defense responses in aerial tissues upon colonization of olive roots

PubMed Central

Gómez-Lama Cabanás, Carmen; Schilirò, Elisabetta; Valverde-Corredor, Antonio; Mercado-Blanco, Jesús

2014-01-01

Pseudomonas fluorescens PICF7, a native olive root endophyte and effective biocontrol agent (BCA) against Verticillium wilt of olive, is able to trigger a broad range of defense responses in root tissues of this woody plant. In order to elucidate whether strain PICF7 also induces systemic defense responses in above-ground organs, aerial tissues of olive plants grown under non-gnotobiotic conditions were collected at different time points after root bacterization with this endophytic BCA. A suppression subtractive hybridization (SSH) cDNA library, enriched in up-regulated genes, was generated. This strategy enabled the identification of 376 ESTs (99 contigs and 277 singlets), many of them related to response to different stresses. Five ESTs, involved in defense responses, were selected to carry out time-course quantitative real-time PCR (qRT-PCR) experiments aiming to: (1) validate the induction of these genes, and (2) shed light on their expression pattern along time (from 1 to 15 days). Induction of olive genes potentially coding for lipoxygenase 2, catalase, 1-aminocyclopropane-1-carboxylate oxidase, and phenylananine ammonia-lyase was thus confirmed at some time points. Computational analysis also revealed that different transcription factors were up-regulated in olive aerial tissues (i.e., JERF, bHLH, WRKY), as previously reported for roots. Results confirmed that root colonization by this endophytic bacterium does not only trigger defense responses in this organ but also mounts a wide array of systemic defense responses in distant tissues (stems, leaves). This sheds light on how olive plants respond to the “non-hostile” colonization by a bacterial endophyte and how induced defense response can contribute to the biocontrol activity of strain PICF7. PMID:25250017

Arabidopsis thaliana as a tool to identify traits involved in Verticillium dahliae biocontrol by the olive root endophyte Pseudomonas fluorescens PICF7

PubMed Central

Maldonado-González, M. Mercedes; Bakker, Peter A. H. M.; Prieto, Pilar; Mercado-Blanco, Jesús

2015-01-01

The effective management of Verticillium wilts (VW), diseases affecting many crops and caused by some species of the soil-borne fungus Verticillium, is problematic. The use of microbial antagonists to control these pathologies fits modern sustainable agriculture criteria. Pseudomonas fluorescens PICF7 is an endophytic bacterium isolated from olive roots with demonstrated ability to control VW of olive caused by the highly virulent, defoliating (D) pathotype of Verticillium dahliae Kleb. However, the study of the PICF7-V. dahliae-olive tripartite interaction poses difficulties because of the inherent characteristics of woody, long-living plants. To overcome these problems we explored the use of the model plant Arabidopsis thaliana. Results obtained in this study showed that: (i) olive D and non-defoliating V. dahliae pathotypes produce differential disease severity in A. thaliana plants; (ii) strain PICF7 is able to colonize and persist in the A. thaliana rhizosphere but is not endophytic in Arabidopsis; and (iii) strain PICF7 controls VW in Arabidopsis. Additionally, as previously observed in olive, neither swimming motility nor siderophore production by PICF7 are required for VW control in A. thaliana, whilst cysteine auxotrophy decreased the effectiveness of PICF7. Moreover, when applied to the roots PICF7 controlled Botrytis cinerea infection in the leaves of Arabidopsis, suggesting that this strain is able to induce systemic resistance. A. thaliana is therefore a suitable alternative to olive bioassays to unravel biocontrol traits involved in biological control of V. dahliae by P. fluorescens PICF7. PMID:25904904

Biodegradation of simazine in olive fields.

PubMed

Santiago, R; De Prado, R; Franco, A R

2003-01-01

Simazine (2-chloro-4, bis ethylamino-1,3,5-triazine) is a herbicide of the s-triazine group used mainly to control broad-leaved weeds in different crops. Several papers report about simazine and other s-triazine derivates as being actual polluting agents. In fact, simazine has been detected in groundwater and soil. Since this herbicide has been extensively used in Andalusia (south of Spain), we are analyzing the levels of simazine residues found in the soil of olive fields. We are also simazine could be detected isolating live micro organisms able to degrade this compound, and are characterizing the metabolic pathways leading to this degradation and the fate of this compound in nature. With all these data in mind, we will try to develop a strategy for the bioremediation of contaminated soils. We have taken samples of soil from many olive orchards of Andalusia that have been treated with simazine. These samples were located with the help of a handheld GPS. The presence of simazine of these samples was detected by HPLC. In most of the samples taken no, and those where it could be, contained very low levels of this herbicide (lower than 0.5 ppm). Soil samples are being characterized to determine their physicochemical characteristics [pH, organic matter, texture, etc), and we are attempting to correlate all these parameters with the presence or absence of simazine. From some of the soils, we have isolated a group of micro organisms that can grow using simazine as the sole carbon and nitrogen sources. We are analyzing how the addition of carbon or nitrogen can influence the rate of the simazine degradation.

Virgin Olive Oil and Hypertension.

PubMed

Lopez, Sergio; Bermudez, Beatriz; Montserrat-de la Paz, Sergio; Jaramillo, Sara; Abia, Rocio; Muriana, Francisco Jg

2016-01-01

The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.

A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-vis.

PubMed

Torrecilla, José S; Rojo, Ester; Domínguez, Juan C; Rodríguez, Francisco

2010-02-10

A simple and novel method to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO) and refined olive-pomace oil (ROPO) is described here. This method consists of calculating chaotic parameters (Lyapunov exponent, autocorrelation coefficients, and two fractal dimensions, CPs) from UV-vis scans of adulterated EVOO samples. These parameters have been successfully linearly correlated with the ROO or ROPO concentrations in 396 EVOO adulterated samples. By an external validation process, when the adulterating agent concentration is less than 10%, the integrated CPs/UV-vis model estimates the adulterant agent concentration with a mean correlation coefficient (estimated versus real concentration of low grade olive oil) greater than 0.97 and a mean square error of less than 1%. In light of these results, this detector is suitable not only to detect adulterations but also to measure impurities when, for instance, a higher grade olive oil is transferred to another storage tank in which lower grade olive oil was stored that had not been adequately cleaned.

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

PubMed Central

Bonatsou, Stamatoula; Tassou, Chrysoula C.; Panagou, Efstathios Z.; Nychas, George-John E.

2017-01-01

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food. PMID:28555038

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

PubMed

Bonatsou, Stamatoula; Tassou, Chrysoula C; Panagou, Efstathios Z; Nychas, George-John E

2017-05-28

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

7 CFR 932.9 - Packaged olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and which have been fermented and cured, otherwise known as green olives. ...

7 CFR 932.9 - Packaged olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and which have been fermented and cured, otherwise known as green olives. ...

Ethanol production from lignocellulosic byproducts of olive oil extraction.

PubMed

Ballesteros, I; Oliva, J M; Saez, F; Ballesteros, M

2001-01-01

The recent implementation of a new two-step centrifugation process for extracting olive oil in Spain has substantially reduced water consumption, thereby eliminating oil mill wastewater. However, a new high sugar content residue is still generated. In this work the two fractions present in the residue (olive pulp and fragmented stones) were assayed as substrate for ethanol production by the simultaneous saccharification and fermentation (SSF) process. Pretreatment of fragmented olive stones by sulfuric acid-catalyzed steam explosion was the most effective treatment for increasing enzymatic digestibility; however, a pretreatment step was not necessary to bioconvert the olive pulp into ethanol. The olive pulp and fragmented olive stones were tested by the SSF process using a fed-batch procedure. By adding the pulp three times at 24-h intervals, 76% of the theoretical SSF yield was obtained. Experiments with fed-batch pretreated olive stones provided SSF yields significantly lower than those obtained at standard SSF procedure. The preferred SSF conditions to obtain ethanol from olives stones (61% of theoretical yield) were 10% substrate and addition of cellulases at 15 filter paper units/g of substrate.

Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein.

PubMed

Kerimi, Asimina; Nyambe-Silavwe, Hilda; Pyner, Alison; Oladele, Ebun; Gauer, Julia S; Stevens, Yala; Williamson, Gary

2018-03-09

The secoiridoid oleuropein, as found in olives and olive leaves, modulates some biomarkers of diabetes risk in vivo. A possible mechanism may be to attenuate sugar digestion and absorption. We explored the potential of oleuropein, prepared from olive leaves in a water soluble form (OLE), to inhibit digestive enzymes (α-amylase, maltase, sucrase), and lower [ 14 C(U)]-glucose uptake in Xenopus oocytes expressing human GLUT2 and [ 14 C(U)]-glucose transport across differentiated Caco-2 cell monolayers. We conducted 7 separate crossover, controlled, randomised intervention studies on healthy volunteers (double-blinded and placebo-controlled for the OLE supplement) to assess the effect of OLE on post-prandial blood glucose after consumption of bread, glucose or sucrose. OLE inhibited intestinal maltase, human sucrase, glucose transport across Caco-2 monolayers, and uptake of glucose by GLUT2 in Xenopus oocytes, but was a weak inhibitor of human α-amylase. OLE, in capsules, in solution or as naturally present in olives, did not affect post-prandial glucose derived from bread, while OLE in solution attenuated post-prandial blood glucose after consumption of 25 g sucrose, but had no effect when consumed with 50 g of sucrose or glucose. The combined inhibition of sucrase activity and of glucose transport observed in vitro was sufficient to modify digestion of low doses of sucrose in healthy volunteers. In comparison, the weak inhibition of α-amylase by OLE was not enough to modify blood sugar when consumed with a starch-rich food, suggesting that a threshold potency is required for inhibition of digestive enzymes in order to translate into in vivo effects.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

PubMed

Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

2018-04-16

During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

The origin of aliphatic hydrocarbons in olive oil.

PubMed

Pineda, Manuel; Rojas, María; Gálvez-Valdivieso, Gregorio; Aguilar, Miguel

2017-11-01

There are many substances that can interfere with olive oil quality. Some of them are well characterized, but many others have an unknown origin. Saturated hydrocarbons make an extraordinary complex family of numerous molecules, some of them present naturally in vegetable oils. When major natural saturated hydrocarbons are analyzed by standard chromatographic methods, this complex mixture of saturated hydrocarbons appears as a hump in the chromatogram and is commonly named as unresolved complex mixture (UCM), whose origin remains unknown. In this work we studied the occurrence and the origin of aliphatic saturated hydrocarbons in olive oil. Hydrocarbons were analyzed in olive oil and along the industrial process of oil extraction. We also analyzed n-alkanes and the UCM fraction of hydrocarbons in leaf, fruit and oil from different varieties and different locations, and we also analyzed the soils at these locations. We conclude that the hydrocarbons present in olive oil do not necessarily have their origin in a contamination during olive oil elaboration; they seem to have a natural origin, as a result of olive tree metabolism and/or as the result of an intake and accumulation by the olive tree directly from the environment during its entire life cycle. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Soil Properties and Olive Cultivar Determine the Structure and Diversity of Plant-Parasitic Nematode Communities Infesting Olive Orchards Soils in Southern Spain

PubMed Central

Palomares-Rius, Juan E.; Castillo, Pablo; Montes-Borrego, Miguel; Navas-Cortés, Juan A.; Landa, Blanca B.

2015-01-01

This work has studied for the first time the structure and diversity of plant-parasitic nematodes (PPNs) infesting olive orchard soils in a wide-region in Spain that included 92 locations. It aims at determining which agronomical or environmental factors associated to the olive orchards are the main drivers of the PPNs community structure and diversity. Classical morphological and morphometric identification methods were used to determine the frequency and densities of PPNs. Thirteen families, 34 genera and 77 species of PPNs were identified. The highest diversity was found in Helicotylenchus genus, with six species previously reported in Spain and with H. oleae being a first report. Neodolichorhynchus microphasmis and Diptenchus sp., Diphtherophora sp., and Discotylenchus sp., usually considered fungal feeders, were also reported for the first time associated to olive rhizosphere. PPNs abundance ranged from 66 to 16,288 individuals/500-cm3 of soil with Helicotylenchus digonicus being the most prevalent species, followed by Filenchus sp., Merlinius brevidens and Xiphinema pachtaicum. Nematode abundance and diversity indexes were influenced by olive cultivar, and orchard and soil management practices; while olive variety and soil texture were the main factors driving PPN community composition. Soil physicochemical properties and climatic characteristics most strongly associated to the PPN community composition included pH, sand content and exchangeable K, and maximum and minimum average temperature of the sampled locations. Our data suggests that there is a high diversity of PPNs associated to olive in Southern Spain that can exert different damage to olive roots depending on the olive variety and their abundance. Further analysis to determine the resistance levels of most common olive varieties to the prevalent PPNs in Spain will help to choose the most appropriate ones for the establishment of new plantations. This choice will take into consideration the specific

Use of Olive Oil Industrial By-Product for Pasta Enrichment

PubMed Central

Padalino, Lucia; Durante, Miriana; Conte, Amalia; Mita, Giovanni; Logrieco, Antonio F.; Del Nobile, Matteo Alessandro

2018-01-01

Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Methods: Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (w/w). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Results: Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. Conclusions: The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products. PMID:29659550

The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat.

PubMed

Abdel-Gayoum, Abdelgayoum A; Al-Hassan, Abdelrahman A; Ginawi, Ibrahim A; Alshankyty, Ibraheem M

2015-01-01

Amikacin is an important antibiotic, and its use is limited because of the induced nephrotoxicity. Thus, search for natural and synthetic agents that can moderate amikacin toxicity never stopped. The present study aims to investigate the possible ameliorative effects of virgin olive oil and olive leaf extract against the amikacin-induced nephrotoxicity in rat. 48 rats were distributed into 6 groups: 1-Animals of control (C) group were injected intraperitoneally (ip) with saline, 2-(AK); injected ip with amikacin {300 mg/kg/day for 12days}, 3-(OO) group: given olive oil {7 ml/kg/day for 16days}, 4-(OOAK) group: given olive oil as in OO and amikacin for 12days, 5-(OL) group: given olive leaf extract {50 mg/kg/day for 16days}, 6-(OLAK) group: given leaf extract as in OL and amikacin for 12days. Animals were fasted and sacrificed. Serum was used for biochemical analysis and kidneys for histopathology. Serum urea and creatinine were significantly ( P  < 0.001) elevated in AK, and significantly dropped in the OOAK and OLAK groups. Serum uric acid was reduced in AK by 45.29%. Kidneys from AK showed necrosis, whereas, those from OOAK and OLAK showed mild histology. The serum triglyceride was decreased by 17.8% in OL, by 37.02% in OOAK and by 31.48% in OLAK. The calculated amikacin effect showed a significant positive correlation with urea ( r  = 0.521, P  = 0.0004), and a negative correlation with uric acid ( r  = ⿿ 0.58, P  < 0.0001). The study confirmed nephrotoxicity of amikacin in rat which was ameliorated by virgin olive oil and by olive leaf extract. Amikacin did not cause dyslipidemia but reduced serum uric acid.

Morphological cladistic analysis of eight popular Olive (Olea europaea L.) cultivars grown in Saudi Arabia using Numerical Taxonomic System for personal computer to detect phyletic relationship and their proximate fruit composition

PubMed Central

Al-Ruqaie, I.; Al-Khalifah, N.S.; Shanavaskhan, A.E.

2015-01-01

Varietal identification of olives is an intrinsic and empirical exercise owing to the large number of synonyms and homonyms, intensive exchange of genotypes, presence of varietal clones and lack of proper certification in nurseries. A comparative study of morphological characters of eight olive cultivars grown in Saudi Arabia was carried out and analyzed using NTSYSpc (Numerical Taxonomy System for personal computer) system segregated smaller fruits in one clade and the rest in two clades. Koroneiki, a Greek cultivar with a small sized fruit shared arm with Spanish variety Arbosana. Morphologic analysis using NTSYSpc revealed that biometrics of leaves, fruits and seeds are reliable morphologic characters to distinguish between varieties, except for a few morphologically very similar olive cultivars. The proximate analysis showed significant variations in the protein, fiber, crude fat, ash and moisture content of different cultivars. The study also showed that neither the size of fruit nor the fruit pulp thickness is a limiting factor determining crude fat content of olives. PMID:26858547

Performance of hardwoods planted with autumn olive after removing prior cover

Treesearch

Felix, Jr. Ponder

1993-01-01

White ash, white oak, and black walnut were planted with and without autumn olive on a site previously occupied by a 10-year-old stand of autumn olive. Seven years later, height, diameter, and foliar nitrogen were significantly greater in plots with autumn olive than in plots without autumn olive. White oak in plots previously occupied by autumn olive were larger in...

Bioactivity of Olive Oil Phenols in Neuroprotection

PubMed Central

Angeloni, Cristina; Barbalace, Maria Cristina

2017-01-01

Neurological disorders such as stroke, Alzheimer’s and Parkinson’s diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing neurodegeneration. As the Mediterranean diet is characterized by a high consumption of extra-virgin olive oil it has been hypothesized that olive oil, and in particular its phenols, could be responsible for the beneficial effect of the Mediterranean diet. This review provides an updated vision of the beneficial properties of olive oil and olive oil phenols in preventing/counteracting both acute and chronic neurodegenerative diseases. PMID:29068387

Problems and agricultural solutions in olive groves

NASA Astrophysics Data System (ADS)

Lozano-García, Beatriz; Parras-Alcántara, Luis

2017-04-01

The most important and extensive crops in the Mediterranean area are olive groves. Within the last 50 years, the surface occupied by olive groves has progressively increased in Spain including more complex topographies, poorer soils and worse climatic conditions. This situation has caused serious problems based on the losses of soil, nutrients and soil quality among others (Lozano-García and Parras-Alcántara, 2014). Therefore, alternative practices that avoid soil erosion and soil degradation must be considered. As a consequence, farmers together with scientist are innovating by the development of different practices in olive groves in order to avoid these problems and to improve soil conditions. There is a huge range of new practices. Some of them are: i. alternative management techniques such as organic farming, no tillage and minimum tillage. These techniques have a positive impact in soils (Parras-Alcántara and Lozano-García, 2014; Fernández-Romero et al., 2016). ii. the addition of different substances on the soil. For example, oil mill by-products that are thus potentially useful as soil amendments since they are effective sources of organic matter and nitrogen, improve soil quality and alleviate the environmental and agronomic limitations of Mediterranean agricultural soils, even those under using conventional tillage (Lozano-García et al., 2011; Lozano-García and Parras-Alcántara, 2013). iii. the use of covers as secondary crops inside the olive grove. These offer secondary benefits derived from alternative crops and soil protection due to fact that in olive groves the main problem is the high quantity of bare surface. With this contribution we want to show the current situation in olive groves and how better results could be obtained when both trustworthy information is available and farmers and scientist work together. REFERENCES Fernández-Romero, M.L., Parras-Alcántara, L., Lozano-García, B., Clark, J.M., Collins, C.D. 2016. Soil quality

Metabarcoding Analysis of Fungal Diversity in the Phyllosphere and Carposphere of Olive (Olea europaea)

PubMed Central

Abdelfattah, Ahmed; Li Destri Nicosia, Maria Giulia; Cacciola, Santa Olga; Droby, Samir; Schena, Leonardo

2015-01-01

The fungal diversity associated with leaves, flowers and fruits of olive (Olea europaea) was investigated in different phenological stages (May, June, October and December) using an implemented metabarcoding approach. It consisted of the 454 pyrosequencing of the fungal ITS2 region and the subsequent phylogenetic analysis of relevant genera along with validated reference sequences. Most sequences were identified up to the species level or were associated with a restricted number of related taxa enabling supported speculations regarding their biological role. Analyses revealed a rich fungal community with 195 different OTUs. Ascomycota was the dominating phyla representing 93.6% of the total number of detected sequences followed by unidentified fungi (3.6%) and Basidiomycota (2.8%). A higher level of diversity was revealed for leaves compared to flowers and fruits. Among plant pathogens the genus Colletotrichum represented by three species (C. godetiae syn. C. clavatum, C. acutatum s.s and C. karstii) was the most abundant on ripe fruits but it was also detected in other organs. Pseudocercospora cladosporioides was detected with a high frequency in all leaf samples and to a less extent in ripe fruits. A much lower relative frequency was revealed for Spilocaea oleagina and for other putative pathogens including Fusarium spp., Neofusicoccum spp., and Alternaria spp. Among non-pathogen taxa, Aureobasidium pullulans, the species complex of Cladosporium cladosporioides and Devriesia spp. were the most represented. This study highlights the existence of a complex fungal consortium including both phytopathogenic and potentially antagonistic microorganisms that can have a significant impact on olive productions. PMID:26132745

Metabarcoding Analysis of Fungal Diversity in the Phyllosphere and Carposphere of Olive (Olea europaea).

PubMed

Abdelfattah, Ahmed; Li Destri Nicosia, Maria Giulia; Cacciola, Santa Olga; Droby, Samir; Schena, Leonardo

2015-01-01

The fungal diversity associated with leaves, flowers and fruits of olive (Olea europaea) was investigated in different phenological stages (May, June, October and December) using an implemented metabarcoding approach. It consisted of the 454 pyrosequencing of the fungal ITS2 region and the subsequent phylogenetic analysis of relevant genera along with validated reference sequences. Most sequences were identified up to the species level or were associated with a restricted number of related taxa enabling supported speculations regarding their biological role. Analyses revealed a rich fungal community with 195 different OTUs. Ascomycota was the dominating phyla representing 93.6% of the total number of detected sequences followed by unidentified fungi (3.6%) and Basidiomycota (2.8%). A higher level of diversity was revealed for leaves compared to flowers and fruits. Among plant pathogens the genus Colletotrichum represented by three species (C. godetiae syn. C. clavatum, C. acutatum s.s and C. karstii) was the most abundant on ripe fruits but it was also detected in other organs. Pseudocercospora cladosporioides was detected with a high frequency in all leaf samples and to a less extent in ripe fruits. A much lower relative frequency was revealed for Spilocaea oleagina and for other putative pathogens including Fusarium spp., Neofusicoccum spp., and Alternaria spp. Among non-pathogen taxa, Aureobasidium pullulans, the species complex of Cladosporium cladosporioides and Devriesia spp. were the most represented. This study highlights the existence of a complex fungal consortium including both phytopathogenic and potentially antagonistic microorganisms that can have a significant impact on olive productions.

Mechanisms of action of phenolic compounds in olive.

PubMed

Rafehi, Haloom; Ververis, Katherine; Karagiannis, Tom C

2012-06-01

Olive oil, an oil rich in monounsaturated fatty acids (MUFCs) and minor constituents including phenolic compounds, is a major component of the Mediterranean diet. The potential health benefits of the Mediterranean diet were highlighted by the seminal Seven Countries Study, and more contemporary research has identified olive oil as a major element responsible for these effects. It is emerging that the phenolic compounds are the most likely candidates accounting for the cardioprotective and cancer preventative effects of extra virgin olive oil (EVOO). In particular, the phenolic compound, hydroxytyrosol has been identified as one of the most potent antioxidants found in olive oil. This review will briefly consider historical aspects of olive oil research and the biological properties of phenolic compounds in olive oil will be discussed. The focus of the discussion will be related to the mechanisms of action of hydroxytyrosol. Studies have demonstrated that hydroxytyrosol induces apoptosis and cell cycle arrest in cancer cells. Further, research has shown that hydroxytyrosol can prevent cardiovascular disease by reducing the expression of adhesion molecules on endothelial cells and preventing the oxidation of low-density lipoprotein (LDL). The molecular mechanisms accounting for these effects are reviewed.

Saltcedar and Russian Olive Control Demonstration Act Science Assessment

USGS Publications Warehouse

Shafroth, Patrick B.; Brown, Curtis A.; Merritt, David M.

2010-01-01

The primary intent of this document is to provide the science assessment called for under The Saltcedar and Russian Olive Control Demonstration Act of 2006 (Public Law 109-320; the Act). A secondary purpose is to provide a common background for applicants for prospective demonstration projects, should funds be appropriated for this second phase of the Act. This document synthesizes the state-of-the-science on the following topics: the distribution and abundance (extent) of saltcedar (Tamarix spp.) and Russian olive (Elaeagnus angustifolia) in the Western United States, potential for water savings associated with controlling saltcedar and Russian olive and the associated restoration of occupied sites, considerations related to wildlife use of saltcedar and Russian olive habitat or restored habitats, methods to control saltcedar and Russian olive, possible utilization of dead biomass following removal of saltcedar and Russian olive, and approaches and challenges associated with revegetation or restoration following control efforts. A concluding chapter discusses possible long-term management strategies, needs for additional study, potentially useful field demonstration projects, and a planning process for on-the-ground projects involving removal of saltcedar and Russian olive.

Response of Psyttalia humilis (Hymenoptera: Braconidae) to olive fruit fly (Diptera: Tephritidae) and conditions in California olive orchards

USDA-ARS?s Scientific Manuscript database

The larval parasitoid, Psyttalia cf. concolor (Szépligeti), reared on Mediterranean fruit fly, Ceratitis capitata (Weidemann), by the USDA-APHIS, PPQ, Guatemala City, Guatemala, was imported into California for biological control of olive fruit fly, Bactrocera oleae (Gmelin), in olives, Olea europae...

Sorting Olive Batches for the Milling Process Using Image Processing

PubMed Central

Puerto, Daniel Aguilera; Martínez Gila, Diego Manuel; Gámez García, Javier; Gómez Ortega, Juan

2015-01-01

The quality of virgin olive oil obtained in the milling process is directly bound to the characteristics of the olives. Hence, the correct classification of the different incoming olive batches is crucial to reach the maximum quality of the oil. The aim of this work is to provide an automatic inspection system, based on computer vision, and to classify automatically different batches of olives entering the milling process. The classification is based on the differentiation between ground and tree olives. For this purpose, three different species have been studied (Picudo, Picual and Hojiblanco). The samples have been obtained by picking the olives directly from the tree or from the ground. The feature vector of the samples has been obtained on the basis of the olive image histograms. Moreover, different image preprocessing has been employed, and two classification techniques have been used: these are discriminant analysis and neural networks. The proposed methodology has been validated successfully, obtaining good classification results. PMID:26147729

Selective ultrasound-enhanced enzymatic hydrolysis of oleuropein to its aglycon in olive (Olea europaea L.) leaf extracts.

PubMed

Delgado-Povedano, María Del Mar; Priego-Capote, Feliciano; Luque de Castro, María Dolores

2017-04-01

Hydrolysis of oleuropein, the main phenol in olive (Olea europaea L.) leaf extracts, to oleuropein aglycon and other subsequent products in the hydrolytic pathway can be catalyzed by different enzymes. Three of the most used hydrolases were assayed to catalyze the process, and β-glucosidase from Aspergillus niger was selected. Acceleration of the enzymatic hydrolysis by ultrasound (US) was studied using a Box-Behnken design (duty cycle, amplitude, cycle time) and an oleuropein standard, and the optimum US conditions for achieving maximum yield of oleuropein aglycon were 0.5s/s duty cycle, 50% amplitude and 45s cycle. The method was applied to obtain oleuropein aglycon from commercial and laboratory extracts from olive leaves, which may have a pharmacological use as deduced by its healthy properties. The kinetics of the US-assisted enzymatic hydrolysis was monitored by analysis of the target compounds using liquid chromatography-tandem mass spectrometry. Copyright © 2016 Elsevier Ltd. All rights reserved.

Isothermal microwave and microwave-convection drying of olive pomace

USDA-ARS?s Scientific Manuscript database

Olive pomace is the residue produced when olives are pressed for oil. Valuable polyphenolic compounds can be extracted from olive pomace, but this material is more than 60% water (wet basis) and thus costly to transport and process in its original, wet form. The objective of this study was thus to ...

Characterization of Libyan olive, olea europaea L., cultivars using morpholigical data

USDA-ARS?s Scientific Manuscript database

Olive (Olea europaea L.) consumption and production are important socially and economically in Libya. Olive cultivars that are adapted to local conditions produce olives that have high quality and quantities of oil. Many of the important Libyan olive cultivars were included in this research. One goa...

Olive Leaf Extract from Sicilian Cultivar Reduced Lipid Accumulation by Inducing Thermogenic Pathway during Adipogenesis

PubMed Central

Palmeri, Rosa; Monteleone, Julieta I.; Spagna, Giovanni; Restuccia, Cristina; Raffaele, Marco; Vanella, Luca; Li Volti, Giovanni; Barbagallo, Ignazio

2016-01-01

Olive leaves contain a wide variety of phenolic compounds belonging to phenolic acids, phenolic alcohols, flavonoids, and secoiridoids, and include also many other pharmacological active compounds. They could play an important role in human diet and health because of their ability to lower blood pressure, increase coronary arteries blood flow and decrease the risk of cardiovascular diseases. The aim of this study was to investigate the effect of olive leaf extract (OLE) from Sicilian cultivar on adipogenic differentiation of human adipose derived mesenchymal stem cells and its impact on lipid metabolism. We showed that OLE treatment during adipogenic differentiation reduces inflammation, lipid accumulation and induces thermogenesis by activation of uncoupling protein uncoupling protein 1, sirtuin 1, peroxisome proliferator-activated receptor alpha, and coactivator 1 alpha. Furthermore, OLE significantly decreases the expression of molecules involved in adipogenesis and upregulates the expression of mediators involved in thermogenesis and lipid metabolism. Taken together, our results suggest that OLE may promote the brown remodeling of white adipose tissue inducing thermogenesis and improving metabolic homeostasis. PMID:27303302

Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle-aged overweight men: a randomized, placebo-controlled, crossover trial.

PubMed

de Bock, Martin; Derraik, José G B; Brennan, Christine M; Biggs, Janene B; Morgan, Philip E; Hodgkinson, Steven C; Hofman, Paul L; Cutfield, Wayne S

2013-01-01

Olive plant leaves (Olea europaea L.) have been used for centuries in folk medicine to treat diabetes, but there are very limited data examining the effects of olive polyphenols on glucose homeostasis in humans. To assess the effects of supplementation with olive leaf polyphenols (51.1 mg oleuropein, 9.7 mg hydroxytyrosol per day) on insulin action and cardiovascular risk factors in middle-aged overweight men. Randomized, double-blinded, placebo-controlled, crossover trial in New Zealand. 46 participants (aged 46.4 ± 5.5 years and BMI 28.0 ± 2.0 kg/m(2)) were randomized to receive capsules with olive leaf extract (OLE) or placebo for 12 weeks, crossing over to other treatment after a 6-week washout. Primary outcome was insulin sensitivity (Matsuda method). Secondary outcomes included glucose and insulin profiles, cytokines, lipid profile, body composition, 24-hour ambulatory blood pressure, and carotid intima-media thickness. Treatment evaluations were based on the intention-to-treat principle. All participants took >96% of prescribed capsules. OLE supplementation was associated with a 15% improvement in insulin sensitivity (p = 0.024) compared to placebo. There was also a 28% improvement in pancreatic β-cell responsiveness (p = 0.013). OLE supplementation also led to increased fasting interleukin-6 (p = 0.014), IGFBP-1 (p = 0.024), and IGFBP-2 (p = 0.015) concentrations. There were however, no effects on interleukin-8, TNF-α, ultra-sensitive CRP, lipid profile, ambulatory blood pressure, body composition, carotid intima-media thickness, or liver function. Supplementation with olive leaf polyphenols for 12 weeks significantly improved insulin sensitivity and pancreatic β-cell secretory capacity in overweight middle-aged men at risk of developing the metabolic syndrome.

LC/DAD/ESI/MS method for the determination of imidacloprid, thiacloprid, and spinosad in olives and olive oil after field treatment.

PubMed

Angioni, Alberto; Porcu, Luciano; Pirisi, Filippo

2011-10-26

The behavior in the field and the transfer from olives to olive oil during the technological process of imidacloprid, thiacloprid, and spinosad were studied. The extraction method used was effective in extracting the analytes of interest, and no interfering peaks were detected in the chromatogram. The residue levels found in olives after treatment were 0.14, 0.04, and 0.30 mg/kg for imidacloprid, thiacloprid, and spinosad, respectively, far below the maximum residue levels (MRLs) set for these insecticides in EU. At the preharvest interval (PHI), no residue was detected for imidacloprid and thiacloprid, while spinosad showed a residue level of 0.04 mg/kg. The study of the effect of the technological process on pesticide transfer in olive oil showed that these insecticides tend to remain in the olive cake. The LC/DAD/ESI/MS method showed good performance with adequate recoveries ranging from 80 to 119% and good method limits of quantitation (LOQs) and of determination (LODs). No matrix effect was detected.

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 8 2014-01-01 2014-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 8 2012-01-01 2012-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 8 2011-01-01 2011-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 8 2013-01-01 2013-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

Nutrigenomics of extra-virgin olive oil: A review.

PubMed

Piroddi, Marta; Albini, Adriana; Fabiani, Roberto; Giovannelli, Lisa; Luceri, Cristina; Natella, Fausta; Rosignoli, Patrizia; Rossi, Teresa; Taticchi, Agnese; Servili, Maurizio; Galli, Francesco

2017-01-02

Nutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health-promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age- and lifestyle-related human conditions, such as cancer, cardiovascular disease and neurodegeneration. Other effects on health-promoting genes have been identified for bioactive components of olives and olive leafs. Omics technologies are offering unique opportunities to identify nutritional and health biomarkers associated with these gene responses, the use of which in personalized and even predictive protocols of investigation, is a main breakthrough in modern medicine and nutrition. Gene regulation properties of the functional components of olive oil, such as oleic acid, biophenols and vitamin E, point to a role for these molecules as natural homeostatic and even hormetic factors with applications as prevention agents in conditions of premature and pathologic aging. Therapeutic applications can be foreseen in conditions of chronic inflammation, and particularly in cancer, which will be discussed in detail in this review paper as major clinical target of nutritional interventions with olive oil and its functional components. © 2016 BioFactors, 43(1):17-41, 2017. © 2016 International Union of Biochemistry and Molecular Biology.

Inhibition of calcium carbonate deposition on stainless steel using olive leaf extract as a green inhibitor.

PubMed

Aidoud, Roumaissa; Kahoul, Abdelkrim; Naamoune, Farid

2017-01-01

The antiscale properties of the aqueous extract of olive (Olea europaea L.) leaves as a natural scale inhibitor for stainless steel surface in Hammam raw water were investigated using chronoamperometry (CA) and electrochemical impedance spectroscopy techniques in conjunction with a microscopic examination. The X-ray diffraction analysis reveals that the scale deposited over the pipe walls consists of pure CaCO 3 calcite. The CA, in accordance with electrochemical impedance spectra and scanning electron microscopy, shows that the inhibition efficiency increases with increasing extract concentration. This efficiency is considerably reduced as the temperature is increased.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

PubMed

Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

2014-04-01

The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. Copyright © 2013 Elsevier Ltd. All rights reserved.

Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae).

PubMed

Malheiro, Ricardo; Casal, Susana; Cunha, Sara C; Baptista, Paula; Pereira, José Alberto

2016-01-01

The olive fly, Bactrocera oleae (Rossi), is a monophagous pest that displays an oviposition preference among cultivars of olive (Olea europaea L.). To clarify the oviposition preference, the olive leaf volatiles of three olive cultivars (Cobrançosa, Madural and Verdeal Transmontana) were assessed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) at six different periods of olive fruit maturation and degrees of infestation. A total of 39 volatiles were identified, mainly esters and alcohols, with a minor percentage of aldehydes, ketones and terpenic compounds, including sesquiterpenes. At sampling dates with higher degrees of infestation, cv. Cobrançosa had, simultaneously, significantly lower infestation degrees and higher volatile amounts than the other two cultivars, with a probable deterrent effect for oviposition. The green leaf volatiles (GLVs) (Z)-3-hexen-1-ol and (Z)-3-hexen-1-ol acetate) were the main compounds identified in all cultivars, together with toluene. The abundance of GLVs decreased significantly throughout maturation, without significant differences among cultivars, while toluene showed a general increase and positive correlation with olive fly infestation levels. The results obtained could broaden our understanding of the roles of various types and amounts of olive volatiles in the environment, especially in olive fly host selection and cultivar preference. Copyright © 2015 Elsevier Ltd. All rights reserved.

Oleuropein in Olive and its Pharmacological Effects

PubMed Central

Omar, Syed Haris

2010-01-01

Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on recent works that have analyzed the relationship between the major phenolic compound oleuropein and its pharmacological activities including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect. PMID:21179340

Cardioprotective Effects of the Polyphenol Hydroxytyrosol from Olive Oil.

PubMed

Tejada, Silvia; Pinya, Samuel; Del Mar Bibiloni, Maria; Tur, Josep A; Pons, Antoni; Sureda, Antoni

2017-01-01

The Mediterranean diet includes olive oil as its primary source of fat. This diet is frequently associated to longevity and a lower incidence of chronic diseases due to its biological activities and health effects. Apart from oleic acid, olive oil contains many bioactive components including polyphenols that have been reported to exert antioxidant and anti-inflammatory activities. Polyphenols may almost in part be responsible for the protective effects against cardiovascular diseases associated with olive oil. To review and discuss the available literature on hydroxytyrosol effects as a cardioprotective agent. Moreover, we also discuss the chemistry, nutritional aspects and bioavailability of hydroxytyrosol. Hydroxytyrosol is one of the major phenolic compounds in olive oil and has demonstrated strong radical-scavenging properties. Several studies have been performed in order to look further into the effects of the polyphenol hydroxytyrosol in relation to cardiovascular events and illnesses in animal trials and in vitro. However, no clinical trials have focused on the specific action of hydroxytyrosol and cardiovascular diseases, although some are being undertaken to look at olive oil or olive leaf extract properties. Hydroxytyrosol from olive oil exerts antioxidant, anti-inflammatory, anti-platelet aggregation and ati-atherogenic activities in in vitro and animal models. However, its possible therapeutic use in humans requires additional clinical trials. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

The transcriptional response to the olive fruit fly (Bactrocera oleae) reveals extended differences between tolerant and susceptible olive (Olea europaea L.) varieties

PubMed Central

Grasso, Filomena; Coppola, Mariangela; Carbone, Fabrizio; Baldoni, Luciana; Alagna, Fiammetta; Perrotta, Gaetano; Pérez-Pulido, Antonio J.; Garonna, Antonio; Facella, Paolo; Daddiego, Loretta; Lopez, Loredana; Vitiello, Alessia; Rao, Rosa

2017-01-01

The olive fruit fly Bactrocera oleae (Diptera: Tephritidae) is the most devastating pest of cultivated olive (Olea europaea L.). Intraspecific variation in plant resistance to B. oleae has been described only at phenotypic level. In this work, we used a transcriptomic approach to study the molecular response to the olive fruit fly in two olive cultivars with contrasting level of susceptibility. Using next-generation pyrosequencing, we first generated a catalogue of more than 80,000 sequences expressed in drupes from approximately 700k reads. The assembled sequences were used to develop a microarray layout with over 60,000 olive-specific probes. The differential gene expression analysis between infested (i.e. with II or III instar larvae) and control drupes indicated a significant intraspecific variation between the more tolerant and susceptible cultivar. Around 2500 genes were differentially regulated in infested drupes of the tolerant variety. The GO annotation of the differentially expressed genes implies that the inducible resistance to the olive fruit fly involves a number of biological functions, cellular processes and metabolic pathways, including those with a known role in defence, oxidative stress responses, cellular structure, hormone signalling, and primary and secondary metabolism. The difference in the induced transcriptional changes between the cultivars suggests a strong genetic role in the olive inducible defence, which can ultimately lead to the discovery of factors associated with a higher level of tolerance to B. oleae. PMID:28797083

The transcriptional response to the olive fruit fly (Bactrocera oleae) reveals extended differences between tolerant and susceptible olive (Olea europaea L.) varieties.

PubMed

Grasso, Filomena; Coppola, Mariangela; Carbone, Fabrizio; Baldoni, Luciana; Alagna, Fiammetta; Perrotta, Gaetano; Pérez-Pulido, Antonio J; Garonna, Antonio; Facella, Paolo; Daddiego, Loretta; Lopez, Loredana; Vitiello, Alessia; Rao, Rosa; Corrado, Giandomenico

2017-01-01

The olive fruit fly Bactrocera oleae (Diptera: Tephritidae) is the most devastating pest of cultivated olive (Olea europaea L.). Intraspecific variation in plant resistance to B. oleae has been described only at phenotypic level. In this work, we used a transcriptomic approach to study the molecular response to the olive fruit fly in two olive cultivars with contrasting level of susceptibility. Using next-generation pyrosequencing, we first generated a catalogue of more than 80,000 sequences expressed in drupes from approximately 700k reads. The assembled sequences were used to develop a microarray layout with over 60,000 olive-specific probes. The differential gene expression analysis between infested (i.e. with II or III instar larvae) and control drupes indicated a significant intraspecific variation between the more tolerant and susceptible cultivar. Around 2500 genes were differentially regulated in infested drupes of the tolerant variety. The GO annotation of the differentially expressed genes implies that the inducible resistance to the olive fruit fly involves a number of biological functions, cellular processes and metabolic pathways, including those with a known role in defence, oxidative stress responses, cellular structure, hormone signalling, and primary and secondary metabolism. The difference in the induced transcriptional changes between the cultivars suggests a strong genetic role in the olive inducible defence, which can ultimately lead to the discovery of factors associated with a higher level of tolerance to B. oleae.

Detection of Verticillium wilt of olive trees and downy mildew of opium poppy using hyperspectral and thermal UAV imagery

NASA Astrophysics Data System (ADS)

Calderón Madrid, Rocío; Navas Cortés, Juan Antonio; Montes Borrego, Miguel; Landa del Castillo, Blanca Beatriz; Lucena León, Carlos; Jesús Zarco Tejada, Pablo

2014-05-01

The present study explored the use of high-resolution thermal, multispectral and hyperspectral imagery as indicators of the infections caused by Verticillium wilt (VW) in olive trees and downy mildew (DM) in opium poppy fields. VW, caused by the soil-borne fungus Verticillium dahliae, and DM, caused by the biotrophic obligate oomycete Peronospora arborescens, are the most economically limiting diseases of olive trees and opium poppy, respectively, worldwide. V. dahliae infects the plant by the roots and colonizes its vascular system, blocking water flow and eventually inducing water stress. P. arborescens colonizes the mesophyll, appearing the first symptoms as small chlorotic leaf lesions, which can evolve to curled and thickened tissues and systemic infections that become deformed and necrotic as the disease develops. The work conducted to detect VW and DM infection consisted on the acquisition of time series of airborne thermal, multispectral and hyperspectral imagery using 2-m and 5-m wingspan electric Unmanned Aerial Vehicles (UAVs) in spring and summer of three consecutive years (2009 to 2011) for VW detection and on three dates in spring of 2009 for DM detection. Two 7-ha commercial olive orchards naturally infected with V. dahliae and two opium poppy field plots artificially infected by P. arborescens were flown. Concurrently to the airborne campaigns, olive orchards and opium poppy fields were assessed "in situ" to assess actual VW severity and DM incidence. Furthermore, field measurements were conducted at leaf and crown level. The field results related to VW detection showed a significant increase in crown temperature (Tc) minus air temperature (Ta) and a decrease in leaf stomatal conductance (G) as VW severity increased. This reduction in G was associated with a significant increase in the Photochemical Reflectance Index (PRI570) and a decrease in chlorophyll fluorescence. DM asymptomatic leaves showed significantly higher NDVI and lower green/red index

SNP Discovery by Illumina-Based Transcriptome Sequencing of the Olive and the Genetic Characterization of Turkish Olive Genotypes Revealed by AFLP, SSR and SNP Markers

PubMed Central

Kaya, Hilal Betul; Cetin, Oznur; Kaya, Hulya; Sahin, Mustafa; Sefer, Filiz; Kahraman, Abdullah; Tanyolac, Bahattin

2013-01-01

Background The olive tree (Olea europaea L.) is a diploid (2n = 2x = 46) outcrossing species mainly grown in the Mediterranean area, where it is the most important oil-producing crop. Because of its economic, cultural and ecological importance, various DNA markers have been used in the olive to characterize and elucidate homonyms, synonyms and unknown accessions. However, a comprehensive characterization and a full sequence of its transcriptome are unavailable, leading to the importance of an efficient large-scale single nucleotide polymorphism (SNP) discovery in olive. The objectives of this study were (1) to discover olive SNPs using next-generation sequencing and to identify SNP primers for cultivar identification and (2) to characterize 96 olive genotypes originating from different regions of Turkey. Methodology/Principal Findings Next-generation sequencing technology was used with five distinct olive genotypes and generated cDNA, producing 126,542,413 reads using an Illumina Genome Analyzer IIx. Following quality and size trimming, the high-quality reads were assembled into 22,052 contigs with an average length of 1,321 bases and 45 singletons. The SNPs were filtered and 2,987 high-quality putative SNP primers were identified. The assembled sequences and singletons were subjected to BLAST similarity searches and annotated with a Gene Ontology identifier. To identify the 96 olive genotypes, these SNP primers were applied to the genotypes in combination with amplified fragment length polymorphism (AFLP) and simple sequence repeats (SSR) markers. Conclusions/Significance This study marks the highest number of SNP markers discovered to date from olive genotypes using transcriptome sequencing. The developed SNP markers will provide a useful source for molecular genetic studies, such as genetic diversity and characterization, high density quantitative trait locus (QTL) analysis, association mapping and map-based gene cloning in the olive. High levels of

Detoxification of Olive Mill Wastewater and Bioconversion of Olive Crop Residues into High-Value-Added Biomass by the Choice Edible Mushroom Hericium erinaceus.

PubMed

Koutrotsios, Georgios; Larou, Evangelia; Mountzouris, Konstantinos C; Zervakis, Georgios I

2016-09-01

Environmentally acceptable disposal of olive cultivation residues (e.g., olive prunings; olive pruning residues (OLPR)) and olive mill wastes is of paramount importance since they are generated in huge quantities within a short time. Moreover, olive mill wastewater (OMW) or sludge-like effluents ("alperujo"; two-phase olive mill waste (TPOMW)) are highly biotoxic. Hericium erinaceus is a white-rot fungus which produces choice edible mushrooms on substrates rich in lignocellulosics, and its suitability for the treatment of olive by-products was examined for the first time. Fungal growth resulted in a notable reduction of OMW's pollution parameters (i.e., 65 % decolorization, 47 % total phenolic reduction, and 52 % phytotoxicity decrease) and correlated with laccase and manganese peroxidase activities. Solid-state fermentation of various mixtures of OLPR, TPOMW, and beech sawdust (control) by H. erinaceus qualified OLPR in subsequent cultivation experiments, where it exhibited high mushroom yields and biological efficiency (31 %). Analyses of proximate composition and bioactive compound content revealed that mushrooms deriving from OLPR substrates showed significantly higher crude fat, total glucan, β-glucan, total phenolics, and ferric-reducing antioxidant potential values than the control. H. erinaceus demonstrated the potential to detoxify OMW and bioconvert OLPR into high-quality biomass, and hence, this fungus could be successfully exploited for the treatment of such by-products.

Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality.

PubMed

Romaniello, Roberto; Leone, Alessandro; Tamborrino, Antonia

2017-01-01

An industrial prototype of a partial de-stoner machine was specified, built and implemented in an industrial olive oil extraction plant. The partial de-stoner machine was compared to the traditional mechanical crusher to assess its quantitative and qualitative performance. The extraction efficiency of the olive oil extraction plant, olive oil quality, sensory evaluation and rheological aspects were investigated. The results indicate that by using the partial de-stoner machine the extraction plant did not show statistical differences with respect to the traditional mechanical crushing. Moreover, the partial de-stoner machine allowed recovery of 60% of olive pits and the oils obtained were characterised by more marked green fruitiness, flavour and aroma than the oils produced using the traditional processing systems. The partial de-stoner machine removes the limitations of the traditional total de-stoner machine, opening new frontiers for the recovery of pits to be used as biomass. Moreover, the partial de-stoner machine permitted a significant reduction in the viscosity of the olive paste. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Modeling olive-crop forecasting in Tunisia

NASA Astrophysics Data System (ADS)

Ben Dhiab, Ali; Ben Mimoun, Mehdi; Oteros, Jose; Garcia-Mozo, Herminia; Domínguez-Vilches, Eugenio; Galán, Carmen; Abichou, Mounir; Msallem, Monji

2017-05-01

Tunisia is the world's second largest olive oil-producing region after the European Union. This paper reports on the use of models to forecast local olive crops, using data for Tunisia's five main olive-producing areas: Mornag, Jemmel, Menzel Mhiri, Chaal, and Zarzis. Airborne pollen counts were monitored over the period 1993-2011 using a Cour trap. Forecasting models were constructed using agricultural data (harvest size in tonnes of fruit/year) and data for several weather-related and phenoclimatic variables (rainfall, humidity, temperature, Growing Degree Days, and Chilling). Analysis of these data revealed that the amount of airborne pollen emitted over the pollen season as a whole (i.e., the Pollen Index) was the variable most influencing harvest size. Findings for all local models also indicated that the amount, timing, and distribution of rainfall (except during blooming) had a positive impact on final olive harvests. Air temperature also influenced final crop yield in three study provinces (Menzel Mhiri, Chaal, and Zarzis), but with varying consequences: in the model constructed for Chaal, cumulative maximum temperature from budbreak to start of flowering contributed positively to yield; in the Menzel Mhiri model, cumulative average temperatures during fruit development had a positive impact on output; in Zarzis, by contrast, cumulative maximum temperature during the period prior to flowering negatively influenced final crop yield. Data for agricultural and phenoclimatic variables can be used to construct valid models to predict annual variability in local olive-crop yields; here, models displayed an accuracy of 98, 93, 92, 91, and 88 % for Zarzis, Mornag, Jemmel, Chaal, and Menzel Mhiri, respectively.

Mercury transfer from soil to olive trees. A comparison of three different contaminated sites.

PubMed

Higueras, Pablo L; Amorós, José Á; Esbrí, José Maria; Pérez-de-los-Reyes, Caridad; López-Berdonces, Miguel A; García-Navarro, Francisco J

2016-04-01

Mercury contents in soil and olive tree leaves have been studied in 69 plots around three different source areas of this element in Spain: Almadén (Ciudad Real), Flix (Tarragona) and Jódar (Jaén). Almadén was the world's largest cinnabar (HgS) mining district and was active until 2003, Flix is the oldest Spanish chlor-alkali plant (CAP) and has been active from 1898 to the present day and Jódar is a decommissioned CAP that was active for 14 years (1977-1991). Total mercury contents have been measured by high-frequency modulation atomic absorption spectrometry with Zeeman effect (ZAAS-HFM) in the soils and olive tree leaves from the three studied areas. The average soil contents range from 182 μg kg(-1) in Flix to 23,488 μg kg(-1) in Almadén, while the average leaf content ranges from 161 μg kg(-1) in Jódar to 1213 μg kg(-1) in Almadén. Despite the wide range of data, a relationship between soil-leaf contents has been identified: in Almadén and Jódar, multiplicative (bilogarithmic) models show significant correlations (R = 0.769 and R = 0.484, respectively). Significant correlations were not identified between soil and leaf contents in Flix. The continuous activity of the Flix CAP, which remains open today, can explain the different uptake patterns for mercury, which is mainly atmospheric in origin, in comparison to the other two sites, where activity ceased more than 10 years ago and only soil uptake patterns based on the Michaelis-Menten enzymatic model curve are observed.

Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract.

PubMed

de Bock, Martin; Thorstensen, Eric B; Derraik, José G B; Henderson, Harold V; Hofman, Paul L; Cutfield, Wayne S

2013-11-01

Phenolic compounds derived from the olive plant (Olea europaea L.), particularly hydroxytyrosol and oleuropein, have many beneficial effects in vitro. Olive leaves are the richest source of olive phenolic compounds, and olive leaf extract (OLE) is now a popular nutraceutical taken either as liquid or capsules. To quantify the bioavailability and metabolism of oleuropein and hydroxytyrosol when taken as OLE, nine volunteers (five males) aged 42.8 ± 7.4 years were randomized to receive either capsulated or liquid OLE as a single lower (51.1 mg oleuropein, 9.7 mg hydroxytyrosol) or higher (76.6 mg oleuropein, 14.5 mg hydroxytyrosol) dose, and then the opposite strength (but same formulation) a week later. Plasma and urine samples were collected at fixed intervals for 24 h post-ingestion. Phenolic content was analyzed by LC-ESI-MS/MS. Conjugated metabolites of hydroxytyrosol were the primary metabolites recovered in plasma and urine after OLE ingestion. Peak oleuropein concentrations in plasma were greater following ingestion of liquid than capsule preparations (0.47 versus 2.74 ng/mL; p = 0.004), but no such effect was observed for peak concentrations of conjugated (sulfated and glucuronidated) hydroxytyrosol (p = 0.94). However, the latter peak was reached earlier with liquid preparation (93 versus 64 min; p = 0.031). There was a gender effect on the bioavailability of phenolic compounds, with males displaying greater plasma area under the curve for conjugated hydroxytyrosol (11,600 versus 2550 ng/mL; p = 0.048). All conjugated hydroxytyrosol metabolites were recovered in the urine within 8 h. There was wide inter-individual variation. OLE effectively delivers oleuropein and hydroxytrosol metabolites to plasma in humans. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Olive (Olea europaea L.) Leaf Polyphenols Improve Insulin Sensitivity in Middle-Aged Overweight Men: A Randomized, Placebo-Controlled, Crossover Trial

PubMed Central

de Bock, Martin; Derraik, José G. B.; Brennan, Christine M.; Biggs, Janene B.; Morgan, Philip E.; Hodgkinson, Steven C.; Hofman, Paul L.; Cutfield, Wayne S.

2013-01-01

Background Olive plant leaves (Olea europaea L.) have been used for centuries in folk medicine to treat diabetes, but there are very limited data examining the effects of olive polyphenols on glucose homeostasis in humans. Objective To assess the effects of supplementation with olive leaf polyphenols (51.1 mg oleuropein, 9.7 mg hydroxytyrosol per day) on insulin action and cardiovascular risk factors in middle-aged overweight men. Design Randomized, double-blinded, placebo-controlled, crossover trial in New Zealand. 46 participants (aged 46.4±5.5 years and BMI 28.0±2.0 kg/m2) were randomized to receive capsules with olive leaf extract (OLE) or placebo for 12 weeks, crossing over to other treatment after a 6-week washout. Primary outcome was insulin sensitivity (Matsuda method). Secondary outcomes included glucose and insulin profiles, cytokines, lipid profile, body composition, 24-hour ambulatory blood pressure, and carotid intima-media thickness. Results Treatment evaluations were based on the intention-to-treat principle. All participants took >96% of prescribed capsules. OLE supplementation was associated with a 15% improvement in insulin sensitivity (p = 0.024) compared to placebo. There was also a 28% improvement in pancreatic β-cell responsiveness (p = 0.013). OLE supplementation also led to increased fasting interleukin-6 (p = 0.014), IGFBP-1 (p = 0.024), and IGFBP-2 (p = 0.015) concentrations. There were however, no effects on interleukin-8, TNF-α, ultra-sensitive CRP, lipid profile, ambulatory blood pressure, body composition, carotid intima-media thickness, or liver function. Conclusions Supplementation with olive leaf polyphenols for 12 weeks significantly improved insulin sensitivity and pancreatic β-cell secretory capacity in overweight middle-aged men at risk of developing the metabolic syndrome. Trial Registration Australian New Zealand Clinical Trials Registry #336317. PMID:23516412

Comparison of Multiple Bioactive Constituents in Different Parts of Eucommia ulmoides Based on UFLC-QTRAP-MS/MS Combined with PCA.

PubMed

Yan, Ying; Zhao, Hui; Chen, Cuihua; Zou, Lisi; Liu, Xunhong; Chai, Chuan; Wang, Chengcheng; Shi, Jingjing; Chen, Shuyu

2018-03-13

Eucommia ulmoides Oilv. (EU), also called Du-zhong, is a classical traditional Chinese medicine. Its bark, leaf, and male flower are all used for medicinal purposes, called Eucommiae Cortex (EC), Eucommiae Folium (EF), and Eucommiae Flos Male (EFM). In order to study the difference in synthesis and the accumulation of metabolites in different parts of EU, a reliable method based on ultra-fast liquid chromatography tandem triple quadrupole mass spectrometry (UFLC-QTRAP-MS/MS) was developed for the simultaneous determination of a total of 21 constituents, including two lignans, 6 iridoids, 6 penylpropanoids, 6 flavonoids, and one phenol in the samples (EC, EF, and EFM). Furthermore, principal component analysis (PCA) was performed to evaluate and classify the samples according to the contents of these 21 constituents. All of the results demonstrated that the chemical compositions in EC, EF, and EFM were significantly different and the differential constituents (i.e., aucubin, geniposidic acid, chlorogenic acid, pinoresinol-di- O -β-d-glucopyranoside, geniposide, cryptochlorogenic acid, rutin, and quercetin) were remarkably associated with sample classifications. The research will provide the basic information for revealing the laws of metabolite accumulation in EC, EF, and EFM from the same origin.

Identification of molecular markers associated with fruit traits in olive and assessment of olive core collection with AFLP markers and fruit traits.

PubMed

Ipek, M; Seker, M; Ipek, A; Gul, M K

2015-03-31

The purpose of this study was to characterize olive core collection with amplified fragment length polymorphism (AFLP) markers and fruit traits and to determine AFLP markers significantly associated with these fruit characters in olive. A total of 168 polymorphic AFLP markers generated by five primer combinations and nine fruit traits were used to characterize relationships between 18 olive cultivars. Although all olive cultivars were discriminated from each other by either AFLP markers (<0.75 similarity level) or fruit traits, clustering based on the AFLP markers and fruit traits was not significantly correlated (r = 0.13). Partial clustering of olive cultivars by AFLP markers according to their geographical origin was observed. Associations of AFLP markers with fruits were determined using a multiple-regression analysis with stepwise addition of AFLP markers. Significant associations between eight AFLP markers and fruit traits were identified. While five AFLP markers demonstrated significant negative correlation with fruit and stone weight, width and length and total polyphenols (P < 0.05), three AFLP markers displayed significant positive correlation with α-tocopherol and γ-tocopherol (P < 0.01). This is the first report on the association of molecular markers with fruit traits in olive. Molecular markers associated with morphological and agronomic traits could be utilized for the breeding of olive cultivars. However, the association power of these markers needs to be confirmed in larger populations, and highly correlated markers should then be converted to PCR-based DNA markers such as sequence-characterized amplified region markers for better utilization.

Chemical and Biological Investigation of Olive Mill Waste Water - OMWW Secoiridoid Lactones.

PubMed

Vougogiannopoulou, Konstantina; Angelopoulou, Maria T; Pratsinis, Harris; Grougnet, Raphaël; Halabalaki, Maria; Kletsas, Dimitris; Deguin, Brigitte; Skaltsounis, Leandros A

2015-08-01

Olive mill waste water is the major byproduct of the olive oil industry containing a range of compounds related to Olea europaea and olive oil constituents. Olive mill waste water comprises an important environmental problem in olive oil producing countries, but it is also a valuable material for the isolation of high added value compounds. In this study, an attempt to investigate the secoiridoid content of olive mill waste water is described with the aid of ultrahigh-performance liquid chromatography-electrospray ionization (±)-high-resolution mass spectrometry and centrifugal partition chromatography methods. In total, seven secoiridoid lactones were isolated, four of which are new natural products. This is the first time that a conjugate of hydroxytyrosol and a secoiridoid lactone has been isolated from olive mill waste water and structurally characterized. Furthermore, the range of isolated compounds allowed for the proposal of a hypothesis for the biotransformation of olive secoiridoids during the production of olive mill waste water. Finally, the ability of the representative compounds to reduce the intracellular reactive oxygen species was assessed with the dichlorofluorescein assay in conjunction with the known antioxidant agent hydroxytyrosol. Georg Thieme Verlag KG Stuttgart · New York.

Current knowledge and attitudes: Russian olive biology, ecology and management

Treesearch

Sharlene E. Sing; Kevin J. Delaney

2016-01-01

The primary goals of a two-day Russian olive symposium held in February 2014 were to disseminate current knowledge and identify data gaps regarding Russian olive biology and ecology, distributions, integrated management, and to ascertain the feasibility and acceptance of a proposed program for classical biological control of Russian olive. The symposium was...

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

PubMed

Argyri, Anthoula A; Nisiotou, Aspasia A; Mallouchos, Athanasios; Panagou, Efstathios Z; Tassou, Chrysoula C

2014-02-03

The performance of two potential probiotic Lactobacillus strains from olive microbiota, namely L. pentosus B281 and L. plantarum B282 was assessed as starter cultures in Spanish-style fermentation of heat shocked green olives cv. Halkidiki. Two different initial salt levels were studied, 10% (w/v) and 8% (w/v) NaCl, and the brines were inoculated with (a) L. pentosus B281, (b) L. plantarum B282, and (c) a mixture of both strains. A spontaneous fermentation was also taken into account as control treatment. Prior to brining, olives were heat shocked at 80 °C for 10 min to reduce the level of the indigenous microbiota on olive drupes and facilitate the dominance of the inoculated cultures. Microbiological, physicochemical and sensory analyses were conducted throughout fermentation. The composition of LAB population and the evolution of added inocula were assessed by Pulsed Field Gel Electrophoresis (PFGE). The final population of LAB was maintained above 6 log cycles in olive flesh. Both L. pentosus B281 and L. plantarum B282 were able to dominate over indigenous LAB, albeit strain B281 exhibited higher recovery percentages (100 or 94.7% for B281 and 58.8% or 55.0% for B282 in 10% or 8% NaCl, respectively). L. pentosus B281 also dominated over L. plantarum B282, when the two strains were co-inoculated in olive fermentations. The sensory assessment showed higher preference for inoculated fermentations of L. pentosus and L. plantarum separately in 8% NaCl, followed by the L. plantarum in 10% NaCl. The present study showed that probiotic strains L. pentosus B281 and L. plantarum B282, may offer a great potential for use as functional starter cultures in olive fermentation and deliver a promising probiotic food to the consumer. Copyright © 2013 Elsevier B.V. All rights reserved.

Characteristics and biodegradability of olive mill wastewaters.

PubMed

Karahan Özgün, Özlem; Pala Özkök, İlke; Kutay, Can; Orhon, Derin

2016-01-01

Olive mill wastewaters (OMWs) are mostly characterized by their high-organic content and complex organic compounds in addition to the phenolic compounds. European olive oil manufacturers have to cope up with the same wastewater treatment problem and the applied conventional treatment technologies for OMW were not proved to be very successful in each case. Olive mills are mostly small and medium-sized installations and OMW is generated during the three-four-month-long manufacturing season. The problem is not only the complex wastewater to be treated but also the scattered positioning of the olive mills, the seasonal wastewater generation and the size of the manufacturing facilities. The aim of the study is to identify the organic content of OMW and to assess the biological and chemical treatability of OMWs, in order to assist the development of integrated chemical-biological treatment schemes for best appropriate techniques implementation. The experimental studies show that separation of the particulate fraction improved the biodegradability or reduced the refractory and inhibitory effects of particulate organics.

Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.

PubMed

Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

2014-12-01

Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. Copyright © 2014 Elsevier Ltd. All rights reserved.

Hydrological behavior of a Vertisol under different soil management systems in a rain-fed olive orchard

NASA Astrophysics Data System (ADS)

Cabezas, Jose Manuel; Gómez, Jose Alfonso; Auxiliadora Soriano, María

2016-04-01

tillage. Results from the first experimental year showed that although, in the treatments of bare soil, the elimination of soil cracks resulted in lower soil water evaporation in summer compared to non tillage, water loss from soil in summer was even lower when cover crop residues were left on the soil surface, compensating water consumption by the cover crop during spring. As a result, the establishment of the cover crop (B. rubens) did not result in a penalty for productivity of the olive orchard. These initial results support the use of cover crops in Vertisols (sown in autumn, and mowed at early spring leaving the residues on the soil surface) as an alternative to tillage during summer to cover the soil cracks. The use of cover crops in olive groves has a number of environmental benefits, such as reduce soil loss by erosion and enhance biodiversity. However, this study should be carried out for a longer period in order to generalize these first results. References Adams JE, et al., Soil Science Society of America Journal, 1969. 33:609-613. Ritchie JT, Adams JE., Soil Science Society of America Journal, 1974. 38:131-134.

Perception of olive oils sensory defects using a potentiometric taste device.

PubMed

Veloso, Ana C A; Silva, Lucas M; Rodrigues, Nuno; Rebello, Ligia P G; Dias, Luís G; Pereira, José A; Peres, António M

2018-01-01

The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day. In this work, the potential use of an electronic tongue as a taste sensor device to identify the defect predominantly perceived in olive oils was evaluated. The potentiometric profiles recorded showed that intra- and inter-day signal drifts could be neglected (i.e., relative standard deviations lower than 25%), being not statistically significant the effect of the analysis day on the overall recorded E-tongue sensor fingerprints (P-value = 0.5715, for multivariate analysis of variance using Pillai's trace test), which significantly differ according to the olive oils' sensory defect (P-value = 0.0084, for multivariate analysis of variance using Pillai's trace test). Thus, a linear discriminant model based on 19 potentiometric signal sensors, selected by the simulated annealing algorithm, could be established to correctly predict the olive oil main sensory defect (fusty, rancid, wet-wood or winey-vinegary) with average sensitivity of 75 ± 3% and specificity of 73 ± 4% (repeated K-fold cross-validation variant: 4 folds×10 repeats). Similarly, a linear discriminant model, based on 24 selected sensors, correctly classified 92 ± 3% of the olive oils as virgin or lampante, being an average specificity of 93 ± 3% achieved. The overall satisfactory predictive performances strengthen the feasibility of the developed taste sensor device as a complementary methodology for olive oils' defects analysis and subsequent

Co-processing of olive bagasse with crude rapeseed oil via pyrolysis.

PubMed

Uçar, Suat; Karagöz, Selhan

2017-05-01

The co-pyrolysis of olive bagasse with crude rapeseed oil at different blend ratios was investigated at 500ºC in a fixed bed reactor. The effect of olive bagasse to crude rapeseed oil ratio on the product distributions and properties of the pyrolysis products were comparatively investigated. The addition of crude rapeseed oil into olive bagasse in the co-pyrolysis led to formation of upgraded biofuels in terms of liquid yields and properties. While the pyrolysis of olive bagasse produced a liquid yield of 52.5 wt %, the highest liquid yield of 73.5 wt % was obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil at a blend ratio of 1:4. The bio-oil derived from olive bagasse contained 5% naphtha, 10% heavy naphtha, 30% gas oil, and 55% heavy gas oil. In the case of bio-oil obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil at a blend ratio of 1:4, the light naphtha, heavy naphtha, and light gas oil content increased. This is an indication of the improved characteristics of the bio-oil obtained from the co-processing. The heating value of bio-oil from the pyrolysis of olive bagasse alone was 34.6 MJ kg -1 and the heating values of bio-oils obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil ranged from 37.6 to 41.6 MJ kg -1 . It was demonstrated that the co-processing of waste biomass with crude plant oil is a good alternative to improve bio-oil yields and properties.

Optimization of Ripe Olive Processing with a Single Lye Treatment.

PubMed

Brenes, Manuel; Romero, Concepción; García-García, Pedro

2017-09-01

The development of a method for darkening black ripe olives during the washing step with a single NaOH treatment and preservation liquid was studied. Olives of the Hojiblanca cultivar were darkened at pilot plant scale, packed, sterilized, and analyzed after 2 mo of storage at ambient temperature. It was found that the use of a mixture of preservation liquid:water at a ratio of 1:1 during the first washing gave rise to darker olives with slightly better firmness and no effect on sensory quality. However, care must be taken with the concentration of acetic acid in the preservation solution, as a content of this organic acid higher than 25 g/L can cause adverse effects on olive color due to the low pH that can be reached in the flesh of the fruit. Additionally, the re-use of the preservation solution in the first washing resulted in enrichment in antioxidant compounds of the packed product. Black ripe olives processed with preservation liquid had a total phenolic content of 629 mg/kg, whereas those with only tap water had 376 mg/kg, in particular hydroxytyrosol and hydroxytyrosol-4-glucoside. These findings mean that it is possible to get darker olives with higher contents in bioactive substances by reusing the preservation liquid during the darkening step of black ripe olives. © 2017 Institute of Food Technologists®.

Analysis of thermal processing of table olives using computational fluid dynamics.

PubMed

Dimou, A; Panagou, E; Stoforos, N G; Yanniotis, S

2013-11-01

In the present work, the thermal processing of table olives in brine in a stationary metal can was studied through computational fluid dynamics (CFD). The flow patterns of the brine and the temperature evolution in the olives and brine during the heating and the cooling cycles of the process were calculated using the CFD code. Experimental temperature measurements at 3 points (2 inside model olive particles and 1 at a point in the brine) in a can (with dimensions of 75 mm × 105 mm) filled with 48 olives in 4% (w/v) brine, initially held at 20 °C, heated in water at 100 °C for 10 min, and thereafter cooled in water at about 20 °C for 10 min, validated model predictions. The distribution of temperature and F-values and the location of the slowest heating zone and the critical point within the product, as far as microbial destruction is concerned, were assessed for several cases. For the cases studied, the critical point was located at the interior of the olives at the 2nd, or between the 1st and the 2nd olive row from the bottom of the container, the exact location being affected by olive size, olive arrangement, and geometry of the container. © 2013 Institute of Food Technologists®

Bactericidal activity of glutaraldehyde-like compounds from olive products.

PubMed

Medina, Eduardo; Brenes, Manuel; García, Aranzazu; Romero, Concepción; de Castro, Antonio

2009-12-01

The bactericidal effects of several olive compounds (nonenal, oleuropein, tyrosol, the dialdehydic form of decarboxymethyl elenolic acid either free [EDA] or linked to tyrosol [TyEDA] or to hydroxytyrosol [HyEDA]), other food phenolic compounds (catechin, epicatechin, eugenol, thymol, carvacrol, and carnosic acid), and commercial disinfectants (glutaraldehyde [GTA] and ortho-phthalaldehyde [OPA]), were tested against strains of Pseudomonas fluorescens, Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli. It was found that the bactericidal activities of olive GTA-like compounds (EDA, HyEDA, and TyEDA) were greater than those exerted by several food phenolic substances. Surprisingly, these olive antimicrobials were as active as the synthetic biocides GTA and OPA against the four bacteria studied. Thus, it has been proposed that the bactericidal activity of the main olive antimicrobials is primarily due to their dialdehydic structure, which is similar to that of the commercial biocides GTA and OPA. Our results clearly reveal that olive GTA-like compounds possess a strong bactericidal activity even greater than that of other food phenolic compounds or synthetic biocides.

A lycopene-enriched virgin olive oil enhances antioxidant status in humans.

PubMed

Garrido, María; González-Flores, David; Marchena, Ana M; Prior, Estrella; García-Parra, Jesús; Barriga, Carmen; Rodríguez Moratinos, Ana B

2013-06-01

Lycopene, a bioactive red pigment, represents the most potent in vitro antioxidant among carotenoids. Virgin olive oil contains trace amounts of a wide variety of phytochemicals, which have proven to exert beneficial effects on oxidative stress. Since the ingestion of lycopene together with oil reportedly increases its bioavailability, we evaluated urinary antioxidant capacity after the consumption of a lycopene-enriched virgin olive oil (7 mg lycopene day(-1)) compared with the antioxidant effect produced after the ingestion of a virgin olive oil and a sunflower oil during 5 days, in young (25-30 years of age), middle-aged (35-55 years of age) and elderly (65-85 years of age) subjects. The results showed that the consumption of virgin olive oil increased urinary antioxidant capacity in middle-aged and elderly volunteers, whereas the administration of a lycopene-enriched virgin olive oil produced higher antioxidant effects in all of the three age groups assayed. The incorporation of the lycopene-enriched virgin olive oil into the diet may enhance the health-promoting effects of the virgin olive oil, contributing as a functional tool against several disorders where oxidative stress plays an important role. © 2012 Society of Chemical Industry.

Biochemical characterization of a lipase from olive fruit (Olea europaea L.).

PubMed

Panzanaro, S; Nutricati, E; Miceli, A; De Bellis, L

2010-09-01

Lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is the first enzyme of the degradation path of stored triacylglycerols (TAGs). In olive fruits, lipase may determine the increase of free fatty acids (FFAs) which level is an important index of virgin olive oil quality. However, despite the importance of virgin olive oil for nutrition and human health, few studies have been realized on lipase activity in Olea europaea fruits. In order to characterize olive lipase, fruits of the cv. Ogliarola, widely diffused in Salento area (Puglia, Italy), were harvested at four stages of ripening according to their skin colour (green, spotted I, spotted II, purple). Lipase activity was detected in the fatty layer obtained after centrifugation of the olive mesocarp homogenate. The enzyme exhibited a maximum activity at pH 5.0. The addition of calcium in the lipase assay medium leads to an increment of activity, whereas in the presence of copper the activity was reduced by 75%. Furthermore, mesocarp lipase activity increases during olive development but declined at maturity (purple stage). The data represent the first contribution to the biochemical characterization of an olive fruit lipase associated to oil bodies. 2010 Elsevier Masson SAS. All rights reserved.

Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.

PubMed

Medina, Eduardo; Romero, Concepción; Brenes, Manuel; De Castro, Antonio

2007-05-01

The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.

PubMed

Dias, Luís G; Fernandes, Andreia; Veloso, Ana C A; Machado, Adélio A S C; Pereira, José A; Peres, António M

2014-10-01

Label authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

PubMed

Ramírez, Eva; Brenes, Manuel; García, Pedro; Medina, Eduardo; Romero, Concepción

2016-09-01

The bitter taste of olives is mainly caused by the phenolic compound named oleuropein and the mechanism of its hydrolysis during the processing of natural green olives was studied. First, a rapid chemical hydrolysis of oleuropein takes place at a high temperature of 40°C and at a low pH value of 2.8, but the chemical hydrolysis of the bitter compound is slow at the common range of pH for these olives (3.8-4.2). However, decarboxymethyl elenolic acid linked to hydroxytyrosol and hydroxytyrosol have been found in a high concentration during the elaboration of natural green olives. When olives were heated at 90°C for 10min before brining, these compounds are not formed. Hence, the debittering process in natural green olives is due to the activity of β-glucosidase and esterase during the first months of storage and then a slow chemical hydrolysis of oleuropein happens throughout storage time. Copyright © 2016 Elsevier Ltd. All rights reserved.

Ultrastructural characters of a Physarum melleum on living leaves of Dendrobium candidum in China*

PubMed Central

Zhang, Jing-ze; Liu, Lu-ning; Fiore-Donno, Anna-Maria; Xu, Tong

2007-01-01

A known species, Physarum melleum, was found fruiting on living leaves of Dendrobium candidum, which was collected in China in 2004. Its morphological characters were revealed by light microscopy (LM), environmental scanning electron microscopy (ESEM) and scanning electron microscopy (SEM). Character variations were distinguished by its olive-yellow peridium and its always thinner capillitium containing globulose granular material between the large calcareous nodes. The calcium carbonate granules, deposited on stalks, peridium and hypothallus as well as within stalks, were globose and smooth. PMID:18257124

Sustainable technologies for olive mill wastewater management (abstract)

USDA-ARS?s Scientific Manuscript database

The California olive oil industry produces more than 600 million gallons of wastewater each year. Olive mill wastewater (OMWW) is considered a highly polluting effluent due to its high organic load and resistance to biological degradation. A current trend in OMWW management is to not only decrease e...

Bisphenol A exposure assessment from olive oil consumption.

PubMed

Abou Omar, Tarek F; Sukhn, Carol; Fares, Souha A; Abiad, Mohamad G; Habib, Rima R; Dhaini, Hassan R

2017-07-01

The use of bisphenol A (BPA) in packaging has grown over the past 50 years despite concerns of its migration into packaged food and beverages, resulting in human exposure. Many studies have reported tumorigenic effects and endocrine alterations associated with BPA in animal models. This study aims at assessing human exposure to BPA from olive oil. A total of 27 olive oil samples were collected from mills and local villagers in the Hasbaya District, a major olive oil harvesting region in Lebanon. Information on storage conditions was also collected. BPA was extracted and quantified by HPLC. Results showed significantly higher BPA levels in olive oil samples stored in plastic vs. non-plastic packaging (mean = 333 vs. 150 μg/kg, p value = 0.006), samples with a plastic storage duration of >1 year compared to those with a storage duration of <1 year (mean = 452 vs. 288 μg/kg, p value = 0.008), and oil samples sourced from locals compared to oil mills (mean = 376 vs. 228 μg/kg, p value = 0.022). Statistically significant higher BPA levels remained for samples stored in plastic vs. non-plastic packaging in the bootstrap multivariable linear regression (B = 121.56, 95% CI 53.44-194.39, p value = 0.009). This is the first report on BPA levels in Mediterranean olive oil. The estimated exposure was 1.38% of the EFSA tolerable daily intake, hence there are no concerns about potential health risks from olive oil consumption.

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.

PubMed

Morrone, Lucia; Pupillo, Sabrina; Neri, Luisa; Bertazza, Giampaolo; Magli, Massimiliano; Rotondi, Annalisa

2017-03-01

In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.

PubMed

Lee, Soh Min; Kitsawad, Kamolnate; Sigal, Abdulkadir; Flynn, Dan; Guinard, Jean-Xavier

2012-12-01

Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers. © 2012 Institute of Food Technologists®

NaOH-free debittering of table olives using power ultrasound.

PubMed

Habibi, Maryam; Golmakani, Mohammad-Taghi; Farahnaky, Asgar; Mesbahi, Gholamreza; Majzoobi, Mahsa

2016-02-01

A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Genetic Relationships Among Olive (Olea europaea L.) Cultivars Native to Turkey.

PubMed

Sakar, Ebru; Unver, Hulya; Bakir, Melike; Ulas, Mehmet; Sakar, Zeynep Mujde

2016-08-01

Olive is a widely cultivated, mainly in the Mediterranean region, and economically important fruit species used as both olive oil and table olive consumption. In Turkey, more than 50 olive cultivars have been authorized for commercial plantations, representing the developmental base for the olive industry. The aim of the present study was to identify genetic relationships among the most widely grown 27 olive cultivars in Turkey, using microsatellite or simple sequence repeat markers. Nine well-known foreign olive cultivars from different countries are also included in the study to compare the Turkish cultivars. To determine genetic relationship and diversity, 10 SSR loci (DCA3, DCA9, DCA15, DCA18, UDO4, UDO9, UDO11, UDO12, UDO24, UDO28) were used. Jaccard's similarity coefficient and the UPGMA method for cluster analysis were performed using the software NTSYSpc. The results showed that the number of alleles per locus ranging from 4 (UDO4, UDO9, UDO11, UDO12, DCA15) to 12 (DCA9) presenting high polymorphism. There were no identical cultivars. High similarity was shown by cultivars Maviand Adana topağı (0.754). The most genetically divergent cultivars, Domat-Meski (0.240) and Domat-NizipYağlık (0.245), were also identified.

Environmental impacts in the life cycle of olive oil: a literature review.

PubMed

Banias, Georgios; Achillas, Charisios; Vlachokostas, Christos; Moussiopoulos, Nicolas; Stefanou, Maria

2017-04-01

The production of olive oil is considered to be one of the largest agricultural business sectors in the Mediterranean area. Apart from its significant impact on the economies of countries in Southern Europe, Northern Africa and Middle East, olive oil production also involves considerable social and environmental considerations. However, despite such importance, the environmental effects of olive oil production have not been studied as much other agricultural productions and farming systems, which are more characteristic of central and northern Europe. We present a thorough and systematic literature review of scientific publications with respect to the use of environmental tools in the life cycle of olive oil. The analysis takes into consideration the farming of olive trees, the manufacture of olive oil, packaging, transportation and reverse logistics. To that end, journal publications up to 2015 in this specific field are recorded and, at the same time, the most important environmental impacts are revealed and a gap analysis is carried out. The analysis conducted reveals that farming of olive trees (with pesticide use and waste/by-product production being the 'hottest' topics) and the manufacturing of olive oil (concentrating mostly on waste/by-product production and management) are the phases with the highest environmental focus from the scientific community. Moreover, gaps in the literature are detected mostly with respect to fuel consumption and the use and promotion of renewable energy sources in olive oil production. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

OliveNet™: a comprehensive library of compounds from Olea europaea

PubMed Central

Bonvino, Natalie P; Liang, Julia; McCord, Elizabeth D; Zafiris, Elena; Benetti, Natalia; Ray, Nancy B; Hung, Andrew; Boskou, Dimitrios

2018-01-01

Abstract Accumulated epidemiological, clinical and experimental evidence has indicated the beneficial health effects of the Mediterranean diet, which is typified by the consumption of virgin olive oil (VOO) as a main source of dietary fat. At the cellular level, compounds derived from various olive (Olea europaea), matrices, have demonstrated potent antioxidant and anti-inflammatory effects, which are thought to account, at least in part, for their biological effects. Research efforts are expanding into the characterization of compounds derived from Olea europaea, however, the considerable diversity and complexity of the vast array of chemical compounds have made their precise identification and quantification challenging. As such, only a relatively small subset of olive-derived compounds has been explored for their biological activity and potential health effects to date. Although there is adequate information describing the identification or isolation of olive-derived compounds, these are not easily searchable, especially when attempting to acquire chemical or biological properties. Therefore, we have created the OliveNet™ database containing a comprehensive catalogue of compounds identified from matrices of the olive, including the fruit, leaf and VOO, as well as in the wastewater and pomace accrued during oil production. From a total of 752 compounds, chemical analysis was sufficient for 676 individual compounds, which have been included in the database. The database is curated and comprehensively referenced containing information for the 676 compounds, which are divided into 13 main classes and 47 subclasses. Importantly, with respect to current research trends, the database includes 222 olive phenolics, which are divided into 13 subclasses. To our knowledge, OliveNet™ is currently the only curated open access database with a comprehensive collection of compounds associated with Olea europaea. Database URL: https://www.mccordresearch.com.au PMID:29688352

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.

PubMed

Perestrelo, R; Silva, C; Silva, P; Câmara, J S

2017-07-15

The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

On the origin of benzene, toluene, ethylbenzene and xylene in extra virgin olive oil.

PubMed

Biedermann, M; Grob, K; Morchio, G

1995-04-01

Concentrations of benzene, toluene, C2-benzenes and styrene were determined in olives and the oils produced thereof, as well as at various intermediate steps during production. Concentrations were compared to those found in samples of air taken from the olive grove and the olive mills. In an exposition experiment in the laboratory, olives absorbed aromatic compounds, approaching saturation corresponding to the partition coefficient between air and oil. However, concentrations in olives delivered to the mills were 4-10 times higher than expected from the analysis of the air in the olive grove. In the olive mills, concentrations were increased further by a factor of up to 2 because of uptake from air which contained high concentrations of aromatics. Styrene concentrations strongly increased during storage of crushed olives at ambient temperature, which confirms the hypothesis that styrene is a product of metabolism.

Quantitative assessment of different phenolic compounds in Texas olive oils versus foreign oils

USDA-ARS?s Scientific Manuscript database

Texas Olive Ranch is the first one to produce olive oil and has the sole product in the Texas market place; several growers are now starting to cultivate olive at various sites in Texas. The quality of olive oil produced and pressed in Texas has never been explored. This study was conducted to inv...

Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.

PubMed

De Luca, Michele; Restuccia, Donatella; Clodoveo, Maria Lisa; Puoci, Francesco; Ragno, Gaetano

2016-07-01

Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrared (FTIR) data and partial least squares-discriminant analysis (PLS1-DA) approach. Four Italian commercial EVOO brands, all in both whole and stoned version, were considered in this study. The adopted chemometric methodologies were able to describe the different chemical features in phenolic and volatile compounds contained in the two types of oil by using unspecific IR spectral information. Principal component analysis (PCA) was employed in cluster analysis to capture data patterns and to highlight differences between technological processes and EVOO brands. The PLS1-DA algorithm was used as supervised discriminant analysis to identify the different oil extraction procedures. Discriminant analysis was extended to the evaluation of possible adulteration by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives. The statistical parameters from external validation of all the PLS models were very satisfactory, with low root mean square error of prediction (RMSEP) and relative error (RE%). Copyright © 2016 Elsevier Ltd. All rights reserved.

Detection of fruit-fly infestation in olives using X-ray imaging: Algorithm development and prospects

USDA-ARS?s Scientific Manuscript database

An algorithm using a Bayesian classifier was developed to automatically detect olive fruit fly infestations in x-ray images of olives. The data set consisted of 249 olives with various degrees of infestation and 161 non-infested olives. Each olive was x-rayed on film and digital images were acquired...

Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.

PubMed

Ciafardini, G; Cioccia, G; Zullo, B A

2017-04-01

The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the microorganisms from the olives' carposphere are trapped. Present research has demonstrated that the microbiota of the fresh extracted olive oil, produced in the mills, is mainly composed of yeasts and to a lesser extent of molds. The close link between the composition of the microbiota of the olives' carposphere undergoing to processing, and that of the microbiota of the newly produced olive oil, concerns only the yeasts and molds, given that the bacterial component is by and large destroyed mainly in the kneaded paste during the malaxation process. Six physiologically homogenous yeast groups were highlighted in the wash water, kneaded paste and newly produced olive oil from the Taggiasca variety which had been collected in mills located in the Liguria region. The more predominant yeasts of each group belonged to a single species called respectively: Kluyveromyces marxianus, Candida oleophila, Candida diddensiae, Candida norvegica, Wickerhamomyces anomalus and Debaryomyces hansenii. Apart from K. marxianus, which was found only in the wash water, all the other species were found in the wash water and in the kneaded paste as well as in the newly produced olive oil, while in the six-month stored olive oil, was found only one physiologically homogeneous group of yeast represented by the W. anomalus specie. These findings in according to our previous studies carried out on other types of mono varietal olive oils, confirms that the habitat of the Taggiascas' extra virgin olive oil, had a strong selective pressure on the yeast biota, allowing only to a few member of yeast species, contaminating the fresh product, to survive and reproduce in it during storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genetic Biodiversity of Italian Olives (Olea europaea) Germplasm Analyzed by SSR Markers

PubMed Central

Vendramin, Giuseppe Giovanni; Chiappetta, Adriana

2014-01-01

The olive is an important fruit species cultivated for oil and table olives in Italy and the Mediterranean basin. The conservation of cultivated plants in ex situ collections is essential for the optimal management and use of their genetic resources. The largest ex situ olive germplasm collection consists of approximately 500 Italian olive varieties and corresponding to 85% of the total Italian olive germplasm is maintained at the Consiglio per la Ricerca e sperimentazione per l'Agricoltura, Centro di Ricerca per l'Olivicoltura e l'Industria Olearia (CRA-OLI), in Italy. In this work, eleven preselected nuclear microsatellite markers were used to assess genetic diversity, population structure, and gene flows with the aim of assembling a core collection. The dendrogram obtained utilizing the unweighted pair group method highlights the presence of homonymy and synonymy in olive tree datasets analyzed in this study. 439 different unique genotype profiles were obtained with this combination of 11 loci nSSR, representing 89.8% of the varieties analyzed. The remaining 10.2% comprises different variety pairs in which both accessions are genetically indistinguishable. Clustering analysis performed using BAPS software detected seven groups in Italian olive germplasm and gene flows were determined among identified clusters. We proposed an Italian core collection of 23 olive varieties capturing all detected alleles at microsatellites. The information collected in this study regarding the CRA-OLI ex situ collection can be used for breeding programs, for germplasm conservation, and for optimizing a strategy for the management of olive gene pools. PMID:24723801

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

PubMed

García-Vico, Lourdes; Belaj, Angjelina; Sánchez-Ortiz, Araceli; Martínez-Rivas, José M; Pérez, Ana G; Sanz, Carlos

2017-01-14

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species ( Olea europaea L.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology.

PubMed

Martínez-Patiño, José Carlos; Gullón, Beatriz; Romero, Inmaculada; Ruiz, Encarnación; Brnčić, Mladen; Žlabur, Jana Šic; Castro, Eulogio

2018-05-26

Olive tree pruning biomass (OTP) and olive mill leaves (OML) are the main residual lignocellulosic biomasses that are generated from olive trees. They have been proposed as a source of value-added compounds and biofuels within the biorefinery concept. In this work, the optimization of an ultrasound-assisted extraction (UAE) process was performed to extract antioxidant compounds present in OTP and OML. The effect of the three parameters, ethanol/water ratio (20, 50, 80% of ethanol concentration), amplitude percentage (30, 50, 70%) and ultrasonication time (5, 10, 15 min), on the responses of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities (DPPH, ABTS and FRAP) were evaluated following a Box-Behnken experimental design. The optimal conditions obtained from the model, taking into account simultaneously the five responses, were quite similar for OTP and OML, with 70% amplitude and 15 min for both biomasses and a slight difference in the optimum concentration of ethanol. (54.5% versus 51.3% for OTP and OML, respectively). When comparing the antioxidant activities obtained with OTP and OML, higher values were obtained for OML (around 40% more than for OTP). The antioxidant activities reached experimentally under the optimized conditions were 31.6 mg of TE/g of OTP and 42.5 mg of TE/g of OML with the DPPH method, 66.5 mg of TE/g of OTP and 95.9 mg of TE/g of OML with the ABTS method, and 36.4 mg of TE/g of OTP and 49.7 mg of TE/g of OML with the FRAP method. Both OTP and OML could be a potential source of natural antioxidants. Copyright © 2018 Elsevier B.V. All rights reserved.

Genome sequence of the olive tree, Olea europaea.

PubMed

Cruz, Fernando; Julca, Irene; Gómez-Garrido, Jèssica; Loska, Damian; Marcet-Houben, Marina; Cano, Emilio; Galán, Beatriz; Frias, Leonor; Ribeca, Paolo; Derdak, Sophia; Gut, Marta; Sánchez-Fernández, Manuel; García, Jose Luis; Gut, Ivo G; Vargas, Pablo; Alioto, Tyler S; Gabaldón, Toni

2016-06-27

The Mediterranean olive tree (Olea europaea subsp. europaea) was one of the first trees to be domesticated and is currently of major agricultural importance in the Mediterranean region as the source of olive oil. The molecular bases underlying the phenotypic differences among domesticated cultivars, or between domesticated olive trees and their wild relatives, remain poorly understood. Both wild and cultivated olive trees have 46 chromosomes (2n). A total of 543 Gb of raw DNA sequence from whole genome shotgun sequencing, and a fosmid library containing 155,000 clones from a 1,000+ year-old olive tree (cv. Farga) were generated by Illumina sequencing using different combinations of mate-pair and pair-end libraries. Assembly gave a final genome with a scaffold N50 of 443 kb, and a total length of 1.31 Gb, which represents 95 % of the estimated genome length (1.38 Gb). In addition, the associated fungus Aureobasidium pullulans was partially sequenced. Genome annotation, assisted by RNA sequencing from leaf, root, and fruit tissues at various stages, resulted in 56,349 unique protein coding genes, suggesting recent genomic expansion. Genome completeness, as estimated using the CEGMA pipeline, reached 98.79 %. The assembled draft genome of O. europaea will provide a valuable resource for the study of the evolution and domestication processes of this important tree, and allow determination of the genetic bases of key phenotypic traits. Moreover, it will enhance breeding programs and the formation of new varieties.

Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

PubMed Central

Pérez-Bonilla, Mercedes; Salido, Sofía; Sánchez, Adolfo; van Beek, Teris A.; Altarejos, Joaquín

2013-01-01

An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside. An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results. In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives' harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2). PMID:26904608

Innovative method for recovery and valorization of hydroxytyrosol from olive mill wastewaters.

PubMed

Bonetti, A; Venturini, S; Ena, A; Faraloni, C

2016-01-01

The nutritional properties of olive oil can be attributed to its oleic acid and phenolic compounds content, acting as natural oxidants to prevent human diseases. In particular, hydroxytyrosol has an anti-inflammatory action similar to omega 3 fatty acids from fish oil. The olive oil production was conducted by two extraction procedures: first, a two-phase extraction giving extra-virgin olive oil and humid pomace, second, a three-phase working process of humid pomace, obtaining another minimum quantity of extra-virgin olive oil, 'dry' pomace devoid of polyphenols, and mill wastewaters rich in anti-oxidant compounds. The aim of this processing was to employ water to extract the highest concentration of polyphenols from humid pomace and convey them in oil mill wastewaters for extraction. Processed olives were 37,200 kg, pomace deprived of polyphenols was equal to 20,400 kg and processing was performed with 500 kg of olives per hour. This method offers advantages of using cheap equipment and technical simplicity.

Straight on view of northeast side of Olive Switching Station ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

Straight on view of northeast side of Olive Switching Station from north side of San Fernando Road facing southwest - Olive Switching Station, 13355 San Fernando Road, Los Angeles, Los Angeles County, CA

Antimicrobial activity of endophytic fungi from olive tree leaves.

PubMed

Malhadas, Cynthia; Malheiro, Ricardo; Pereira, José Alberto; de Pinho, Paula Guedes; Baptista, Paula

2017-03-01

In this study, the antimicrobial potential of three fungal endophytes from leaves of Olea europaea L. was evaluated and the host plant extract effect in the antimicrobial activity was examined. The volatile compounds produced by endophytes were identified by GC/MS and further correlated with the antimicrobial activity. In potato dextrose agar, both Penicillium commune and Penicillium canescens were the most effective inhibiting Gram-positive and -negative bacteria (up to 2.7-fold compared to 30 µg/mL chloramphenicol), whereas Alternaria alternata was most effective inhibiting yeasts (up to 8.0-fold compared to 25 μg/mL fluconazole). The presence of aqueous leaf extract in culture medium showed to induce or repress the antimicrobial activity, depending on the endophytic species. In the next step, various organic extracts from both A. alternata mycelium and cultured broth were prepared; being ethyl acetate extracts displayed the widest spectrum of anti-microorganisms at a minimum inhibitory concentration ≤0.095 mg/mL. The volatile composition of the fungi that displayed the highest (A. alternata) and the lowest (P. canescens) antimicrobial activity against yeasts revealed the presence of six volatiles, being the most abundant components (3-methyl-1-butanol and phenylethyl alcohol) ascribed with antimicrobial potentialities. Overall the results highlighted for the first time the antimicrobial potential of endophytic fungi from O. europaea and the possibility to be exploited for their antimicrobial agents.

Olive tree-ring problematic dating: a comparative analysis on Santorini (Greece).

PubMed

Cherubini, Paolo; Humbel, Turi; Beeckman, Hans; Gärtner, Holger; Mannes, David; Pearson, Charlotte; Schoch, Werner; Tognetti, Roberto; Lev-Yadun, Simcha

2013-01-01

Olive trees are a classic component of Mediterranean environments and some of them are known historically to be very old. In order to evaluate the possibility to use olive tree-rings for dendrochronology, we examined by various methods the reliability of olive tree-rings identification. Dendrochronological analyses of olive trees growing on the Aegean island Santorini (Greece) show that the determination of the number of tree-rings is impossible because of intra-annual wood density fluctuations, variability in tree-ring boundary structure, and restriction of its cambial activity to shifting sectors of the circumference, causing the tree-ring sequences along radii of the same cross section to differ.

Olive Tree-Ring Problematic Dating: A Comparative Analysis on Santorini (Greece)

PubMed Central

Cherubini, Paolo; Humbel, Turi; Beeckman, Hans; Gärtner, Holger; Mannes, David; Pearson, Charlotte; Schoch, Werner; Tognetti, Roberto; Lev-Yadun, Simcha

2013-01-01

Olive trees are a classic component of Mediterranean environments and some of them are known historically to be very old. In order to evaluate the possibility to use olive tree-rings for dendrochronology, we examined by various methods the reliability of olive tree-rings identification. Dendrochronological analyses of olive trees growing on the Aegean island Santorini (Greece) show that the determination of the number of tree-rings is impossible because of intra-annual wood density fluctuations, variability in tree-ring boundary structure, and restriction of its cambial activity to shifting sectors of the circumference, causing the tree-ring sequences along radii of the same cross section to differ. PMID:23382949

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

PubMed

Bonatsou, Stamatoula; Iliopoulos, Vasilis; Mallouchos, Athanasios; Gogou, Eleni; Oikonomopoulou, Vasiliki; Krokida, Magdalini; Taoukis, Petros; Panagou, Efstathios Z

2017-05-01

This study examined the effect of osmotic dehydration of Kalamata natural black olives as pre-fermentation treatment in combination with partial substitution of NaCl by monosodium glutamate (MSG) on the fermentation profile of olives. Osmotic dehydration was undertaken by immersing the olives in 70% (w/w) glucose syrup overnight at room temperature. Further on, three different mixtures of NaCl and MSG with/without prior osmotic dehydration of olives were investigated, namely (i) 6.65% NaCl - 0.35% MSG (5% substitution), (ii) 6.30% NaCl - 0.70% MSG (10% substitution), (iii) 5.95% NaCl - 1.05% MSG (15% substitution), and (iv) 7% NaCl without osmotic dehydration (control treatment). Changes in the microbial association (lactic acid bacteria [LAB], yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, sugars, and volatile compounds in the brine were analyzed for a period of 4 months. The final product was subjected to sensory analysis and the content of MSG in olives was determined. Results demonstrated that osmotic dehydration of olives prior to brining led to vigorous lactic acid processes as indicated by the obtained values of pH (3.7-4.1) and acidity (0.7-0.8%) regardless of the amount of MSG used. However, in non-osmotically dehydrated olives, the highest substitution level of MSG resulted in a final pH (4.5) that was beyond specification for this type of olives. MSG was degraded in the brines being almost completely converted to γ-aminobutyric acid (GABA) at the end of fermentation. Finally, the sensory assessment of fermented olives with/without osmotic dehydration and at all levels of MSG did not show any deviation compared to the control treatment. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of Raw and Bioaugmented Olive-Mill Wastewater and Olive-Mill Solid Waste on the Content of Photosynthetic Molecules in Tobacco Plants.

PubMed

Parrotta, Luigi; Campani, Tommaso; Casini, Silvia; Romi, Marco; Cai, Giampiero

2016-08-03

Disposal and reuse of olive-mill wastes are both an economic and environmental problem, especially in countries where the cultivation of olive trees is extensive. Microorganism-based bioaugmentation can be used to reduce the pollutant capacity of wastes. In this work, bioaugmentation was used to reduce the polyphenolic content of both liquid and solid wastes. After processing, bioaugmented wastes were tested on the root development of maize seeds and on photosynthesis-related molecules of tobacco plants. In maize, we found that bioaugmentation made olive-mill wastes harmless for seed germination. In tobacco, we analyzed the content of RuBisCO (ribulose-1,5-bisphosphate carboxylase oxygenase) and of the photosynthetic pigments lutein, chlorophylls, and β-carotene. Levels of RuBisCO were negatively affected by untreated wastewater but increased if plants were treated with bioaugmented wastewater. On the contrary, levels of RuBisCO increased in the case of plants treated with raw olive-mill solid waste. Pigment levels showed dissimilar behavior because their concentration increased if plants were irrigated with raw wastewater or treated with raw olive-mill solid waste. Treatment with bioaugmented wastes restored pigment content. Findings show that untreated wastes are potentially toxic at the commencement of treatment, but plants can eventually adapt after an initial stress period. Bioaugmented wastes do not induce immediate damages, and plants rapidly recover optimal levels of photosynthetic molecules.

Has the use of talc an effect on yield and extra virgin olive oil quality?

PubMed

Caponio, Francesco; Squeo, Giacomo; Difonzo, Graziana; Pasqualone, Antonella; Summo, Carmine; Paradiso, Vito Michele

2016-08-01

The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Olive cultivar and maturation process on the oviposition preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae).

PubMed

Malheiro, R; Casal, S; Pinheiro, L; Baptista, P; Pereira, J A

2018-02-21

The 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.

Antihypertensive Effects of Roselle-Olive Combination in L-NAME-Induced Hypertensive Rats

PubMed Central

Hessin, Alyaa F.; Abdelbaset, Marwan; Ogaly, Hanan A.; Abd-Elsalam, Reham M.; Hassan, Salah M.

2017-01-01

This study aimed to evaluate the antihypertensive efficacy of a new combination therapy of Hibiscus sabdariffa and Olea europaea extracts (2 : 1; Roselle-Olive), using N(G)-nitro-L-arginine-methyl ester- (L-NAME-) induced hypertensive model. Rats received L-NAME (50 mg/kg/day, orally) for 4 weeks. Concurrent treatment with Roselle-Olive (500, 250, and 125 mg/kg/day for 4 weeks) resulted in a dose-dependent decrease in both systolic and diastolic blood pressure, reversed the L-NAME-induced suppression in serum nitric oxide (NO), and improved liver and kidney markers, lipid profile, and oxidative status. Furthermore, Roselle-Olive significantly lowered the elevated angiotensin-converting enzyme activity (ACE) and showed a marked genoprotective effect against oxidative DNA damage in hypertensive rats. Roselle-Olive ameliorated kidney and heart lesions and reduced aortic media thickness. Real-time PCR and immunohistochemistry showed an enhanced endothelial nitric oxide synthase (eNOS) gene and protein expression in both heart and kidney of Roselle-Olive-treated rats. To conclude, our data revealed that Roselle-Olive is an effective combination in which H. sabdariffa and O. europaea synergistically act to control hypertension. These effects are likely to be mediated by antioxidant and genoprotective actions, ACE inhibition, and eNOS upregulation by Roselle-Olive constituents. These findings provide evidences that Roselle-Olive combination affords efficient antihypertensive effect with a broad end-organ protective influence. PMID:29201276

Antihypertensive Effects of Roselle-Olive Combination in L-NAME-Induced Hypertensive Rats.

PubMed

Abdel-Rahman, Rehab F; Hessin, Alyaa F; Abdelbaset, Marwan; Ogaly, Hanan A; Abd-Elsalam, Reham M; Hassan, Salah M

2017-01-01

This study aimed to evaluate the antihypertensive efficacy of a new combination therapy of Hibiscus sabdariffa and Olea europaea extracts (2 : 1; Roselle-Olive), using N(G)-nitro-L-arginine-methyl ester- (L-NAME-) induced hypertensive model. Rats received L-NAME (50 mg/kg/day, orally) for 4 weeks. Concurrent treatment with Roselle-Olive (500, 250, and 125 mg/kg/day for 4 weeks) resulted in a dose-dependent decrease in both systolic and diastolic blood pressure, reversed the L-NAME-induced suppression in serum nitric oxide (NO), and improved liver and kidney markers, lipid profile, and oxidative status. Furthermore, Roselle-Olive significantly lowered the elevated angiotensin-converting enzyme activity (ACE) and showed a marked genoprotective effect against oxidative DNA damage in hypertensive rats. Roselle-Olive ameliorated kidney and heart lesions and reduced aortic media thickness. Real-time PCR and immunohistochemistry showed an enhanced endothelial nitric oxide synthase (eNOS) gene and protein expression in both heart and kidney of Roselle-Olive-treated rats. To conclude, our data revealed that Roselle-Olive is an effective combination in which H. sabdariffa and O. europaea synergistically act to control hypertension. These effects are likely to be mediated by antioxidant and genoprotective actions, ACE inhibition, and eNOS upregulation by Roselle-Olive constituents. These findings provide evidences that Roselle-Olive combination affords efficient antihypertensive effect with a broad end-organ protective influence.

Infrared machine vision system for the automatic detection of olive fruit quality.

PubMed

Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García-Mesa, José A

2013-11-15

External quality is an important factor in the extraction of olive oil and the marketing of olive fruits. The appearance and presence of external damage are factors that influence the quality of the oil extracted and the perception of consumers, determining the level of acceptance prior to purchase in the case of table olives. The aim of this paper is to report on artificial vision techniques developed for the online estimation of olive quality and to assess the effectiveness of these techniques in evaluating quality based on detecting external defects. This method of classifying olives according to the presence of defects is based on an infrared (IR) vision system. Images of defects were acquired using a digital monochrome camera with band-pass filters on near-infrared (NIR). The original images were processed using segmentation algorithms, edge detection and pixel value intensity to classify the whole fruit. The detection of the defect involved a pixel classification procedure based on nonparametric models of the healthy and defective areas of olives. Classification tests were performed on olives to assess the effectiveness of the proposed method. This research showed that the IR vision system is a useful technology for the automatic assessment of olives that has the potential for use in offline inspection and for online sorting for defects and the presence of surface damage, easily distinguishing those that do not meet minimum quality requirements. Crown Copyright © 2013 Published by Elsevier B.V. All rights reserved.

Assessment of Helicobacter pylori eradication by virgin olive oil.

PubMed

Castro, Manuel; Romero, Concepción; de Castro, Antonio; Vargas, Julio; Medina, Eduardo; Millán, Raquel; Brenes, Manuel

2012-08-01

 A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori-infected individuals.  Two different pilot studies were performed with 60 H. pylori-infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori-infection status was checked by the urea breath test.  Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4-6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24-72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4-6 weeks from the second clinical intervention but 5 of 30 were negative at 24-72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks.  The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils. © 2012 Blackwell Publishing Ltd.

Influence of California-style black ripe olive processing on the formation of acrylamide.

PubMed

Charoenprasert, Suthawan; Mitchell, Alyson

2014-08-27

Methods used in processing California-style black ripe olives generate acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60-511.91 ± 34.08 μg kg(-1)) as compared to California-style green ripe olives (44.02 ± 3.55-105.79 ± 22.01 μg kg(-1)), Greek olives (<1.42 μg kg(-1)), and Spanish olives (not detected), indicating that the higher temperatures used to sterilize the California-style green ripe and black ripe olives are required for acrylamide formation. Preprocessing brine storage influenced the formation of acrylamide in a time-dependent manner. Acrylamide increased during the first 30 days of storage. Longer brine storage times (>30 days) result in lower acrylamide levels in the finished product. The presence of calcium ions in the preprocessing brining solution results in higher levels of acrylamide in finished products. Air oxidation during lye processing and the neutralization of olives prior to sterilization significantly increase the formation of acrylamide in the finished products. Conversely, lye-processing decreases the levels of acrylamide in the final product. These results indicate that specific steps in the California-style black ripe olive processing may be manipulated to mitigate the formation of acrylamide in finished products.

Olive oil consumption and risk of type 2 diabetes in US women.

PubMed

Guasch-Ferré, Marta; Hruby, Adela; Salas-Salvadó, Jordi; Martínez-González, Miguel A; Sun, Qi; Willett, Walter C; Hu, Frank B

2015-08-01

Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. We aimed to examine the association between olive oil intake and incident T2D. We followed 59,930 women aged 37-65 y from the Nurses' Health Study (NHS) and 85,157 women aged 26-45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D. © 2015 American Society for Nutrition.

Temperature Effects on Olive Fruit Fly Infestation in the FlySim Cellular Automata Model

NASA Astrophysics Data System (ADS)

Bruno, Vincenzo; Baldacchini, Valerio; di Gregorio, Salvatore

FlySim is a Cellular Automata model developed for simulating infestation of olive fruit flies (Bactrocera Oleae) on olive (Olea europaea) groves. The flies move into the groves looking for mature olives where eggs are spawn. This serious agricultural problem is mainly tackled by using chemical agents at the first signs of the infestation, but organic productions with no or few chemicals are strongly requested by the market. Oil made with infested olives is poor in quality, nor olives are suitable for selling in stores. The FlySim model simulates the diffusion of flies looking for mature olives and the growing of flies due to atmospheric conditions. Foreseeing an infestation is the best way to prevent it and to reduce the need of chemicals in agriculture. In this work we investigated the effects of temperature on olive fruit flies and resulting infestation during late spring and summer.

From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.

PubMed

Talhaoui, Nassima; Gómez-Caravaca, Ana María; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

2016-03-04

Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%-65.63% of total transfer rate) and for flavonoids (0.18%-0.67% of total transfer rate). 'Picual' was the cultivar that transferred secoiridoids to oil at the highest rate, whereas 'Changlot Real' was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.

Yeast Identification During Fermentation of Turkish Gemlik Olives.

PubMed

Mujdeci, Gamze; Arévalo-Villena, María; Ozbas, Z Yesim; Briones Pérez, Ana

2018-05-01

Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by using Restriction Fragments Lengths Polymorphism-Polimerase Chain Reaction (RFLP-PCR) and DNA sequencing methods. The study also focused on determining the effect of regional differences on yeast microflora of naturally fermented Gemlik olives. A total of 47 yeast strains belonging to 12 different species which had been previously isolated from the natural brine of Akhisar and Iznik-Gemlik cv. olives were characterized by molecular methods. Forty-two of the tested strains could be identified by RFLP-PCR to species level. These yeast species were determined as Candida mycetangi, Candida hellenica, Candida membranaefaciens, Candida famata, Candida pelliculosa, Saccharomyces cerevisiae, and Zygosaccharomyces mrakii. Five strains were identified by DNA sequencing. These strains belonged to three different species: Aureobasidium pullulans, Kloeckera apiculate, and Cryptococcus saitoi. The most frequent species were C. famata and C. pelliculosa in both regions. This work studies the yeasts from Turkish table olives which could prove to be of importance to the food industry in that area. On the other hand, it compares identification by molecular and classical biochemical methods and offers an idea about the differences between the ecosystems of Gemlik olives in the Akhisar (AO) and Iznik (IO) regions. The study could be useful in characterizing a very important product and, in this way, could help to promote its marketing. © 2018 Institute of Food Technologists®.

An analysis of photovoltaic irrigation system for olive orchards in Greece

NASA Astrophysics Data System (ADS)

Taousanidis, N.; Gavros, K.

2016-11-01

Olive tree cultivation is of major importance in Greece. It has been proved that irrigation of olive orchards increases their production. The classic method followed is diesel pump irrigation. Since Greece favours high insolation the alternative of photovoltaic pumping is proposed. A case study for an olive orchard in Crete is studied with the two alternatives. The photovoltaic pumping system is a direct pumping system as olive trees tolerate even deficit irrigation and storage tank increases the cost. A comparison using the Life Cycle Costing method is proposed. Considerations about climate and economic conditions are taken into account and the study concludes with the profound advantage of the renewable system over the conventional one in strict economic terms.

Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits.

PubMed

Lopez-Huertas, Eduardo; del Río, Luis A

2014-10-15

The presence of peroxisomes in olive (Olea europaea L.) fruits and different antioxidant enzymes occurring in this plant tissue is reported for the first time. Ultrastructural analysis showed that olive cells were characterized by the presence of large vacuoles and lipid drops. Plastids, mitochondria and peroxisomes were placed near the cell wall, showing some type of association with it. Olive fruit peroxisomes were purified by sucrose density-gradient centrifugation, and catalase, glutathione reductase and ascorbate peroxidase were found in peroxisomes. In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes (mainly an Fe-SOD plus 2 Cu,Zn-SOD and a Mn-SOD), all the enzymes of the ascorbate-glutathione cycle, reduced and oxidized glutathione, ascorbate, and four NADPH-recycling dehydrogenases. The knowledge of the full composition of antioxidants (enzymatic and non-enzymatic) in olive fruits is crucial to be able to understand the processes regulating the antioxidant composition of olive oil. Copyright © 2014 Elsevier GmbH. All rights reserved.

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

PubMed Central

2012-01-01

Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism. Results The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3–4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds showing specificity for certain cultivars. Thirty-five olive transcripts homologous to genes involved in the pathways of the main secondary metabolites were identified from the massive sequencing data of the olive fruit transcriptome or from cDNA-AFLP analysis. Their mRNA levels were determined using RT-qPCR analysis on fruits of high- and low-phenolic varieties (Coratina and Dolce d’Andria, respectively) during three different fruit developmental stages. A strong correlation was observed between phenolic compound concentrations and transcripts putatively involved in their biosynthesis, suggesting a transcriptional regulation of the corresponding pathways. OeDXS, OeGES, OeGE10H and OeADH, encoding putative 1-deoxy-D-xylulose-5-P synthase, geraniol synthase, geraniol 10-hydroxylase and arogenate dehydrogenase, respectively, were almost exclusively present at 45 days after flowering (DAF), suggesting that these compounds might play a key role in regulating secoiridoid accumulation during fruit development. Conclusions Metabolic and transcriptional profiling led to the identification of some major players putatively involved in biosynthesis of secondary compounds in the olive tree. Our data

NACE-ESI-TOF MS to reveal phenolic compounds from olive oil: introducing enriched olive oil directly inside capillary.

PubMed

Gómez-Caravaca, Ana María; Carrasco-Pancorbo, Alegría; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2009-09-01

Most CE methods for the analysis of phenols from olive oil use an aqueous electrolyte separation medium, although the importance of NACE is obvious, as this kind of CE seems to be more compatible with the hydrophobic olive oil matrix and could facilitate its direct injection. In the current work we develop a method involving SPE and NACE coupled to ESI-TOF MS. All the CE and ESI-TOF MS parameters were optimized in order to maximize the number of phenolic compounds detected and the sensitivity in their determination. Electrophoretic separation was carried out using a CE buffer system consisting of 25 mM NH(4)OAc/AcH in methanol/ACN (1/1 v/v) at an apparent pH value of 5.0. We studied in depth the effect of the nature and concentration of different electrolytes dissolved in different organic solvents and other experimental and instrumental CE variables. The results were compared with those obtained by CZE (with aqueous buffers) coupled to ESI-TOF MS; both methods offered to the analyst the chance to study phenolic compounds of different families (such as phenolic alcohols, lignans, complex phenols, flavonoids, etc.) from virgin olive oil by injecting methanolic extracts with efficient and fast CE separations. In the case of NACE method, we also studied the direct injection of the investigated matrix introducing a plug of olive oil directly into the capillary.

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation.

PubMed

Perpetuini, G; Pham-Hoang, B N; Scornec, H; Tofalo, R; Schirone, M; Suzzi, G; Cavin, J F; Waché, Y; Corsetti, A; Licandro-Seraut, H

2016-01-04

Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L. pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L. pentosus to form an organized biofilm on the olive skin. Copyright © 2015 Elsevier B.V. All rights reserved.

7 CFR 52.3752 - Types of canned ripe olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... MARKETING ACT OF 1946 PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS 1 United States Standards for Grades of Canned Ripe Olives 1 Product Description... either “ripe-type” or “green-ripe type.” (a) Ripe type. “Ripe type” olives are those which have been...

Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer

NASA Astrophysics Data System (ADS)

Nalbantoglu, Zalihe; Tawfiq, Salma

2006-08-01

The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.

Olive (Olea europaea L.) leaf extract elicits antinociceptive activity, potentiates morphine analgesia and suppresses morphine hyperalgesia in rats.

PubMed

Esmaeili-Mahani, Saeed; Rezaeezadeh-Roukerd, Maryam; Esmaeilpour, Khadije; Abbasnejad, Mehdi; Rasoulian, Bahram; Sheibani, Vahid; Kaeidi, Ayat; Hajializadeh, Zahra

2010-10-28

Olive (Olea europaea) leaves are used as anti-rheumatic, anti-inflammatory, antinociceptive, antipyretic, vasodilatory, hypotensive, antidiuretic and hypoglycemic agents in traditional medicine. Recently, it has been shown that olive leaf extract (OLE) has calcium channel blocker property; however, its influences on nociceptive threshold and morphine effects have not yet been clarified. All experiments were carried out on male Wistar rats. The tail-flick, hot-plate and formalin tests were used to assess the effect of OLE on nociceptive threshold. To determine the effect of OLE on analgesic and hyperalgesic effects of morphine, OLE (6, 12 and 25 mg/kg i.p.) that had no significant nociceptive effect, was injected concomitant with morphine (5 mg/kg and 1 μg/kg i.p., respectively). The tail-flick test was used to assess the effect of OLE on anti- and pro-nociceptive effects of morphine. The data showed that OLE (50-200 mg/kg i.p.) could produce dose-dependent analgesic effect on tail-flick and hot-plate tests. Administration of 200 mg/kg OLE (i.p.) caused significant decrease in pain responses in the first and the second phases of formalin test. In addition, OLE could potentiate the antinociceptive effect of 5 mg/kg morphine and block low-dose morphine-induced hyperalgesia. Our results indicate that olive leaf extract has analgesic property in several models of pain and useful influence on morphine analgesia in rats. Therefore, it can be used for the treatment and/or management of painful conditions. Copyright © 2010 Elsevier Ireland Ltd. All rights reserved.

Olive (Olea europaea L.) leaf extract attenuates early diabetic neuropathic pain through prevention of high glucose-induced apoptosis: in vitro and in vivo studies.

PubMed

Kaeidi, Ayat; Esmaeili-Mahani, Saeed; Sheibani, Vahid; Abbasnejad, Mehdi; Rasoulian, Bahram; Hajializadeh, Zahra; Afrazi, Samira

2011-06-14

Since the leaves of olive have been recommended in the literature as a remedy for the treatment of diabetes and they also contain antioxidant agents, we decided to investigate the possible effects of olive leaf extract (OLE) on in vitro and in vivo models of diabetic pain neuropathy. The high glucose-induced cell damage in naive and NGF-treated Pheochromocytoma (PC12) cells and streptozotocin-induced diabetic rats were used. Tail-flick test was used to access nociceptive threshold. Cell viability was determined by MTT assay. Biochemical markers of neural apoptosis were evaluated using immunoblotting. We found that elevation of glucose (4 times of normal) sequentially increases functional cell damage and caspase-3 activation in NGF-treated PC12 cells. Incubation of cells with OLE (200, 400 and 600 μg/ml) decreased cell damage. Furthermore, the diabetic rats developed neuropathic pain which was evident from decreased tail-flick latency (thermal hyperalgesia). Activated caspase 3 and Bax/Bcl2 ratio were significantly increased in spinal cord of diabetic animals. OLE treatment (300 and 500 mg/kg per day) ameliorated hyperalgesia, inhibited caspase 3 activation and decreased Bax/Bcl2 ratio. Furthermore, OLE exhibited potent DPPH free radical scavenging capacity. The results suggest that olive leaf extract inhibits high glucose-induced neural damage and suppresses diabetes-induced thermal hyperalgesia. The mechanisms of these effects may be due, at least in part, to reduce neuronal apoptosis and suggest therapeutic potential of olive leaf extract in attenuation of diabetic neuropathic pain. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Varietal Tracing of Virgin Olive Oils Based on Plastid DNA Variation Profiling

PubMed Central

Pérez-Jiménez, Marga; Besnard, Guillaume; Dorado, Gabriel; Hernandez, Pilar

2013-01-01

Olive oil traceability remains a challenge nowadays. DNA analysis is the preferred approach to an effective varietal identification, without any environmental influence. Specifically, olive organelle genomics is the most promising approach for setting up a suitable set of markers as they would not interfere with the pollinator variety DNA traces. Unfortunately, plastid DNA (cpDNA) variation of the cultivated olive has been reported to be low. This feature could be a limitation for the use of cpDNA polymorphisms in forensic analyses or oil traceability, but rare cpDNA haplotypes may be useful as they can help to efficiently discriminate some varieties. Recently, the sequencing of olive plastid genomes has allowed the generation of novel markers. In this study, the performance of cpDNA markers on olive oil matrices, and their applicability on commercial Protected Designation of Origin (PDO) oils were assessed. By using a combination of nine plastid loci (including multi-state microsatellites and short indels), it is possible to fingerprint six haplotypes (in 17 Spanish olive varieties), which can discriminate high-value commercialized cultivars with PDO. In particular, a rare haplotype was detected in genotypes used to produce a regional high-value commercial oil. We conclude that plastid haplotypes can help oil traceability in commercial PDO oils and set up an experimental methodology suitable for organelle polymorphism detection in the complex olive oil matrices. PMID:23950947

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions.

PubMed

Boss, Anna; Bishop, Karen S; Marlow, Gareth; Barnett, Matthew P G; Ferguson, Lynnette R

2016-08-19

The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

PubMed Central

Boss, Anna; Bishop, Karen S.; Marlow, Gareth; Barnett, Matthew P. G.; Ferguson, Lynnette R.

2016-01-01

The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols. PMID:27548217

Therapeutic Effects of Olive and Its Derivatives on Osteoarthritis: From Bench to Bedside.

PubMed

Chin, Kok-Yong; Pang, Kok-Lun

2017-09-26

Osteoarthritis is a major cause of morbidity among the elderly worldwide. It is a disease characterized by localized inflammation of the joint and destruction of cartilage, leading to loss of function. Impaired chondrocyte repair mechanisms, due to inflammation, oxidative stress and autophagy, play important roles in the pathogenesis of osteoarthritis. Olive and its derivatives, which possess anti-inflammatory, antioxidant and autophagy-enhancing activities, are suitable candidates for therapeutic interventions for osteoarthritis. This review aimed to summarize the current evidence on the effects of olive and its derivatives, on osteoarthritis and chondrocytes. The literature on animal and human studies has demonstrated a beneficial effect of olive and its derivatives on the progression of osteoarthritis. In vitro studies have suggested that the augmentation of autophagy (though sirtuin-1) and suppression of inflammation by olive polyphenols could contribute to the chondroprotective effects of olive polyphenols. More research and well-planned clinical trials are required to justify the use of olive-based treatment in osteoarthritis.

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).

PubMed

Sansone-Land, Angelina; Takeoka, Gary R; Shoemaker, Charles F

2014-04-15

Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concentration and odour threshold data, indicate that the following compounds are major contributors to black-ripe table olive aroma: β-damascenone, nonanal, (E)-dec-2-enal, 3-methylbutanal, ethyl benzoate, octanal, 2-methoxyphenol, 2-methylbutanal and 2-methoxy-4-methylphenol. Imported olives contained a variety of fermentation derived volatiles that were not detected in domestic olives. Constituents such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, oct-1-en-3-one, ethyl hexanoate, (Z)-hex-3-enyl acetate, hexyl acetate, ethyl cyclohexanecarboxylate, benzyl acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domestic olives. Published by Elsevier Ltd.

Technologies and Trends to Improve Table Olive Quality and Safety

PubMed Central

Campus, Marco; Değirmencioğlu, Nurcan; Comunian, Roberta

2018-01-01

Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed. PMID:29670593

Healthy virgin olive oil: a matter of bitterness.

PubMed

Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele

2015-01-01

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.

Modeling Free Energies of Solvation in Olive Oil

PubMed Central

Chamberlin, Adam C.; Levitt, David G.; Cramer, Christopher J.; Truhlar, Donald G.

2009-01-01

Olive oil partition coefficients are useful for modeling the bioavailability of drug-like compounds. We have recently developed an accurate solvation model called SM8 for aqueous and organic solvents (Marenich, A. V.; Olson, R. M.; Kelly, C. P.; Cramer, C. J.; Truhlar, D. G. J. Chem. Theory Comput. 2007, 3, 2011) and a temperature-dependent solvation model called SM8T for aqueous solution (Chamberlin, A. C.; Cramer, C. J.; Truhlar, D. G. J. Phys. Chem. B 2008, 112, 3024). Here we describe an extension of SM8T to predict air–olive oil and water–olive oil partitioning for drug-like solutes as functions of temperature. We also describe the database of experimental partition coefficients used to parameterize the model; this database includes 371 entries for 304 compounds spanning the 291–310 K temperature range. PMID:19434923

Disposal of olive mill wastewater with DC arc plasma method.

PubMed

Ibrahimoglu, Beycan; Yilmazoglu, M Zeki

2018-07-01

Olive mill wastewater is an industrial waste, generated as a byproduct of olive oil production process and generally contains components such as organic matter, suspended solids, oil, and grease. Although various methods have been developed to achieve the disposal of this industrial wastewater, due to the low cost, the most common disposal application is the passive storage in the lagoons. The main objective of this study is to reduce pollution parameters in olive mill wastewater and draw water to discharge limits by using plasma technology. Plasma-assisted disposal of olive mill wastewater method could be an alternative disposal technique when considering potential utilization of treated water in agricultural areas and economic value of flammable plasma gas which is the byproduct of disposal process. According to the experimental results, the rates of COD (chemical oxygen demand) and BOD (biological oxygen demand) of olive mill wastewater are decreased by 94.42% and 95.37%, respectively. The dissolved oxygen amount is increased from 0.36 to 6.97 mg/l. In addition, plasma gas with high H 2 content and treated water that can be used in agricultural areas for irrigation are obtained from non-dischargeable wastewater. Copyright © 2018 Elsevier Ltd. All rights reserved.

Symbiotic bacteria enable olive fly larvae to overcome host defences

PubMed Central

Ben-Yosef, Michael; Pasternak, Zohar; Jurkevitch, Edouard; Yuval, Boaz

2015-01-01

Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Unlike other frugivorous tephritids, the larvae maintain bacteria confined within their midgut caeca. We examined the interaction between larvae, their associated bacteria, and fruit chemical defence, hypothesizing that bacterial contribution to larval development is contingent on the phenology of fruit defensive chemistry. We demonstrate that larvae require their natural complement of bacteria (Candidatus Erwinia dacicola: Enterobacteriaceae) in order to develop in unripe olives. Conversely, when feeding on ripe fruit, larval development proceeds independently of these bacteria. Our experiments suggest that bacteria counteract the inhibitory effect of oleuropein—the principal phenolic glycoside in unripe olives. In light of these results, we suggest that the unique symbiosis in olive flies, compared with other frugivorous tephritids, is understood by considering the relationship between the fly, bacteria and fruit chemistry. When applied in an evolutionary context, this approach may also point out the forces which shaped symbioses across the Tephritidae. PMID:26587275

The effects of inferior olive lesion on strychnine seizure

DOE Office of Scientific and Technical Information (OSTI.GOV)

Anderson, M.C.; Chung, E.Y.; Van Woert, M.H.

1990-10-01

Bilateral inferior olive lesions, produced by systemic administration of the neurotoxin 3-acetylpyridine (3AP) produce a proconvulsant state specific for strychnine-induced seizures and myoclonus. We have proposed that these phenomena are mediated through increased excitation of cerebellar Purkinje cells, through activation of glutamate receptors, in response to climbing fiber deafferentation. An increase in quisqualic acid (QA)-displaceable ({sup 3}H)AMPA ((RS)-alpha-amino-3-hydroxy-5-methyl-isoxazole-4-propionic acid) binding in cerebella from inferior olive-lesioned rats was observed, but no difference in ({sup 3}H)AMPA binding displaced by glutamate, kainic acid (KA) or glutamate diethylester (GDEE) was seen. The excitatory amino acid antagonists GDEE and MK-801 ((+)-5-methyl-10,11-dihydro-5H-dibenzo(a,d)cyclo-hepten-5,10 imine) were tested asmore » anticonvulsants for strychnine-induced seizures in 3AP inferior olive-lesioned and control rats. Neither drug effected seizures in control rats, however, both GDEE and MK-801 produced a leftward shift in the strychnine-seizure dose-response curve in 3AP inferior olive-lesioned rats. GDEE also inhibited strychnine-induced myoclonus in the lesioned group, while MK-801 had no effect on myoclonus. The decreased threshold for strychnine-induced seizures and myoclonus in the 3AP-inferior olive-lesioned rats may be due to an increase in glutamate receptors as suggested by the ({sup 3}H)AMPA binding data.« less

Local environmental context conditions the impact of Russian olive in a heterogeneous riparian ecosystem

USGS Publications Warehouse

Tuttle, Graham M.; Katz, Gabrielle L.; Friedman, Jonathan M.; Norton, Andrew P.

2016-01-01

Local abiotic and biotic conditions can alter the strength of exotic species impacts. To better understand the effects of exotic species on invaded ecosystems and to prioritize management efforts, it is important that exotic species impacts are put in local environmental context. We studied how differences in plant community composition, photosynthetically active radiation (PAR), and available soil N associated with Russian olive presence are conditioned by local environmental variation within a western U.S. riparian ecosystem. In four sites along the South Fork of the Republican River in Colorado, we established 200 pairs of plots (underneath and apart from Russian olive) to measure the effects of invasion across the ecosystem. We used a series of a priori mixed models to identify environmental variables that altered the effects of Russian olive. For all response variables, models that included the interaction of environmental characteristics, such as presence/absence of an existing cottonwood canopy, with the presence/absence of Russian olive canopy were stronger candidate models than those that just included Russian olive canopy presence as a factor. Compared with reference plots outside of Russian olive canopy, plots underneath Russian olive had higher relative exotic cover (exotic/total cover), lower perennial C4 grass cover, and higher perennial forb cover. These effects were reduced, however, in the presence of a cottonwood canopy. As expected, Russian olive was associated with reduced PAR and increased N, but these effects were reduced under cottonwood canopy. Our results demonstrate that local abiotic and biotic environmental factors condition the effects of Russian olive within a heterogeneous riparian ecosystem and suggest that management efforts should be focused in open areas where Russian olive impacts are strongest.

Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lamy, Sylvie, E-mail: lamy.sylvie@uqam.ca; Ouanouki, Amira; Béliveau, Richard

Vascular endothelial growth factor (VEGF) triggers crucial signaling processes that regulate tumor angiogenesis and, therefore, represents an attractive target for the development of novel anticancer therapeutics. Several epidemiological studies have confirmed that abundant consumption of foods from plant origin is associated with reduced risk of developing cancers. In the Mediterranean basin, the consumption of extra virgin olive oil is an important constituent of the diet. Compared to other vegetable oils, the presence of several phenolic antioxidants in olive oil is believed to prevent the occurrence of a variety of pathological processes, such as cancer. While the strong antioxidant potential ofmore » these molecules is well characterized, their antiangiogenic activities remain unknown. The aim of this study is to investigate whether tyrosol (Tyr), hydroxytyrosol (HT), taxifolin (Tax), oleuropein (OL) and oleic acid (OA), five compounds contained in extra virgin olive oil, can affect in vitro angiogenesis. We found that HT, Tax and OA were the most potent angiogenesis inhibitors through their inhibitory effect on specific autophosphorylation sites of VEGFR-2 (Tyr951, Tyr1059, Tyr1175 and Tyr1214) leading to the inhibition of endothelial cell (EC) signaling. Inhibition of VEGFR-2 by these olive oil compounds significantly reduced VEGF-induced EC proliferation and migration as well as their morphogenic differentiation into capillary-like tubular structures in Matrigel. Our study demonstrates that HT, Tax and OA are novel and potent inhibitors of the VEGFR-2 signaling pathway. These findings emphasize the chemopreventive properties of olive oil and highlight the importance of nutrition in cancer prevention. - Highlights: • We investigated five compounds contained in extra virgin olive oil on angiogenesis. • Hydroxytyrosol, taxifolin and oleic acid are the best angiogenesis inhibitors. • Olive oil compounds affect endothelial cell functions essential for

Organic carbon fluxes in stemflow, throughfall and rainfall in an olive orchard

NASA Astrophysics Data System (ADS)

Lombardo, L.; Vanwalleghem, T.; Gomez, J. A.

2012-04-01

The importance of rainfall distribution under the vegetation canopy for nutrient cycling of forest ecosystems has been widely studied (e.g. Kolkai et al., 1999, Bath et al., 2011). It has been demonstrated how throughfall and stemflow reach the soil as chemically-enriched water, by incorporating soluble organic and inorganic particles deriving from plant exudates and from atmospheric depositions (dryfall and wetfall) present on the surfaces of the plant (leaves, bark, fruits). Dissolved (DOC) and particulate (POC) organic carbon inputs from stem- and canopy-derived hydrologic fluxes are small but important components of the natural carbon cycle. DOC has also the capability to form complexes that control the transport and solubility of heavy metals in surface and ground waters, being composed for the most part (75-90%) of fulvic, humic or tanninic compounds, and for the resting part of molecules like carbohydrates, hydrocarbons, waxes, fatty acids, amino and hydroxy acids. However, very little data is available for agricultural tree crops, especially olive trees. In this sense, the objective of this work is to investigate the concentration and fluxes of organic carbon in rainfall, throughfall, and stemflow in a mature olive orchard located in Cordoba, in Southern Spain and to relate them to rainfall characteristics and tree physiology. The measurements started in October 2011. Four high density polyethylene bottles with 18-cm-diameter polyethylene funnels for throughfall collection were placed beneath the canopy of each of the three selected olive trees; four more collectors were placed in open spaces in the same orchard for rainfall sampling. Stemflow was collected through PVC spiral tubes wrapped around the trunks and leading into collection bins. The throughflow sampling points were chosen randomly. Total and dissolved organic carbon concentrations in unfiltered (TOC) and filtered (0.45 µm membrane filter, DOC) collected waters were measured using a TOC analyzer

Development and stability evaluation of olive oil nanoemulsion using sucrose monoester laurate

NASA Astrophysics Data System (ADS)

Eid, Ahmad M. M.; Baie, Saringat Haji; Arafat, Osama

2012-11-01

Nanoemulsion is a type of emulsion that consists of fine oil-in-water dispersions, with the droplets covering the size range of 20-200 nm. It can be achieved through emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Olive oil nanophase gel (NPG) formulations were performed through various ratios of olive oil, sucrose laurate and glycerin. The particle sizes and stability of the prepared olive oil nanophase gel were evaluated and the optimal formulation was then selected for the development of olive oil nanoemulsion. This study proved that the composition of oil and surfactant play an important roles in influencing the nanophase gel droplet size. Nanophase gels containing olive oil in the concentration of 50 and 60 % show good stability at 4 °C and room temperature while it was less stable at 40 °C. Olive oil nanophase gels in the concentration of 50 % and 60 % with sucrose laurate 25 % in each formulation were good candidates to prepare nanoemulsion because they have the suitable droplets size and Polydispersing Index (PDI) when compared to other formulations. A mixture of NPG 50 % and water in the ratio of 40:60 and NPG 60 % and water in the ratio of 33.3:66.7 were used to produce nanoemulsions containing 20 % of oil with negative values of zeta potential (>60) which indicate the good stability of the nanoemulsions.

Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development.

PubMed

Lou-Bonafonte, José M; Arnal, Carmen; Navarro, María A; Osada, Jesús

2012-07-01

As olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes such as uvaol, erythrodiol, oleanolic, and maslinic acid; phytosterols; and a wide range of phenolic compounds comprising simple phenols, flavonoids, secoiridoids, and lignans. In this review, we analyze the studies dealing with atherosclerosis and olive oil in several species. A protective role of virgin olive oil against atherosclerosis has been shown in ApoE-deficient mice and hamsters. In the former animal, sex, dose, and dietary cholesterol are modulators of the outcome. Contradictory findings have been reported for rabbits, a circumstance that could be due to the profusion of experimental designs, differing in terms of doses and animal strains, as well as sources of olive oils. This role has yet to be fully validated in humans. Minor components of olive oil have been shown to be involved in atherosclerosis protection. Nevertheless, evidence of the potential of isolated compounds or the right combination of them to achieve the antiatherosclerotic effect of virgin olive oil is inconclusive and will undoubtedly require further experimental support. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

PubMed Central

Lazzerini, Cristina; Domenici, Valentina

2017-01-01

Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany. PMID:28353651

Evaluation of imported parasitoid fitness for biocontrol of olive fruit fly in California olives

USDA-ARS?s Scientific Manuscript database

A parasitoid, Psyttalia humilis (Silvestri), was reared on irradiated Mediterranean fruit fly (Medfly), Ceratitis capitata (Weidemann), at the USDA, APHIS, PPQ, Moscamed biological control laboratory in San Miguel Petapa, Guatemala, and imported into California for biological control of olive fruit ...

Olive oil consumption and risk of type 2 diabetes in US women123

PubMed Central

Guasch-Ferré, Marta; Hruby, Adela; Salas-Salvadó, Jordi; Martínez-González, Miguel A; Sun, Qi; Willett, Walter C; Hu, Frank B

2015-01-01

Background: Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. Objective: We aimed to examine the association between olive oil intake and incident T2D. Design: We followed 59,930 women aged 37–65 y from the Nurses’ Health Study (NHS) and 85,157 women aged 26–45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. Results: After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. Conclusions: Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D. PMID:26156740

77 FR 55468 - Oliver Hydro LLC; Notice Soliciting Scoping Comments

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-10

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 13005-003] Oliver Hydro LLC; Notice Soliciting Scoping Comments Take notice that the following hydroelectric application has been... License. b. Project No.: P-13005-003. c. Date filed: December 14, 2011. d. Applicant: Oliver Hydro LLC. e...

75 FR 22211 - Olives Grown in California; Increased Assessment Rate

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

... Executive Order 12988, Civil Justice Reform. Under the marketing order now in effect, California olive... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 [Doc. No. AMS-FV-09-0089; FV10-932-1 FR] Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing...

77 FR 51684 - Olives Grown in California; Increased Assessment Rate

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-27

... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 [Doc. No. AMS-FV-11-0093; FV12-932-1 FR] Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing... assessable ton of olives handled. The Committee locally administers the marketing order which regulates the...

Healing effect of sea buckthorn, olive oil, and their mixture on full-thickness burn wounds.

PubMed

Edraki, Mitra; Akbarzadeh, Armin; Hosseinzadeh, Massood; Tanideh, Nader; Salehi, Alireza; Koohi-Hosseinabadi, Omid

2014-07-01

The purpose of this study is to evaluate the healing effect of silver sulfadiazine (SSD), sea buckthorn, olive oil, and 5% sea buckthorn and olive oil mixture on full-thickness burn wounds with respect to both gross and histopathologic features. Full-thickness burns were induced on 60 rats; the rats were then were divided into 5 groups and treated with sea buckthorn, olive oil, a 5% sea buckthorn/olive oil mixture, SSD, and normal saline (control). They were observed for 28 days, and the wounds' healing process was evaluated. Wound contraction occurred faster in sea buckthorn, olive oil, and the sea buckthorn/olive oil mixture groups compared with the SSD and control groups. The volume of the exudates was controlled more effectively in wounds treated with the sea buckthorn/olive oil mixture. Purulent exudates were observed in the control group, but the others did not show infection. The group treated with sea buckthorn/olive oil mixture revealed more developed re-epithelialization with continuous basement membrane with a mature granulation tissue, whereas the SSD-treated group showed ulceration, necrosis, and immature granulation. The results show that sea buckthorn and olive oil individually are proper dressing for burn wounds and that they also show a synergetic effect when they are used together. A sea buckthorn and olive oil mixture could be considered as an alternative dressing for full-thickness burns because of improved wound healing characteristics and antibacterial property.

Protective effects of Fraxinus xanthoxyloides (Wall.) leaves against CCl4 induced hepatic toxicity in rat.

PubMed

Younis, Tahira; Khan, Muhammad Rashid; Sajid, Moniba

2016-10-24

Leaves and root bark of Fraxinus xanthoxyloides Wall. (Oleaceae) are used locally for the treatment of jaundice, malaria and pneumonia. Decoction of stem, twigs and bark is used in pain, internal injuries, rheumatism and in bone fracture. In this investigation we have evaluated the methanol extract of leaves for its hepatoprotective potential against CCl 4 induced hepatic injuries in rat. Powder of F. xanthoxyloides leaves was extracted with methanol (FXM) and subjected for the determination of polyphenolics through HPLC-DAD analysis. Sprague-Dawley (Rattus novergicus) male rats were divided into eight groups (six rats in each). Group I: non-treated control; Group II: vehicle treated (DMSO plus olive oil) while Group III- VI treated with 1 ml/kg body weight (bw) of CCl 4 (30 % in olive oil) for 30 days (15 dosages) to induce the hepatic injuries. Group IV: treated with silymarin (100 mg/kg bw); Group V and VI with FXM (200, 400 mg/kg bw) on alternate days with CCl 4 treatment. Group VII and VIII was administered with FXM (200, 400 mg/kg bw) alone (15 dosages). After 30 days the serum was evaluated for liver function enzymes and biochemical markers, liver samples for antioxidant enzymes, biochemical markers, comet assay and for histopathology. HPLC-DAD analysis of FXM revealed the existence of rutin and caffeic acid. In CCl 4 treated rats the level of alanine transaminase (ALT), aspartate transaminase (AST), total bilirubin was significantly increased while the albumin concentration in serum was decreased as compared to control group. The level of hepatic antioxidant enzymes, catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GSR) was significantly decreased against the control group. Further, significant decrease in GSH while increase in lipid peroxides (TBARS), H 2 O 2 , DNA damages and comet length was induced with CCl 4 in hepatic tissues of rat. In contrast, co-administration of FXM

New hypothesis elucidates self-incompatibility in the olive tree regarding S-alleles dominance relationships as in the sporophytic model.

PubMed

Breton, Catherine M; Bervillé, André

2012-09-01

Most olive varieties are not strictly self-incompatible, nevertheless, they request foreign pollen to enhance fruit yield, and consequently orchards should contain pollinisers to ensure fruit set of the main variety. The best way to choose pollinisers is to experiment numerous crosses in a diallel design. Here, the genetic mode of inheritance of SI in the olive is deciphered and it does not correspond to the GSI type, but to the SSI type. It leaves S-allele dominance relationship expression in the male (pollen and pollen tube), but not in the female (stigma and style). Thus, a pair-wise combination of varieties may be inter-compatible in one direction (male to female, or female to male) and inter-incompatible in the other direction. Dominance relationships also explain different levels of self-pollination observed in varieties. Little efficient pollinisers were found and predicted in varieties; nevertheless, some new efficient pair-wise allele combinations are predicted and could be created. This model enables one to forecast compatibility without waiting for several years of yield records and to choose pollinisers in silico. Copyright © 2012 Académie des sciences. Published by Elsevier Masson SAS. All rights reserved.

Olive Component Oleuropein Promotes β-Cell Insulin Secretion and Protects β-Cells from Amylin Amyloid-Induced Cytotoxicity.

PubMed

Wu, Ling; Velander, Paul; Liu, Dongmin; Xu, Bin

2017-09-26

Oleuropein, a natural product derived from olive leaves, has reported anti-diabetic functions. However, detailed molecular mechanisms for how it affects β-cell functions remain poorly understood. Here, we present evidence that oleuropein promotes glucose-stimulated insulin secretion (GSIS) in β-cells. The effect is dose-dependent and stimulates the ERK/MAPK signaling pathway. We further demonstrated that oleuropein inhibits the cytotoxicity induced by amylin amyloids, a hallmark feature of type 2 diabetes. We demonstrated that these dual functions are structure-specific: we identified the 3-hydroxytyrosol moiety of oleuropein as the main functional entity responsible for amyloid inhibition, but the novel GSIS function requires the entire structure scaffold of the molecule.

Topical Olive Leaf Extract Improves Healing of Oral Mucositis in Golden Hamsters.

PubMed

Showraki, Najmeh; Mardani, Maryam; Emamghoreishi, Masoumeh; Andishe-Tadbir, Azadeh; Aram, Alireza; Mehriar, Peiman; Omidi, Mahmoud; Sepehrimanesh, Masood; Koohi-Hosseinabadi, Omid; Tanideh, Nader

2016-12-01

Oral mucositis (OM) is a common side effect of anti-cancer drugs and needs significant attention for its prevention. This study aimed to evaluate the healing effects of olive leaf extract on 5-fluorouracil-induced OM in golden hamster. OM was induced in 63 male golden hamsters by the combination of 5-fluorouracil injections (days 0, 5 and 10) and the abrasion of the cheek pouch (days 3 and 4). On day 12, hamsters were received topical olive leaf extract ointment, base of ointment, or no treatment (control) for 5 days. Histopathology evaluations, blood examinations, and tissue malondialdehyde level measurement were performed 1, 3 and 5 days after treatments. Histopathology score and tissue malondialdehyde level were significantly lower in olive leaf extract treated group in comparison with control and base groups ( p = 0.000). Significant decreases in white blood cell, hemoglobin, hematocrit , and mean corpuscular volume and an increase in mean corpuscular hemoglobin concentration were observed in olive leaf extract treated group in comparison with control and base groups ( p < 0.05). Our findings demonstrated that daily application of olive leaf extract ointment had healing effect on 5-fluorouracil induced OM in hamsters. Moreover, the beneficial effect of olive leaf extract on OM might be due to its antioxidant and anti-inflammatory properties.

Genomic profiling of plastid DNA variation in the Mediterranean olive tree

PubMed Central

2011-01-01

Background Characterisation of plastid genome (or cpDNA) polymorphisms is commonly used for phylogeographic, population genetic and forensic analyses in plants, but detecting cpDNA variation is sometimes challenging, limiting the applications of such an approach. In the present study, we screened cpDNA polymorphism in the olive tree (Olea europaea L.) by sequencing the complete plastid genome of trees with a distinct cpDNA lineage. Our objective was to develop new markers for a rapid genomic profiling (by Multiplex PCRs) of cpDNA haplotypes in the Mediterranean olive tree. Results Eight complete cpDNA genomes of Olea were sequenced de novo. The nucleotide divergence between olive cpDNA lineages was low and not exceeding 0.07%. Based on these sequences, markers were developed for studying two single nucleotide substitutions and length polymorphism of 62 regions (with variable microsatellite motifs or other indels). They were then used to genotype the cpDNA variation in cultivated and wild Mediterranean olive trees (315 individuals). Forty polymorphic loci were detected on this sample, allowing the distinction of 22 haplotypes belonging to the three Mediterranean cpDNA lineages known as E1, E2 and E3. The discriminating power of cpDNA variation was particularly low for the cultivated olive tree with one predominating haplotype, but more diversity was detected in wild populations. Conclusions We propose a method for a rapid characterisation of the Mediterranean olive germplasm. The low variation in the cultivated olive tree indicated that the utility of cpDNA variation for forensic analyses is limited to rare haplotypes. In contrast, the high cpDNA variation in wild populations demonstrated that our markers may be useful for phylogeographic and populations genetic studies in O. europaea. PMID:21569271

Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range.

PubMed

Khemakhem, Ibtihel; Ahmad-Qasem, Margarita Hussam; Catalán, Enrique Barrajón; Micol, Vicente; García-Pérez, Jose Vicente; Ayadi, Mohamed Ali; Bouaziz, Mohamed

2017-01-01

In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed at 10, 20, 30, 50 and 70°C using water as solvent. Extracts were characterized by measuring the total phenolic content, the antioxidant capacity and the oleuropein content (HPLC-DAD/MS-MS). Moreover, Naik's model was used to mathematically describe the extraction kinetics. The experimental results showed that phenolic extraction was faster in UAE (ultrasonic-assisted extraction) than in CVE (conventional extraction), being extraction kinetics satisfactorily described using Naik model (include VAR>98%). Besides, the total phenolic content, the antioxidant capacity and the oleuropein content were significantly (p<0.05) improved by increasing the temperature in both CVE and UAE. Oleuropein content reached 6.57±0.18 being extracted approximately 88% in the first minute for UAE experiments. Copyright © 2016 Elsevier B.V. All rights reserved.

Recent progress in a classical biological control program for olive fruit fly in California

USDA-ARS?s Scientific Manuscript database

The olive fruit fly, Bactrocera oleae (Diptera: Tephritidae), causes severe damage to olive production worldwide. Control of olive fruit fly typically relies on pesticides, and under such conditions the impact of natural enemies is relatively low. About 15 years ago, the USDA-ARS European Biologic...

Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils.

PubMed

Garrido-Delgado, Rocío; Arce, Lourdes; Valcárcel, Miguel

2012-01-01

The potential of a headspace device coupled to multi-capillary column-ion mobility spectrometry has been studied as a screening system to differentiate virgin olive oils ("lampante," "virgin," and "extra virgin" olive oil). The last two types are virgin olive oil samples of very similar characteristics, which were very difficult to distinguish with the existing analytical method. The procedure involves the direct introduction of the virgin olive oil sample into a vial, headspace generation, and automatic injection of the volatiles into a gas chromatograph-ion mobility spectrometer. The data obtained after the analysis by duplicate of 98 samples of three different categories of virgin olive oils, were preprocessed and submitted to a detailed chemometric treatment to classify the virgin olive oil samples according to their sensory quality. The same virgin olive oil samples were also analyzed by an expert's panel to establish their category and use these data as reference values to check the potential of this new screening system. This comparison confirms the potential of the results presented here. The model was able to classify 97% of virgin olive oil samples in their corresponding group. Finally, the chemometric method was validated obtaining a percentage of prediction of 87%. These results provide promising perspectives for the use of ion mobility spectrometry to differentiate virgin olive oil samples according to their quality instead of using the classical analytical procedure.

Olive Oil and Vitamin D Synergistically Prevent Bone Loss in Mice

PubMed Central

Tagliaferri, Camille; Davicco, Marie-Jeanne; Lebecque, Patrice; Georgé, Stéphane; Amiot, Marie-Jo; Mercier, Sylvie; Dhaussy, Amélie; Huertas, Alain; Walrand, Stéphane; Wittrant, Yohann; Coxam, Véronique

2014-01-01

As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism. In that purpose sham-operated (SH) or ovariectomized (OVX) mice were subjected to refined or virgin olive oil. Two supplementary OVX groups were given either refined or virgin olive oil fortified with vitamin D3, to assess the possible synergistic effects with another liposoluble nutrient. After 30 days of exposure, bone mineral density and gene expression were evaluated. Consistent with previous data, ovariectomy was associated with increased bone turnover and led to impaired bone mass and micro-architecture. The expression of oxidative stress markers were enhanced as well. Virgin olive oil fortified with vitamin D3 prevented such changes in terms of both bone remodeling and bone mineral density. The expression of inflammation and oxidative stress mRNA was also lower in this group. Overall, our data suggest a protective impact of virgin olive oil as a source of polyphenols in addition to vitamin D3 on bone metabolism through improvement of oxidative stress and inflammation. PMID:25551374

Inactivation of Kudoa septempunctata in olive flounder meat by liquid freezing.

PubMed

Ohnishi, Takahiro; Akuzawa, Sayuri; Furusawa, Hiroko; Yoshinari, Tomoya; Kamata, Yoichi; Sugita-Konishi, Yoshiko

2014-01-01

Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methods：liquid freezing for 5 min, air blast freezing at －30℃ for 5 h, and －80℃ for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4℃, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced the disappearance of the fracture point in the fracture curve, indicating that there was deterioration in the meat quality. Liquid freezing preserved the transparency of olive flounder meat to the same degree as that of meat stored at 4°C. However, air blast freezing induced meat cloudiness. These results indicate that liquid freezing can be used for K. septempunctata inactivation without affecting the meat quality.

Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

PubMed

Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

2013-01-01

The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

PubMed Central

Ghanbari, Rahele; Anwar, Farooq; Alkharfy, Khalid M.; Gilani, Anwarul-Hassan; Saari, Nazamid

2012-01-01

The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1–3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet. Other important compounds present in olive fruit are pectin, organic acids, and pigments. Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene. The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil. This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts. Various factors affecting the composition of this food commodity of medicinal value are also discussed. PMID:22489153

Cuticle lipids on heteromorphic leaves of Populus euphratica Oliv. growing in riparian habitats differing in available soil moisture.

PubMed

Xu, Xiaojing; Xiao, Lei; Feng, Jinchao; Chen, Ningmei; Chen, Yue; Song, Buerbatu; Xue, Kun; Shi, Sha; Zhou, Yijun; Jenks, Matthew A

2016-11-01

Populus euphratica is an important native tree found in arid regions from North Africa and South Europe to China, and is known to tolerate many forms of environmental stress, including drought. We describe cuticle waxes, cutin and cuticle permeability for the heteromorphic leaves of P. euphratica growing in two riparian habitats that differ in available soil moisture. Scanning electron microscopy revealed variation in epicuticular wax crystallization associated with leaf type and site. P. euphratica leaves are dominated by cuticular wax alkanes, primary-alcohols and fatty acids. The major cutin monomers were 10,16-diOH C 16 :0 acids. Broad-ovate leaves (associated with adult phase growth) produced 1.3- and 1.6-fold more waxes, and 2.1- and 0.9-fold more cutin monomers, than lanceolate leaves (associated with juvenile phase growth) at the wetter site and drier site, respectively. The alkane-synthesis-associated ECERIFERUM1 (CER1), as well as ABC transporter- and elongase-associated genes, were expressed at much higher levels at the drier than wetter sites, indicating their potential function in elevating leaf cuticle lipids in the dry site conditions. Higher cuticle lipid amounts were closely associated with lower cuticle permeability (both chlorophyll efflux and water loss). Our results implicate cuticle lipids as among the xeromorphic traits associated with P. euphratica adult-phase broad-ovate leaves. Results here provide useful information for protecting natural populations of P. euphratica and their associated ecosystems, and shed new light on the functional interaction of cuticle and leaf heterophylly in adaptation to more arid, limited-moisture environments. © 2016 Scandinavian Plant Physiology Society.

Identification of 3-MCPD esters to verify the adulteration of extra virgin olive oil.

PubMed

Hung, Wei-Ching; Peng, Guan-Jhih; Tsai, Wen-Ju; Chang, Mei-Hua; Liao, Chia-Ding; Tseng, Su-Hsiang; Kao, Ya-Min; Wang, Der-Yuan; Cheng, Hwei-Fang

2017-09-01

The adulteration of olive oil is an important issue around the world. This paper reports an indirect method by which to identify 3-monochloropropane-1,2-diol (3-MCPD) esters in olive oils. Following sample preparation, the samples were spiked with 1,2-bis-palmitoyl-3-chloropropanediol standard for analysis using gas chromatograph-tandem mass spectrometry. The total recovery ranged from 102.8% to 105.5%, the coefficient of variation ranged from 1.1% to 10.1%, and the limit of quantification was 0.125 mg/kg. The content of 3-MCPD esters in samples of refined olive oil (0.97-20.53 mg/kg) exceeded those of extra virgin olive oil (non-detected to 0.24 mg/kg). These results indicate that the oil refining process increased the content of 3-MCPD esters, which means that they could be used as a target compound for the differentiation of extra virgin olive oil from refined olive oil in order to prevent adulteration.

21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of § 102...

21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of § 102...

Selection of olive varieties for tolerance to iron chlorosis.

PubMed

Alcántara, Esteban; Cordeiro, Antonio Manuel; Barranco, Diego

2003-12-01

Under certain conditions, olive trees grown on calcareous soils suffer from iron chlorosis. In the present study several olive varieties and scion-rootstock combinations were evaluated for their tolerance to iron chlorosis. Plants were grown over several months in pots with a calcareous soil, under two fertilization treatments. These consisted of periodic applications of nutrient solutions containing either, 30 micromol/L FeEDDHA or not Fe. Tolerance was assessed by the chlorosis and growth parameters of plants grown without Fe, compared to those plants grown with Fe. Results show that there are differences in tolerance among olive varieties and that tolerance is mainly determined by the genotype of the rootstock. These results open the way to use tolerant varieties for those conditions where iron chlorosis could become a problem.

Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration.

PubMed

Tsopelas, Fotios; Konstantopoulos, Dimitris; Kakoulidou, Anna Tsantili

2018-07-26

In the present work, two approaches for the voltammetric fingerprinting of oils and their combination with chemometrics were investigated in order to detect the adulteration of extra virgin olive oil with olive pomace oil as well as the most common seed oils, namely sunflower, soybean and corn oil. In particular, cyclic voltammograms of diluted extra virgin olive oils, regular (pure) olive oils (blends of refined olive oils with virgin olive oils), olive pomace oils and seed oils in presence of dichloromethane and 0.1 M of LiClO 4 in EtOH as electrolyte were recorded at a glassy carbon working electrode. Cyclic voltammetry was also employed in methanolic extracts of olive and seed oils. Datapoints of cyclic voltammograms were exported and submitted to Principal Component Analysis (PCA), Partial Least Square- Discriminant Analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA). In diluted oils, PLS-DA provided a clear discrimination between olive oils (extra virgin and regular) and olive pomace/seed oils, while SIMCA showed a clear discrimination of extra virgin olive oil in regard to all other samples. Using methanolic extracts and considering datapoints recorded between 0.6 and 1.3 V, PLS-DA provided more information, resulting in three clusters-extra virgin olive oils, regular olive oils and seed/olive pomace oils-while SIMCA showed inferior performance. For the quantification of extra virgin olive oil adulteration with olive pomace oil or seed oils, a model based on Partial Least Square (PLS) analysis was developed. Detection limit of adulteration in olive oil was found to be 2% (v/v) and the linearity range up to 33% (v/v). Validation and applicability of all models was proved using a suitable test set. In the case of PLS, synthetic oil mixtures with 4 known adulteration levels in the range of 4-26% were also employed as a blind test set. Copyright © 2018 Elsevier B.V. All rights reserved.

Mediterranean savanna system: understanding and modeling of olive orchard.

NASA Astrophysics Data System (ADS)

Brilli, Lorenzo; Moriondo, Marco; Bindi, Marco

2013-04-01

Nowadays most of the studies on C and N exchange were focused on forest ecosystems and crop systems, while only few studies have been focused on so called "savanna systems". They are long-term agro-ecosystems (fruit trees, grapevines and olive trees, etc.) usually characterized by two different layers (ground vegetation and trees). Generally, there is a lack of knowledge about these systems due to their intrinsic structural complexity (different eco-physiological characteristics so as agricultural practices). However, given their long-term carbon storage capacity, these systems can play a fundamental role in terms of global C cycle. Among all of them, the role that olive trees can play in C sequestration should not be neglected, especially in Mediterranean areas where they typify the rural landscape and are widely cultivated (Loumou and Giourga, 2003). It is therefore fundamental modelling the C-fluxes exchanges coming from these systems through a tool able to well reproduce these dynamics in one of the most exposed areas to the risk of climate change (IPCC, 2007). In this work, 2 years of Net CO2 Ecosystem Exchange (NEE) measures from eddy covariance were used to test the biogeochemistry model DayCent. The study was conducted in a rain-fed olive orchard situated in Follonica, South Tuscany, Italy (42 ° 55'N, 10 ° 45'E), in an agricultural area near the coast. The instrumentation for flux measurement was placed 1.9 m above the canopy top (6.5 m from the ground) so that the footprint area, expressed as the area containing 90% of the observed flux, was almost entirely contained within the olive orchard limits (Brilli et al., in press). Ancillary slow sensors have included soil temperature profiles, global radiation, air temperature and humidity, rain gauge. Fluxes of sensible heat, latent heat, momentum and CO2 as well as ancillary data were derived at half-hourly time resolution. Specific soil (texture, current and historical land use and vegetation cover) and

Active integration of glutamatergic input to the inferior olive generates bidirectional postsynaptic potentials

PubMed Central

Garden, Derek L. F.; Rinaldi, Arianna

2016-01-01

Key points We establish experimental preparations for optogenetic investigation of glutamatergic input to the inferior olive.Neurones in the principal olivary nucleus receive monosynaptic extra‐somatic glutamatergic input from the neocortex.Glutamatergic inputs to neurones in the inferior olive generate bidirectional postsynaptic potentials (PSPs), with a fast excitatory component followed by a slower inhibitory component.Small conductance calcium‐activated potassium (SK) channels are required for the slow inhibitory component of glutamatergic PSPs and oppose temporal summation of inputs at intervals ≤ 20 ms.Active integration of synaptic input within the inferior olive may play a central role in control of olivo‐cerebellar climbing fibre signals. Abstract The inferior olive plays a critical role in motor coordination and learning by integrating diverse afferent signals to generate climbing fibre inputs to the cerebellar cortex. While it is well established that climbing fibre signals are important for motor coordination, the mechanisms by which neurones in the inferior olive integrate synaptic inputs and the roles of particular ion channels are unclear. Here, we test the hypothesis that neurones in the inferior olive actively integrate glutamatergic synaptic inputs. We demonstrate that optogenetically activated long‐range synaptic inputs to the inferior olive, including projections from the motor cortex, generate rapid excitatory potentials followed by slower inhibitory potentials. Synaptic projections from the motor cortex preferentially target the principal olivary nucleus. We show that inhibitory and excitatory components of the bidirectional synaptic potentials are dependent upon AMPA (GluA) receptors, are GABAA independent, and originate from the same presynaptic axons. Consistent with models that predict active integration of synaptic inputs by inferior olive neurones, we find that the inhibitory component is reduced by blocking large conductance

Biological and Clinical Aspects of an Olive Oil-Based Lipid Emulsion-A Review.

PubMed

Cai, Wei; Calder, Phillip C; Cury-Boaventura, Maria F; De Waele, Elisabeth; Jakubowski, Julie; Zaloga, Gary

2018-06-15

Intravenous lipid emulsions (ILEs) have been an integral component of parenteral nutrition for more than 50 years. Numerous formulations are available and are based on vegetable (soybean, olive, coconut) and animal (fish) oils. Therefore, each of these formulations has a unique fatty acid composition that offers both benefits and limitations. As clinical experience and our understanding of the effects of fatty acids on various physiological processes has grown, there is evidence to suggest that some ILEs may have benefits compared with others. Current evidence suggests that olive oil-based ILE may preserve immune, hepatobiliary, and endothelial cell function, and may reduce lipid peroxidation and plasma lipid levels. There is good evidence from a large randomized controlled study to support a benefit of olive oil-based ILE over soybean oil-based ILE on reducing infections in critically ill patients. At present there is limited evidence to demonstrate a benefit of olive oil-based ILE over other ILEs on glucose metabolism, and few data exist to demonstrate a benefit on clinical outcomes such as hospital or intensive care unit stay, duration of mechanical ventilation, or mortality. We review the current research and clinical evidence supporting the potential positive biological and clinical aspects of olive oil-based ILE and conclude that olive oil-based ILE is well tolerated and provides effective nutritional support to various PN-requiring patient populations. Olive oil-based ILE appears to support the innate immune system, is associated with fewer infections, induces less lipid peroxidation, and is not associated with increased hepatobiliary or lipid disturbances. These data would suggest that olive oil-based ILE is a valuable option in various PN-requiring patient populations.

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

PubMed Central

2014-01-01

Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. Methods We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality. Results During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant

Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control--a review.

PubMed

Bhatnagar, Amit; Kaczala, Fabio; Hogland, William; Marques, Marcia; Paraskeva, Christakis A; Papadakis, Vagelis G; Sillanpää, Mika

2014-01-01

The global olive oil production for 2010 is estimated to be 2,881,500 metric tons. The European Union countries produce 78.5% of the total olive oil, which stands for an average production of 2,136,000 tons. The worldwide consumption of olive oil increased of 78% between 1990 and 2010. The increase in olive oil production implies a proportional increase in olive mill wastes. As a consequence of such increasing trend, olive mills are facing severe environmental problems due to lack of feasible and/or cost-effective solutions to olive-mill waste management. Therefore, immediate attention is required to find a proper way of management to deal with olive mill waste materials in order to minimize environmental pollution and associated health risks. One of the interesting uses of solid wastes generated from olive mills is to convert them as inexpensive adsorbents for water pollution control. In this review paper, an extensive list of adsorbents (prepared by utilizing different types of olive mill solid waste materials) from vast literature has been compiled, and their adsorption capacities for various aquatic pollutants removal are presented. Different physicochemical methods that have been used to convert olive mill solid wastes into efficient adsorbents have also been discussed. Characterization of olive-based adsorbents and adsorption mechanisms of various aquatic pollutants on these developed olive-based adsorbents have also been discussed in detail. Conclusions have been drawn from the literature reviewed, and suggestions for future research are proposed.

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

PubMed

Vázquez-Araújo, L; Adhikari, K; Chambers, E; Chambers, D H; Carbonell-Barrachina, A A

2015-09-01

A cross-cultural study was conducted with Spanish and US consumers to gain an insight into the preferred characteristics of olive oils in both countries. Six commercial olive oils (four samples from Spain and two samples from the US) were analyzed by a highly trained panel (descriptive analysis) and also by two consumers' groups (100 consumers from Spain and 100 from the US). Demographic, acceptability, and Just-About-Right data were collected to study the preferences of both groups, and the relationships with descriptive data were explored to determine the drivers of like/dislike. The Spanish extra virgin olive oils and the imported US extra virgin olive oil were characterized by having bitter, pungent, and more green notes, and were preferred by the Spanish consumers. The US consumers liked the bland Spanish refined olive oil, and the Californian olive oil that was characterized by fruity, floral, and sweet notes. The results showed that the Spanish consumers were more aware about olive oil quality in general than their US counterparts, maybe because of a higher usage of the product in Spain. The present study provides essential data which might help producers in designing and promoting olive oils matching US consumers' requirements, an emerging market for this Mediterranean product. © The Author(s) 2014.

Introducing cultivated trees into the wild: Wood pigeons as dispersers of domestic olive seeds

NASA Astrophysics Data System (ADS)

Perea, Ramón; Gutiérrez-Galán, Alejandro

2016-02-01

Animals may disperse cultivated trees outside the agricultural land, favoring the naturalization or, even, the invasiveness of domestic plants. However, the ecological and conservation implications of new or unexplored mutualisms between cultivated trees and wild animals are still far from clear. Here, we examine the possible role of an expanding and, locally, overabundant pigeon species (Columba palumbus) as an effective disperser of domestic olive trees (Olea europaea), a widespread cultivated tree, considered a naturalized and invasive species in many areas of the world. By analyzing crop and gizzard content we found that olive fruits were an important food item for pigeons in late winter and spring. A proportion of 40.3% pigeons consumed olive seeds, with an average consumption of 7.8 seeds per pigeon and day. Additionally, most seed sizes (up to 0.7 g) passed undamaged through the gut and were dispersed from cultivated olive orchards to areas covered by protected Mediterranean vegetation, recording minimal dispersal distances of 1.8-7.4 km. Greenhouse experiments showed that seeds dispersed by pigeons significantly favored the germination and establishment in comparison to non-ingested seeds. The ability of pigeons to effectively disperse domestic olive seeds may facilitate the introduction of cultivated olive trees into natural systems, including highly-protected wild olive woodlands. We recommend harvesting ornamental olive trees to reduce both pigeon overpopulation and the spread of artificially selected trees into the natural environment.

Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids.

PubMed

Botsoglou, Evropi N; Govaris, Alexandros K; Ambrosiadis, Ioannis A; Fletouris, Dimitrios J

2013-06-01

Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30 g kg(-1) fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5 (OL5) and 10 (OL10) g kg(-1) respectively, while the diet of the fourth group was supplemented with α-tocopheryl acetate (TOC) at 200 mg kg(-1). Eggs were analysed for lipid hydroperoxide and malondialdehyde (MDA) contents, fatty acid profile, α-tocopherol content and susceptibility to iron-induced lipid oxidation. Neither OL nor TOC supplementation affected (P>0.05) the fatty acid composition. Dietary supplementation with OL10 or TOC reduced (P≤0.05) the lipid hydroperoxide content but exerted no (P>0.05) effect on the MDA content of fresh eggs compared with controls. Eggs submitted to iron-induced lipid oxidation from the OL5 group presented higher (P≤0.05) MDA levels than the control but lower (P≤0.05) than the OL10 group. Eggs from the TOC group presented lower (P≤0.05) MDA levels compared with all groups at all incubation time points. The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration. © 2012 Society of Chemical Industry.

Development of new composite biosorbents from olive pomace wastes

NASA Astrophysics Data System (ADS)

Pagnanelli, Francesca; Viggi, Carolina Cruz; Toro, Luigi

2010-06-01

In this study olive pomace was used as a source of binding substances for the development of composite biosorbents to be used in heavy metal removal from aqueous solutions. The aim was to obtain biosorbent material with an increased concentration of binding sites. The effects of two different extraction procedures (one using only methanol and the other one hexane followed by methanol) on the binding properties of olive pomace were tested by potentiometric titrations and batch biosorption tests for copper and cadmium removal. Titration modelling evidenced that both kinds of extractions generated a solid with a reduced amount of protonatable sites. Biosorption tests were organized according to full factorial designs. Analysis of variance denoted that both kinds of extractions determined a statistically significant negative effect on metal biosorption. In the case of cadmium extractions also determined a significant decrease of selectivity with respect to olive pomace. When the acid-base and binding properties of the substances extracted were determined, they were adsorbed onto a synthetic resin (octadecylsilane) and calcium alginate beads. In this way two kinds of composite biosorbents have been obtained both having an increased concentration of binding substances with respect to native olive pomace, also working more efficiently in metal removal.

Olive Oil and its Potential Effects on Alzheimer's Disease

NASA Astrophysics Data System (ADS)

Antony, Shan; Zhang, G. P.

Alzheimer's disease is a neuro-degenerative brain disease that is responsible for affecting the lives of hundreds of thousands of people every year. There has been no evidence to suggest a cure for the disease and the only existing treatments have very low rates of success in trial patients. This is largely due to the fact that the brain is one of the most undiscovered parts of the human body. Brain chemistry is highly complex and responds to its environment in random and radical ways. My research includes testing the reactionary outcomes of combining compounds of olive oil with the 20 basic amino acids. Regions around the world with olive oil based diets show a direct correlation to lower rates of Alzheimer's. Testing few compounds of olive oil with chemicals already found in the brain may yield to a better understanding as to why that is. I took the compounds tyrosol, hydroxytyrosol, and oleocanthal, and combined them with the 20 basic amino acids and calculated the total energy of the new molecule. The molecules produced with acceptably low energy values will be the center of further research. These molecules could lead to truly understanding olive oil's effect on the brain, and ultimately, the cure or prevention of Alzheimer's disease.

Centrifugation as a pre-treatment in olive mill wastewater processing (abstract)

USDA-ARS?s Scientific Manuscript database

Olive mill wastewater (OMWW), generated during production of olive oil, is an untapped source of nutritious compounds. Thus, processors want to separate OMWW into a high-value, concentrated product stream and near-pure water. However, the amount and characteristics of the produced OMWW depend on t...

Near-infrared spectroscopy for detection of hailstorm damage on olive fruit

USDA-ARS?s Scientific Manuscript database

A rapid, robust, unbiased and inexpensive discriminant method capable of classifying olive fruit (Olea europaea L.) on the basis of the presence of hailstorm damage is economically important to the olive oil milling industry. Thus, in the present study, the feasibility of Near-Infrared (NIR) spectro...

Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation.

PubMed

Vergara-Domínguez, Honorio; Ríos, José Julían; Gandul-Rojas, Beatriz; Roca, María

2016-12-01

The central reaction of chlorophyll (chl) breakdown pathway occurring during olive fruits maturation is the cleavage of the macrocycle pheophorbide a to a primary fluorescent chl catabolite (pFCC) and it is catalyzed by two enzymes: pheophorbide a oxygenase (PaO) and red chl catabolite reductase (RCCR). In subsequent steps, pFCC is converted to different fluorescent chlorophyll catabolites (FCCs) and nonfluorescent chlorophyll catabolites (NCCs). This work demonstrated that RCCR activity of olive fruits is type II. During the study of evolution of PaO and RCCR activities through the olive fruits maturation in two varieties: Hojiblanca and Arbequina, a significant increase in PaO and RCCR activity was found in ripening stage. In addition, the profile and structure of NCCs present in epicarp of this fruit was studied using HPLC/ESI-TOF-MS. Five different NCCs were defined and for the first time the enzymatic reactions implied in chlorophyll degradations in olive fruits elucidated. Copyright © 2016 Elsevier Ltd. All rights reserved.

Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants.

PubMed

Peñalvo, Gregorio Castañeda; Robledo, Virginia Rodríguez; Callado, Carolina Sánchez-Carnerero; Santander-Ortega, M J; Castro-Vázquez, L; Lozano, M Victoria; Arroyo-Jiménez, M M

2016-04-15

This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000 r.p.m. for 3 h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50°C) during 45 days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE-CE-DAD). Copyright © 2015 Elsevier Ltd. All rights reserved.

Land management effects on soil carbon in olive groves of Mediterranean areas

NASA Astrophysics Data System (ADS)

Fernández-Romero, Maria Luisa; Parras-Alcántara, Luis; Lozano-García, Beatriz; Clark, Joanna; Collins, Chris

2015-04-01

The study analysed soil organic carbon (SOC) and hot-water extractable carbon (HWC) in an agricultural Mediterranean area of Southern Spain under different land management: Conventional tillage (CT); Conventional tillage with the addition of oil mill waste, also known as alperujo (A); Conventional tillage with the addition of oil mill waste olive leaves (L); No tillage with chipped pruned branches (NT1); and No tillage with chipped pruned branches and weeds (NT2). SOC values in CT, A, NT1 and NT2 decreased with depth. In L, SOC also decreased with depth, although there was an increase of 89% from the first (0-10 cm) to the second horizon (10-16 cm). Total SOC stock (considering the entire soil profile) was very similar under A (101.9 Mg ha-1), CT (101.7 Mg ha-1), NT1 (105.8 Mg ha-1) and NT2 (111.3 Mg ha-1). However, SOC under L was significantly higher (p

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition.

PubMed

León, Lorenzo; de la Rosa, Raúl; Velasco, Leonardo; Belaj, Angjelina

2018-01-01

A wide genetic diversity has been reported for wild olives, which could be particularly interesting for the introgression of some agronomic traits and resistance to biotic and abiotic stresses in breeding programs. However, the introgression of some beneficial wild traits may be paralleled by negative effects on some other important agronomic and quality traits. From the quality point of view, virgin olive oil (VOO) from olive cultivars is highly appreciated for its fatty acid composition (high monounsaturated oleic acid content) and the presence of several minor components. However, the composition of VOO from wild origin and its comparison with VOO from olive cultivars has been scarcely studied. In this work, the variability for fruit characters (fruit weight and oil content, OC), fatty acid composition, and minor quality components (squalene, sterols and tocopherols content and composition) was studied in a set of plant materials involving three different origins: wild genotypes ( n = 32), cultivars ( n = 62) and genotypes belonging to cultivar × wild progenies ( n = 62). As expected, values for fruit size and OC in wild olives were lower than those obtained in cultivated materials, with intermediate values for cultivar × wild progenies. Wild olives showed a remarkably higher C16:0 percentage and tocopherol content in comparison to the cultivars. Contrarily, lower C18:1 percentage, squalene and sterol content were found in the wild genotypes, while no clear differences were found among the different plant materials regarding composition of the tocopherol and phytosterol fractions. Some common highly significant correlations among components of the same chemical family were found in all groups of plant materials. However, some other correlations were specific for one of the groups. The results of the study suggested that the use of wild germplasm in olive breeding programs will not have a negative impact on fatty acid composition, tocopherol content, and

Endophytic colonization of olive roots by the biocontrol strain Pseudomonas fluorescens PICF7.

PubMed

Prieto, Pilar; Mercado-Blanco, Jesús

2008-05-01

Confocal microscopy combined with three-dimensional olive root tissue sectioning was used to provide evidence of the endophytic behaviour of Pseudomonas fluorescens PICF7, an effective biocontrol strain against Verticillium wilt of olive. Two derivatives of the green fluorescent protein (GFP), the enhanced green and the red fluorescent proteins, have been used to visualize simultaneously two differently fluorescently tagged populations of P. fluorescens PICF7 within olive root tissues at the single cell level. The time-course of colonization events of olive roots cv. Arbequina by strain PICF7 and the localization of tagged bacteria within olive root tissues are described. First, bacteria rapidly colonized root surfaces and were predominantly found in the differentiation zone. Thereafter, microscopy observations showed that PICF7-tagged populations eventually disappeared from the root surface, and increasingly colonized inner root tissues. Localized and limited endophytic colonization by the introduced bacteria was observed over time. Fluorescent-tagged bacteria were always visualized in the intercellular spaces of the cortex region, and no colonization of the root xylem vessels was detected at any time. To the best of our knowledge, this is the first time this approach has been used to demonstrate endophytism of a biocontrol Pseudomonas spp. strain in a woody host such as olive using a nongnotobiotic system.

Secondary invasion and re-invasion after Russian-olive removal and revegetation

USDA-ARS?s Scientific Manuscript database

Russian olive is a nitrogen-fixing tree invading riparian corridors in the Northern Great Plains. Native species establishment can be hampered by invasive plant soil legacies that may be particularly likely in the case of Russian olive, and understory species that survive the invasion may be only a ...

Potential Health Benefits of Olive Oil and Plant Polyphenols

PubMed Central

Gorzynik-Debicka, Monika; Przychodzen, Paulina; Cappello, Francesco; Kuban-Jankowska, Alicja; Marino Gammazza, Antonella; Knap, Narcyz; Wozniak, Michal; Gorska-Ponikowska, Magdalena

2018-01-01

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities. PMID:29495598

Potential Health Benefits of Olive Oil and Plant Polyphenols.

PubMed

Gorzynik-Debicka, Monika; Przychodzen, Paulina; Cappello, Francesco; Kuban-Jankowska, Alicja; Marino Gammazza, Antonella; Knap, Narcyz; Wozniak, Michal; Gorska-Ponikowska, Magdalena

2018-02-28

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.

Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment.

PubMed

Zunin, Paola; Turrini, Federica; Leardi, Riccardo; Boggia, Raffaella

2017-02-01

In this study vacuum impregnation (VI) was employed for the iron enrichment of olive fruits, which are very interesting as food vehicle for VI mineral supplementation for the porosity of their pulp. NaFeEDTA was chosen for olives fortification since it prevents iron from binding with compounds that could hinder it from being efficiently absorbed and since it causes few organoleptic problems. In order to improve the efficiency of the VI process, several parameters of the whole process were studied by design of experiment techniques. First of all D-optimal design was employed for a preliminary screening of the most significant process variables and showed that the concentration of VI solution was by far the most significant process variable, though its time in contact with olives was also significant. A factorial design was then applied to the remaining variables and it showed that the speed of the addition of VI solution was also significant. Finally, the application of a face centered composite design to the three selected variables allowed to detect processing conditions leading to final iron contents of 1.5-3 mg/g, corresponding to an introduction of 10-15 mg Fe with four or five fortified olive fruits. No effect on olive taste was observed at these concentrations. The results showed that olive fruits were the most interesting vehicles for the supplementation of both iron and other minerals.

Development and optimization of an efficient qPCR system for olive authentication in edible oils.

PubMed

Alonso-Rebollo, Alba; Ramos-Gómez, Sonia; Busto, María D; Ortega, Natividad

2017-10-01

The applicability of qPCR in olive-oil authentication depends on the DNA obtained from the oils and the amplification primers. Therefore, four olive-specific amplification systems based on the trnL gene were designed (A-, B-, C- and D-trnL systems). The qPCR conditions, primer concentration and annealing temperature, were optimized. The systems were tested for efficiency and sensitivity to select the most suitable for olive oil authentication. The selected system (D-trnL) demonstrated specificity toward olive in contrast to other oleaginous species (canola, soybean, sunflower, maize, peanut and coconut) and showed high sensitivity in a broad linear dynamic range (LOD and LOQ: 500ng - 0.0625pg). This qPCR system enabled detection, with high sensitivity and specificity, of olive DNA isolated from oils processed in different ways, establishing it as an efficient method for the authentication of olive oil regardless of its category. Copyright © 2017 Elsevier Ltd. All rights reserved.

Observation of eight ancient olive trees (Olea europaea L.) growing in the Garden of Gethsemane.

PubMed

Petruccelli, Raffaella; Giordano, Cristiana; Salvatici, Maria Cristina; Capozzoli, Laura; Ciaccheri, Leonardo; Pazzini, Massimo; Lain, Orietta; Testolin, Raffaele; Cimato, Antonio

2014-05-01

For thousands of years, olive trees (Olea europaea L.) have been a significant presence and a symbol in the Garden of Gethsemane, a place located at the foot of the Mount of Olives, Jerusalem, remembered for the agony of Jesus Christ before his arrest. This investigation comprises the first morphological and genetic characterization of eight olive trees in the Garden of Gethsemane. Pomological traits, morphometric, and ultrastructural observations as well as SSR (Simple Sequence Repeat) analysis were performed to identify the olive trees. Statistical analyses were conducted to evaluate their morphological variability. The study revealed a low morphological variability and minimal dissimilarity among the olive trees. According to molecular analysis, these trees showed the same allelic profile at all microsatellite loci analyzed. Combining the results of the different analyses carried out in the frame of the present work, we could conclude that the eight olive trees of the Gethsemane Garden have been propagated from a single genotype. Copyright © 2014. Published by Elsevier SAS.

The eastern part of the Fertile Crescent concealed an unexpected route of olive (Olea europaea L.) differentiation.

PubMed

Mousavi, Soraya; Mariotti, Roberto; Bagnoli, Francesca; Costantini, Lorenzo; Cultrera, Nicolò G M; Arzani, Kazem; Pandolfi, Saverio; Vendramin, Giovanni Giuseppe; Torkzaban, Bahareh; Hosseini-Mazinani, Mehdi; Baldoni, Luciana

2017-06-01

Olive is considered a native plant of the eastern side of the Mediterranean basin, from where it should have spread westward along the Mediterranean shores, while little is known about its diffusion in the eastern direction. Genetic diversity levels and population genetic structure of a wide set of olive ecotypes and varieties collected from several provinces of Iran, representing a high percentage of the entire olive resources present in the area, was screened with 49 chloroplast and ten nuclear simple sequence repeat markers, and coupled with archaeo-botanical and historical data on Mediterranean olive varieties. Approximate Bayesian Computation was applied to define the demographic history of olives including Iranian germplasm, and species distribution modelling was performed to understand the impact of the Late Quaternary on olive distribution. The results of the present study demonstrated that: (1) the climatic conditions of the last glacial maximum had an important role on the actual olive distribution, (2) all Iranian olive samples had the same maternal inheritance as Mediterranean cultivars, and (3) the nuclear gene flow from the Mediterranean basin to the Iranian plateau was almost absent, as well as the contribution of subspecies cuspidata to the diversity of Iranian olives. Based on this evidence, a new scenario for the origin and distribution of this important fruit crop has been traced. The evaluation of olive trees growing in the eastern part of the Levant highlighted a new perspective on the spread and distribution of olive, suggesting two routes of olive differentiation, one westward, spreading along the Mediterranean basin, and another moving towards the east and reaching the Iranian plateau before its domestication. © The Author 2017. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oup.com

Olive (Olea europaea) leaf methanolic extract prevents HCl/ethanol-induced gastritis in rats by attenuating inflammation and augmenting antioxidant enzyme activities.

PubMed

Al-Quraishy, Saleh; Othman, Mohamed S; Dkhil, Mohamed A; Abdel Moneim, Ahmed Esmat

2017-07-01

Gastritis is preponderantly characterized by inflammation of the lining epithelial layer and the chronic gastritis is considered as a pre-cancer lesion. For many centuries olive (Olea europaea) leaf has been used for its putative health potential, nonetheless, to date, the gastroprotective effects of olive leaves have not been studied yet. Hence, in this study we investigated whether olive leaf extract (OLE) could protect gastric mucosa against HCl/ethanol-induced gastric mucosal damage in rats. Hcl/ethanol administration caused significant damage to the gastric mucosa, as confirmed by gastric ulcer index and histological evaluation. However, this damage was largely prevented by pre-administering 20mg/kg omeprazole or 100mg/kg OLE. Interestingly, the damage was completely prevented by pre-administering 200 and 300mg/kg OLE. Moreover, OLE attenuated the inflammatory response by decreasing nuclear factor-κB (NF-κB), cycloxygenase-2 (COX-2) and tumor necrosis factor-α (TNF-α) expressions, and down-regulating inducible nitric oxide synthase (iNOS) and interleukin-1β (IL-1β) in gastric mucosa. The gastroprotective mechanism of OLE involved the promotion of enzymatic and nonenzymatic molecules (superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase and glutathione reduced form), promoting nuclear factor erythroid 2-related factor 2 (Nrf2) mRNA expression, halting lipid peroxidation and preventing the overproduction of nitric oxide. Together, our findings clearly demonstrated that OLE could prevent HCl/ethanol-induced gastritis by attenuating inflammation and oxidant/antioxidant imbalance. Indeed, OLE could potentially be useful as a natural therapy for gastritis. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

USDA-ARS?s Scientific Manuscript database

There is a growing interest in the replacement of synthetic food antioxidants by natural extracts. Olive leaf is an abundant by-product of the olive oil industry. The aim of this study was to investigate the antioxidant capacity of olive leaf powder (OLP) in chilled minced muscle. Concentrations of ...

Applicability of SCAR markers to food genomics: olive oil traceability.

PubMed

Pafundo, Simona; Agrimonti, Caterina; Maestri, Elena; Marmiroli, Nelson

2007-07-25

DNA analysis with molecular markers has opened a shortcut toward a genomic comprehension of complex organisms. The availability of micro-DNA extraction methods, coupled with selective amplification of the smallest extracted fragments with molecular markers, could equally bring a breakthrough in food genomics: the identification of original components in food. Amplified fragment length polymorphisms (AFLPs) have been instrumental in plant genomics because they may allow rapid and reliable analysis of multiple and potentially polymorphic sites. Nevertheless, their direct application to the analysis of DNA extracted from food matrixes is complicated by the low quality of DNA extracted: its high degradation and the presence of inhibitors of enzymatic reactions. The conversion of an AFLP fragment to a robust and specific single-locus PCR-based marker, therefore, could extend the use of molecular markers to large-scale analysis of complex agro-food matrixes. In the present study is reported the development of sequence characterized amplified regions (SCARs) starting from AFLP profiles of monovarietal olive oils analyzed on agarose gel; one of these was used to identify differences among 56 olive cultivars. All the developed markers were purposefully amplified in olive oils to apply them to olive oil traceability.

An In Vitro Evaluation of Ozonized Organic Extra-Virgin Olive Oil on Giardia Lamblia Cysts.

PubMed

Boland-Nazar, Najmeh Sadat; Eslamirad, Zahra; Sarmadian, Hossein; Ghasemikhah, Reza

2016-11-01

Giardia lamblia is a common intestinal parasite that has been reported all over the world. This study was conducted to evaluate the effect of ozonized organic extra-virgin olive oil on the cyst of G. lamblia . The olive oil was ozonized based on international standards and confirmed by the world health organization (WHO) at various times in a generator. The ozone concentration of olive oil was adjusted at 32, 64, 96, 128, 160 mg/g based on ozone absorption. Giardia lamblia cysts were isolated from heavily infected stool samples and the sucrose gradient flotation technique. Five groups of triple tubes containing Giardia cysts were exposed to olive oil with 32, 64, 96, 128, 160 ozone concentrations, and the sixth and seventh groups were exposed to non-ozonized olive oil and normal saline, respectively. The tubes were placed at room temperature, and every four hours, the mortality of the Giardia cysts was assessed. The results showed that the first five groups' mortality rate of Giardia cysts reached 100% in 100 hours. An increasing concentration of ozone in olive oil leads to an increase in the mortality rate of Giardia cysts. The results showed a significant difference in the mean time of the mortality in all the groups (P ≤ 0.05). Furthermore, the higher fatality effect of ozonized organic extra-virgin olive oil (Ozonized Olive Oil = OZO) was proved in comparison with metronidazole in vitro. We concluded that ozonized organic extra-virgin olive oil was a growth inhibitor of Giardia cysts, and concerning its compatibility with a biological system, it is recommended for further clinical trials.

Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

PubMed Central

Montero, Irene; Miranda, Teresa; Arranz, Jose Ignacio; Rojas, Carmen Victoria

2011-01-01

The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20–50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater. Moisture ratio was analyzed to obtain effective diffusivity values, varying in the oil mill by-products from 9.136 × 10−11 to 1.406 × 10−9 m2/s in forced convection (ma = 0.22 kg/s), and from 9.296 × 10−11 to 6.277 × 10−10 m2/s in natural convection (ma = 0.042 kg/s). Diffusivity values at each temperature were obtained using the Fick’s diffusion model and, regardless of the convection, they increased with the air temperature. The temperature dependence on the effective diffusivity was determined by an Arrhenius type relationship. The activation energies were found to be 38.64 kJ/mol, 30.44 kJ/mol and 47.64 kJ/mol for the olive pomace, the sludge and the olive mill wastewater in active mode, respectively, and 91.35 kJ/mol, 14.04 kJ/mol and 77.15 kJ/mol in natural mode, in that order. PMID:22174639

Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage.

PubMed

Beltrán Ortega, Julio; Martínez Gila, Diego M; Aguilera Puerto, Daniel; Gámez García, Javier; Gómez Ortega, Juan

2016-11-01

The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil.

PubMed

Ammar, Imène; BenAmira, Amal; Khemakem, Ibtihel; Attia, Hamadi; Ennouri, Monia

2017-05-01

This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus - indica flowers. Two different amounts of O. ficus - indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated towards their quality, fatty acids profile, total phenol contents and thermal properties by differential scanning calorimetry. The oxidative stability was also monitored by employing the Rancimat and the oven test based on accelerating the oxidation process during storage. The addition of O. ficus - indica flowers induced an increase in free acidity values and a variation in fatty acids profile of olive oils but values remained under the limits required for an extra-virgin olive oil. The obtained olive oils were nutritionally enriched due to the increase in their phenols content. The oxidative stability was generally improved, mainly in olive oil enriched with 5% Opuntia ficus - indica flowers. These findings proved that this enriched olive oil could be considered as a product with a greater added value.

75 FR 22363 - United States Standards for Grades of Olive Oil and Olive-Pomace Oil

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

... requirements. The quality tests include organoleptic characteristics such as flavor, odor, color, free fatty... free fatty acid content, peroxide value, organoleptic criteria, absorbency in ultraviolet, fatty acid... 52.1534. Olive oils are not graded solely on the basis of flavor and odor and free fatty acid content...

Fast determination of virgin olive oil phenolic metabolites in human high-density lipoproteins.

PubMed

Fernández-Ávila, C; Montes, R; Castellote, A I; Chisaguano, A M; Fitó, M; Covas, M I; Muñoz-Aguallo, D; Nyyssönen, K; Zunft, H J; López-Sabater, M C

2015-07-01

In recent years it has been confirmed that the consumption of olive oil prevents the oxidation of biomolecules owing to its monounsaturated fatty acids (MUFA) and phenolic content. The main objective of the study was to develop an ultra-high-performance liquid chromatography (UHPLC) tandem mass spectrometry (MS/MS) method for the determination of phenolic compounds in human high-density lipoprotein (HDL) samples. At the same time, the influence of olive oil consumption on the phenolic metabolite levels was evaluated in a European population. The participants were 51 healthy men, aged 20-60. They were randomized to two consecutive intervention periods with the administration of raw olive oil with low and high polyphenolic content. The UHPLC-MS/MS analytical method has been validated for hydroxytyrosol and homovanillic acid in terms of linearity (r(2)  = 0.99 and 1.00), repeatability (5.7 and 6.5%) reproducibility (6.2 and 7%), recovery (98 to 97%), limits of detection (1.7 to 1.8 ppb) and quantification (5.8 and 6.3 ppb).The levels of the studied metabolites increased significantly after high polyphenolic content virgin olive oil ingestion (p <0.05) compared with lowpolyphenolic content olive oil. Virgin olive oil consumption increases the levels of phenolic metabolites in HDL and thus provides human HDL with more efficient antioxidant protection. Copyright © 2014 John Wiley & Sons, Ltd.

Molecular interactions between the olive and the fruit fly Bactrocera oleae

PubMed Central

2012-01-01

Background The fruit fly Bactrocera oleae is the primary biotic stressor of cultivated olives, causing direct and indirect damages that significantly reduce both the yield and the quality of olive oil. To study the olive-B. oleae interaction, we conducted transcriptomic and proteomic investigations of the molecular response of the drupe. The identifications of genes and proteins involved in the fruit response were performed using a Suppression Subtractive Hybridisation technique and a combined bi-dimensional electrophoresis/nanoLC-ESI-LIT-MS/MS approach, respectively. Results We identified 196 ESTs and 26 protein spots as differentially expressed in olives with larval feeding tunnels. A bioinformatic analysis of the identified non-redundant EST and protein collection indicated that different molecular processes were affected, such as stress response, phytohormone signalling, transcriptional control and primary metabolism, and that a considerable proportion of the ESTs could not be classified. The altered expression of 20 transcripts was also analysed by real-time PCR, and the most striking differences were further confirmed in the fruit of a different olive variety. We also cloned the full-length coding sequences of two genes, Oe-chitinase I and Oe-PR27, and showed that these are wound-inducible genes and activated by B. oleae punctures. Conclusions This study represents the first report that reveals the molecular players and signalling pathways involved in the interaction between the olive fruit and its most damaging biotic stressor. Drupe response is complex, involving genes and proteins involved in photosynthesis as well as in the production of ROS, the activation of different stress response pathways and the production of compounds involved in direct defence against phytophagous larvae. Among the latter, trypsin inhibitors should play a major role in drupe resistance reaction. PMID:22694925

Development of a telemetry and yield-mapping system of olive harvester.

PubMed

Castillo-Ruiz, Francisco J; Pérez-Ruiz, Manuel; Blanco-Roldán, Gregorio L; Gil-Ribes, Jesús A; Agüera, Juan

2015-02-10

Sensors, communication systems and geo-reference units are required to achieve an optimized management of agricultural inputs with respect to the economic and environmental aspects of olive groves. In this study, three commercial olive harvesters were tracked during two harvesting seasons in Spain and Chile using remote and autonomous equipment that was developed to determine their time efficiency and effective based on canopy shaking for fruit detachment. These harvesters work in intensive/high-density (HD) and super-high-density (SHD) olive orchards. A GNSS (Global Navigation Satellite System) and GSM (Global System for Mobile Communications) device was installed to track these harvesters. The GNSS receiver did not affect the driver's work schedule. Time elements methodology was adapted to the remote data acquisition system. The effective field capacity and field efficiency were investigated. In addition, the field shape, row length, angle between headland alley and row, and row alley width were measured to determinate the optimum orchard design parameters value. The SHD olive harvester showed significant lower effective field capacity values when alley width was less than 4 m. In addition, a yield monitor was developed and installed on a traditional olive harvester to obtain a yield map from the harvested area. The hedge straddle harvester stood out for its highly effective field capacity; nevertheless, a higher field efficiency was provided by a non-integral lateral canopy shaker. All of the measured orchard parameters have influenced machinery yields, whether effective field capacity or field efficiency. A saving of 40% in effective field capacity was achieved with a reduction from 4 m or higher to 3.5 m in alley width for SHD olive harvester. A yield map was plotted using data that were acquired by a yield monitor, reflecting the yield gradient in spite of the larger differences between tree yields.

Development of a Telemetry and Yield-Mapping System of Olive Harvester

PubMed Central

Castillo-Ruiz, Francisco J.; Pérez-Ruiz, Manuel; Blanco-Roldán, Gregorio L.; Gil-Ribes, Jesús A.; Agüera, Juan

2015-01-01

Sensors, communication systems and geo-reference units are required to achieve an optimized management of agricultural inputs with respect to the economic and environmental aspects of olive groves. In this study, three commercial olive harvesters were tracked during two harvesting seasons in Spain and Chile using remote and autonomous equipment that was developed to determine their time efficiency and effective based on canopy shaking for fruit detachment. These harvesters work in intensive/high-density (HD) and super-high-density (SHD) olive orchards. A GNSS (Global Navigation Satellite System) and GSM (Global System for Mobile Communications) device was installed to track these harvesters. The GNSS receiver did not affect the driver’s work schedule. Time elements methodology was adapted to the remote data acquisition system. The effective field capacity and field efficiency were investigated. In addition, the field shape, row length, angle between headland alley and row, and row alley width were measured to determinate the optimum orchard design parameters value. The SHD olive harvester showed significant lower effective field capacity values when alley width was less than 4 m. In addition, a yield monitor was developed and installed on a traditional olive harvester to obtain a yield map from the harvested area. The hedge straddle harvester stood out for its highly effective field capacity; nevertheless, a higher field efficiency was provided by a non-integral lateral canopy shaker. All of the measured orchard parameters have influenced machinery yields, whether effective field capacity or field efficiency. A saving of 40% in effective field capacity was achieved with a reduction from 4 m or higher to 3.5 m in alley width for SHD olive harvester. A yield map was plotted using data that were acquired by a yield monitor, reflecting the yield gradient in spite of the larger differences between tree yields. PMID:25675283

Effect of virgin olive oil versus piroxicam phonophoresis on exercise-induced anterior knee pain.

PubMed

Nakhostin-Roohi, Babak; Khoshkhahesh, Faegheh; Bohlooli, Shahab

2016-01-01

The main purpose of this study was to evaluate the effects of virgin olive oil phonophoresis on female athletes' anterior knee pain (AKP). A double blinded randomized clinical trial was conducted. Ninety-three female athletes suffering from AKP voluntarily participated in this study. Patients were randomly assigned into olive oil (n=31), piroxicam (n=31) or base gel phonophoresis (n=31) groups. At the baseline visit, the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) questionnaire was filled by subjects who were then treated with olive oil, piroxicam or pure phonophoresis for 12 sessions. After 6 and 12 sessions of physiotherapy, subjects filled the questionnaire again. Main outcomes were significant improvement in pain, stiffness, physical function, and total WOMAC scores. Although, there was a significant reduction in symptoms of AKP at the end of the therapy in all groups (p<0.05), but in olive oil group, this improvement was seen after 6 sessions of treatment (p<0.001). A significant difference between olive oil group and piroxicam and/or phonophoresis group was observed after 6 sessions of therapy (p<0.05). It could be proposed that phonophoresis with virgin olive oil is as effective as piroxicam gel on lowering WOMAC scores of AKP in female athletes and also has several beneficial properties including faster effect and shorter duration of therapy. The exact mechanism of beneficial action of virgin olive oil on AKP is not clear and requires further studies.

77 FR 61026 - Olive Oil: Conditions of Competition Between U.S. and Major Foreign Supplier Industries

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-05

... INTERNATIONAL TRADE COMMISSION [Investigation No. 332-537] Olive Oil: Conditions of Competition... Commission (Commission) instituted investigation No. 332-537, Olive Oil: Conditions of Competition between U..., the report will include the following-- 1. An overview of the commercial olive oil industry in the...

Effects of olive tree branches burning emissions on PM2.5 concentrations

NASA Astrophysics Data System (ADS)

Papadakis, G. Z.; Megaritis, A. G.; Pandis, S. N.

2015-07-01

An olive tree branches burning emission inventory for Greece is developed based on recently measured emission factors and the spatial distribution of olive trees. A three-dimensional chemical transport model (CTM), PMCAMx, is used to estimate the corresponding impact on PM2.5 concentrations during a typical winter period. Assuming that burning of olive tree branches takes place only during days with low wind speed and without precipitation, the contribution of olive tree branches burning emissions on PM2.5 levels is more significant during the most polluted days. Increases of hourly PM2.5 exceeding 50% and locally reaching up to 150% in Crete are predicted during the most polluted periods. On a monthly-average basis, the corresponding emissions are predicted to increase PM2.5 levels up to 1.5 μg m-3 (20%) in Crete and Peloponnese, where the largest fraction of olive trees is located, and by 0.4 μg m-3 (5%) on average over Greece. OA and EC levels increase by 20% and 13% respectively on average over Greece, and up to 70% in Crete. The magnitude of the effect is quite sensitive to burning practices. Assuming that burning of olive tree branches takes place during all days results in a smaller effect of burning on PM2.5 levels (9% increase instead of 20%). These results suggest that this type of agricultural waste burning is a major source of particulate pollution in the Mediterranean countries where this practice is prevalent during winter.

Olive oil quality and ripening in super-high-density Arbequina orchard.

PubMed

Benito, Marta; Lasa, José Manuel; Gracia, Pilar; Oria, Rosa; Abenoza, María; Varona, Luis; Sánchez-Gimeno, Ana Cristina

2013-07-01

The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high-density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physicochemical, nutritional and sensory parameters were studied. In addition, the oxidative stability, pigment content and colour evolution of olive oil were analysed during the ripening process. Free acidity increased slightly throughout the ripening process, while peroxide value and extinction coefficient decreased. Total phenol content and oxidative stability showed a similar trend, increasing at the beginning of ripening up to a maximum and thereafter decreasing. α-Tocopherol and pigment contents decreased with ripening, leading to changes in colour coordinates. Sensory parameters were correlated with total phenol content, following a similar trend throughout the maturation process. By sampling and monitoring the ripeness index weekly, it would be possible to determine an optimal harvesting time for olives according to the industrial yield and the physicochemical, nutritional and sensory properties of the olive oil. © 2012 Society of Chemical Industry.

The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad.

PubMed

Arvanitoyannis, Ioannis S; Bouletis, Achilleas D; Papa, Eirini A; Gkagtzis, Dimitrios C; Hadjichristodoulou, Christos; Papaloucas, C

2011-12-01

Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O(2)/10% CO(2)/85% N(2) for MAP A and 2% O(2)/5% CO(2)/93% N(2) for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05). Copyright © 2011 Elsevier Ltd. All rights reserved.

Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification.

PubMed

Durán Merás, Isabel; Domínguez Manzano, Jaime; Airado Rodríguez, Diego; Muñoz de la Peña, Arsenio

2018-02-01

Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most expensive one. Because of that, it is common that some merchants attempt to take economic advantage by mixing it up with other less expensive oils, like olive oil or olive pomace oil. In consequence, the characterization and authentication of extra virgin olive oils is a subject of great interest, both for industry and consumers. This paper reports the potential of front-face total fluorescence spectroscopy combined with second-order chemometric methods for the detection of extra virgin olive oils adulteration with other olive oils. Excitation-emission matrices (EEMs) of extra virgin olive oils and extra virgin olive oils adulterated with olive oils or with olive pomace oils were recorded using front-face fluorescence spectroscopy. The full information content in these fluorescence images was analyzed with the aid of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linear discriminant analysis (LDA-PARAFAC), and discriminant unfolded partial least-squares (DA-UPLS). The discriminant ability of LDA-PARAFAC was studied through the tridimensional plots of the canonical vectors, defining a surface separating the established categories. For DA-UPLS, the discriminant ability was established through the bidimensional plots of predicted values of calibration and validation samples, in order to assign each sample to a given class. The models demonstrated the possibility of detecting adulterations of extra virgin olive oils with percentages of around 15% and 3% of olive and olive pomace oils, respectively. Also, UPLS regression was used to quantify the adulteration level of extra virgin olive oils with olive oils or with olive pomace oils. Copyright © 2017 Elsevier B.V. All rights reserved.

Interpretation of the impact of different managements and the rainfall variability on the soil erosion in a Mediterranean olive orchard microcatchment

NASA Astrophysics Data System (ADS)

Taguas, E. V.; Burguet, M.; Pérez, R.; Ayuso, J. L.; Gómez, J. A.

2012-04-01

The microcatchment is a spatial scale which allows to evaluate and to quantify the erosive processes under conditions close to those perceived by farmers. In this work, soil erosion and runoff over six hydrological years (2005 and 2011) were monitored in an olive orchard microcatchment of 6.4 ha, where different management types were applied. The aim was to evaluate the impact of the management and the rainfall regime variability. Non-tillage was applied during the years 2005-2007, tillage operations were carried in April in the period 2007-2010 while in the year 2010-2011, the tillage was applied in January and mulches (olives leaves and branches) were established for reducing the soil losses, mainly generated from rills. At the annual scale, the variation ranges of the cumulative rainfall depth and of the erosivity were between 600 and 1000 mm and between 600 and 1500 MJ mm ha-1 h-1, respectively. Although there are some gaps in the data series, the annual runoff coefficients calculated were smaller than 5% and the total sediment load range was between less than 1 t ha-1 year-1and more than 20 t ha-1 year-1. During these years olive yield also showed a high degree of variability, between 5000 kg ha-1 year-1and 10000 kg ha-1 year-1, typical of the alternate bearing of this crop, without correlation with annual rainfall. The annual rainfall depth explained significantly the sediment load and the runoff in spite of the different managements applied. At the event scale, rainfall depth was correlated with runoff, however, sediment load was very sensible to management. The high variability of the hydrological regime (inter and intra-annual) and the importance of the precedent hydrological years determine complex interpretations of the impact of the management on the soil losses and the olive yield by the farmers, so the continuity of the data analysis is essential for supporting the suitable taking decisions about the overall farm management.

Effect of non-crop vegetation types on conservation biological control of pests in olive groves

PubMed Central

Cayuela, Luis; Gurr, Geoff M.; Campos, Mercedes

2013-01-01

Conservation biological control (CBC) is an environmentally sound potential alternative to the use of chemical insecticides. It involves modifications of the environment to promote natural enemy activity on pests. Despite many CBC studies increasing abundance of natural enemies, there are far fewer demonstrations of reduced pest density and very little work has been conducted in olive crops. In this study we investigated the effects of four forms of non-crop vegetation on the abundance of two important pests: the olive psyllid (Euphyllura olivina) and the olive moth (Prays oleae). Areas of herbaceous vegetation and areas of woody vegetation near olive crops, and smaller patches of woody vegetation within olive groves, decreased pest abundance in the crop. Inter-row ground covers that are known to increase the abundance of some predators and parasitoids had no effect on the pests, possibly as a result of lack of synchrony between pests and natural enemies, lack of specificity or intra-guild predation. This study identifies examples of the right types of diversity for use in conservation biological control in olive production systems. PMID:23904994

X-FIDO: An Effective Application for Detecting Olive Quick Decline Syndrome with Deep Learning and Data Fusion.

PubMed

Cruz, Albert C; Luvisi, Andrea; De Bellis, Luigi; Ampatzidis, Yiannis

2017-01-01

We have developed a vision-based program to detect symptoms of Olive Quick Decline Syndrome (OQDS) on leaves of Olea europaea L. infected by Xylella fastidiosa , named X-FIDO ( Xylella FastIdiosa Detector for O. europaea L.). Previous work predicted disease from leaf images with deep learning but required a vast amount of data which was obtained via crowd sourcing such as the PlantVillage project. This approach has limited applicability when samples need to be tested with traditional methods (i.e., PCR) to avoid incorrect training input or for quarantine pests which manipulation is restricted. In this paper, we demonstrate that transfer learning can be leveraged when it is not possible to collect thousands of new leaf images. Transfer learning is the re-application of an already trained deep learner to a new problem. We present a novel algorithm for fusing data at different levels of abstraction to improve performance of the system. The algorithm discovers low-level features from raw data to automatically detect veins and colors that lead to symptomatic leaves. The experiment included images of 100 healthy leaves, 99 X. fastidiosa -positive leaves and 100 X. fastidiosa -negative leaves with symptoms related to other stress factors (i.e., abiotic factors such as water stress or others diseases). The program detects OQDS with a true positive rate of 98.60 ± 1.47% in testing, showing great potential for image analysis for this disease. Results were obtained with a convolutional neural network trained with the stochastic gradient descent method, and ten trials with a 75/25 split of training and testing data. This work shows potential for massive screening of plants with reduced diagnosis time and cost.

Design and evaluation of novel topical formulation with olive oil as natural functional active.

PubMed

Mota, Ana Henriques; Silva, Catarina Oliveira; Nicolai, Marisa; Baby, André; Palma, Lídia; Rijo, Patrícia; Ascensão, Lia; Reis, Catarina Pinto

2017-07-03

Currently, the innovative skin research is focused on the development of novel topical formulations loaded with natural functional actives. The health benefits of olive oil are unsurpassed and many others are revealed as research studies allow the understanding of its unlimited properties. Olive oil has a protective toning effect on skin, but it is not transported effectively into its layers. Aiming the development of a cosmetic formulation for skin photoprotection and hydration, we have prepared and characterized macro-sized particles, made of a hydrogel polymer, loaded with olive oil. Alginate beads were uniform in shape, with minimal oil leakage, offering interesting prospects for encapsulation of lipophilic and poorly stable molecules, like olive oil. In vitro photoprotection and in vivo tolerance tests were in favor of this application. Thus, this study suggests that the incorporation of the olive oil-loaded particles into a cream formulation provides strong moisturizing properties and a photoprotective potential, when applied to healthy subjects.

Olive oil enriched in lycopene from tomato by-product through a co-milling process.

PubMed

Bendini, Alessandra; Di Lecce, Giuseppe; Valli, Enrico; Barbieri, Sara; Tesini, Federica; Toschi, Tullia Gallina

2015-01-01

The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".

Applying high-resolution melting (HRM) technology to olive oil and wine authenticity.

PubMed

Pereira, Leonor; Gomes, Sónia; Barrias, Sara; Fernandes, José Ramiro; Martins-Lopes, Paula

2018-01-01

Olive oil and wine production have a worldwide economic impact. Their market reliability is under great concern because of the increasing number of fraud and adulteration attempts. The need for a traceability system in all its extension is crucial particularly for the cases of olive oils and wines with certified labels, in which only a limited number of olives and grapevine varieties, respectively, are allowed in a restricted well-defined geographical area. Molecular markers have been vastly applied to the food sector, and in particular High-Resolution DNA Melting technology has been successfully applied for olive oil and wine authentication, as part of the traceability system. In this review, the applications of HRM and their usefulness for this sector considering, Safety, Security and Authenticity will be reviewed. A broad overview of the HRM technique will be presented, focusing on the aspects that are crucial for its success, in particular the new generation of fluorescent dsDNA dyes used for amplicon detection and quantification, and the data analysis. A brief outlook on the olive oil and wine authenticity procedures, based on new DNA technology advances, and in which way this may influence the future establishment of a traceability system will be discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Automatic detection and agronomic characterization of olive groves using high-resolution imagery and LIDAR data

NASA Astrophysics Data System (ADS)

Caruso, T.; Rühl, J.; Sciortino, R.; Marra, F. P.; La Scalia, G.

2014-10-01

The Common Agricultural Policy of the European Union grants subsidies for olive production. Areas of intensified olive farming will be of major importance for the increasing demand for oil production of the next decades, and countries with a high ratio of intensively and super-intensively managed olive groves will be more competitive than others, since they are able to reduce production costs. It can be estimated that about 25-40% of the Sicilian oliviculture must be defined as "marginal". Modern olive cultivation systems, which permit the mechanization of pruning and harvest operations, are limited. Agronomists, landscape planners, policy decision-makers and other professionals have a growing need for accurate and cost-effective information on land use in general and agronomic parameters in the particular. The availability of high spatial resolution imagery has enabled researchers to propose analysis tools on agricultural parcel and tree level. In our study, we test the performance of WorldView-2 imagery relative to the detection of olive groves and the delineation of olive tree crowns, using an object-oriented approach of image classification in combined use with LIDAR data. We selected two sites, which differ in their environmental conditions and in their agronomic parameters of olive grove cultivation. The main advantage of the proposed methodology is the low necessary quantity of data input and its automatibility. However, it should be applied in other study areas to test if the good results of accuracy assessment can be confirmed. Data extracted by the proposed methodology can be used as input data for decision-making support systems for olive grove management.

The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils.

PubMed

Biel, Sara; Mesa, Maria-Dolores; de la Torre, Rafael; Espejo, Juan-Antonio; Fernández-Navarro, Jose-Ramón; Fitó, Montserrat; Sánchez-Rodriguez, Estefanía; Rosa, Carmen; Marchal, Rosa; Alche, Juan de Dios; Expósito, Manuela; Brenes, Manuel; Gandul, Beatriz; Calleja, Miguel Angel; Covas, María-Isabel

2016-10-22

Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids (389 mg/kg), could provide health benefits additional to those supplied a by a standard virgin olive oil (VOO). A randomized, double-blind, crossover, controlled study will be conducted. Healthy volunteers (aged 20 to 50) will be randomized into one of three groups of daily raw olive oil consumption: VOO, OVOO, and FOO (30 mL/d). Olive oils will be administered over 3-week periods preceded by 2-week washout ones. The main outcomes will be markers of lipid and DNA oxidation, inflammation, and vascular damage. A bioavailability and dose-response study will be nested within this sustained- consumption one. It will be made up of 18 volunteers and be performed at two stages after a single dose of each olive oil. Endothelial function and nitric oxide will be assessed at baseline and at 4 h and 6 h after olive oil single dose ingestion. For the first time the NUTRAOLEUM Study will provide first level evidence on the health benefits in vivo in humans of olive oil triterpenes (oleanolic and maslinic acid) in addition to their bioavailability and disposition. The Trial has been registered in ClinicalTrials.gov ID: NCT02520739 .

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.

PubMed

Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide

2018-07-01

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion. Copyright © 2018 Elsevier Ltd. All rights reserved.

Olive fruit fly (Diptera: Tephritidae) in California: longevity, oviposition, and development in canning olives in the laboratory and greenhouse.

PubMed

Yokoyama, Victoria Y

2012-02-01

The biology of olive fruit fly, Bactrocera oleae (Rossi), was studied in the laboratory, greenhouse, and in canning olives, Olea europaea L., in relation to California regional climates. Adults survived in laboratory tests at constant temperatures and relative humidities of 5 degrees C and 83%; 15 degrees C and 59%; 25 degrees C and 30%; and 35 degrees C and 29% for 15, 6, 3, and 2 d without provisions of food and water and for 37, 63, 25, and 4 d with provisions, respectively. In a divided greenhouse, adults survived for 8-11 d in the warm side (36 degrees C and 31% RH daytime); and in the cool side (26 degrees C and 63% RH daytime) 10 d without provisions and 203 d with provisions. A significantly greater number of adults survived in the cool side than the warm side, and with provisions than without. First and last eggs were oviposited in olive fruit when females were 6 and 90 d old, respectively. The highest number of eggs was 55 per day in 10 olive fruit oviposited by 10 28 d-old females, with maximum egg production by 13-37 d-old females. A significantly greater number of ovipositional sites occurred in all sizes of immature green fruit when exposed to adults in cages for 5 d than 2 d. Adults emerged from fruit with a height of > or = 1.0 cm or a volume of > or = 0.2 cm3. More than seven adults per 15 fruit emerged from field infested fruit with a height of 1.1 cm and volume of 0.1 cm3. Larval length was significantly different among the first, second, and third instars and ranged from 0.7 to 1.6, 2.4-4.3, and 4.8-5.6 mm at 14 degrees C; 0.8-1.1, 1.9-2.9, and 3.9-4.4 mm at 21 degrees C, and 0.7-1.3, 2.4-2.9, and 4.4-4.8 mm at 26 degrees C, respectively. Survival of pupae to the adult stage was significantly lower at 26 degrees C than 14 degrees C or 21 degrees C. The period of adult emergence began at 38, 14, and 11 d over a period of 8, 5, and 1 d at 14, 21, and 26 degrees C, respectively. Findings were related to the occurrence and control of California

Robustness of NMR-based metabolomics to generate comparable data sets for olive oil cultivar classification. An inter-laboratory study on Apulian olive oils.

PubMed

Piccinonna, Sara; Ragone, Rosa; Stocchero, Matteo; Del Coco, Laura; De Pascali, Sandra Angelica; Schena, Francesco Paolo; Fanizzi, Francesco Paolo

2016-05-15

Nuclear Magnetic Resonance (NMR) spectroscopy is emerging as a powerful technique in olive oil fingerprinting, but its analytical robustness has to be proved. Here, we report a comparative study between two laboratories on olive oil (1)H NMR fingerprinting, aiming to demonstrate the robustness of NMR-based metabolomics in generating comparable data sets for cultivar classification. Sample preparation and data acquisition were performed independently in two laboratories, equipped with different resolution spectrometers (400 and 500 MHz), using two identical sets of mono-varietal olive oils. Partial Least Squares (PLS)-based techniques were applied to compare the data sets produced by the two laboratories. Despite differences in spectrum baseline, and in intensity and shape of peaks, the amount of shared information was significant (almost 70%) and related to cultivar (same metabolites discriminated between cultivars). In conclusion, regardless of the variability due to operator and machine, the data sets from the two participating units were comparable for the purpose of classification. Copyright © 2015 Elsevier Ltd. All rights reserved.

Olive oil phenolics are dose-dependently absorbed in humans.

PubMed

Visioli, F; Galli, C; Bornet, F; Mattei, A; Patelli, R; Galli, G; Caruso, D

2000-02-25

Olive oil phenolic constituents have been shown, in vitro, to be endowed with potent biological activities including, but not limited to, an antioxidant action. To date, there is no information on the absorption and disposition of such compounds in humans. We report that olive oil phenolics, namely tyrosol and hydroxytyrosol, are dose-dependently absorbed in humans after ingestion and that they are excreted in the urine as glucuronide conjugates. Furthermore, an increase in the dose of phenolics administered increased the proportion of conjugation with glucuronide.

Olive Oil Headspace Characterization by a Gas Sensor Array

NASA Astrophysics Data System (ADS)

Santonico, Marco; Gianni, Giacomo; Capuano, Rosamaria; Migliorini, Marzia; Catini, Alexandro; Dini, Francesca; Martinelli, Eugenio; Paolesse, Roberto; D'Amico, Arnaldo; Di Natale, Corrado

2011-09-01

Olive oil quality is strictly correlated to the volatile compounds profile. Both quality and defects can be connected to the presence of specific volatile compounds in the oil headspace. In this paper, olive oil samples have been artificially modified by adding a number of compounds known to be typical of the more frequent defects: fusty, musty, muddy and rancid. Results demonstrate the sensitivity of the electronic nose to the compounds characterizing the defects and then the capability of the instrument to identify the defects in real samples.

Olive mill wastewater membrane filtration fraction: Drying techniques and quality assessment of the dried product (abstract)

USDA-ARS?s Scientific Manuscript database

A current trend in olive mill wastewater (OMWW) management is to not only decrease environmental pollution but also utilize valuable co-products. Recovery of phenolics from OMWW could help olive oil processors add value to their co-product, increasing the sustainability of olive oil production. The ...

Genetics Home Reference: Adams-Oliver syndrome

MedlinePlus

... Baveja R, Silva ES, Dixon J, Leon EL, Solomon BD, Glusman G, Niederhuber JE, Roach JC, Patel MS. Mutations in NOTCH1 cause Adams-Oliver syndrome. Am J Hum Genet. 2014 Sep 4;95(3):275-84. doi: 10.1016/j. ...

Characterization of virgin olive oils produced with autochthonous Galician varieties.

PubMed

Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Simal-Gandara, Jesus

2016-12-01

The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters

PubMed Central

Tan, Shiau Pin; El-Abbassi, Abdelilah; Kiai, Hajar; Hafidi, Abdellatif; O’Donovan, Orla; McLoughlin, Peter

2017-01-01

Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays. Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines. Positive activity against S. aureus was demonstrated. The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation. A HPLC-MS analysis was performed showing that only two compounds, hydroxytyrosol and tyrosol, were the predominant phenolic compounds in all OPW. The phenolic extract of OMW generated by a semi-modern process showed the highest free radical-scavenging activity (DPPH assay) compared to the other phenolic extracts. It is apparent from the present study that OPW are a rich source of antioxidants suitable for use in food, cosmetic or pharmaceutical applications. PMID:28873097

Anticorrosion Coating using Olea sp. Leaves Extract

NASA Astrophysics Data System (ADS)

Ikhmal, W. M. K. W. M.; Yasmin, M. Y. N.; Fazira, M. F. M.; Rafizah, W. A. W.; Nik, W. B. Wan; Sabri, M. G. M.

2018-04-01

Olive leaves extract (OLE) was evaluated as green corrosion inhibitor for stainless steel grade 316L (SS316L) in several media using scanning electron microscope (SEM), electrochemical impedance spectroscopy (EIS) and potentiodynamic polarization techniques. The Fourier Transform Infrared (FTIR) spectroscopy results reveals several active compound indicated by O-H stretch, C=O stretch, C-OH stretch and C-N stretch which can be attributed to oleuropein and hydroxtyrosol acting as the main inhibiting sources for corrosion. The results obtained also show the inhibition efficiency of OLE increase with the increase of OLE concentration. Through its inhibitive action elucidate from the electrochemical analysis, the extract was found to act as a mixed type inhibitor. Micrographs by SEM showed that the surface of steel which has been coated with 0% and 20% of OLE coating extract possess a lot of pin holes or pores while the steel with 10% of OLE coating extract shows the surface has multiple cracks. This study clearly shows the efficiency of OLE as anticorrosion coating for control of stainless steel in marine application.

Relationship between olive flowering and latitude in two Mediterranean countries (Italy and Tunisia)

NASA Astrophysics Data System (ADS)

Orlandi, F.; Msallem, M.; Bonofiglio, T.; Ben Dhiab, A.; Sgromo, C.; Romano, B.; Fornaciari, M.

2010-11-01

In phenological studies, the plant developments are analysed considering their relationships with seasonal meteorological conditions; moreover, the influences of geographical features on biological responses have to be also considered. Different studies analysed the influence of latitude on phenological phases to investigate the possible different magnitude of biological response. In our experience, this type of geographic evaluation was conducted considering one of the more important plant species of Mediterranean shrub, the olive ( Olea europaea L.) in fifteen olive monitoring stations, four located in Tunisia and eleven in Italy, from the southern Zarzis area at 33° to the northern Perugia area at 43° of latitude. The olive flowering phenomenon was studied, utilising an aerobiological monitoring method through appropriate pollen traps located inside olive groves from 1999 to 2008. The olive monitored pollen grains were recognised and evaluated to obtain daily pollen concentrations to define the flowering dates in the different study areas. The biometeorological statistical analysis showed the 7°C threshold temperature and the single triangle method for growing degree days (GDD) yearly computing as the better ones in comparison to others. Moreover, the regression analysis between the dates of full flowering and the GDD amounts at the different monitoring latitudes permitted us to evidence the biological response of olive species in geographic regions with different climate patterns. The specific biological response at different latitude was investigated, the slope results, as flowering days per heat amounts, evidenced that olive species behaviours are very constant in consequence to similar meteorological conditions independently to latitude variations. Averagely, the relationships between plant’s phenology, temperature trends and geographical features are very close, even if the yearly mesoscale meteorological variations force to consider, year by year

Selection and evaluation of micro-organisms for biocontrol of Verticillium dahliae in olive.

PubMed

Varo, A; Raya-Ortega, M C; Trapero, A

2016-09-01

To identify potential biological control agents against Verticillium wilt in olive through a mass screening approach. A total of 47 strains and nine mixtures of micro-organisms were evaluated against Verticillium dahliae in a three stage screening: (i) in vitro, by the effect on the mycelial growth and spore germination of the pathogen; (ii) in natural infested soil, by the effect on the reduction of microsclerotia of the pathogen; (iii) in planta, by the effect on the infection of olive plants under controlled conditions. Various fungal and bacterial strains and mixtures inhibited the pathogen and showed consistent biocontrol activity against Verticillium wilt of olive. The screening has resulted in promising fungi and bacteria strains with antagonistic activity against Verticillium, such as two non-pathogenic Fusarium oxysporum, one Phoma sp., one Pseudomonas fluorescens and two mixtures of micro-organisms that may possess multiple modes of action. This study provides a practical basis for the potential use of selected strains as biocontrol agents for the protection of olive plants against V. dahliae infection. In addition, our study presented an effective method to evaluate antagonistic micro-organisms of V. dahliae in olive. © 2016 The Society for Applied Microbiology.

Does wastewater from olive mills induce toxicity and water repellency in soil?

NASA Astrophysics Data System (ADS)

Peikert, B.; Bandow, N.; Schaumann, G. E.

2012-04-01

Olive oil mill wastewater is the effluent generated by the olive oil extraction process. It is the main waste product of this industry mainly being produced in the Mediterranean Basin. Because proper treatment options are rare it is often disposed into the environment, e.g. fields or wadies. Due to its high concentration of fatty acids and phytotoxic phenolic compounds and its high chemical and biological oxygen demand, olive oil mill wastewater becomes a serious environmental problem. In this screening study we investigated long-term effects of olive oil mill wastewater application on soil properties in several locations in the West Bank and Israel. We determined wettability via water drop penetration time and the contact angle as well as general soil properties including pH, EC, carbon content, and we conducted thermogravimetrical analyses in order to characterize the impact of the waste water on the quality of soil organic matter. Our results show that application of olive oil mill wastewater has various effects. We determined contact angles between 110 and 120° and water drop penetration times up to 1367 s indicating significant reduction in wettability. Furthermore, soil carbon and nitrogen content and water extractable organic matter increased as well as electric conductivity, which could be pointed out as a fertilizing effect. In contrast soil pH was significantly reduced. Conducting thermal analyses we observed an increase in the labile and refractory carbon fraction. Probably first one is responsible for induced water repellency. As a consequence the reduced wettability negatively affects soil quality. It would therefore be promising to minimize the hydrophobizing impacts without losing fertilizing effects of the olive oil mill wastewater.

Russian Olive Biology, Invasion, and Ecological Impacts in Western North America

DTIC Science & Technology

2016-07-01

habitat for bird species , but is not functionally equivalent to native vegetation. Leatherman (2011) lists a variety of birds that consume fruits, sap...abundance, but intermediate avian species richness and diversity, in Russian olive stands. Russian olive bird communities were somewhat similar to...provided distinctive habitat for some bird species (e.g., least flycatchers [Empidonax minimus], red-eyed vireos [Vireo olivaceous]), while providing

Simultaneous separation and purification of flavonoids and oleuropein from Olea europaea L. (olive) leaves using macroporous resin.

PubMed

Li, Chen; Zheng, Yuanyuan; Wang, Xiaofei; Feng, Shilan; Di, Duolong

2011-12-01

This study developed a feasible process to simultaneously separate and purify polyphenols, including flavonoids and oleuropein, from the leaves of Olea europaea L. Macroporous resins were used as the separation and purification materials. The performance and separation capabilities of eight resins (D101, DM130, HPD450, LSA-21, LSA-40, 07C, LSD001 and HPD600) were systematically evaluated. The contents of target polyphenols in different extracts were determined using ultraviolet (for flavonoids) and high-performance liquid chromatographic (for oleuropein) methods. The static adsorption and desorption results showed that resin LSA-21 had better adsorption properties among the eight resins. Influential factors such as extraction method, pH value of feeding solution, desorption solution, adsorption kinetics and adsorption isotherm, etc. to the extraction and purification of these polyphenols were successively investigated on resin LSA-21. The target flavonoids and oleuropein were selectively purified using resin LSA-21. Compared with the contents in raw leaves, the contents of total flavonoids and oleuropein in the final purified products were increased 13.2-fold (from 16 to 211 g kg(-1) ) and 7.5-fold (from 120 to 902 g kg(-1) ) with recovery yields of 87.9% and 85.6%, respectively. This extraction and purification method could be used in the large-scale enrichment or purification of flavonoids, oleuropein and other polyphenols from O. europaea L. leaves or other herbal materials in industrial, food processing and medical manufacture. Copyright © 2011 Society of Chemical Industry.

Biological control of olive fruit fly in California – release, establishment and impact of Psyttalia lounsburyi and Psyttalia humilis

USDA-ARS?s Scientific Manuscript database

The invasive olive fruit fly Bactrocera oleae (Rossi) (Diptera: Tephritidae) likely originated in sub-Saharan Africa, where the wild olive Olea europaea cuspidata L. (Wall. ex G. Don) is found and from which the domesticated olive O. europaea europaea L. was derived. Following the path of olive cult...

Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.

PubMed

Beltrán, María; Sánchez-Astudillo, María; Aparicio, Ramón; García-González, Diego L

2015-02-15

The geographical traceability of virgin olive oil can be controlled by chemical species that are linked to the production area. Trace elements are among these species. The hypothesis is that the transfer of elements from the soil to the oil is subjected to minor variations and therefore this chemical information can be used for geographical traceability. In order to confirm this hypothesis, the trace elements of virgin olive oils from south-western Spain were analysed, and the same elements were determined in the corresponding olive-pomaces and soils. The differences in the concentration were studied according to cultivars and locations. Results show some coincidences in the selection of elements in soils (W, Fe, Na), olive-pomace (W, Fe, Na, Mg, Mn, Ca, Ba, Li) and olive oils (W, Fe, Mg, Mn, Ca, Ba, Li, Bi), which supports their utility in traceability. In the case of olive oils, 93% of the samples were correctly classified in their geographical origins (96% for Beas, 77% for Gibraleón, 91% for Niebla, and 100% for Sanlúcar de Guadiana). Copyright © 2014 Elsevier Ltd. All rights reserved.

Computational annotation of genes differentially expressed along olive fruit development

PubMed Central

Galla, Giulio; Barcaccia, Gianni; Ramina, Angelo; Collani, Silvio; Alagna, Fiammetta; Baldoni, Luciana; Cultrera, Nicolò GM; Martinelli, Federico; Sebastiani, Luca; Tonutti, Pietro

2009-01-01

Background Olea europaea L. is a traditional tree crop of the Mediterranean basin with a worldwide economical high impact. Differently from other fruit tree species, little is known about the physiological and molecular basis of the olive fruit development and a few sequences of genes and gene products are available for olive in public databases. This study deals with the identification of large sets of differentially expressed genes in developing olive fruits and the subsequent computational annotation by means of different software. Results mRNA from fruits of the cv. Leccino sampled at three different stages [i.e., initial fruit set (stage 1), completed pit hardening (stage 2) and veraison (stage 3)] was used for the identification of differentially expressed genes putatively involved in main processes along fruit development. Four subtractive hybridization libraries were constructed: forward and reverse between stage 1 and 2 (libraries A and B), and 2 and 3 (libraries C and D). All sequenced clones (1,132 in total) were analyzed through BlastX against non-redundant NCBI databases and about 60% of them showed similarity to known proteins. A total of 89 out of 642 differentially expressed unique sequences was further investigated by Real-Time PCR, showing a validation of the SSH results as high as 69%. Library-specific cDNA repertories were annotated according to the three main vocabularies of the gene ontology (GO): cellular component, biological process and molecular function. BlastX analysis, GO terms mapping and annotation analysis were performed using the Blast2GO software, a research tool designed with the main purpose of enabling GO based data mining on sequence sets for which no GO annotation is yet available. Bioinformatic analysis pointed out a significantly different distribution of the annotated sequences for each GO category, when comparing the three fruit developmental stages. The olive fruit-specific transcriptome dataset was used to query all

Arbuscular Mycorhizal Fungi Associated with the Olive Crop across the Andalusian Landscape: Factors Driving Community Differentiation

PubMed Central

Montes-Borrego, Miguel; Metsis, Madis; Landa, Blanca B.

2014-01-01

Background In the last years, many olive plantations in southern Spain have been mediated by the use of self-rooted planting stocks, which have incorporated commercial AMF during the nursery period to facilitate their establishment. However, this was practised without enough knowledge on the effect of cropping practices and environment on the biodiversity of AMF in olive orchards in Spain. Methodology/Principal Findings Two culture-independent molecular methods were used to study the AMF communities associated with olive in a wide-region analysis in southern Spain including 96 olive locations. The use of T-RFLP and pyrosequencing analysis of rDNA sequences provided the first evidence of an effect of agronomic and climatic characteristics, and soil physicochemical properties on AMF community composition associated with olive. Thus, the factors most strongly associated to AMF distribution varied according to the technique but included among the studied agronomic characteristics the cultivar genotype and age of plantation and the irrigation regimen but not the orchard management system or presence of a cover crop to prevent soil erosion. Soil physicochemical properties and climatic characteristics most strongly associated to the AMF community composition included pH, textural components and nutrient contents of soil, and average evapotranspiration, rainfall and minimum temperature of the sampled locations. Pyrosequencing analysis revealed 33 AMF OTUs belonging to five families, with Archaeospora spp., Diversispora spp. and Paraglomus spp., being first records in olive. Interestingly, two of the most frequent OTUs included a diverse group of Claroideoglomeraceae and Glomeraceae sequences, not assigned to any known AMF species commonly used as inoculants in olive during nursery propagation. Conclusions/Significance Our data suggests that AMF can exert higher host specificity in olive than previously thought, which may have important implications for redirecting the

Evidence of postprandial absorption of olive oil phenols in humans.

PubMed

Bonanome, A; Pagnan, A; Caruso, D; Toia, A; Xamin, A; Fedeli, E; Berra, B; Zamburlini, A; Ursini, F; Galli, G

2000-06-01

Olive oil phenols are potent antioxidants in vitro. If this were to be also demonstrated in vivo, it would help to explain the beneficial effects of this typical ingredient of the Mediterranean diet. This study was designed to determine the presence in lipoprotein fractions of two phenolic compounds peculiar to extra virgin olive oil, namely tyrosol and OH-tyrosol, and whether their absorption induces an antioxidant effect in vivo. Two trials were performed. In the first (Long-term), 14 healthy volunteers followed two diets, each for one month. The only difference between the diets was that the first supplied 50 g of extra virgin olive oil per day, where-as the second one supplied 50 g of refined olive oil with no simple phenols, as demonstrated by GC-MS analysis. There were no changes in LDL oxidizability and tyrosol and OH-tyrosol were not recovered in lipoproteins and plasma from fasting samples drawn at the end of each diet period. In the second study (Postprandial), eight healthy volunteers received an oral fat load consisting of 100 g of extra virgin olive oil. Blood was drawn at times 0', 30', 60', 120', 240', 360', and major plasma lipoprotein classes were separated. The concentration of tyrosol, OH-tyrosol and vitamin E was determined in lipoprotein fractions. Plasma antioxidant capacity was measured by a crocin-bleaching test and expressed as mM Trolox C equivalents. Tyrosol and OH-tyrosol were recovered in all lipoprotein fractions, except VLDL, with concentrations peaking between 60' and 120'. However, a very high variability in tyrosol and OH-tyrosol absorption was observed among subjects. Vitamin E content of LDL and HDL did not vary significantly throughout the study. Plasma antioxidant capacity increased significantly at time 120' (baseline 0.96 mM Trolox; 120' 1.19 mM Trolox; p = 0.02), and then returned almost to baseline values after 360' (1.1 mM Trolox). These findings suggest that phenolic compounds in olive oil are absorbed from the intestine

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants.

PubMed

Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J

2015-01-01

The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian

Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil.

PubMed

Uncu, Ali Tevfik; Uncu, Ayse Ozgur; Frary, Anne; Doganlar, Sami

2017-04-15

The aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCR-capillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil. Copyright © 2016 Elsevier Ltd. All rights reserved.

Heavy metals and mineral elements not included on the nutritional labels in table olives.

PubMed

López-López, Antonio; López, Rafael; Madrid, Fernando; Garrido-Fernández, Antonio

2008-10-22

The average contents, in mg/kg edible portion (e.p.), of elements not considered for nutritional labeling in Spanish table olives were as follows: aluminum, 71.1; boron, 4.41; barium, 2.77; cadmium, 0.04; cobalt, 0.12; chromium, 0.19; lithium, 6.56; nickel, 0.15; lead, 0.15; sulfur, 321; tin, 18.4; strontium, 9.71; and zirconium, 0.04. Sulfur was the most abundant element in table olives, followed by aluminum and tin (related to green olives). There were significant differences between elaboration styles, except for aluminum, tin, and sulfur. Ripe olives had significantly higher concentrations (mg/kg e.p.) of boron (5.32), barium (3.91), cadmium (0.065), cobalt (0.190), chromium (0.256), lithium (10.01), nickel (0.220), and strontium (10.21), but the levels of tin (25.55) and zirconium (0.039) were higher in green olives. The content of contaminants (cadmium, nickel, and tin) was always below the maximum limits legally established. The discriminant analysis led to an overall 86% correct classification of cases (80% after cross-validation).

Screening and identification of a cutinase-producing Rhodotorula mucilaginosa and properties of the cutinase.

PubMed

Zhang, Xiao-Ning; Ran, Qin-Qin; Zhang, Xuejun

2015-01-01

Eucommia leaf contains large amounts of natural active products. In extracting the substances, the most important is the removal of the cuticle layer on the leaves and the cell wall in the leaves of Eucommia ulmoides. But the removal of the cuticle layer is a technical difficulty now. Cutinase (EC3.1.1.74) is a multifunctional enzyme with a common alpha/beta fold structure belonging to hydroplane that can make a substantial degradation of horny fatty acids. So this study isolated bacteria capable of producing cutinase from the lesion of Eucommia leaves and identified the bacteria. The identification using PCR-RFLP method confirmed that the strain belongs to Rhodotorula mucilaginosa. The fermentation conditions of the strain-producing cutinase were optimized in this study. The finding of cutinase-producing R. mucilaginosa is significant because the yeast is more secure than plant pathogens, being suitable for mass production.

Identification of new polymorphic regions and differentiation of cultivated olives (Olea europaea L.) through plastome sequence comparison

PubMed Central

2010-01-01

Background The cultivated olive (Olea europaea L.) is the most agriculturally important species of the Oleaceae family. Although many studies have been performed on plastid polymorphisms to evaluate taxonomy, phylogeny and phylogeography of Olea subspecies, only few polymorphic regions discriminating among the agronomically and economically important olive cultivars have been identified. The objective of this study was to sequence the entire plastome of olive and analyze many potential polymorphic regions to develop new inter-cultivar genetic markers. Results The complete plastid genome of the olive cultivar Frantoio was determined by direct sequence analysis using universal and novel PCR primers designed to amplify all overlapping regions. The chloroplast genome of the olive has an organisation and gene order that is conserved among numerous Angiosperm species and do not contain any of the inversions, gene duplications, insertions, inverted repeat expansions and gene/intron losses that have been found in the chloroplast genomes of the genera Jasminum and Menodora, from the same family as Olea. The annotated sequence was used to evaluate the content of coding genes, the extent, and distribution of repeated and long dispersed sequences and the nucleotide composition pattern. These analyses provided essential information for structural, functional and comparative genomic studies in olive plastids. Furthermore, the alignment of the olive plastome sequence to those of other varieties and species identified 30 new organellar polymorphisms within the cultivated olive. Conclusions In addition to identifying mutations that may play a functional role in modifying the metabolism and adaptation of olive cultivars, the new chloroplast markers represent a valuable tool to assess the level of olive intercultivar plastome variation for use in population genetic analysis, phylogenesis, cultivar characterisation and DNA food tracking. PMID:20868482

ReprOlive: a database with linked data for the olive tree (Olea europaea L.) reproductive transcriptome

PubMed Central

Carmona, Rosario; Zafra, Adoración; Seoane, Pedro; Castro, Antonio J.; Guerrero-Fernández, Darío; Castillo-Castillo, Trinidad; Medina-García, Ana; Cánovas, Francisco M.; Aldana-Montes, José F.; Navas-Delgado, Ismael; Alché, Juan de Dios; Claros, M. Gonzalo

2015-01-01

Plant reproductive transcriptomes have been analyzed in different species due to the agronomical and biotechnological importance of plant reproduction. Here we presented an olive tree reproductive transcriptome database with samples from pollen and pistil at different developmental stages, and leaf and root as control vegetative tissues http://reprolive.eez.csic.es). It was developed from 2,077,309 raw reads to 1,549 Sanger sequences. Using a pre-defined workflow based on open-source tools, sequences were pre-processed, assembled, mapped, and annotated with expression data, descriptions, GO terms, InterPro signatures, EC numbers, KEGG pathways, ORFs, and SSRs. Tentative transcripts (TTs) were also annotated with the corresponding orthologs in Arabidopsis thaliana from TAIR and RefSeq databases to enable Linked Data integration. It results in a reproductive transcriptome comprising 72,846 contigs with average length of 686 bp, of which 63,965 (87.8%) included at least one functional annotation, and 55,356 (75.9%) had an ortholog. A minimum of 23,568 different TTs was identified and 5,835 of them contain a complete ORF. The representative reproductive transcriptome can be reduced to 28,972 TTs for further gene expression studies. Partial transcriptomes from pollen, pistil, and vegetative tissues as control were also constructed. ReprOlive provides free access and download capability to these results. Retrieval mechanisms for sequences and transcript annotations are provided. Graphical localization of annotated enzymes into KEGG pathways is also possible. Finally, ReprOlive has included a semantic conceptualisation by means of a Resource Description Framework (RDF) allowing a Linked Data search for extracting the most updated information related to enzymes, interactions, allergens, structures, and reactive oxygen species. PMID:26322066

Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans

PubMed Central

Rigacci, Stefania; Stefani, Massimo

2016-01-01

The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea) polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed. PMID:27258251

Vermicomposting of a lignocellulosic waste from olive oil industry: a pilot scale study.

PubMed

Benítez, E; Sainz, H; Melgar, R; Nogales, R

2002-04-01

The vermicomposting with Eisenia andrei of dry olive cake, a lignocellulosic waste produced during the extraction of olive oil, either alone or mixed with municipal biosolids, was studied in a nine-month pilot scale experiment. Number and biomass of earthworms and enzyme activities were periodically monitored and relevant properties of the final products were determined. In the assayed substrates, the total biomass of earthworms increased at the end of the experimental period between 9 and 12-fold respectively in comparison with the earthworm biomass initially inoculated. The increase in hydrolytic enzymes and overall microbial activity during the vermicomposting process indicated the biodegradation of the olive cake and resulted in the disappearance of the initial phytotoxicity of the substrate. However, the recalcitrant lignocellulosic nature of the dry olive cake prevented suitable humification during the vermicomposting process. For this reason, in addition to organic amendments, other management procedures should be considered.

Impact of climate change on olive crop flowering at southern Spain

NASA Astrophysics Data System (ADS)

Gabaldón-Leal, Clara; Ruiz-Ramos, Margarita; de la Rosa, Raúl; León, Lorenzo; Rodríguez, Alfredo; Belaj, Angjelina; Lorite, Ignacio

2016-04-01

Andalusia region (Southern Spain) is the largest olive oil producer in the world with 40% of the total production (1.1millions tons; FAOSTAT, 2013). Predicting flowering dates of olive under future climate conditions has a critical importance as flowering is a critical stage for olive as heat and water stresses during this period have a significant impact on final olive oil yield. The aim of this study was to evaluate the olive flowering dates under future climate conditions. Climate data for the future period was obtained from the ENSEMBLES European Project (http://www.ensembles-eu.org/) with a bias correction in temperature and precipitation with regard with the SPAIN02 dataset (Herrera et al., 2012) (ENS-SP). Flowering of ten different olive cultivars were evaluated under current and forced (greenhouse) climate conditions, applying the bias in temperatures comparing the current period (1981-2010) with the future period (2071-2100) to the current conditions in Cordoba (Andalusia, Spain). These observations allowed obtaining a flowering approach which was applied to the whole Andalusia region. The results showed an average advance in flowering dates about 16 days at the end of the 21st century. With these results different areas within Andalusia region were classified based on the vulnerability caused by the lack of chilling hours accumulation (coastal areas) or by high temperatures during flowering (north and northeast regions). This study has been supported by the project RTA2014-00030-00-00 funded by INIA and FEDER 2014-2020 "Programa Operativo de Crecimiento Inteligente" and IFAPA project AGR6126 from Junta de Andalucía, Spain. FAOSTAT (2013) Food And Agriculture Organization Of The United Nations. Available at http://faostat3.fao.org/browse/Q/QD/E. Accessed 07 January 2016 Herrera S, Gutiérrez JM, Ancell R, Pons MR, Frías MD, Fernández J. 2012. Development and analysis of a 50-year high-resolution daily gridded precipitation dataset over Spain (Spain02

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs

PubMed Central

Pérez, Ana G.; León, Lorenzo; Sanz, Carlos; de la Rosa, Raúl

2018-01-01

Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to different growing systems, the productivity and the oil content. However, the improvement of oil quality has rarely been considered as selection criterion and only in the latter stages of the breeding programs. Due to their health promoting and organoleptic properties, phenolic compounds are one of the most important quality markers for Virgin olive oil (VOO) although they are not commonly used as quality traits in olive breeding programs. This is mainly due to the difficulties for evaluating oil phenolic composition in large number of samples and the limited knowledge on the genetic and environmental factors that may influence phenolic composition. In the present work, we propose a high throughput methodology to include the phenolic composition as a selection criterion in olive breeding programs. For that purpose, the phenolic profile has been determined in fruits and oils of several breeding selections and two varieties (“Picual” and “Arbequina”) used as control. The effect of three different environments, typical for olive growing in Andalusia, Southern Spain, was also evaluated. A high genetic effect was observed on both fruit and oil phenolic profile. In particular, the breeding selection UCI2-68 showed an optimum phenolic profile, which sums up to a good agronomic performance previously reported. A high correlation was found between fruit and oil total phenolic content as well as some individual phenols from the two different matrices. The environmental effect on phenolic compounds was also significant in both fruit and oil, although the low genotype × environment interaction allowed similar ranking of genotypes on the different environments. In summary, the high genotypic variance and the simplified procedure

Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs.

PubMed

Pérez, Ana G; León, Lorenzo; Sanz, Carlos; de la Rosa, Raúl

2018-01-01

Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to different growing systems, the productivity and the oil content. However, the improvement of oil quality has rarely been considered as selection criterion and only in the latter stages of the breeding programs. Due to their health promoting and organoleptic properties, phenolic compounds are one of the most important quality markers for Virgin olive oil (VOO) although they are not commonly used as quality traits in olive breeding programs. This is mainly due to the difficulties for evaluating oil phenolic composition in large number of samples and the limited knowledge on the genetic and environmental factors that may influence phenolic composition. In the present work, we propose a high throughput methodology to include the phenolic composition as a selection criterion in olive breeding programs. For that purpose, the phenolic profile has been determined in fruits and oils of several breeding selections and two varieties ("Picual" and "Arbequina") used as control. The effect of three different environments, typical for olive growing in Andalusia, Southern Spain, was also evaluated. A high genetic effect was observed on both fruit and oil phenolic profile. In particular, the breeding selection UCI2-68 showed an optimum phenolic profile, which sums up to a good agronomic performance previously reported. A high correlation was found between fruit and oil total phenolic content as well as some individual phenols from the two different matrices. The environmental effect on phenolic compounds was also significant in both fruit and oil, although the low genotype × environment interaction allowed similar ranking of genotypes on the different environments. In summary, the high genotypic variance and the simplified procedure of the

Vibration and impulsivity analysis of hand held olive beaters.

PubMed

Deboli, Roberto; Calvo, Angela; Preti, Christian

2016-07-01

To provide more effective evaluations of hand arm vibration syndromes caused by hand held olive beaters, this study focused on two aspects: the acceleration measured at the tool pole and the analysis of the impulsivity, using the crest factor. The signals were frequency weighted using the weighting curve Wh as described in the ISO 5349-1 standard. The same source signals were also filtered by the Wh-bl filter (ISO/TS 15694), because the weighting filter Wh (unlike the Wh-bl filter) could underestimate the effect of high frequency vibration on vibration-induced finger disorders. Ten (experienced) male operators used three beater models (battery powered) in the real olive harvesting condition. High vibration total values were obtained with values never lower than 20 m(-2). Concerning the crest factor, the values ranged from 5 to more than 22. This work demonstrated that the hand held olive beaters produced high impulsive loads comparable to the industry hand held tools. Copyright © 2015 Elsevier Ltd and The Ergonomics Society. All rights reserved.

Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

NASA Astrophysics Data System (ADS)

Hossain, Md Arafat; Canning, John; Cook, Kevin; Ast, Sandra; Jamalipour, Abbas

2017-04-01

Degradation of olive oil under light and heat are analysed using an optical fibre based low-cost portable smartphone spectrofluorimeter. Visible fluorescence bands associated with phenolic acids, vitamins and chlorophyll centred at λ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex 370 nm), of extra virgin olive oil are degraded more likely than refined olive oil under light and heat exposure. Packaging is shown to be critical when assessing the origin of degradation.

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage.

PubMed

Cho, Won-Young; Yeon, Su-Jung; Hong, Go-Eun; Kim, Ji-Han; Tsend-Ayush, Chuluunbat; Lee, Chi-Ho

2017-01-01

The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at 4°С for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% green olive (GY5). The more time of titratable acidity went by, the more it increased. Except GY0, viscosity tended to decrease in other groups ( p >0.05), and the more time of syneresis went by, the more it increased, but GY3 of them showed the lowest syneresis. Lactic acid bacteria showed no significant with GY0 until 5 d, but after that, GY1, GY3 and GY5 showed lower than GY0. Yogurt added green olive showed darker color than GY0 (low L* and high a*). The antioxidant activity of GY5 was found to be the highest among the four groups at day 1 of storage. Total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power of GY5 was found to be the highest among the four groups at day 1 of storage which were 6.96 mg GAE/kg, 47.53%, and 0.57, respectively. In the sensory evaluation sweet and overall of GY3 indicated the highest score among the four groups. Results of this study demonstrated that green olive powder might be used to improve the antioxidant capacity and sensory characteristics of yogurt.

Treatment of table olive washing water using trickling filters, constructed wetlands and electrooxidation.

PubMed

Tatoulis, Triantafyllos; Stefanakis, Alexandros; Frontistis, Zacharias; Akratos, Christos S; Tekerlekopoulou, Athanasia G; Mantzavinos, Dionissios; Vayenas, Dimitrios V

2017-01-01

The production of table olives is a significant economic activity in Mediterranean countries. Table olive processing generates large volumes of rinsing water that are characterized by high organic matter and phenol contents. Due to these characteristics, a combination of more than one technology is imperative to ensure efficient treatment with low operational cost. Previously, biological filters were combined with electrooxidation to treat table olive washing water. Although this combination was successful in reducing pollutant loads, its cost could be further reduced. Constructed wetlands could be an eligible treatment method for integrated table olive washing water treatment as they have proved tolerant to high organic matter and phenol loads. Two pilot-scale horizontal subsurface constructed wetlands, one planted and one unplanted, were combined with a biological filter and electrooxidation over a boron-doped diamond anode to treat table olive washing water. In the biological filter inlet, chemical oxygen demand (COD) concentrations ranged from 5500 to 15,000 mg/L, while mean COD influent concentration in the constructed wetlands was 2800 mg/L. The wetlands proved to be an efficient intermediate treatment stage, since COD removal levels for the planted unit reached 99 % (mean 70 %), while the unplanted unit presented removal rates of around 65 %. Moreover, the concentration of phenols in the effluent was typically below 100 mg/L. The integrated trickling filter-constructed wetland-electrooxidation treatment system examined here could mineralize and decolorize table olive washing water and fully remove its phenolic content.

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage

PubMed Central

Tsend-Ayush, Chuluunbat

2017-01-01

The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at 4°С for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% green olive (GY5). The more time of titratable acidity went by, the more it increased. Except GY0, viscosity tended to decrease in other groups (p>0.05), and the more time of syneresis went by, the more it increased, but GY3 of them showed the lowest syneresis. Lactic acid bacteria showed no significant with GY0 until 5 d, but after that, GY1, GY3 and GY5 showed lower than GY0. Yogurt added green olive showed darker color than GY0 (low L* and high a*). The antioxidant activity of GY5 was found to be the highest among the four groups at day 1 of storage. Total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power of GY5 was found to be the highest among the four groups at day 1 of storage which were 6.96 mg GAE/kg, 47.53%, and 0.57, respectively. In the sensory evaluation sweet and overall of GY3 indicated the highest score among the four groups. Results of this study demonstrated that green olive powder might be used to improve the antioxidant capacity and sensory characteristics of yogurt. PMID:29725208

Influence of landscape context on the abundance and diversity of bees in Mediterranean olive groves.

PubMed

Tscheulin, T; Neokosmidis, L; Petanidou, T; Settele, J

2011-10-01

The diversity and abundance of wild bees ensures the delivery of pollination services and the maintenance of ecosystem diversity. As previous studies carried out in Central Europe and the US have shown, bee diversity and abundance is influenced by the structure and the composition of the surrounding landscape. Comparable studies have so far not been carried out in the Mediterranean region. The present study examines the influence of Mediterranean landscape context on the diversity and abundance of wild bees. To do this, we sampled bees in 13 sites in olive groves on Lesvos Island, Greece. Bees were assigned to five categories consisting of three body size groups (small, medium and large bees), the single most abundant bee species (Lasioglossum marginatum) and all species combined. The influence of the landscape context on bee abundance and species richness was assessed at five radii (250, 500, 750, 1000 and 1250 m) from the centre of each site. We found that the abundance within bee groups was influenced differently by different landscape parameters and land covers, whereas species richness was unaffected. Generally, smaller bees' abundance was impacted by landscape parameters at smaller scales and larger bees at larger scales. The land cover that influenced bee abundance positively was olive grove, while phrygana, conifer forest, broad-leaved forest, cultivated land, rock, urban areas and sea had mostly negative or no impact. We stress the need for a holistic approach, including all land covers, when assessing the effects of landscape context on bee diversity and abundance in the Mediterranean.

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation.

PubMed

Leite, Paulina; Salgado, José Manuel; Venâncio, Armando; Domínguez, José Manuel; Belo, Isabel

2016-08-01

Olive mills generate a large amount of waste that can be revaluated. This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes. The composition of olive mill wastes (crude and exhausted olive pomace) was compared and several physicochemical characteristics were significantly different. The use of both wastes in SSF was evaluated and a screening of fungi for xylanase and cellulase production was carried out. After screening, the use of exhausted olive pomace and Aspergillus niger led to the highest enzyme activities, so that they were used in the study of ultrasounds pre-treatment. The results showed that the sonication led to a 3-fold increase of xylanase activity and a decrease of cellulase activity. Moreover, the liquid fraction obtained from ultrasounds treatment was used to adjust the moisture of solid and a positive effect on xylanase (3.6-fold increase) and cellulase (1.2-fold increase) production was obtained. Copyright © 2016 Elsevier Ltd. All rights reserved.

Olive oil and leaf extract prevent fluoxetine-induced hepatotoxicity by attenuating oxidative stress, inflammation and apoptosis.

PubMed

Elgebaly, Hassan A; Mosa, Nermeen M; Allach, Mariam; El-Massry, Khaled F; El-Ghorab, Ahmed H; Al Hroob, Amir M; Mahmoud, Ayman M

2018-02-01

Olive oil and leaf extract have several health benefits; however, their beneficial effect against fluoxetine-induced liver injury has not been investigated. The present study aimed to scrutinize the impact of fluoxetine on the liver of rats and to evaluate the protective effects of olive oil and leaf extract. Rats received fluoxetine orally at dose of 10 mg/kg body weight for 7 consecutive days. The fluoxetine-induced rats were concurrently treated with olive oil or leaf extract. At the end of the experiment, blood and liver samples were collected for analysis. Fluoxetine administration significantly increased circulating ALT, AST, ALP and the pro-inflammatory cytokines TNF-α and IL-1β levels in rats. Histological analysis showed several alterations, such as inflammatory cells infiltration, hepatocyte vacuolation and dilated sinusoids in the liver of fluoxetine-induced rats. Concurrent supplementation of olive oil and olive leaf extract significantly reduced circulating liver function marker enzymes and pro-inflammatory cytokines, and prevented fluoxetine-induced histological alterations. Both olive oil and leaf extract significantly decreased liver lipid peroxidation and nitric oxide, and ameliorated liver glutathione, superoxide dismutase, catalase and glutathione peroxidase. In addition, olive oil and leaf extract prevented fluoxetine-induced apoptosis in the liver of rats as evidenced by decreased expression of Bax and caspase-3, and up-regulated expression of Bcl-2. In conclusion, olive oil and leaf extract protect against fluoxetine-induced liver injury in rats through attenuation of oxidative stress, inflammation and apoptosis. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Olive Tree Branches Burning: A major pollution source in the Mediterranean

NASA Astrophysics Data System (ADS)

Kostenidou, Evangelia; Kaltsonoudis, Christos; Tsiflikiotou, Maria; Louvaris, Evangelos; Russell, Lynn; Pandis, Spyros

2013-04-01

Olive tree branches burning is a common agricultural waste management practice after the annual pruning of olive trees from November to February. Almost 1 billion (90%) of the olive trees in our planet are located around the Mediterranean, so the corresponding emissions of olive tree branches burning can be a significant source of fine aerosols during the cold months. Organic aerosol produced during the burning of olive tree branches (otBB-OA) was characterized with both direct source-sampling (using a mobile smog chamber) and ambient measurements during the burning season in the area of Patras, Greece. The aerosol emitted consists of organics, black carbon (BC), potassium, chloride, nitrate and sulfate. In addition to NOx, O3, CO and CO2, Volatile Organic Compounds (VOCs) such as methanol, acetonitrile, benzene and toluene were also produced. The Aerosol Mass Spectrometry (AMS) mass spectrum of otBB-OA is characterized by the m-z's27, 29, 39, 41, 43, 44, 55, 57, 67, 69 and 91 and changes as the emissions react with OH and O3. Fourier Transform Infrared Spectroscopy (FTIR) analysis showed that otBB-OA was composed of 48% alkane groups, 27% organic hydroxyl groups, 11% carboxylic acid groups, 11% primary amine groups and 4% carbonyl groups. The oxygen to carbon (O:C) ratio is 0.29±0.04. The otBB-OA AMS mass spectrum differs from the other published biomass burning spectra. The m-z60, used as levoglucosan tracer, is lower than in most biomass burning sources. This is confirmed by Gas Chromatography Mass Spectroscopy (GC-MS) analysis on filters where the levoglucosan to OC mass ratio was between 0.034 and 0.043, close to the lower limit of the reported values for most fuel types. This may lead to an underestimation of the otBB-OA contribution in Southern Europe if levoglucosan is being used as a wood burning tracer. During the olive tree branches burning season, 20 days of ambient measurements were performed. Applying positive matrix factorization (PMF) to the

Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon

USDA-ARS?s Scientific Manuscript database

Olive leaf products were evaluated as antimicrobial/antioxidant ingredients in edible films for smoked fish preservation. Olive leaf powder (OLP) and its water/ethanol extract (OLE) were tested against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica using agar diffusion test...

77 FR 55202 - Oliver Hydro LLC; Notice of Application Accepted for Filing and Soliciting Motions To Intervene...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-07

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 13005-003] Oliver Hydro LLC... filed: December 14, 2011. d. Applicant: Oliver Hydro LLC. e. Name of Project: William Bacon Oliver Lock... according to the following Hydro Licensing Schedule. Revisions to the schedule will be made as appropriate...