Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

some heavy metals are dangerous to health and there is rising concern about the quality of foodstuffs in some parts of the world. fish, particularly tuna fish, can concentrate huge quantities of several metals from water and they even play a significant role in human nourishment. objectives: in this study, the concentrations of mercury and four trace metals in five brands of canned tuna samples...

We report the case of a 28-year-old man who presented palatal itching and genaralized urticaria following ingestion of olive 3 years after being diagnosed with olive pollinosis. The patient did not have a history of food allergy or urticaria. The results of skin prick tests with aeroallergens including latex were positive for house dust mite and olive pollen. The results of prick tests and pric...

SYNOPSIS Simulation-based scheduling packages are widely used in manufacturing plants around the world. These packages include a large number of " canned " dispatching rules which produce schedules for both simple and complex production environments. Users can extend these canned rules by adding their own plant-specific rules. In this paper we describe an iterative approach in which we first ge...

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...

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 mar...

Introduction [1]. It is a rough ligno-cellulosic feed characterized by high percentage of crude fibre (CF), particularly rich in Olive (Olea europaea) production is distributed lignin, low crude protein (CP) [4] but having a over all the five continents. It is especially important in surprisingly high oil percentage [2]. Further, many the Mediterranean area, Spain being first as regards workers...

seasonal accumulation and incorrect disposal of olive mill by-products may be detrimental to the environment. conversely, their proper recycling as soil amendments may be a sustainable solution. therefore, the objectives of this three-year field trial were: (i) investigating the effects of olive mill wastewater (omw) and pomace compost (pc) on plant nutritional status and yield in an organic ol...