Olive trees have been grown since the beginning of civilization, and the consumption of olives and olive products is increasing worldwide, due to their health benefits and organoleptic qualities. To meet the growing market for olives, commercial cultivation of this species is expanding from traditional areas to new regions. Although the Brazilian olive industry has just begun to be establ...

Olives and their derivatives represent an important component of the Mediterranean diet that has been considered to be protective against cancer. We investigated the effect on cell proliferation and apoptosis in HT-29 cells of an extract from the skin of olives composed of pentacyclic triterpenes with the main components maslinic acid (73.25%) and oleanolic acid (25.75%). Studies of the dose-de...

The olive fly, Bactrocera oleae (Rossi), a serious threat to the olive crop worldwide, displays ovipositon preference for some olive cultivars but the causes are still unclear. In the present work, three Portuguese olive cultivars with different susceptibilities to olive fly (Cobrançosa, Madural, and Verdeal Transmontana) were studied, aiming to determine if the olive volatiles are implicated i...

The use of the products derived from the olive tree on human health dates back centuries. In several civilizations, the olive tree had and still has a very strong cultural and religious symbolism. Notably, the official seal and emblem of the World Health Organization features the rod of Asclepius over a world map surrounded by olive tree branches, chosen as a symbol of peace and health. Recentl...

Olive fruits at the green, cherry and black stages were used to investigate the structural and microstructural changes in tissues during ripening. Scanning electron microscopy (SEM) tissue fracture of green olives resulted in cell wall breakage of epicarp and mesocarp cells. Tissue fracture resulted in fewer broken cells in cherry than in green olives and even less in black olive tissues. Cell ...

This paper describes the use of a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method for extraction and cleanup of 16 pesticide residues of interest in olives and olive oil. These products contain a high lipid content, which can adversely affect pesticide recoveries and harm traditional chromatographic systems. For extraction, the main factors (oil and water content) were studied...

A rapid Fourier transformed infrared (FT-IR) attenuated total reflectance (ATR) spectroscopic is applied to predict the quantity of oil in fresh olive in tree. The analytical method is evaluated by use of validation samples with nearly quantitative oil. 80 samples of olives in oil content, which varies between 8 and 21%, picked up in the Moroccan region, were subjected to infrared analysis. Ana...

The evolution of modern technology for olive oil extraction has affected the industrial sector depending directly on the by-products obtained. The traditional three-phase continuous centrifugation process for olive oil extraction was introduced in the 1970s, notably to increase the processing capacity and extraction yield and to reduce labour. This three-phase manufacturing process of olive oil...

The main characteristics of the heat accumulation period and the possible existence of different types of biological response to the environment in different populations of olive through the Mediterranean region have been evaluated. Chilling curves to determine the start date of the heat accumulation period were constructed and evaluated. The results allow us to conclude that the northern olive...

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 acid...