rhizosphere soil samples were collected from olive orchards of golestan, guilan, zanjan and qom provinces. fluorescent pseudomonad strains were isolated from the collected samples on king’s b medium and their phenotypic features characterized as based on the standard bacteriological methods. for all the tested strains oxidase reaction, fluorescent pigment, growth at 4?c and arginine dihydrolase...

Natural deep eutectic solvents (NADESs) considered as “green” solvents offer an efficient, safe, sustainable, and cost effective method alternative to conventional extraction while microwave assisted extraction (MAE) is a convenient, rapid, environmental friendly and efficient technique. The combination of NADESs with MAE was applied in this study for the recovery of phenolic compounds from oli...

Olive oil is a mixture of several glycerides of (mainly) oleic acid, but also palmitic, linoleic, stearic and arachidic acids, and also contains squalene, phytosterol, tocopherol and phenolic compounds. It is considered to be a weak irritant and a low-risk sensitizer (1), with the actual allergen(s) being unknown. Apart from its culinary use and its presence in cosmetics, itmayalso beused in to...

Lactobacillus pentosus is the most prevalent lactic acid bacterium in Spanish-style green olive fermentations. Here we present the draft genome sequence of L. pentosus IG1, a bacteriocin-producing strain with biotechnological and probiotic properties isolated from this food fermentations.

Extracts of olive leaf, green coffee bean and beetroot may deliver cardiovascular benefits. This study sought to evaluate the effects of regularly consuming a combination of these extracts on blood pressure (BP), arterial compliance, blood lipids, blood glucose and insulin sensitivity. A double-blind randomised placebo-controlled crossover trial was conducted in adults with untreated high norma...

Olive oil production sector plays an Portuguese economy. It had a major growth ove increasing its weight in the overall national exp market penetration for Mediterranean traditio increasingly more demanding, especially in the N markets, where consumers are looking for more su Trying to support this growing demand this study production under the environmental and eco-effici The analysis consider...

Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least ...

Erythrodiplax ana sp. nov. (male holotype, six male and three female paratypes), collected in Vereda wetlands (a unique Neotropical savanna environment) in Uberlândia (Minas Gerais) and Chapada dos Guimarães (Mato Grosso), Brazil, is described and illustrated. The new species fits in Borror's Basalis Group, and can be distinguished from other species by the combination of the following traits: ...

This data article refers to the paper "Towards green analysis of virgin olive oil phenolic compounds: extraction by a natural deep eutectic solvent and direct spectrophotometric detection" [1]. A deep eutectic solvent (DES) based on lactic acid and glucose was used as green solvent for phenolic compounds. Eight standard phenolic compounds were solubilized in the DES. Then, a set of extra virgin...