Olive cake is a sub-product of the mechanical olive oil extraction industry, which consists of pit and pulp of the olive fruit, olive oil and vegetable water. It has been using for direct combustion in bakeries and olive oil mills due to its energy content. However, the initial moisture content of olive cake is approximately 44.78% ± 0.5 (wet basis), and this has to be reduced to about 5% to re...

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 profil...

The olive tree is a member of the Oleaceae family, which contains the genera Fraxinus, Forsythia, Forestiera, Ligustrum and Syringa, as well as the genus Olea. Commercial olives are products of the Olea europaea L. species. There are roughly 20 species of Olea found throughout tropical and subtropical regions of the world, but only O. europaea L. produces edible fruit. The fruit of olive trees ...

Background: One of the major aspects of traceability in food authenticity assessment is to explore practical methods to find the origin of food. Objective: The aim of the present study was to find a DNA based method for authentication and traceability of food, which are of great importance in health management. Methods: Four different DNA extraction methods were applied to obtain high pure DNA...

Direct methanolic water extracts without any further treatment or extracts submitted to an acidic treatment yielded similar amounts of tyrosol present in olive oil: 216 ␮g (in 50 mL). From this value, urinary recoveries of tyrosol were unrealistic because they were 131.5–327.8% of the dose administered. When the tyrosol content was estimated after NaOH digestion and sonication of olive oil, the...

The production of olive oil generates massive quantities of by-product called olive mill wastewater (OMWW). The uncontrolled disposal of OMWW poses serious environmental problems. The OMWW effluent is rich in several polyphenolic compounds. Liquid-liquid extraction of OMWW using ethyl acetate solvent was used to enrich phenolic compounds under investigation. Total phenolic and flavonoid content...

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...

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole exper...

Olive leaves are an agricultural waste of the olive-oil industry representing up to 10% of the dry weight arriving at olive mills. Disposal of this waste adds additional expense to farmers. Olive leaves have been shown to have a high concentration of phenolic compounds. In an attempt to utilize this waste product for phenolic compounds, we optimized their extraction using water-a "green" extrac...