Californian-style processes are widely applied to the elaboration of black ripe olives in table olive industry. During this procedure, a carcinogenic contaminant known as acrylamide is generated thermal oxidation. The content compound can be modified according stage processing. present study evaluates conditions pertaining different phases process with aim identifying optimal for production low...

Among the Italian olive germplasm, ‘Ascolana tenera’ is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processe...

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamà...

A high-performance liquid chromatography (HPLC) method endowed with a gradient elution and UV detection system was established validated for the determination of phenolic acids, alcohols, hydroxycinnamic acid derivatives, flavonoids, secoiridoids lignans during olive ( Olea europaea L.) fruit development (green, purple black olives). Within test range, calibration curves exposed good linear reg...

Polyphenols, especially flavonoids, are well-known for their bioactive antioxidant properties. Therefore, this study aimed to analyze Australian black (ripe) and green olives (unripe) phenolic non-phenolic metabolites, activities, pharmacokinetic Liquid chromatography–mass spectrometry coupled with quadrupole–time of flight (LC–ESI–QTOF–MS/MS) was applied elucidate the composition, identificati...

“The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the shops, the moonlight, the winged gorgons, the bronze men, the philosophers,all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water. Only the sea itself seems as ancient a part of...

and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–...

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. contain high level bioactive compounds. aim this study was to examine the effect heat treatment on tocopherols, total phenolics antioxidant activity in green black olives, as well their fatty acid composition. instrumental methods used experiment were performance liquid chromatography (HPLC), gas with flame...

BACKGROUND Olive trees (Olea europaea subsp. europaea var. europaea) naturally grow in areas spanning the Mediterranean basin and towards the East, including the Middle East. In the Iranian plateau, the presence of olives has been documented since very ancient times, though the early history of the crop in this area is shrouded in uncertainty. METHODS The varieties presently cultivated in Ira...