The study reports the alternative use of non-edible fermented olives for production high-quality natural soaps with a fast process, low environmental impact, and without preliminary treatments raw material. Damaged olives, not used as food, were naturally oil was extracted by mechanical extraction. product obtained human consumption due to its high acidity, but it had content peroxides. olive a...

Background: The term “biophenols” was first coined by Romeo and Uccella in 1996 to denote bioactive phenols in olives replacing the more common and less chemically accurate term “polyphenols”. “Biophenols” has started gaining popularity beyond olive chemistry and currently used by researchers to refer to plant phenols in general. Biophenols constitute the largest group of secondary plant metabo...

Ergönül P.G., Nergiz C. (2010): Determination of organic acids in olive fruit by HPLC. Czech J. Food Sci., 28: 202–205. Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through ...

An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in ...

Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on f...

The current project is a collaborative action of 14 participants. There are 4 SME-AGs (PEMETE -Greece, ASEMESA Spain, APABI Portugal, AIFO Italy) comprising of table olive producing SMEs and 4 industries producing fermented olives from the main olive producing countries (OLYMP-Greece, JOLCASpain, AZAGAP-Italy and PROBEIRA-Portugal), 3 Research Institutions from Greece (NAGREF), Spain (IG-CSIC) ...

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous has some disadvantages, such as the formation defects in end product due to activities undesirable microorganisms. use starter cultures could be a promising option provide more controlled environment and reduce risk spoilage. Mixed culture (generally selected Lactobacillus strains with or without ...