Fluorescence spectra of some common vegetable oils, including olive oil, olive residue oil, refined olive oil, corn oil, soybean oil, sunflower oil, and cotton oil, were examined in their natural state, with a wavelength of 360 nm used as excitation radiation. All oils studied, except extra virgin olive oil, exhibited a strong fluorescence band at 430-450 nm. Extra virgin olive oil gave a diffe...

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...

Olive trees have been of economic and cultural value since pre-Roman times, and continue 1 to dominate landscapes and agriculture in many mediterranean regions. Recent mass losses of olive 2 trees in Southern Italy due to an exotic plant pathogen highlight the need for methods that to monitor 3 the olive trees in a landscape or region operationally. Here, we develop a method for counting olive ...

Olive-oil production is of vital importance for the economy and social life of the Mediterranean region; however, the side effect of the olive-oil mill activity is the generation of enormous quantities of biotoxic olive-mill waste within a short period of three months. Numerous physicochemical and biological methods have been used in the past for the treatment of both olive mill wastewater (OMW...

Olive oil traceability remains a challenge nowadays. DNA analysis is the preferred approach to an effective varietal identification, without any environmental influence. Specifically, olive organelle genomics is the most promising approach for setting up a suitable set of markers as they would not interfere with the pollinator variety DNA traces. Unfortunately, plastid DNA (cpDNA) variation of ...

Here, the effects of consuming polyphenol-rich olive products, including olive leaves, their crude extract, and extra virgin olive oil, on aspects of the metabolic syndrome are reviewed. We have sought to summarize the available scientific evidence from dietary intervention trials demonstrating a role for these phytochemicals in ameliorating aberrant glucose metabolism, high blood pressure and ...

The effects exerted by polyunsaturated fatty acids (PUFA) on immune system functions have been investigated in recent years. These studies have reported the important role that n-3 PUFA play in the diminution of incidence and severity of inflammatory disorders. Nevertheless, less attention has been paid to the action of monounsaturated fatty acids (MUFA) upon the immune system. The administrati...

Title: CHARACTERIZATION OF OLIVE OILS COMMERCIALLY AVAILABLE IN THE UNITED STATES Shane Adam Ardo, M.S., 2005 Directed By: Associate Professor Liangli Yu, Department of Nutrition and Food Science This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed...

Multivariate analysis of (1)H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as...

Pseudomonas savastanoi pv. savastanoi (Gardan et al., 1992) (hereafter Psv, according to Vivian & Mansfield (1993)) is the causal agent of olive knot disease. It is considered one of the most serious diseases affecting olive trees (Olea europaea L.) in most olive growing regions worldwide and mainly in Mediterranean countries, where this crop has been growing for centuries. The disease can lead...