scholarly journals Effect of the season on the free phytoprostane content in Cornicabra extra virgin olive oil from deficit-irrigated olive trees

2015 ◽  
Vol 96 (5) ◽  
pp. 1585-1592 ◽  
Author(s):  
Jacinta Collado-González ◽  
David Pérez-López ◽  
Houssem Memmi ◽  
M Carmen Gijón ◽  
Sonia Medina ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Trees

scholarly journals Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Rana M. Bilal ◽  
Chunjie Liu ◽  
Haohan Zhao ◽  
Yanzhou Wang ◽  
Mayada R. Farag ◽  
...  
Keyword(s):  
Olive Oil ◽  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Farm Animals ◽  
Poultry Production ◽  
Oxidative Balance ◽  
Olive Trees

Plant polyphenols have promoting health features, including anti-mutagenic, anti-inflammatory, anti-thrombotic, anti-atherogenic, and anti-allergic effects. These polyphenols improve the immune system by affecting the white blood cell proliferation, as well as by the synthesis of cytokines and other factors, which contribute to immunological resistance. Olive trees are one of the most famous trees in the world. Whereas, olive olive oil and derivatives represent a large group of feeding resource for farm animals. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. In vivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection. Therefore, this review article aims to highlight the nutritional applications and beneficial health aspects of olive oil and its effect on poultry production.

scholarly journals New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2345 ◽  
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Francesca Luisa Fedele ◽  
Andrea Sicari ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Antioxidants Activity ◽  
Olive Trees ◽  
New Strategies

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

scholarly journals Analysis of the Factors that Influence Olive Oil Demand in the Veneto Region (Italy)

Agriculture ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 154 ◽  
Author(s):  
Tempesta ◽  
Vecchiato
Keyword(s):  
Olive Oil ◽  
Consumer Preferences ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Organic Production ◽  
Veneto Region ◽  
Organic Certification ◽  
Olive Trees ◽  
Heterogeneity Of Preferences

The present study analyzes the demand for extra virgin olive oil of Veneto region consumers in relation to some extrinsic characteristics of the oil, such as the place of production (with particular reference to the Veneto region), the designation of origin, the organic certification, the type of transformation (artisanal or industrial), and the cultivation of olive trees in landscapes that have preserved traditional forms, which are typically the result of irregular plantations or the reduced densities of plants per hectare of cultivated areas. To this aim, a discrete choice experiment was carried out that allowed us to identify the effect of each of the attributes on the choices of the interviewees and to highlight the presence of heterogeneity in consumer preferences. The analysis carried out highlights the presence of a strong segmentation of the extra virgin olive oil (EVOO) market in the Veneto region. In the estimated model, the heterogeneity of preferences is particularly relevant in the case of Protected Denomination of Origin (PDO) production, handicraft milling, and organic production. In contrast, the interviewees' preferences appear to be very homogeneous for the Italian or Veneto EVOO. The results of our research confirm that the place of production is one of the most important clues considered by consumers when buying EVOO. This effect, however, appears to be less important in the areas where olive tree cultivation occupies only a reduced fraction of the cultivated area. In these situations, people tend to prioritize the consumption of EVOO from other regions where production is more widespread. Olive growing that preserves the traditional landscape appears to have a significant effect on consumer behavior, but only for some market segments.

Accumulation and partitioning of rare earth elements in olive trees and extra virgin olive oil from Adriatic coastal region

2020 ◽  
Vol 448 (1-2) ◽  
pp. 133-151
Author(s):  
Filip Pošćić ◽  
Mirella Žanetić ◽  
Željka Fiket ◽  
Martina Furdek Turk ◽  
Nevenka Mikac ◽  
...  
Keyword(s):  
Rare Earth ◽  
Rare Earth Elements ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coastal Region ◽  
Extra Virgin Olive Oil ◽  
Olive Trees

scholarly journals A Full Technological Traceability System for Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 624 ◽  
Author(s):  
Simona Violino ◽  
Federico Pallottino ◽  
Giulio Sperandio ◽  
Simone Figorilli ◽  
Luciano Ortenzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Open Source ◽  
Radio Frequency Identification ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Production Chain ◽  
Traceability System ◽  
Olive Trees ◽  
Final Consumer

The traceability of extra virgin olive oil (EVOO) could guarantee the authenticity of the product and the protection of the consumer if it is part of a system able to certify the traceability information. The purpose of this paper was to propose and apply a complete electronic traceability prototype along the entire EVOO production chain of a small Italian farm and to verify its economic sustainability. The full traceability of the EVOO extracted from 33 olive trees from three different cultivars (Carboncella, Frantoio and Leccino) was considered. The technological traceability system (TTS; infotracing) consists of several open source devices (based on radio frequency identification (RFID) and QR code technologies) able to track the EVOO from the standing olive tree to the final consumer. The infotracing system was composed of a dedicated open source app and was designed for easy blockchain integration. In addition, an economic analysis of the proposed TTS, with reference to the semi-mechanized olive harvesting process, was conducted. The results showed that the incidence of the TTS application on the whole production varies between 3% and 15.5%, (production from 5 to 60 kg tree−1). The application at the consortium level with mechanized harvesting is fully sustainable in economic terms. The proposed TTS could not only provide guarantees to the final consumer but could also direct the farmer towards precision farming management.

scholarly journals Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 284 ◽  
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Francesca Luisa Fedele ◽  
Andrea Sicari ◽  
Francesco Vinale ◽  
...  
Keyword(s):  
Olive Oil ◽  
Economic Value ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Phenolic Profile ◽  
Oil Processing ◽  
Olive Mill Wastewaters ◽  
Q Exactive ◽  
Olive Trees

Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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