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Sample records for administered refined olive

  1. Adulteration of Oblica Virgin Olive Oil with Edible Sunflower and Refined Olive Pomace Oil

    OpenAIRE

    Škevin, Dubravka; Kraljić, Klara; Miletić, Lina; Obranović, Marko; Neđeral, Sandra; Petričević, Sandra

    2011-01-01

    Adulteration of virgin olive oils is a common problem on the market which is battled against with different authenticity indicators. This work investigated the effi ciency of some legally prescribed indicators (fatty acid composition, trans fatty acids, total wax content and K values) in the determination of adulteration of extra virgin olive oil from variety Oblica with addition up to 20 % of edible sunfl ower and refi ned pomace oil, respectively. Fatty acid composition enabled the identifi...

  2. Stigmastadiene and specific extitntion (270 nm to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

    Directory of Open Access Journals (Sweden)

    Sabria Aued-Pimentel

    2013-09-01

    Full Text Available The increased marketing of olive oil in Brazil has intensified legal requirements to ensure regulation of this product. The measurement of the specific extinction at 270 nm (E 270 and content of stigmastadiene can be used to assess the presence of refined oils in virgin olive oil. During the vegetable oil refining process, compounds with conjugated double bonds are generated from unsaturated fatty acids that absorb at 270 nm and sterols, such as stigmasta-3,5-diene. To compare these parameters, seven samples of extra virgin olive oil and three samples of olive oil (blend of virgin and refined were analyzed. Among the samples analyzed, four extra virgin samples had levels of stigmastadiene and E 270 higher than expected, among which two were adulterated with seed oil (rich in linoleic acid and the other two with olive pomace oil. The results demonstrate the higher sensitivity of stigmastadiene to determine the presence of the refined oil in virgin olive oil and good agreement with determining E 270. The latter technique is a simple, quick, and low cost method of determination that can be easily implemented in laboratories to assist in the screening and regulation of olive oils sold in Brazil.

  3. Quantification of pure refined olive oil adulterant in extra virgin olive oil using diamond cell atr-ftir spectroscopy

    International Nuclear Information System (INIS)

    The present study depicts spectroscopic method development to deliver a rapid, simple and reproducible quantification of pure refined olive oil (PROO) adulterant in extra virgin olive oil (EVOO) using partial least square (PLS) regression (statistical parameter). Single bounce attenuated total reflectance (SB-ATR) Fourier transform infrared (FTIR) was choice in the developed method. Blended standards of PROO and EVOO were obtained by their weight by weight percentage and the values were used to construct calibration curves for quantification. The optimum regression values (i.e. >0.99) were achieved using the combined frequencies of 3105-2761, 1838-1687, and 1482-440 cm-1 with regression coefficients (R2) 0.99718 and achieved residual mean square error of calibration (RMSEC) 1.40% w/w. To determine the suitability of developed method principal component spectra (PCS) diagnostic was also used. The results of the present study prove that the developed methods reported in preceding studies can be good option for more rapid and accurate determination of PROO adulteration in EVOO. (author)

  4. Olive

    Science.gov (United States)

    ... and supplements that might slow blood clottingUsing olive oil with other herbs that can slow blood clotting might increase the risk of bleeding in some people. These other herbs include angelica, clove, danshen, ginger, ginkgo, red clover, turmeric, vitamin E, ...

  5. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

    DEFF Research Database (Denmark)

    de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga; Castellote, Ana I; Lamuela-Raventós, Rosa M; Nurmi, Tarja; Poulsen, Henrik E; Gaddi, Antonio V; Kaikkonen, Jari; Zunft, Hans-Franz; Kiesewetter, Holger; Fitó, Montserrat; Covas, María-Isabel; López-Sabater, M Carmen

    2010-01-01

    In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed...... in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were...... fatty acids (P <0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after...

  6. Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

    Directory of Open Access Journals (Sweden)

    Graciani Constante, E.

    2004-09-01

    Full Text Available Changes in the content of stigmasta-3,5-diene during industrial physical refining of bleached olive oil were studied in an experimental discontinuous pilot plant of 250 kg capacity using nitrogen as stripping gas. Dehydratation of ß-sitosterol yields stigmasta-3,5-diene and by means of its quantification it is possible to detect the refined oils in virgin olive oils. A 23 experiment was carried out in order to study the relationships among the independent variables involved in the physical refining process (nitrogen flow, temperature and oil load. The apparent kinetic constants (Kap during the deodorisation process in the formation of stigmasta-3,5-diene were determined. The values of the rate constants and other apparent thermodynamic parameters were determined.Durante la refinación física del aceite de oliva, la deshidratación del ß-sitosterol da lugar a la formación del estigmasta-3,5-dieno; por consiguiente, una medida de la concentración de estos compuestos permite detectar la presencia del aceite de oliva refinado en los aceites vírgenes. En el presente trabajo se ha estudiado la variación en el contenido de estigmasta-3,5-dieno en el aceite de oliva, durante su refinación física, mediante la utilización de una planta piloto discontinua de 250 Kg de capacidad y empleando nitrógeno como gas de arrastre. Se ha utilizado un diseño experimental 23 para estudiar la influencia de las variables independientes del proceso (flujo de nitrógeno, temperatura de trabajo y altura de capa de aceite. Se han determinado el orden aparente de la reacción y la velocidad de formación del estigmasta-3,5-dieno, así como otros parámetros termodinámicos de la misma reacción de deshidratación del ß-sitosterol.

  7. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

    DEFF Research Database (Denmark)

    de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga; Castellote, Ana I; Lamuela-Raventós, Rosa M; Nurmi, Tarja; Poulsen, Henrik E; Gaddi, Antonio V; Kaikkonen, Jari; Zunft, Hans-Franz; Kiesewetter, Holger; Fitó, Montserrat; Covas, María-Isabel; López-Sabater, M Carmen

    2010-01-01

    In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differ...

  8. Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil

    OpenAIRE

    Gamel, T. H.; Kiritsakis, A.

    1999-01-01

    Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Methanol phenolic extracts of dry rosemary leaves and olive vegetable water filtrate, in combination with BHA, were added to olive oil (blend of refined and virgin olive oil, 3 to 1) and to sunflower oil and their antioxidant effects under accelerated conditions were evaluated. Accelerated conditions included the oven test (at 63 °C) and the conductivity method (Rancimat at 120 °...

  9. Olive oil

    OpenAIRE

    Azadmard-Damirchi, Sodeif

    2007-01-01

    Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences. The composition of 4-desmethyl- and 4-monomethylsterols was similar in both oils, but 4,4'-dimethylsterols composition differed. Lupeol and an unknown (lupane skeleton) compound were exclusively present in hazelnut oil 4,4´-dimethylsterols and could be used as markers to detect virgin olive oil adulteration with hazelnut oil at leve...

  10. Oliver Sacks

    OpenAIRE

    Julie Walsh

    2013-01-01

    Renowned neurologist and author Dr Oliver Sacks is a visiting professor at the University of Warwick as part of the Institute of Advanced Study. Dr Sacks was born in London. He earned his medical degree at the University of Oxford (Queen’s College) and the Middlesex Hospital (now UCL), followed by residencies and fellowships at Mt. Zion Hospital in San Francisco and at University of California Los Angeles (UCLA). As well as authoring best-selling books such as Awakenings and The Man Who Misto...

  11. Biophenols in table olives.

    Science.gov (United States)

    Blekas, Georgios; Vassilakis, Constantinos; Harizanis, Constantinos; Tsimidou, Maria; Boskou, Dimitrios G

    2002-06-19

    Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols. Commercially available olives were analyzed for their total phenol content by using the Folin-Ciocalteu reagent and for individual phenols by RP-HPLC. Samples were Spanish-style green olives in brine, Greek-style naturally black olives in brine, and Kalamata olives in brine. Most of the types of olives analyzed were found to be good sources of phenols. Hydroxytyrosol, tyrosol, and luteolin were the prevailing phenols in almost all of the samples examined. High levels of hydroxytyrosol were determined mainly in Kalamata olives and Spanish-style green olives, cultivar Chalkidiki (250-760 mg/kg). PMID:12059143

  12. Oliver Sacks

    Directory of Open Access Journals (Sweden)

    Julie Walsh

    2013-10-01

    Full Text Available Renowned neurologist and author Dr Oliver Sacks is a visiting professor at the University of Warwick as part of the Institute of Advanced Study. Dr Sacks was born in London. He earned his medical degree at the University of Oxford (Queen’s College and the Middlesex Hospital (now UCL, followed by residencies and fellowships at Mt. Zion Hospital in San Francisco and at University of California Los Angeles (UCLA. As well as authoring best-selling books such as Awakenings and The Man Who Mistook His Wife for a Hat, he is clinical professor of neurology at NYU Langone Medical Center in New York. Warwick is part of a consortium led by New York University which is building an applied science research institute, the Center for Urban Science and Progress (CUSP. Dr Sacks recently completed a five-year residency at Columbia University in New York, where he was professor of neurology and psychiatry. He also held the title of Columbia University Artist, in recognition of his contributions to the arts as well as to medicine. He is a fellow of the Royal College of Physicians and the Association of British Neurologists, the American Academy of Arts and Sciences, and the American Academy of Arts and Letters, and has been a fellow of the New York Institute for the Humanities at NYU for more than 25 years. In 2008, he was appointed CBE.

  13. Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

    NARCIS (Netherlands)

    M. Arlorio; J.D. Coisson; M. Bordiga; F. Travaglia; C. Garino; L. Zuidmeer; R. van Ree; M.G. Giuffrida; A. Conti; A. Martelli

    2010-01-01

    According to European Union Regulation EC 1531/2001, olive oil labelled as oextra-virgino should be cold-pressed and contain no refined oil or oil from other oleaginous seeds or nuts. Adulteration of extra virgin olive oil (EVOO) with hazelnut oil (HAO) is a serious concern both for oil suppliers an

  14. Overregularity in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    孔祥曼

    2015-01-01

    Oliver Twist is one of the earliest works of Charles Dickens. In this novel, the author uses many writing skills which impress the readers a lot. This paper gives a brief description of overregularity in Oliver Twist at the phonological and syntactical levels.

  15. The Olive Branch Awards.

    Science.gov (United States)

    Harnack, William

    1984-01-01

    The first annual Olive Branch Awards, sponsored by the Writers' and Publishers Alliance and the Editors' Organizing Committee, were given to ten magazines, out of 60 that submitted entries. Winning entries are described briefly. (IM)

  16. Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

    OpenAIRE

    Marilena Meira; Cristina M. Quintella; Erika Maria de Oliveira Ribeiro; Mariana A. Santos; Saionara Luna; Alexandre Lopes Del Cid

    2014-01-01

    The most common adulterants found in extra-virgin olive oil are refined olive oil and other vegetable oils, such as sunflower, soybean, corn, and canola. In addition to constituting economic fraud, adulteration can cause serious damage to the health of the consumer. This study focuses on the detection and quantification of the adulteration of extra-virgin olive oil with edible oils, using spectrofluorimetry and chemometrics. The data were analyzed by Principal Components Analysis (PCA) and Pa...

  17. Economic Efficiency of Olive Growing

    Directory of Open Access Journals (Sweden)

    Stipe Radinović

    2004-12-01

    Full Text Available Olive growers need relevant information about economic justifications of their investments in the construction of new olive groves, and about economic effects of olive growing. In that context, the purpose of the research is the analysis of an investment in olive grove establishment and of the economic indicators of production of olives in full growth. The purpose is to establish the economic justification of investments in the olive groves establishment, and to establish the economic effectiveness of olive growing. In the course of work, the method of simulation modeling was applied. For the purpose of the research, a deterministic simulation model was constructed, consisting of a sub-model of olive grove establishment, and a sub-model of olive growing. Total investment value of 1 hectare of olive grove establishment amounts to65,500 kn. Profit evaluation indicates that investment of 1 hectare of olive grove establishment is economically justifiable. An olive grove, 1 hectare large, in one year of full yield, makes a profit in the amount of 34,751 kn, and the olive grower has to evaluate if the economic results satisfy his expectations for the work he put in.

  18. Service refinement

    Institute of Scientific and Technical Information of China (English)

    HE JiFeng

    2008-01-01

    This paper presents a refinement calculus for service components. We model the behaviour of individual service by a guarded design, which enables one to separate the responsibility of clients from the commitment made by the system, and to iden-tify a component by a set of failures and divergences. Protocols are introduced to coordinate the interactions between a component with the external environment. We adopt the notion of process refinement to formalize the substitutivity of components, and provide a complete proof method based on the notion of simulations.

  19. Olive oil phenolic compounds affect the release of aroma compounds.

    Science.gov (United States)

    Genovese, Alessandro; Caporaso, Nicola; Villani, Veronica; Paduano, Antonello; Sacchi, Raffaele

    2015-08-15

    Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME-GC/MS analysis. While few differences were observed in orthonasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different, likely to be due to salivary protein-tannin binding interactions, which influenced aroma headspace release. These results were also confirmed using two extra virgin olive oils. PMID:25794752

  20. Spanish Refining

    International Nuclear Information System (INIS)

    An overview of petroleum refining in Spain is presented (by Repsol YPF) and some views on future trends are discussed. Spain depends heavily on imports. Sub-headings in the article cover: sources of crude imports, investments and logistics and marketing, -detailed data for each are shown diagrammatically. Tables show: (1) economic indicators (e.g. total GDP, vehicle numbers and inflation) for 1998-200; (2) crude oil imports for 1995-2000; (3) oil products balance for 1995-2000; (4) commodities demand, by product; (5) refining in Spain in terms of capacity per region; (6) outlets in Spain and other European countries in 2002 and (7) sales distribution channel by product

  1. Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

    Science.gov (United States)

    Vázquez-Araújo, L; Adhikari, K; Chambers, E; Chambers, D H; Carbonell-Barrachina, A A

    2015-09-01

    A cross-cultural study was conducted with Spanish and US consumers to gain an insight into the preferred characteristics of olive oils in both countries. Six commercial olive oils (four samples from Spain and two samples from the US) were analyzed by a highly trained panel (descriptive analysis) and also by two consumers' groups (100 consumers from Spain and 100 from the US). Demographic, acceptability, and Just-About-Right data were collected to study the preferences of both groups, and the relationships with descriptive data were explored to determine the drivers of like/dislike. The Spanish extra virgin olive oils and the imported US extra virgin olive oil were characterized by having bitter, pungent, and more green notes, and were preferred by the Spanish consumers. The US consumers liked the bland Spanish refined olive oil, and the Californian olive oil that was characterized by fruity, floral, and sweet notes. The results showed that the Spanish consumers were more aware about olive oil quality in general than their US counterparts, maybe because of a higher usage of the product in Spain. The present study provides essential data which might help producers in designing and promoting olive oils matching US consumers' requirements, an emerging market for this Mediterranean product. PMID:25028154

  2. Township Administered Roads

    Data.gov (United States)

    Minnesota Department of Natural Resources — This data set contains roadway centerlines for township administered roads found on the USGS 1:24,000 mapping series. In some areas, these roadways are current...

  3. Olive oil and haemostasis

    Directory of Open Access Journals (Sweden)

    Williams, Christine M.

    2004-03-01

    Full Text Available Olive oil is a key component of the traditional Mediterranean diet; a diet that may explain the low rate of cardiovascular disease (CVD in Southern European. (Extra virgin Olive oil is a good source of monounsaturated fatty acids (MUFA and phenolic compounds, both of which have been investigated for their effects on plasma lipids and lipoproteins, measures of oxidation and factors related to thrombosis. This issue aims to summarise the current understanding of the effects of such dietary components on the haemostatic system and subsequent risk of CVD. To date, evidence suggests that diets rich in MUFA and thus in olive oil attenuate the thrombotic response via a reduction in platelet aggregation and in postprandial FVII levels. Thrombosis is a key event in causing heart attacks and strokes, which if modulated by diet could pose a cost-effective way of reducing CVD incidence in populations that adhere to MUFA/olive oil-rich diets long-term.El aceite de oliva es un componente esencial de la dieta Mediterránea que puede explicar el bajo índice de enfermedad cardiovascular (CVD en los países del sur de Europa. El aceite de oliva (extra virgen es una fuente de ácidos grasos monoinsaturados (MUFA y de compuestos fenólicos, de gran interés por sus efectos, entre otros, sobre las lipoproteínas y los lípidos plasmáticos, su capacidad antioxidante y su papel en la expresión de factores relacionados con la trombosis. En este capítulo se presenta un resumen del conocimiento actual sobre la influencia derivada del consumo de aceite de oliva (extra virgen en el sistema hemostático y el riesgo de CVD. Por ahora se sabe que dietas ricas en MUFA (aceite de oliva pueden atenuar la respuesta trombótica mediante la reducción de la agregación plaquetaria y de las concentraciones postprandiales del factor VII de coagulación (FVII. La trombosis es un evento relevante en los ataques al corazón y el ictus, de manera que su modulación con la dieta puede

  4. Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture.

    Science.gov (United States)

    Mohamed, Ibrahim O

    2015-01-01

    The main goal of the present research is to restructure olive oil triacylglycerol (TAG) using enzymatic acidolysis reaction to produce structured lipids that is close to cocoa butter in terms of TAG structure and melting characteristics. Lipase-catalyzed acidolysis of refined olive oil with a mixture of palmitic-stearic acids at different substrate ratios was performed in an agitated batch reactor maintained at constant temperature and agitation speed. The reaction attained steady-state conversion in about 5 h with an overall conversion of 92.6 % for the olive oil major triacylglycerol 1-palmitoy-2,3-dioleoyl glycerol (POO). The five major TAGs of the structured lipids produced with substrate mass ratio of 1:3 (olive oil/palmitic-stearic fatty acid mixture) were close to that of the cocoa butter with melting temperature between 32.6 and 37.7 °C. The proposed kinetics model used fits the experimental data very well. PMID:25342261

  5. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils

    OpenAIRE

    Javidipour, Issa; Tüfenk, Remzi; Baştürk, Ayhan

    2013-01-01

    The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI significantly decreased (p 

  6. Refined Hopf Link Revisited

    CERN Document Server

    Iqbal, Amer

    2012-01-01

    We establish a relation between the refined Hopf link invariant and the S-matrix of the refined Chern-Simons theory. We show that the refined open string partition function corresponding to the Hopf link, calculated using the refined topological vertex, when expressed in the basis of Macdonald polynomials gives the S-matrix of the refined Chern-Simons theory.

  7. Olive School, Arlington Heights, Illinois

    Science.gov (United States)

    Rausch, Kathy

    1974-01-01

    Article stressed the need for a music teacher in an open school to have an openness to people and ideas. It also described the educational objectives at the Olive School in Arlington Heights, Illinois. (Author/RK)

  8. Production of pomace olive oil

    OpenAIRE

    Sánchez Moral, Pedro; Ruiz Méndez, Mª Victoria

    2006-01-01

    Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years. This investigation aims at presenting an overview of the complexity of this sector which, with around 100 years of existence, is searching for a role in the new integral strategy of the olive oil industry after the crisis suffered in 2001. Physical extraction, drying and solvent extraction are discussed,...

  9. Olive oil and vitamin D synergistically prevent bone loss in mice.

    Directory of Open Access Journals (Sweden)

    Camille Tagliaferri

    Full Text Available As the Mediterranean diet (and particularly olive oil has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism. In that purpose sham-operated (SH or ovariectomized (OVX mice were subjected to refined or virgin olive oil. Two supplementary OVX groups were given either refined or virgin olive oil fortified with vitamin D3, to assess the possible synergistic effects with another liposoluble nutrient. After 30 days of exposure, bone mineral density and gene expression were evaluated. Consistent with previous data, ovariectomy was associated with increased bone turnover and led to impaired bone mass and micro-architecture. The expression of oxidative stress markers were enhanced as well. Virgin olive oil fortified with vitamin D3 prevented such changes in terms of both bone remodeling and bone mineral density. The expression of inflammation and oxidative stress mRNA was also lower in this group. Overall, our data suggest a protective impact of virgin olive oil as a source of polyphenols in addition to vitamin D3 on bone metabolism through improvement of oxidative stress and inflammation.

  10. Olive oil and cancer

    Directory of Open Access Journals (Sweden)

    Muriana, Francisco J.G.

    2004-03-01

    Full Text Available In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin olive oil, mainly phenolics like hydroxytyrosol and tocopherol, are antioxidants and radical scavenging. They can minimize the amount of reactive oxygen species (ROS generated by fatty acid peroxidation and in the case of monounsaturated fatty acids (MUFA the DNA damage can be reduced by a lower lipid peroxidation.Numerosos estudios en los últimos años han determinado la existencia de una asociación entre las grasas procedentes de la dieta y el cáncer. Los ácidos grasos poliinsaturados (PUFA de la familia n -6 pueden tener efectos proliferativos y angiogénicos, lo cual se debe en parte a que son especialmente sensibles a la peroxidación lipídica, formándose aldehídos que reaccionan con las bases del ADN y por lo tanto aductos exocíclicos con propiedades genotóxicas. Por el contrario, el consumo de dietas ricas en ácidos grasos monoinsaturados (MUFA está relacionado con un menor riesgo de distintos tipos de cáncer. Si bien, los datos epidemiológicos no siempre concuerdan con los datos experimentales. Los componentes menores del aceite de oliva (extra virgen, fundamentalmente el hidroxitirosol y tocoferol, son antioxidantes y secuestradores de radicales libres. Pueden minimizar la cantidad de especies reactivas de oxígeno que se generan por la peroxidación lipídica y además los

  11. CONSUMER PREFERENCES FOR TABLE OLIVES IN TIRANA

    Directory of Open Access Journals (Sweden)

    Elvina Merkaj

    2012-06-01

    Full Text Available Table olive production sector is undergoing rapid changes, as the government is undertaking an ambitious program supporting the expansion of olive grove plantations. Despite the increase in domestic production, import of table olive is still high, due to constraints in quantity and quality of domestically supplied olives. In the context of import substitution strategy, embraced by producers and policy-makers, it is important to analyze the consumer preferences for table olives. The objective of this paper is to segment the table olive market according to preferences for table olives attributes applying Conjoint Choice Experiment (CCE and Latent Class Analysis to collect and analyze the data. The research results show a strong consumer preference for domestic table olives whereas preferences for other attributes vary between consumer groups.

  12. Biotechnological valorization of olive mill wastewaters

    OpenAIRE

    Gonçalves, Cristiana

    2011-01-01

    Tese de doutoramento em Química e Engenharia Biológica Mediterranean countries are known to have favorable conditions for olive oil production. The three-phase extraction technology demands the addition of hot water to the process, and olive oil, olive cake and olive mill wastewater (OMW) are produced. An approach for using this waste as a renewable resource is of greater interest. Accordingly, the present investigation aims the OMW valorization, by producing high-value compounds (lipas...

  13. A conversation with Oliver Smithies.

    Science.gov (United States)

    Smithies, Oliver; Coffman, Tom

    2015-01-01

    Professor Oliver Smithies is the Weatherspoon Eminent Distinguished Professor of Pathology and Laboratory Medicine at the University of North Carolina, Chapel Hill. Along with Mario Capecchi and Martin Evans, Oliver was awarded the Nobel Prize in Medicine in Physiology or Medicine in 2007 for his contributions to the development of gene targeting using homologous recombination in embryonic stem cells. This technique has had an immense impact on biomedical research over the past two decades. Professor Smithies has had a long and distinguished career as a researcher and mentor. Here, he provides an entertaining and enlightening discussion of his life in science. PMID:25668016

  14. Evaluation of olive oil quality during frying

    OpenAIRE

    Carapinha, P.; Correia, A.C.; Ferreira-Dias, S.

    2012-01-01

    Olive oil is the main lipid source in the Mediterranean diet. Due to its richness in monounsaturated fatty acids and in natural antioxidants, the olive oil is highly resistant to oxidation and, therefore, it is an excellent oil to be used in deep frying processes. The aim of the present study was to investigate the quality evolution of two commercial olive oils (extra virgin olive oil and olive oil) during heating at 180ºC (±2ºC) along 63 h, and frying processes of pre-fried fr...

  15. Effect of the olive fruit fly and the olive antrachnose on oil quality of some Portuguese cultivars.

    OpenAIRE

    Sousa, A.; J. A. Pereira; Casal, Susana; M.B.P.P. Oliveira; Bento, Albino

    2005-01-01

    The olive fruit fly, Bactrocera oleae (Gmelin), and the olive anthracnose, Colletotrichum sp., cause damage on fruits with repercussion on olive oil quality. The aim of this work was to examine the effect of olive fruit fly and olive anthracnose on oil quality of five Portuguese olive cultivars (Galega vulgar, Cordovil de Castelo Branco, Cobrançosa, Madural and Verdeal Transmontana). ln Galega vulgar and Cordovil de Castelo Branco Uuee groups of olives were constituted, one wit...

  16. Effect of an olive phenolic extract on the quality of vegetable oils during frying.

    Science.gov (United States)

    Esposto, S; Taticchi, A; Di Maio, I; Urbani, S; Veneziani, G; Selvaggini, R; Sordini, B; Servili, M

    2015-06-01

    The potential of a phenolic extract (PE) from olive vegetation water (OVW) to limit the negative effects of frying was tested after adding it at different concentrations to a refined olive oil (RO). Its efficacy was also compared to ROs containing butylated hydroxytoluene (BHT) and an extra virgin olive oil (EVOO) with a high polyphenol content. Analyses of the oils collected after 30min, 1, 2, 4, 6, 8, 10 and 12h of frying at 180°C, demonstrated that degradation of the polyphenols was proportional to the original content; at a concentration of at least 400mg/kg of polyphenols, PE was able to reduce oxidation of the tocopherols and the emission of low-molecular-weight aldehydes better than BHT and with similar results to the EVOO. In addition, secoiridoid oxidative compounds were examined by high-performance liquid chromatography/triple quadrupole tandem mass spectrometry with electrospray ionisation. PMID:25624222

  17. On the refinement calculus

    CERN Document Server

    Vickers, Trevor

    1992-01-01

    On the Refinement Calculus gives one view of the development of the refinement calculus and its attempt to bring together - among other things - Z specifications and Dijkstra's programming language. It is an excellent source of reference material for all those seeking the background and mathematical underpinnings of the refinement calculus.

  18. Refining: restructuring for profit

    International Nuclear Information System (INIS)

    This article examines the options for restructuring the under-performing downstream part of the oil industry to improve profitability for example by integrating the refining and marketing businesses. The future outlook for the refining industry, the shareholders, the emergence of independent downstream companies, and internal refining operations are discussed

  19. OPTIMIZING EUCALYPTUS PULP REFINING

    Institute of Scientific and Technical Information of China (English)

    Vail Manfredi

    2004-01-01

    This paper discusses the refining of bleached eucalyptus kraft pulp (BEKP).Pilot plant tests were carried out in to optimize the refining process and to identify the effects of refining variables on final paper quality and process costs.The following parameters are discussed: pulp consistency, disk pattern design, refiner speed,energy input, refiner configuration (parallel or serial)and refining intensity.The effects of refining on pulp fibers were evaluated against the pulp quality properties, such as physical strengths, bulk, opacity and porosity, as well as the interactions with papermaking process, such as paper machine runnability, paper breaks and refining control.The results showed that process optimization,considering pulp quality and refining costs, were obtained when eucalyptus pulp is refined under the lowest intensity and the highest pulp consistency possible. Changes on the operational refining conditions will have the highest impact on total energy requirements (costs) without any significant effect on final paper properties.It was also observed that classical ways to control the industrial operation, such as those based on drainage measurements, do not represent the best alternative to maximize the final paper properties neither the paper machine runability.

  20. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.

    Science.gov (United States)

    Köseoğlu, Oya; Sevim, Didar; Kadiroğlu, Pınar

    2016-12-01

    The aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, peroxide value, K232 and K270, purity properties; fatty acid and triacylglycerol (TAG) composition and antioxidant compounds like total phenol, carotenoid and chlorophyll content and antioxidant activity (oxidative stability, ABTS radical scavenging activity) analyses were performed. Higher amount of oleic, linoleic and palmitic acids were observed in olive oils. Oleic acid amount of olive oils decreased, linoleic acid increased with ripening. The most abundant TAG of olive oils were ECN 48, OOO, SLO+POO, ECN 46 and LOO/PLO. Olive oils were clearly classified by principal component analysis based on fatty acid and TAG composition. PMID:27374577

  1. Physicochemical properties and oxidative stability of bleached pomace-olive oil on Tunisian activated clays

    International Nuclear Information System (INIS)

    This work is a contribution to studying bleaching process, which is an important stage in refining of vegetable oils. This process permitted to reduce or convert undesired constituents to harmless ones from oils and fats. Virgin olive oil, considered as reference, and pomace-olive oil were bleached in optimal conditions using Tunisian activated clays ( collected from the South of Tunisia) which were prepared in our laboratory and compared with commercial bleaching earths. It was shown that activated Tunisian clays are characterized by a very important adsorptive capacity, which is similar to that of commercial ones. In addition, the study of physicochemical properties of bleached oils was considered. The fatty acid composition (GC), the triacylglycerol composition (HPLC), and oxidative stability (UV spectrometry) allowed to conclude that treated oils do not undergo considerable physicochemical alterations and their caracteristics remain in concordance with international standards relative to edible refined oils. (Author)

  2. The molecular biology of the olive fly comes of age

    OpenAIRE

    Sagri, Efthimia; Reczko, Martin; Tsoumani, Konstantina T.; Gregoriou, Maria-Eleni; Harokopos, Vaggelis; Mavridou, Anna-Maria; Tastsoglou, Spyros; Athanasiadis, Konstantinos; Ragoussis, Jiannis; Mathiopoulos, Kostas D

    2014-01-01

    Background Olive cultivation blends with the history of the Mediterranean countries since ancient times. Even today, activities around the olive tree constitute major engagements of several people in the countryside of both sides of the Mediterranean basin. The olive fly is, beyond doubt, the most destructive pest of cultivated olives. The female fly leaves its eggs in the olive fruit. Upon emergence, the larvae feed on the olive sap, thus destroying the fruit. If untreated, practically all o...

  3. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    International Nuclear Information System (INIS)

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  4. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    Energy Technology Data Exchange (ETDEWEB)

    Lakhytar, H.; Ismaili-Alaoui, M.; Perraud-Gaime, L.; Macarie, H.; Roussos, S.

    2009-07-01

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  5. Olive Mill wastewater bioremediation towards detoxification

    OpenAIRE

    Paixão, Susana M.; Ribeiro, Belina; Sàágua, M. C.; Baeta-Hall, Lina; Correia, Anabela; Duarte, José Cardoso

    2011-01-01

    Olive oil production is a traditional agricultural industry in Mediterranean countries and Portugal is one of the ten major producers. This industry generates an effluent, olive mill wastewater (OMW), which does not undergo any treatment and, usually, is stored in evaporation lagoons or spread on the land. Disposal of olive oil mill wastewaters is a serious environmental problem due to its high organic loading, presence of polyphenols and tannins, high content in suspended solids and acidity,...

  6. Polymeric biophenols in olive mill wastewaters

    OpenAIRE

    Cardoso, Susana M.; Falcão, Soraia; Peres, António M.; Olívia R. Pereira; Domingues, M. R. M.

    2011-01-01

    Olive mill wastewater (OMW), the effluents generated in the olive oil extraction industry operating in three-phases mode, are phytotoxic mainly due to its high phenolic content [1]. On the other hand, attending to the potential healthbenefits of some of their phenolic compounds, OMW are now regarded as a potent source of biophenols for food and pharmaceutical industries. An important portion of the OMW biophenols include the secoiridoids found in olive pulp and their derivat...

  7. New biophenols in olive mill wastewaters

    OpenAIRE

    Cardoso, Susana M.; Falcão, Soraia; Peres, António M.; Domingues, M. R. M.

    2010-01-01

    Olive mill wastewaters (OMW) have been attracting the attention of food and pharmaceutical industries, as it is a potential source of biophenols with a wide range of biological activities. This effluent produced in the olive oil industry contains approximately half of the total phenolic compounds of the olive fruit and it is currently exploited for industrial extraction of hydroxytyrosol [1]. Still, the phenolic composition of OMW is extremely complex, and many compounds are yet unidentified....

  8. Olive Oil as Inductor of Microbial Lipase

    Czech Academy of Sciences Publication Activity Database

    Zarevúcka, Marie

    Rijeka : InTech, 2012 - (Dimitrios, B.), s. 457-470 ISBN 978-953-307-921-9 R&D Projects: GA ČR GAP502/10/1734 Institutional research plan: CEZ:AV0Z40550506 Keywords : olive oil * microorganism * lipase Subject RIV: CC - Organic Chemistry http://www.intechopen.com/books/ olive -oil-constituents-quality-health-properties-and-bioconversions/ olive -oil-as-inductor-of-microbial-lipase

  9. The Microbiology of Olive Mill Wastes

    OpenAIRE

    Spyridon Ntougias; Kostas Bourtzis; George Tsiamis

    2013-01-01

    Olive mill wastes (OMWs) are high-strength organic effluents, which upon disposal can degrade soil and water quality, negatively affecting aquatic and terrestrial ecosystems. The main purpose of this review paper is to provide an up-to-date knowledge concerning the microbial communities identified over the past 20 years in olive mill wastes using both culture-dependent and independent approaches. A database survey of 16S rRNA gene sequences (585 records in total) obtained from olive mill wast...

  10. The Olive Oil-Based Lipid Clinoleic Blocks Leukocyte Recruitment and Improves Survival during Systemic Inflammation: A Comparative In Vivo Study of Different Parenteral Lipid Emulsions

    OpenAIRE

    Kirsten Buschmann; Johannes Poeschl; Natascha Braach; Hannes Hudalla; Navina Kuss; David Frommhold

    2015-01-01

    Although fish oil-based and olive oil-based lipid emulsions have been shown to exert anti-inflammatory functions, the immunomodulating properties of lipids are still controversial. Therefore, we investigated the anti-inflammatory effect of three different parenterally administered lipid emulsions in vivo: olive oil-based Clinoleic, fish oil-based Smoflipid, and soybean oil-based Lipofundin. We observed leukocyte recruitment in inflamed murine cremaster muscle using intravital microscopy and s...

  11. The refined topological vertex

    International Nuclear Information System (INIS)

    We define a refined topological vertex which depends in addition on a parameter, which physically corresponds to extending the self-dual graviphoton field strength to a more general configuration. Using this refined topological vertex we compute, using geometric engineering, a two-parameter (equivariant) instanton expansion of gauge theories which reproduce the results of Nekrasov. The refined vertex is also expected to be related to Khovanov knot invariants.

  12. Creating value in refining

    International Nuclear Information System (INIS)

    This article focuses on recent developments in the US refining industry and presents a model for improving the performance of refineries based on the analysis of the refining industry by Cap Gemini Ernst and Young. The identification of refineries in risk of failing, the construction of pipelines for refinery products from Gulf State refineries, mergers and acquisitions, and poor financial performance are discussed. Current challenges concerning the stagnant demand for refinery products, environmental regulations, and shareholder value are highlighted. The structure of the industry, the creation of value in refining, and the search for business models are examined. The top 25 US companies and US refining business groups are listed

  13. Saturated hydrocarbon content in olive fruits and crude olive pomace oils.

    Science.gov (United States)

    Gómez-Coca, Raquel B; Pérez-Camino, María Del Carmen; Moreda, Wenceslao

    2016-03-01

    Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM - unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultivar and are transferred to oils in a proportion depending on the oil-obtaining process (centrifugation or solvent extraction). In olive oil obtained by centrifugation, only n-alkanes were detected. However, in olive oil extracted by second centrifugation, small amounts of UCM paraffins were detected together with the n-alkanes. Olive pomace oils showed a very variable content of both types of hydrocarbons according to the different obtaining process, such as double centrifugation, solvent extraction or centrifugation followed by solvent extraction. 'White mineral oil' used in oil extraction machinery is the source of the high concentrations of UCM paraffins found in some olive and olive pomace oils. In the case of second centrifugation olive oil, a maximum limit of 50 mg kg(-1) of UCM is suggested, whereas in the case of crude olive pomace oil, it amounts to 250 mg kg(-1) plus an additional minimum of 1.0 for the n-alkanes/UCM ratio. PMID:26679220

  14. Effect of dietary treatment with olive oil by-product (olive cake on physico-chemical, sensory and microbial characteristics of beef during storage

    Directory of Open Access Journals (Sweden)

    Raffaella Branciari

    2015-12-01

    Full Text Available Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR, CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1, and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2. Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days. At the four sampling times considered from all of the samples, total viable count (TVC, Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system, peroxide value (PV, thiobarbituric reactive substances (TBARS determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage.

  15. Fruit load governs transpiration of olive trees

    NARCIS (Netherlands)

    Bustan, Amnon; Dag, Arnon; Yermiyahu, Uri; Erel, Ran; Presnov, Eugene; Agam, Nurit; Kool, Dilia; Iwema, Joost; Zipori, Isaac; Ben-Gal, Alon

    2016-01-01

    We tested the hypothesis that whole-tree water consumption of olives (Olea europaea L.) is fruit load-dependent and investigated the driving physiological mechanisms. Fruit load was manipulated in mature olives grown in weighing-drainage lysimeters. Fruit was thinned or entirely removed from tree

  16. 7 CFR 932.9 - Packaged olives.

    Science.gov (United States)

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and which have been fermented and cured, otherwise known as green olives....

  17. Olive Banks (1923-2006): An Appreciation

    Science.gov (United States)

    Purvis, June

    2008-01-01

    This Appreciation of Olive Banks (1923-2006) draws upon her memoir published in Women's History Review, Vol. 8, No. 3, 1999, pp. 401-410, and upon the author's recollections of and correspondence with her. Born into a solidly working-class family, Olive Banks overcame the disadvantages of her social class background and gender to become an…

  18. Olive and olive pomace oil packing and marketing

    Directory of Open Access Journals (Sweden)

    Berzosa, Juan

    2006-03-01

    Full Text Available The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton, and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material of the containers and the markets’ demands.Some logistic aspects such as palletization, storage, and shipment of final products are also discussed. The use of modern tools and codification systems like EAN 128 permits to follow the product distribution and assure the traceability of packed oils.The last part of the article includes the world and EU production and consumption of olive oil, paying special attention to the peculiarities of the main EU producers (Spain, Italy, Greece, and Portugal. Finally, the olive oil consumption in third countries is analysed and the consumption and its trend in merging markets like USA, Australia, and Japan commented.En este artículo se describen los equipos e instalaciones industriales que utiliza el sector del aceite de oliva para el envasado de los aceites de oliva, los tipos de envases más empleados (plástico, vidrio, metálicos y cartón y las diferentes tecnologías de llenado, taponado, etiquetado y embalado, así como las tendencias y nuevas tecnologías en función del material de los envases y la demanda de los mercados.Se contemplan también aspectos logísticos como el paletizado, el almacenamiento y la expedición del producto terminado. El uso de modernas herramientas y sistemas de codificación como el EAN 128 permite el seguimiento del producto y la trazabilidad de los aceites envasados a lo largo de la cadena de distribución.En la última parte del artículo, se indican cifras de producción y consumo de aceite de oliva en el mundo y en la Unión Europea. Se comentan especialmente las peculiaridades de los principales países productores de la

  19. Antioxidants in Greek Virgin Olive Oils

    Directory of Open Access Journals (Sweden)

    Nick Kalogeropoulos

    2014-05-01

    Full Text Available Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.

  20. Olive oil in clinical nutrition

    Directory of Open Access Journals (Sweden)

    García-Luna, Pedro Pablo

    2004-03-01

    Full Text Available The different beneficial effects of olive oil have a rational and scientific basis due to advances in the knowledge of lipid metabolism. The evidence that for a similar plasma cholesterol concentration, the rate of cardiovascular deaths is lower in the Mediterranean countries than in other ones, suggests that the beneficial effects of olive oil may not be only related to the known quantitative changes in plasma lipoproteins, but also to other, as yet unknown or little known, anti-atherogenic factors. The peculiarities of olive oil in terms of certain biochemical, biological and nutritional characteristics, open up a field of application in normal clinical practice. The benefits of olive oil in clinical nutrition correlate with its action on lipid metabolism and the cardiovascular system. Even a moderate increase in the ingestion of monounsaturated fats and a reduction in the ingestion of carbohydrates could be more advantageous in those patients with diabetes and hypertriglyceridemia and/or in those where loss of weight is not a priority. Different studies have also demonstrated the benefits of olive oil in different inflammatory and autoimmune diseases, such as rheumatoid arthritis. The chemical composition of extra virgin olive oil contributes to daily requirements of essential fatty acids and active antioxidant nutrients in vitamin E deficiency. This particular and well-balanced situation [oleic acid (18:1 n -9 and minor components in an ideal ratio] undoubtedly has a significant relevance in human clinical nutrition.Los avances en el conocimiento del metabolismo lipídico están permitiendo establecer las bases científicas de los efectos saludables del aceite de oliva. En los países del área Mediterránea, la mortalidad cardiovascular es menor que en otros, aunque la concentración de colesterol en sangre es similar. Es muy probable que la capacidad cardio-protectora del aceite de oliva se relacione con otros factores de riesgo, algunos

  1. OPTIMIZING EUCALYPTUS PULP REFINING

    Institute of Scientific and Technical Information of China (English)

    VailManfredi

    2004-01-01

    This paper discusses the refining of bleachedeucalyptus kraft pulp (BEKP).Pilot plant tests were carded out in to optimize therefining process and to identify the effects of refiningvariables on final paper quality and process costs.The following parameters are discussed: pulpconsistency, disk pattern design, refiner speed,energy input, refiner configuration (parallel or serial)and refining intensity.The effects of refining on pulp fibers were evaluatedagainst the pulp quality properties, such as physicalstrengths, bulk, opacity and porosity, as well as theinteractions with papermaking process, such as papermachine runnability, paper breaks and refiningcontrol.The results showed that process optimization,considering pulp quality and refining costs, wereobtained when eucalyptus pulp is refined under thelowest intensity and the highest pulp consistencypossible. Changes on the operational refiningconditions will have the highest impact on totalenergy requirements (costs) without any significanteffect on final paper properties.It was also observed that classical ways to control theindustrial operation, such as those based on drainagemeasurements, do not represent the best alternative tomaximize the final paper properties neither the papermachine runability.

  2. 78 FR 24979 - Olives Grown in California; Decreased Assessment Rate

    Science.gov (United States)

    2013-04-29

    ... Service 7 CFR Part 932 Olives Grown in California; Decreased Assessment Rate AGENCY: Agricultural... assessment rate established for the California Olive Committee (Committee) for the 2013 and subsequent fiscal... marketing order which regulates the handling of olives grown in California. Assessments upon olive...

  3. 76 FR 11937 - Olives Grown in California; Decreased Assessment Rate

    Science.gov (United States)

    2011-03-04

    ... Service 7 CFR Part 932 Olives Grown in California; Decreased Assessment Rate AGENCY: Agricultural... assessment rate established for the California Olive Committee (Committee) for 2011 and subsequent fiscal... order which regulates the handling of olives grown in California. Assessments upon olive handlers...

  4. Site specific management in an olive tree plantation

    DEFF Research Database (Denmark)

    Fountas, S.; Aggelopoulou, K.; Bouloulis, C.;

    2011-01-01

    Yield and soil mapping were carried out in 2007 and 2008 in a 9.1 ha commercial olive tree plantation for olive oil production. The orchard is in the southern Peloponnese, where olives are cultivated extensively for extra virgin olive oil production. The field is planted in rows with about 1650 t...

  5. Treatment of Olive Oil Mill Wastewater With Fungi

    OpenAIRE

    YEŞİLADA, Özer

    1999-01-01

    : Olive oil mills produce a liquid waste called olive black water in the olive oil production process. In this study, olive oil mill wastewater (OOMW) was analysed and then treated aerobically with fungi. Consequently, high chemical oxygen demand (COD), phenol and color reduction were obtained. High biomass yields and laccase enzyme activities were also determined.

  6. Challenges for Japanese refining

    International Nuclear Information System (INIS)

    This article examines the importance of Japan in the Asian petroleum market and traces Japan's economic growth since the 1960s, the impact of the oil price shocks, and Japanese energy and oil demand. Overviews of Japans refining industry and oil trade are presented with details given of refining capacity and major refiners, and growing environmental awareness and environmental programmes are considered. Plots of Japanese petroleum product demand (1985-2000) and the average sizes and number of refineries (1980-2000) are shown

  7. Checking Model Transformation Refinement

    OpenAIRE

    Büttner, Fabian; Egea, Marina; Guerra, Esther; Lara, Juan De

    2013-01-01

    The final publication is available at Springer via http://dx.doi.org/10.1007/978-3-642-38883-5_15 Proceedings of 6th International Conference, ICMT 2013, Budapest, Hungary, June 18-19, 2013 Refinement is a central notion in computer science, meaning that some artefact S can be safely replaced by a refinement R, which preserves S’s properties. Having available techniques and tools to check transformation refinement would enable (a) the reasoning on whether a transformation correctly impl...

  8. Electrolytic refining of gold

    OpenAIRE

    Wohlwill, Emil

    2008-01-01

    At the request of the editor of ELECTROCHEMICAL INDUSTRY, I herewith give some notes on the electrolytic method of gold refining, to supplement the article of Dr. Tuttle (Vol. I, page 157, January, 1903).

  9. Big Data Refinement

    OpenAIRE

    Boiten, Eerke Albert

    2016-01-01

    "Big data" has become a major area of research and associated funding, as well as a focus of utopian thinking. In the still growing research community, one of the favourite optimistic analogies for data processing is that of the oil refinery, extracting the essence out of the raw data. Pessimists look for their imagery to the other end of the petrol cycle, and talk about the "data exhausts" of our society. Obviously, the refinement community knows how to do "refining". This paper explores...

  10. Hirshfeld atom refinement

    OpenAIRE

    Capelli, Silvia C; Hans-Beat Bürgi; Birger Dittrich; Simon Grabowsky; Dylan Jayatilaka

    2014-01-01

    Hirshfeld atom refinement (HAR) is a method which determines structural parameters from single-crystal X-ray diffraction data by using an aspherical atom partitioning of tailor-made ab initio quantum mechanical molecular electron densities without any further approximation. Here the original HAR method is extended by implementing an iterative procedure of successive cycles of electron density calculations, Hirshfeld atom scattering factor calculations and structural least-squares refinements,...

  11. Vasculoprotective potential of olive oil components.

    Science.gov (United States)

    Carluccio, Maria Annunziata; Massaro, Marika; Scoditti, Egeria; De Caterina, Raffaele

    2007-10-01

    Epidemiological and clinical studies found that the traditional Mediterranean-style diet is associated with significantly lower mortality from coronary artery disease. Although it is difficult to isolate individual dietary factors, cumulative evidence suggests that olive oil, used as primary source of fat by Mediterranean populations, may play a key role in the observed cardiovascular benefit. Olive oil is a priceless source of vitamins and polyphenolic antioxidants, and has a balanced ratio of monounsaturated and polyunsaturated fatty acids. There are multiple mechanisms by which olive oil might impact the development of atherosclerosis. Olive oil decreases LDL-cholesterol and increases HDL-cholesterol, and also reduces oxidative stress due to polyphenols, which are able to scavenge free radicals and protect LDL from oxidation. In addition, olive oil components may interfere with the inflammatory response within atherosclerotic lesion, by inhibiting endothelial activation involved in monocyte recruitment during early atherogenesis and macrophage production of inflammatory cytokines and matrix degrading enzymes, thus improving vascular stability. Other vasculoprotective mechanisms by olive oil components derive from anti-thrombotic and anti-hypertensive actions. The available data support the need to preserve certain dietary traditions, such as olive oil consumption, to counteract the burden of cardiovascular disease. PMID:17912721

  12. Application of compost of two-phase olive mill waste on olive grove: effects on soil, olive fruit and olive oil quality.

    Science.gov (United States)

    Fernández-Hernández, Antonia; Roig, Asunción; Serramiá, Nuria; Civantos, Concepción García-Ortiz; Sánchez-Monedero, Miguel A

    2014-07-01

    Composting is a method for preparing organic fertilizers that represents a suitable management option for the recycling of two-phase olive mill waste (TPOMW) in agriculture. Four different composts were prepared by mixing TPOMW with different agro-industrial by-products (olive pruning, sheep manure and horse manure), which were used either as bulking agents or as N sources. The mature composts were added during six consecutive years to a typical "Picual" olive tree grove in the Jaén province (Spain). The effects of compost addition on soil characteristics, crop yield and nutritional status and also the quality of the olive oil were evaluated at the end of the experiment and compared to a control treated only with mineral fertilization. The most important effects on soil characteristics included a significant increase in the availability of N, P, K and an increase of soil organic matter content. The application of TPOMW compost produced a significant increase in olive oil content in the fruit. The compost amended plots had a 15% higher olive oil content than those treatment with inorganic fertilization. These organics amendments maintained the composition and quality of the olive oil. PMID:24810202

  13. Olive mill wastewater microconstituents composition according to olive variety and extraction process.

    Science.gov (United States)

    Aggoun, Moufida; Arhab, Rabah; Cornu, Agnès; Portelli, Josiane; Barkat, Malika; Graulet, Benoît

    2016-10-15

    Olive oil production yields a considerable amount of wastewater, a powerful pollutant that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to explore the variability in olive mill wastewater composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system) and olive varieties (Azerraj, Sigoise, Chemlal). Whereas pH, dry or organic matter content didn't vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes. PMID:27173536

  14. Polyphenolic Content In Olive Oil Waste Waters And Related Olive Samples.

    OpenAIRE

    Mulinacci, N; Romani, A; C. Galardi; P. Pinelli; C. GIACCHERINI; F. F. VINCIERI

    2001-01-01

    The production of olive oil yields a considerable amount of waste water, which is a powerful pollutant and is currently discarded. Polyphenols and other natural antioxidants, extracted from olives during oil extraction process, partially end up in the waste waters. Experimental and commercial olive oil waste waters from four Mediterranean countries were analyzed for a possible recovering of these biologically interesting constituents. Identification and quantitation of the main po...

  15. Catalytic Pyrolysis of Olive Mill Wastewater Sludge

    OpenAIRE

    Abdellaoui, Hamza

    2015-01-01

    Olive mill wastewater sludge (OMWS) is the solid residue that remains in the evaporation ponds after evaporation of the majority of water in the olive mill wastewater (OMW). OMWS is a major environmental pollutant in the olive oil producing regions. Approximately 41.16 wt. % of the OMWS was soluble in hexanes (HSF). The fatty acids in this fraction consist mainly of oleic and palmitic acid. Catalytic pyrolysis of the OMWS over red mud and HZSM-5 has been demonstrated to be an effective techno...

  16. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

    OpenAIRE

    Nassima Talhaoui; Ana María Gómez-Caravaca; Lorenzo León; Raúl de la Rosa; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero

    2016-01-01

    Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions ...

  17. Evaluation of refinement calculi

    International Nuclear Information System (INIS)

    The present report aims at making a first evaluation of refinement calculi having some potential for the development of distributed systems. Refinement constitutes an integral part of formal software development, with the aim of providing a framework within which an executable software system can be constructed from a high level specification by going through a number of provably correct development steps. Many formal methods have their own refinement calculi, represented by sets of rules and pragmatic guidelines for relating pairs of specifications in a way that captures the essential idea of formal software development: to systematically produce a program that satisfies its specification. Based on a survey of a large number of relevant refinement calculi, seven selected methods were evaluated with respect to identified criteria. The results from the evaluation can be utilized in any software development project where a selection of refinement calculi is required. The evaluation in the present report complements those provided in other research projects at the OECD Halden Reactor Project, in particular INT-FS, EVAL-FS, and VV-FT (author) (ml)

  18. Influence of microwaves on olive oil stability

    International Nuclear Information System (INIS)

    The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, peroxide and TBA values) elucidated that microwaves generally increased the olive oil stability of Picual and Shemlalli cultivars during storage. In addition, microwaves generated from oven ot moderate power setting for 12 min. exhibited an antioxidant power on olive oil equivalent to that possessed by BHT at 200 ppm

  19. Columbia - Russian Olive and Phragmites Control

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The proposed project is to eradicate phragmites Phragmites australis and Russian olive Elaeagnus angustifolia from patches in 100 acres within Marsh Unit 3 at...

  20. Refining and petrochemicals

    International Nuclear Information System (INIS)

    In 2004, refining margins showed a clear improvement that persisted throughout the first three quarters of 2005. This enabled oil companies to post significantly higher earnings for their refining activity in 2004 compared to 2003, with the results of the first half of 2005 confirming this trend. As for petrochemicals, despite a steady rise in the naphtha price, higher cash margins enabled a turnaround in 2004 as well as a clear improvement in oil company financial performance that should continue in 2005, judging by the net income figures reported for the first half-year. Despite this favorable business environment, capital expenditure in refining and petrochemicals remained at a low level, especially investment in new capacity, but a number of projects are being planned for the next five years. (author)

  1. Refining and petrochemicals

    Energy Technology Data Exchange (ETDEWEB)

    Constancio, Silva

    2006-07-01

    In 2004, refining margins showed a clear improvement that persisted throughout the first three quarters of 2005. This enabled oil companies to post significantly higher earnings for their refining activity in 2004 compared to 2003, with the results of the first half of 2005 confirming this trend. As for petrochemicals, despite a steady rise in the naphtha price, higher cash margins enabled a turnaround in 2004 as well as a clear improvement in oil company financial performance that should continue in 2005, judging by the net income figures reported for the first half-year. Despite this favorable business environment, capital expenditure in refining and petrochemicals remained at a low level, especially investment in new capacity, but a number of projects are being planned for the next five years. (author)

  2. Olive

    Science.gov (United States)

    ... diarrhea; and infections in the teeth, ears, and urinary tract, and infections following surgery. Other uses include ... of these herbs and supplements include andrographis, casein peptides, cat's claw, coenzyme Q-10, fish oil, L- ...

  3. Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil

    Directory of Open Access Journals (Sweden)

    Gamel, T. H.

    1999-10-01

    Full Text Available Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Methanol phenolic extracts of dry rosemary leaves and olive vegetable water filtrate, in combination with BHA, were added to olive oil (blend of refined and virgin olive oil, 3 to 1 and to sunflower oil and their antioxidant effects under accelerated conditions were evaluated. Accelerated conditions included the oven test (at 63 °C and the conductivity method (Rancimat at 120 °C. Frying process at 180 °C was also applied. The methanol phenolic extracts and the BHA were added to each oil at the following concentrations: 200 ppm rosemary extract; 200 ppm olive vegetable water extract; 100 ppm rosemary extract + 100 ppm BHA; 100 ppm vegetable water extract + 100 ppm BHA and 200 ppm BHA. In general, antioxidant effect of phenolic additives of rosemary and of BHA was in the following order: 200 ppm rosemary extract > 100 ppm rosemary extract + 100 ppm BHA > and 200 ppm BHA. The addition of 200 ppm vegetable water extract and 100 ppm vegetable water extract + 100 ppm BHA exhibited similar antioxidant effect to that of 200 ppm BHA.

    Extractos metanólicos de fenoles de hojas secas de romero y filtrados de agua de vegetación de la aceituna, en combinación con BHA, se añadieron al aceite de oliva (mezcla de aceite de oliva refinado y virgen, 3 a 1 y al aceite de girasol, evaluándose sus efectos antioxidantes usando condiciones aceleradas. Estas condiciones incluyeron el test del horno de oxidación (a 63 °C y el método de conductividad (Rancimat a 120 °C. También se aplicó al proceso de fritura a 180 °C. Los extractos metanólicos de fenoles y el BHA se añadieron a cada aceite en las siguientes concentraciones: 200 ppm de extracto de romero, 200 ppm de extracto de agua de vegetación de la aceituna, 100 ppm de extracto de romero + 100 ppm de BHA, 100 ppm de extracto de agua de vegetación + 100 ppm de BHA y 200 ppm de BHA

  4. Production of pomace olive oil

    Directory of Open Access Journals (Sweden)

    Ruiz Méndez, Mª Victoria

    2006-03-01

    Full Text Available Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years. This investigation aims at presenting an overview of the complexity of this sector which, with around 100 years of existence, is searching for a role in the new integral strategy of the olive oil industry after the crisis suffered in 2001. Physical extraction, drying and solvent extraction are discussed, along with the influence of the technological treatments on the chemical composition of pomace oil.El aceite de orujo es el principal subproducto en el procesado de aceite de oliva y su obtención se ha transformado considerablemente en los últimos tiempos debido a los avances tecnológicos que han experimentado las almazaras. Este trabajo tiene la finalidad de presentar una panorámica de la complejidad de este sector, de casi 100 años de existencia, que se afana en encontrar su función dentro de la nueva estrategia integral de la industria oleícola después de la crisis sufrida en el año 2001. En el mismo se comentan la extracción física, el secado, así como la extracción con disolvente, y la influencia que tienen los tratamientos tecnológicos sobre la composición química del aceite de orujo.

  5. The Greek Olive Oil Market Structure

    OpenAIRE

    Karipidis, Philippos I.; TSAKIRIDOU, EFTHIMIA; Tabakis, Nikolaos M.

    2005-01-01

    Food product differentiation leads to significant price variations among the same products, meaning that specific products can be sold in higher prices. An Hedonic Price analysis is adopted to investigate the influence of food differentiation on consumer prices and to identify product attributes’ values for the olive oil market. This will con- tribute to device the most appropriate olive oil differentiation strategies in order to be purchased by consumers in a higher price. The retail price...

  6. Influence of microwaves on olive oil stability

    OpenAIRE

    Farag, R. S.; El-Baroty, G.; Abd-El-Aziz, N.

    1997-01-01

    The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, ...

  7. Digestion and absorption of olive oil

    OpenAIRE

    Bermúdez, Beatriz; Pacheco, Yolanda M.; López, Sergio; Abia, Rocío; Muriana, Francisco J. G.

    2004-01-01

    Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98%) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and...

  8. Digestion and absorption of olive oil

    OpenAIRE

    Muriana, Francisco J. G.; Abia, Rocío; López, Sergio; Pacheco, Yolanda M.; Bermúdez, Beatriz

    2004-01-01

    Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98 %) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and colipas...

  9. Hot Air Drying of Green Table Olives

    OpenAIRE

    ÖNGEN, Gaye; Sargin, Sayit; Tetik, Derya; Köse, Timur

    2005-01-01

    The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value, protein content, oil content, peroxide value and acidity). Consumers’ acceptance test and microbiologica...

  10. Refining - Panorama 2008

    International Nuclear Information System (INIS)

    Investment rallied in 2007, and many distillation and conversion projects likely to reach the industrial stage were announced. With economic growth sustained in 2006 and still pronounced in 2007, oil demand remained strong - especially in emerging countries - and refining margins stayed high. Despite these favorable business conditions, tensions persisted in the refining sector, which has fallen far behind in terms of investing in refinery capacity. It will take renewed efforts over a long period to catch up. Looking at recent events that have affected the economy in many countries (e.g. the sub-prime crisis), prudence remains advisable

  11. Main antimicrobial compounds in table olives.

    Science.gov (United States)

    Medina, Eduardo; Brenes, Manuel; Romero, Concepción; García, Aranzazu; de Castro, Antonio

    2007-11-28

    The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several substances were also characterized by nuclear magnetic resonance. Among these compounds, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol showed the strongest antilactic acid bacteria activity, and its presence in brines could explain the growth inhibition of these microorganisms during olive fermentation. However, it was found that the dialdehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines. It must also be stressed that the three new inhibitors discovered in table olive brines exerted a more potent antibacterial activity than the well-studied oleuropein and hydroxytyrosol. PMID:17970590

  12. Avocado and olive oil methyl esters

    International Nuclear Information System (INIS)

    Biodiesel, the mono-alkyl esters of vegetable oils, animal fats or other triacylglycerol-containing materials and an alternative to conventional petroleum-based diesel fuel, has been derived from a variety of feedstocks. Numerous feedstocks have been investigated as potential biodiesel sources, including commodity oils, however, the methyl esters of avocado and olive oil would likely be suitable as biodiesel fuel. In order to expand the database and comprehensive evaluation of the properties of vegetable oil esters, in this work the fuel-related properties of avocado and olive oil methyl esters, which exhibit similar fatty acid profiles including high oleic acid content, are determined. The cetane numbers of avocado oil methyl esters and olive oil methyl esters are relatively high, determined as 59.2 and 62.5, respectively, due to their elevated content of methyl oleate. Other properties are well within the ranges specified in biodiesel standards. The cloud points of both esters are slightly above 0 °C due to their content of saturated esters, especially methyl palmitate. Overall, avocado and olive oil yield methyl esters with fuel properties comparable to methyl esters from other commodity vegetable oils. The 1H and 13C NMR spectra of avocado and olive oil methyl esters are reported. -- Highlights: • Methyl esters of avocado and olive oil meet biodiesel fuel standards. • Provides comparison for methyl esters of other vegetable oils with high oleic content. • Discusses and compares present results with prior literature

  13. Analysis of terbuthylazine in olive oil

    International Nuclear Information System (INIS)

    Olive oil is one of the most used food products in Mediterranean countries. The positive effects of olive oil on health have prompted a demand for this product worldwide. 'Virgin' olive oil is obtained from the fruit of the olive tree (Olea europaea) exclusively by mechanical and physical processes without any further treatment, which may alter the olive oil quality. The most extensively applied agro-chemicals in olive plantations of Mediterranean countries (Greece, Spain and Italy) are herbicides and insecticides. Although herbicides are mainly applied to soils, some residues can persist to the harvest stage, thus contaminating the olives picked up from soil. This can result in the presence of trace amounts of these pesticides in olive oil. Consequently, both the European Union and the Codex Alimentarius Commission of the Food and Agriculture Organization (FAO) of the United Nations have established maximum pesticide residue levels in olives and olive oil. Currently, various olive oil pesticide residue regulatory programs are being carried out to update and to establish new and more stringent regulations concerning the maximum residue levels in these commodities. This fact has fostered the development of more powerful analytical tools in order to provide enough sensitivity and selectivity to meet these requirements in food samples such as edible oils, which have a complex matrix due to the high fat content of the extracts obtained after the sample treatment step. Many multi-residue procedures employing different clean-up techniques and a variety of detection methods are reported on the determination of pesticide residues in olive oil. The most commonly used methodology is based on gas chromatography (GC) after a comprehensive clean-up step, in most cases based on liquid-liquid partitioning or gel permeation chromatography to separate the low molecular mass pesticides from the higher molecular mass fat constituents of the oil, such as triglycerides. The preparation

  14. Artificial neural network software for real-time estimation of olive oil qualitative parameters during continuous extraction

    OpenAIRE

    M. Carfagni; R.Furferi; Daou, M.

    2007-01-01

    This work provides a software based on the combination of a artificial neural network (ANN) approach and a numerical method (called “refining algorithm”) for the estimation of the acidity level and of peroxides number of olive oil extracted by a continuous extraction process. The estimation is achieved through the measurement of some agronomical and technological parameters commonly measured by the technicians working at the oil mills. The ANN based approach is able to perform a rough predict...

  15. Charred olive stones: experimental and archaeological evidence for recognizing olive processing residues used as fuel

    NARCIS (Netherlands)

    Braadbaart, Freek; Marinova, E.; Sarpaki, A.

    2016-01-01

    After extracting oil from olives a residue is left usually referred to as the olive oil processing residue (OPR). This study explores the way in which ancient societies may have used OPR as fuel for fires to generate heat and the various issues that are related to the residues of this fuel. After dr

  16. 75 FR 22363 - United States Standards for Grades of Olive Oil and Olive-Pomace Oil

    Science.gov (United States)

    2010-04-28

    ... to decide. AMS published a Notice in the November 8, 2004, Federal Register (69 FR 64713) with a... then published a Notice in the June 2, 2008, Federal Register (73 FR 31426) with a sixty-day comment... Agricultural Marketing Service United States Standards for Grades of Olive Oil and Olive-Pomace Oil...

  17. Panorama 2012 - Refining 2030

    International Nuclear Information System (INIS)

    The major uncertainty characterizing the global energy landscape impacts particularly on transport, which remains the virtually-exclusive bastion of the oil industry. The industry must therefore respond to increasing demand for mobility against a background marked by the emergence of alternatives to oil-based fuels and the need to reduce emissions of pollutants and greenhouse gases (GHG). It is in this context that the 'Refining 2030' study conducted by IFP Energies Nouvelles (IFPEN) forecasts what the global supply and demand balance for oil products could be, and highlights the type and geographical location of the refinery investment required. Our study shows that the bulk of the refining investment will be concentrated in the emerging countries (mainly those in Asia), whilst the areas historically strong in refining (Europe and North America) face reductions in capacity. In this context, the drastic reduction in the sulphur specification of bunker oil emerges as a structural issue for European refining, in the same way as increasingly restrictive regulation of refinery CO2 emissions (quotas/taxation) and the persistent imbalance between gasoline and diesel fuels. (authors)

  18. Refining of Polysulfide Pulps

    Science.gov (United States)

    Copur, Yalcin

    This study compares the modified kraft process, polysulfide pulping, one of the methods to obtain higher pulp yield, with conventional kraft method. More specifically, the study focuses on the refining effects of polysulfide pulp, which is an area with limited literature. Physical, mechanical and chemical properties of kraft and polysulfide pulps (4% elemental sulfur addition to cooking digester) cooked under the same conditions were studied as regards to their behavior under various PFI refining (0, 3000, 6000, 9000 revs.). Polysulfide (PS) pulping, compared to the kraft method, resulted in higher pulp yield and higher pulp kappa number. Polysulfide also gave pulp having higher tensile and burst index. However, the strength of polysulfide pulp, tear index at a constant tensile index, was found to be 15% lower as compared to the kraft pulp. Refining studies showed that moisture holding ability of chemical pulps mostly depends on the chemical nature of the pulp. Refining effects such as fibrillation and fine content did not have a significant effect on the hygroscopic behavior of chemical pulp.

  19. DIFFERENTIAL SUSCEPTIBILITY OF OLIVE VARIETIES TO OLIVE KNOT DISEASE IN ISTRIA

    Directory of Open Access Journals (Sweden)

    Sara Godena

    2012-03-01

    Full Text Available We performed a survey on susceptibility of two olive varieties ‘Leccino’ and ‘Picholine’ to olive knot disease in the area of Poreč in the years 2008 and 2009. The incidence of disease was determined by visual inspection of disease symptoms on olives according to recommendations of International Olive Council (IOC. The meteorological data were collected during 2007 and 2008. The damage caused by the disease was evaluated and the area where symptoms appeared was quantified. A rather high frequency of olive knot symptom was determined at all locations investigated. The new infection incidence was lower in 2009 for both varieties probably due to the winter copper treatment conducted. The variety ‘Picholine’ showed higher incidence of disease.

  20. Factors Affecting D-7-Stigmastenol in Palestinian Olive Oil

    Directory of Open Access Journals (Sweden)

    K. Abu-Alruz

    2011-01-01

    Full Text Available The level of delta-7-stigmastenol (D-7-stigmastenol contained in olive oil is a new criterion for oil quality, particularly its purity from adulteration with other seed oils. In this study, 79 olive samples were collected and analyzed from different areas of Palestine to study the factors affecting D-7-stigmastenol levels in the oil. These areas included the provinces of Jericho, Hebron, Bethlehem, Ramallah, Salfeet, Nablus, Jenin, Tulkarem and Qalqilyah. The study began in October 2007 and ended in July 2008. The following 11 factors were taken into consideration during sample collection: olive fly infection, topography, olive storage before pressing, geographical area, effect of olive seeds during oil extraction, effect of pressing temperature, presence of olive leaves during oil extraction, soil type, maturity index of the olive fruit, olive variety and oil preservation and storage in terms of storage container types. The results show that soil type, region, maturity index and olive fly infection are the main factors affecting D-7-stigmastenol. Pressing temperature, olive storage before pressing, olive variety and oil storage showed a moderate effect. Olive seeds, topography and presence of olive leaves had a negligible effect on D-7-stigmastenol levels in the oil.

  1. 14C-dimethoate residues in olive oil during oil processing

    International Nuclear Information System (INIS)

    An olive tree was treated twice with 14C-dimethoate (8.8 MBq/2.4g) and residues were determined in the olive fruits at harvest. The fruits were crushed and pressed to extract the crude oil, then refined by neutralization, bleaching and deodorization. The residue in crude oil was 1.66 mg/kg. Neutralization resulted in a significant reduction of residues to 0.89 mg/kg while bleaching and deodorization further reduced the residue to 0.67 mg/kg. Industrially extracted crude oil was fortified with 14C-dimethoate at 1.78 mg/kg level and refined in the same way. A sharp decrease by neutralization to 0.14 mg/kg was observed. The comparison strongly suggests that residues in aged and fortified samples are not entirely the same. This is to be anticipated, as the aged residue usually consists of parent and degradation products while the fortified residue is exclusively dimethoate. The terminal residue in the refined oil obtained from the field experiment did not contain dimethoate. (author). 7 refs, 3 figs, 3 tabs

  2. Olive-Growing in Italy: Economic and Multifunctional Aspects

    OpenAIRE

    Maurizio Lanfranchi; Carlo Giannetto

    2012-01-01

    Olive-growing in Italy represents a particularly qualified and appreciated field in food-processing productions. The relevant interrelations with the history, landscape, environment and culture of our country make olive-growing particularly important not only for the economy of rural areas but also for the positive effects on landscape and surrounding environment. In fact olive-growing is defining itself more and more as a multifunctional enterprise. The presence of olive growers is also emph...

  3. Country Market Power in EU Olive Oil Trade

    OpenAIRE

    Celal Tasdogan; Efthimia Tsakiridou; Konstantinos Mattas

    2005-01-01

    This study investigates market power in olive oil exports in the European Union (EU) market for the major olive oil producers (Italy, Spain and Greece). The study employs the Goldberg and Knetter method to measure the exporter's market power. On the one side the exchange rates of competitor countries were used as an ideal cost shifter, while on the other side the producer price of olive oil was utilized as another cost shifter. Results show that olive oil exports are imperfectly competitive i...

  4. Suppression of Verticillium Wilt of Olive by Pseudomonas fluorescens

    OpenAIRE

    Sanei, S. J.; Razavi, S. E.

    2011-01-01

    Protection of pathogen-free olive planting material from infection by Verticillium dahliae during plant propagation and/or at planting would help in the management of Verticillium wilt of olive. Despite the importance for rhizosphere functioning, rhizobacterial Pseudomonas spp. have been mainly studied in a cultivation-based manner. In this study, 8 isolates of Pseudomonas fluorescens obtained from roots of olive plants were tested for suppression of Verticillium wilt in nursery-produced oliv...

  5. Refinement for administrative policies

    OpenAIRE

    Dekker, M.A.C.; Etalle, S.

    2007-01-01

    Flexibility of management is an important requisite for access control systems as it allows users to adapt the access control system in accordance with practical requirements. This paper builds on earlier work where we defined administrative policies for a general class of RBAC models. We present a formal definition of administrative refinnement and we show that there is an ordering for administrative privileges which yields administrative refinements of policies. We argue (by giving an examp...

  6. Future of French refining

    International Nuclear Information System (INIS)

    Over recent years, the refining industry has had to grapple with a growing burden of environmental and safety regulations concerning not only its plants and other facilities, but also its end products. At the same time, it has had to bear the effects of the reduction of the special status that used to apply to petroleum, and the consequences of economic freedom, to which we should add, as specifically concerns the French market, the impact of energy policy and the pro-nuclear option. The result is a drop in heavy fuel oil from 36 million tonnes per year in 1973 to 6.3 million in 1992, and in home-heating fuel from 37 to 18 million per year. This fast-moving market is highly competitive. The French market in particular is wide open to imports, but the refining companies are still heavy exporters for those products with high added-value, like lubricants, jet fuel, and lead-free gasolines. The competition has led the refining companies to commit themselves to quality, and to publicize their efforts in this direction. This is why the long-term perspectives for petroleum fuels are still wide open. This is supported by the probable expectation that the goal of economic efficiency is likely to soften the effects of the energy policy, which penalizes petroleum products, in that they have now become competitive again. In the European context, with the challenge of environmental protection and the decline in heavy fuel outlets, French refining has to keep on improving the quality of its products and plants, which means major investments. The industry absolutely must return to a more normal level of profitability, in order to sustain this financial effort, and generate the prosperity of its high-performance plants and equipment. 1 fig., 5 tabs

  7. Panorama 2009 - refining

    International Nuclear Information System (INIS)

    For oil companies to invest in new refining and conversion capacity, favorable conditions over time are required. In other words, refining margins must remain high and demand sustained over a long period. That was the situation prevailing before the onset of the financial crisis in the second half of 2008. The economic conjuncture has taken a substantial turn for the worse since then and the forecasts for 2009 do not look bright. Oil demand is expected to decrease in the OECD countries and to grow much more slowly in the emerging countries. It is anticipated that refining margins will fall in 2009 - in 2008, they slipped significantly in the United States - as a result of increasingly sluggish demand, especially for light products. The next few months will probably be unfavorable to investment. In addition to a gloomy business outlook, there may also be a problem of access to sources of financing. As for investment projects, a mainstream trend has emerged in the last few years: a shift away from the regions that have historically been most active (the OECD countries) towards certain emerging countries, mostly in Asia or the Middle East. The new conjuncture will probably not change this trend

  8. Ozonated Olive Oils and Troubles

    Directory of Open Access Journals (Sweden)

    Bulent Uysal

    2014-04-01

    Full Text Available One of the commonly used methods for ozone therapy is ozonated oils. Most prominent type of used oils is extra virgin olive oil. But still, each type of unsaturated oils may be used for ozonation. There are a lot of wrong knowledge on the internet about ozonated oils and its use as well. Just like other ozone therapy studies, also the studies about ozone oils are inadequate to avoid incorrect knowledge. Current data about ozone oil and its benefits are produced by supplier who oversees financial interests and make misinformation. Despite the rapidly increasing ozone oil sales through the internet, its quality and efficacy is still controversial. Dozens of companies and web sites may be easily found to buy ozonated oil. But, very few of these products are reliable, and contain sufficiently ozonated oil. This article aimed to introduce the troubles about ozonated oils and so to inform ozonated oil users. [J Intercult Ethnopharmacol 2014; 3(2.000: 49-50

  9. [Olive oil, immune system and infection].

    Science.gov (United States)

    Puertollano, M A; Puertollano, E; Alvarez de Cienfuegos, G; de Pablo Martínez, Manuel Antonio

    2010-01-01

    Polyunsaturated fatty acids contribute to the suppression of immune system functions. For this reason, n-3 polyunsaturated fatty acids have been applied in the resolution of inflammatory disorders. Although the inhibition of several immune functions promotes beneficial effects on the human health, this state may lead to a significant reduction of immune protection against infectious microorganisms (viruses, bacteria, fungi and parasites). Nevertheless, less attention has been paid to the action of olive oil in immunonutrition. Olive oil, a main constituent of the Mediterranean diet, is capable of modulating several immune functions, but it does not reduce host immune resistance to infectious microorganisms. Based on these criteria, we corroborate that olive oil administration may exert beneficial effects on the human health and especially on immune system, because it contributes to the reduction of typical inflammatory activity observed in patients suffering from autoimmune disorders, but without exacerbating the susceptibility to pathogen agents. The administration of olive oil in lipid emulsions may exert beneficial effects on the health and particularly on the immune system of immunocompromised patients. Therefore, this fact acquires a crucial importance in clinical nutrition. This review contributes to clarify the interaction between the administration of diets containing olive oil and immune system, as well as to determine the effect promoted by this essential component of Mediterranean diet in the immunomodulation against an infectious agent. PMID:20204249

  10. Olive Oil and the Hallmarks of Aging

    Directory of Open Access Journals (Sweden)

    Lucía Fernández del Río

    2016-01-01

    Full Text Available Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the “hallmarks of aging”, which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular communication. Virtually all these hallmarks are targeted by dietary olive oil, particularly by virgin olive oil, since many of its beneficial effects can be accounted not only for the monounsaturated nature of its predominant fatty acid (oleic acid, but also for the bioactivity of its minor compounds, which can act on cells though both direct and indirect mechanisms due to their ability to modulate gene expression. Among the minor constituents of virgin olive oil, secoiridoids stand out for their capacity to modulate many pathways that are relevant for the aging process. Attenuation of aging-related alterations by olive oil or its minor compounds has been observed in cellular, animal and human models. How olive oil targets the hallmarks of aging could explain the improvement of health, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing this edible oil as the predominant fat source.

  11. Towards automated crystallographic structure refinement with phenix.refine

    International Nuclear Information System (INIS)

    phenix.refine is a program within the PHENIX package that supports crystallographic structure refinement against experimental data with a wide range of upper resolution limits using a large repertoire of model parameterizations. This paper presents an overview of the major phenix.refine features, with extensive literature references for readers interested in more detailed discussions of the methods. phenix.refine is a program within the PHENIX package that supports crystallographic structure refinement against experimental data with a wide range of upper resolution limits using a large repertoire of model parameterizations. It has several automation features and is also highly flexible. Several hundred parameters enable extensive customizations for complex use cases. Multiple user-defined refinement strategies can be applied to specific parts of the model in a single refinement run. An intuitive graphical user interface is available to guide novice users and to assist advanced users in managing refinement projects. X-ray or neutron diffraction data can be used separately or jointly in refinement. phenix.refine is tightly integrated into the PHENIX suite, where it serves as a critical component in automated model building, final structure refinement, structure validation and deposition to the wwPDB. This paper presents an overview of the major phenix.refine features, with extensive literature references for readers interested in more detailed discussions of the methods

  12. Traditional olive orchards on sloping land: Sustainability or abandonment?

    NARCIS (Netherlands)

    Duarte, F.; Jones, N.; Fleskens, L.

    2008-01-01

    Traditional olive orchards account for a large share of the area under olives in the EU, particularly in marginal areas, like those analysed in the OLIVERO project. In general, traditional olive growing can be described as a low-intensity production system, associated with old (sometimes very old) t

  13. CHARACTERIZATION OF SOME IMPORTANT AGRICULTURAL SOILS UNDER OLIVE TREES

    Directory of Open Access Journals (Sweden)

    CUMHUR AYDINALP

    2004-10-01

    Full Text Available Olive production is important and intensive agricultural activity in this region. Generally, olive trees occur coastal side of the region under brown forest soils. Ten olive tree plantations were selected in this research. The some important physical, chemical and morphological properties were investigated and classifi ed according to USDA Soil Taxonomy as Typic Xerochrepts.

  14. CHARACTERIZATION OF SOME IMPORTANT AGRICULTURAL SOILS UNDER OLIVE TREES

    OpenAIRE

    CUMHUR AYDINALP; MALCOLM CRESSER; Colin MCCLEAN

    2004-01-01

    Olive production is important and intensive agricultural activity in this region. Generally, olive trees occur coastal side of the region under brown forest soils. Ten olive tree plantations were selected in this research. The some important physical, chemical and morphological properties were investigated and classifi ed according to USDA Soil Taxonomy as Typic Xerochrepts.

  15. Potential for biohydrogen and methane production from olive pulp

    DEFF Research Database (Denmark)

    Gavala, Hariklia N.; Skiadas, Ioannis V.; Ahring, Birgitte Kiær;

    2005-01-01

    The present study investigates the potential for thermophilic biohydrogen and methane production from olive pulp, which is the semi-solid residue coming from the two-phase processing of olives. It focussed on: a) production of methane from the raw olive pulp, b) anaerobic bio-production of hydrogen...

  16. 7 CFR 944.401 - Olive Regulation 1.

    Science.gov (United States)

    2010-01-01

    ... imported for purposes of contribution to a charitable organization or processing into oil may be exported... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE FRUITS; IMPORT REGULATIONS § 944.401 Olive Regulation 1. (a) Definitions. (1) Canned ripe olives means olives in hermetically...

  17. Healthy virgin olive oil: a matter of bitterness

    NARCIS (Netherlands)

    Vitaglione, P.; Savarese, M.; Paduano, A.; Scalfi, L.; Fogliano, V.; Sacchi, R.

    2015-01-01

    Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives to VOO a bitter and pungent taste. The recent substantiation by Europ

  18. Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats.

    Science.gov (United States)

    Rubió, Laura; Serra, Aida; Chen, C-Y Oliver; Macià, Alba; Romero, Maria-Paz; Covas, Maria-Isabel; Solà, Rosa; Motilva, Maria-José

    2014-04-01

    The aim of this work was to examine whether bioactives in thyme could enhance the antioxidant capacity of phenolics in virgin olive oil and their bioavailability in Wistar rats. After acute oral administration of extracts from olive cake (OE), thyme (TE) or their combination (OTE), blood samples were collected from 0 to 360 min. Plasma antioxidant status was analyzed by DPPH and FRAP in plasma and by SOD, CAT and GPx activities in erythrocytes. Plasma pharmacokinetics of the main metabolites of bioactives in olive oil and thyme were characterized. Plasma non-enzymatic antioxidant capacity was significantly modulated by OE, TE, and OTE in a time-, assay, and extract-dependent manner. OE, TE, and OTE all significantly decreased superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity and catalase (CAT) activity was increased. Pharmacokinetic results showed that plasma concentration (Cmax) of the main olive phenolic metabolites in rats fed with OTE were similar to those of OE. These results indicate that an enhanced bioavailability of olive phenolic compounds could occur in the presence of thyme, although any synergistic effect was observed in the antioxidant status when both phenolic extracts were administered. Antioxidant protection by phenolics from olive and thyme against oxidative stress occurs primarily through a direct antioxidant effect and may be related to the phenolic plasmatic metabolites. PMID:24554091

  19. Obituary: John P. Oliver (1939-2011)

    Science.gov (United States)

    Cohen, Howard

    2011-12-01

    John P. Oliver, an emeritus professor of astronomy at the University of Florida in Gainesville, passed away Thursday, February 10, 2011, after a courageous and long battle with renal cancer. He left behind memories of a life and career to envy. During his forty years of service to his profession and department, this unique astronomer distinguished himself as a research scientist and instrumentalist, creative software designer, gifted teacher and speaker, a vocal advocate of public outreach, and friend to all who knew him. Oliver was born in New Rochelle, New York, during late fall 1939 on November 24. His father, James P. Oliver, was a naval officer and his mother was the former Dorothy Armstrong Cambell. Oliver's early days were spent in various cities due to his father's military life but he eventually received a high school diploma from Princess Ann High School in Virginia. Oliver subsequently graduated with a bachelor of science degree in physics in 1963 from the prestigious Rensselaer Polytechnic Institute in Troy. Lick Observatory awarded him a graduate assistantship so he moved west to California where he met and, on November 2, 1963, married Barbara Kay McKenna, who became his lifelong love and partner. In California Oliver had the good fortune to work with several eminent astronomers. This included Albert E. Whifford, director of Lick Observatory and known for his work on interstellar reddening, and Merle F. Walker, an expert in photometry, who also helped establish Pluto's rotation period. His close relation with Lawrence H. Aller, one of the 20th century's memorable astronomers, known for his ability to combine observation, theory and education, and for his care and kindness, helped bind Oliver and astronomy together for life. Oliver would also join the technical staff of the Aerospace Corporation, become an acting director of the Pine Mountain Observatory (University of Oregon), and a research assistant at the University of California in Los Angeles

  20. Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil

    Directory of Open Access Journals (Sweden)

    Lopez-Miranda Jose

    2010-04-01

    Full Text Available Abstract Background Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed to its phenolic fraction are exerted at transcriptional level in vivo. To achieve this goal, we aimed at identifying expression changes in genes which could be mediated by virgin olive oil phenol compounds in the human. Results Postprandial gene expression microarray analysis was performed on peripheral blood mononuclear cells during postprandial period. Two virgin olive oil-based breakfasts with high (398 ppm and low (70 ppm content of phenolic compounds were administered to 20 patients suffering from metabolic syndrome following a double-blinded, randomized, crossover design. To eliminate the potential effect that might exist in their usual dietary habits, all subjects followed a similar low-fat, carbohydrate rich diet during the study period. Microarray analysis identified 98 differentially expressed genes (79 underexpressed and 19 overexpressed when comparing the intake of phenol-rich olive oil with low-phenol olive oil. Many of these genes seem linked to obesity, dyslipemia and type 2 diabetes mellitus. Among these, several genes seem involved in inflammatory processes mediated by transcription factor NF-κB, activator protein-1 transcription factor complex AP-1, cytokines, mitogen-activated protein kinases MAPKs or arachidonic acid pathways. Conclusion This study shows that intake of virgin olive oil based breakfast, which is rich in phenol compounds is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile. These results provide at least a partial molecular basis for reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive

  1. Combustion Analysis of Different Olive Residues

    Directory of Open Access Journals (Sweden)

    Antonio Ruiz

    2008-04-01

    Full Text Available The Thermogravimetric Analysis (TGA techniques and concretely the study of the burning profile provide information that can be used to estimate the behaviour of the combustion of carbonous materials. Commonly, these techniques have been used for the study of carbons, but are also interesting for the analysis of biomass wastes, due to the different species present on the wastes affect directly to its thermal properties. In this work, techniques of thermal analysis have been applied to compare the behaviour of different wastes coming from olive oil mills. From these results, it is remarkable that the Concentrated Olive Mill Waste Water (COMWW presents more unfavourable conditions for its combustion.

  2. Olive oil in food spreads

    Directory of Open Access Journals (Sweden)

    Blanco Muñoz, Miguel A.

    2004-03-01

    Full Text Available Chemical hydrogenation of unsaturated fatty acids is a commonly applied reaction to food industries. The process may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing positional and geometrical isomers ( trans fatty acids. Through hydrogenation, unsaturated oils are converted to margarines and vegetable shortenings. The presence of trans fatty acids in foods is undesirable, as trans fatty acids raise the plasma levels of total and low-density lipoproteins (LDL, while decrease the plasma level of high-density lipoproteins (HDL, among other effects. The use of olive oil to prepare fat spread opens new insights into the commercial development of healthy novel foods with a positive image in terms of consumer appeal.La hidrogenación química de los ácidos grasos insaturados es una reacción que se utiliza con frecuencia en la industria alimentaria. El proceso implica el movimiento de los dobles enlaces en la cadena hidrocarbonada de los ácidos grasos, y la aparición de isómeros posicionales y geométricos (ácidos grasos trans . La ingesta inadecuada de alimentos que pueden contener cantidades significativas de ácidos grasos trans se asocia con el aumento en sangre de colesterol total y LDL, y la disminución de HDL, entre otros efectos. Por lo tanto, el uso de aceite de oliva en la preparación de grasas para untar constituye un importante avance en el desarrollo comercial de nuevos alimentos saludables con una imagen positiva para el consumidor.

  3. Refining and petrochemicals

    International Nuclear Information System (INIS)

    Down sharply in 2002, refining margins showed a clear improvement in the first half-year of 2003. As a result, the earnings reported by oil companies for financial year 2002 were significantly lower than in 2001, but the prospects are brighter for 2003. In the petrochemicals sector, slow demand and higher feedstock prices eroded margins in 2002, especially in Europe and the United States. The financial results for the first part of 2003 seem to indicate that sector profitability will not improve before 2004. (author)

  4. Refining and petrochemicals

    Energy Technology Data Exchange (ETDEWEB)

    Benazzi, E.; Alario, F

    2004-07-01

    In 2003, refining margins showed a clear improvement that continued throughout the first three quarters of 2004. Oil companies posted significantly higher earnings in 2003 compared to 2002, with the results of first quarter 2004 confirming this trend. Due to higher feedstock prices, the implementation of new capacity and more intense competition, the petrochemicals industry was not able to boost margins in 2003. In such difficult business conditions, aggravated by soaring crude prices, the petrochemicals industry is not likely to see any improvement in profitability before the second half of 2004. (author)

  5. Refining and petrochemicals

    Energy Technology Data Exchange (ETDEWEB)

    Benazzi, E

    2003-07-01

    Down sharply in 2002, refining margins showed a clear improvement in the first half-year of 2003. As a result, the earnings reported by oil companies for financial year 2002 were significantly lower than in 2001, but the prospects are brighter for 2003. In the petrochemicals sector, slow demand and higher feedstock prices eroded margins in 2002, especially in Europe and the United States. The financial results for the first part of 2003 seem to indicate that sector profitability will not improve before 2004. (author)

  6. Refining and petrochemicals

    International Nuclear Information System (INIS)

    In 2003, refining margins showed a clear improvement that continued throughout the first three quarters of 2004. Oil companies posted significantly higher earnings in 2003 compared to 2002, with the results of first quarter 2004 confirming this trend. Due to higher feedstock prices, the implementation of new capacity and more intense competition, the petrochemicals industry was not able to boost margins in 2003. In such difficult business conditions, aggravated by soaring crude prices, the petrochemicals industry is not likely to see any improvement in profitability before the second half of 2004. (author)

  7. Sorting Olive Batches for the Milling Process Using Image Processing

    Directory of Open Access Journals (Sweden)

    Daniel Aguilera Puerto

    2015-07-01

    Full Text Available The quality of virgin olive oil obtained in the milling process is directly bound to the characteristics of the olives. Hence, the correct classification of the different incoming olive batches is crucial to reach the maximum quality of the oil. The aim of this work is to provide an automatic inspection system, based on computer vision, and to classify automatically different batches of olives entering the milling process. The classification is based on the differentiation between ground and tree olives. For this purpose, three different species have been studied (Picudo, Picual and Hojiblanco. The samples have been obtained by picking the olives directly from the tree or from the ground. The feature vector of the samples has been obtained on the basis of the olive image histograms. Moreover, different image preprocessing has been employed, and two classification techniques have been used: these are discriminant analysis and neural networks. The proposed methodology has been validated successfully, obtaining good classification results.

  8. Petroleum refining industry in China

    International Nuclear Information System (INIS)

    The oil refining industry in China has faced rapid growth in oil imports of increasingly sour grades of crude with which to satisfy growing domestic demand for a slate of lighter and cleaner finished products sold at subsidized prices. At the same time, the world petroleum refining industry has been moving from one that serves primarily local and regional markets to one that serves global markets for finished products, as world refining capacity utilization has increased. Globally, refined product markets are likely to experience continued globalization until refining investments significantly expand capacity in key demand regions. We survey the oil refining industry in China in the context of the world market for heterogeneous crude oils and growing world trade in refined petroleum products.

  9. Macromolecular crystallographic estructure refinement

    Directory of Open Access Journals (Sweden)

    Afonine, Pavel V.

    2015-04-01

    Full Text Available Model refinement is a key step in crystallographic structure determination that ensures final atomic structure of macromolecule represents measured diffraction data as good as possible. Several decades have been put into developing methods and computational tools to streamline this step. In this manuscript we provide a brief overview of major milestones of crystallographic computing and methods development pertinent to structure refinement.El refinamiento es un paso clave en el proceso de determinación de una estructura cristalográfica al garantizar que la estructura atómica de la macromolécula final represente de la mejor manera posible los datos de difracción. Han hecho falta varias décadas para poder desarrollar nuevos métodos y herramientas computacionales dirigidas a dinamizar esta etapa. En este artículo ofrecemos un breve resumen de los principales hitos en la computación cristalográfica y de los nuevos métodos relevantes para el refinamiento de estructuras.

  10. Atlantic Basin refining profitability

    International Nuclear Information System (INIS)

    A review of the profitability margins of oil refining in the Atlantic Basin was presented. Petroleum refiners face the continuous challenge of balancing supply with demand. It would appear that the profitability margins in the Atlantic Basin will increase significantly in the near future because of shrinking supply surpluses. Refinery capacity utilization has reached higher levels than ever before. The American Petroleum Institute reported that in August 1997, U.S. refineries used 99 per cent of their capacity for several weeks in a row. U.S. gasoline inventories have also declined as the industry has focused on reducing capital costs. This is further evidence that supply and demand are tightly balanced. Some of the reasons for tightening supplies were reviewed. It was predicted that U.S. gasoline demand will continue to grow in the near future. Gasoline demand has not declined as expected because new vehicles are not any more fuel efficient today than they were a decade ago. Although federally-mandated fuel efficiency standards were designed to lower gasoline consumption, they may actually have prevented consumption from falling. Atlantic margins were predicted to continue moving up because of the supply and demand evidence: high capacity utilization rates, low operating inventories, limited capacity addition resulting from lower capital spending, continued U.S. gasoline demand growth, and steady total oil demand growth. 11 figs

  11. Kaolin protects olive fruits from Bactrocera oleae (Gmelin) infestations unaffecting olive oil quality

    OpenAIRE

    Perri, Dr Enzo; Iannotta, dr. Nino; Muzzalupo, PhD Innocenzo; Russo, Dr Anna; Caravita, Dr Maria Anna; Pellegrino, Massimiliano; Parise, Mr Attilio; Tucci, Mr Paolo

    2006-01-01

    The efficacy of the processed kaolin “Surround WP” to control olive fruit fly, Bactrocera oleae Gmelin, field infestations was investigated in east Calabria. The preliminary results showed that fruit infestation levels were significantly reduced on kaolin-treated trees compared with untreated trees. The promising results of these experiments points to the feasibility of using particle film technology composed of a non-toxic material, to avoid olive fly damage as an alternative to the applicat...

  12. Oliver Kruuda : Valitsus on loll. Riiki ei juhi keegi / Oliver Kruuda ; interv. Urmo Soonvald

    Index Scriptorium Estoniae

    Kruuda, Oliver, 1967-

    2008-01-01

    Ilmunud ka: Vesti Dnja 28. mai lk. 4. Ärimees Oliver Kruuda majandusprobleemide põhjustest Eestis, peaminister Andrus Ansipist, hüpoteegipanga rajamise vajadusest, Eesti ajakirjanduse erapoolikust suhtumisest tema ja Edgar Savisaare tegevusse, Kalevi ja Tere müümisest, Kalev Meedia asutamise ajenditest ja perspektiividest, jõukusest, võlgadest, poegade kasvatamisest. Lisad: Kuidas riigi raha säästa; Kes on Oliver Kruuda?

  13. OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability

    Science.gov (United States)

    Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

    2016-01-01

    Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/ PMID:26827236

  14. OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability.

    Science.gov (United States)

    Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

    2016-01-01

    Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/. PMID:26827236

  15. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

    Science.gov (United States)

    Hachicha Hbaieb, Rim; Kotti, Faten; Gargouri, Mohamed; Msallem, Monji; Vichi, Stefania

    2016-07-15

    The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25°C during 4weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25°C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25°C. PMID:26948650

  16. 4th international olive cartoon contest Cyprus

    OpenAIRE

    Mumberson, Stephen

    2015-01-01

    Cartoon contest based on a humorist approach to the olive through its environmental, cultural and social importance. The contest was entered by 226 artists with 457 works from 56 different countries. Stephen was one of three British artists participating and entered with one cartoon.

  17. On the Montonen-Olive conjecture

    International Nuclear Information System (INIS)

    Ways in which the conjecture of Montonen and Olive might be realized are discussed. The interesting possibility of a ''self-dual'' model is considered. Finally, the Osborn formula for the mass spectrum in N=4 super Yang-Mills theory is addressed

  18. Analysis of Cohesion inOliver Twist

    Institute of Scientific and Technical Information of China (English)

    程文文

    2016-01-01

    Cohesion is an important concept in the study of stylistics. This thesis aims to study the applications of cohesion in the Charles Dicken’ world-famous novelOliver Twist, including both the grammatical and lexical cohesive devices in the work.

  19. [What lipid emulsion should be administered to ICU patients?].

    Science.gov (United States)

    Kreymann, G

    2014-01-01

    The review deals with a question what lipid emulsion should be administered to ICU patients according to recently published official parenteral and enteral nutrition guidelines. Classic lipid emulsions based on omega-6 fatty acids are immunosuppressive and should not be used with ICU patients. The olive/soy emulsion is immunoneutral and can be used for most patients. Many ICU patients are in an inflammatory state (e.g. sepsis, ARDS, pancreatitis). A common belief is that this "hyperinflammed patient population" would profit from an anti-inflammatory lipid component of their parenteral nutrition solution, such as fish oil. On the other hand, every anti-inflammatory therapy has the disadvantage of also being immunosuppressive. Inflammation is a necessary part of the host defense against infection and any correct anti-inflammatory medication presupposes the exact immunologic knowledge that there is too much inflammation for a given situation. This "too much" is certainly not fulfilled in every patient with sepsis, ARDS or pancreatitis. At the bedside it is nearly impossible to determine the degree of "hyper" inflammation. In reality, a number of these patients may be adequately inflamed or, in fact, even hypoinflammed. Specific emulsions which can be used in hyper- or hypoinflammation should be developed in the future. As long as these difficulties in the immunologic diagnosis prevail, the clinician might be best advised to use an immunoneutral lipid emulsion when choosing a lipid preparation for the ICU patients. PMID:25306684

  20. Modeling olive-crop forecasting in Tunisia

    Science.gov (United States)

    Ben Dhiab, Ali; Ben Mimoun, Mehdi; Oteros, Jose; Garcia-Mozo, Herminia; Domínguez-Vilches, Eugenio; Galán, Carmen; Abichou, Mounir; Msallem, Monji

    2016-01-01

    Tunisia is the world's second largest olive oil-producing region after the European Union. This paper reports on the use of models to forecast local olive crops, using data for Tunisia's five main olive-producing areas: Mornag, Jemmel, Menzel Mhiri, Chaal, and Zarzis. Airborne pollen counts were monitored over the period 1993-2011 using a Cour trap. Forecasting models were constructed using agricultural data (harvest size in tonnes of fruit/year) and data for several weather-related and phenoclimatic variables (rainfall, humidity, temperature, Growing Degree Days, and Chilling). Analysis of these data revealed that the amount of airborne pollen emitted over the pollen season as a whole (i.e., the Pollen Index) was the variable most influencing harvest size. Findings for all local models also indicated that the amount, timing, and distribution of rainfall (except during blooming) had a positive impact on final olive harvests. Air temperature also influenced final crop yield in three study provinces (Menzel Mhiri, Chaal, and Zarzis), but with varying consequences: in the model constructed for Chaal, cumulative maximum temperature from budbreak to start of flowering contributed positively to yield; in the Menzel Mhiri model, cumulative average temperatures during fruit development had a positive impact on output; in Zarzis, by contrast, cumulative maximum temperature during the period prior to flowering negatively influenced final crop yield. Data for agricultural and phenoclimatic variables can be used to construct valid models to predict annual variability in local olive-crop yields; here, models displayed an accuracy of 98, 93, 92, 91, and 88 % for Zarzis, Mornag, Jemmel, Chaal, and Menzel Mhiri, respectively.

  1. The sensory wheel of virgin olive oil

    Directory of Open Access Journals (Sweden)

    Mojet, Jos

    1994-04-01

    Full Text Available During a 3-year FLAIR study extra virgin olive oils, varying in species, degree of ripeness and extraction method, were evaluated by 6 different institutes according to QDA or GDI-methods in order to identify parameters related to the quality of extra virgin olive oil. The current COI-method yields a poor between-panel reproducibility. This could well be caused by a difference in the perception of positive quality aspects. Whereas the QDA-method is especially suitable for determining sensory profiles according to the perception of the consumer, the COI-method should be tailored to detect possible defects only.
    In order to cluster all attributes to one condensed set of sensory attributes for describing virgin olive oil, the COI and QDA data of ail panels were pooled and analyzed separately for appearance, texture and flavour. This approach resulted in a set of 3 appearance, 3 texture and 12 flavour descriptors which can be conveniently represented graphically in the form of a "sensory wheel".
    On the basis of the findings it is recommended to base the "extra virgin" qualification for olive oils solely on the absence of defects. The between-panel reproducibility of such a simplified COI-test can be assessed by means of ring tests and improved by training with reference products. When an oil passes this screening it can be profiled subsequently using the attributes of the sensory wheel. Such a profile can be linked to preferential profiles derived from consumer studies enabling the production of most preferred olive oils.

  2. The complexity of resolution refinements

    OpenAIRE

    Buresh-Oppenheim, Joshua; Pitassi, Toniann

    2007-01-01

    Resolution is the most widely studied approach to propositional theorem proving. In developing efficient resolution-based algorithms, dozens of variants and refinements of resolution have been studied from both the empirical and analytic sides. The most prominent of these refinements are: DP (ordered), DLL (tree), semantic, negative, linear and regular resolution. In this paper, we characterize and study these six refinements of resolution. We give a nearly complete chara...

  3. Paradata: a new data source from web-administered measures.

    Science.gov (United States)

    Sowan, Azizeh K; Jenkins, Louise S

    2010-01-01

    Web administration of measures offers numerous advantages as well as some drawbacks; the efficiency of collecting data in this way is dramatic. An important by-product of Web administration of measures is the option of creating paradata that offer information about how respondents access a measure (server-side paradata) and navigate within the online environment (client-side paradata) to complete the measure. Paradata can play a critical role in developing and piloting measures as well as refining the measurement process. Uses of paradata in Web-administered measures include (1) informing the choice of response formats, (2) examining the extent of changing response options, (3) examining the extent of following a prescribed sequence in completing a measure, (4) tracking the response process, (5) aiding in designing a Web-administered measure and its layout, and (6) assisting in determining the most appropriate log-in procedure. Because of the potential value of this new type of useful data to researchers in nursing and health, this article focuses on paradata within the context of Web-administered measures. More specifically, the article focuses on the definition, generation, and uses of paradata, as well as the ethical issues and other concerns in obtaining and using paradata. Uses of paradata to test the usability of information systems used in nursing and health practices are also included. PMID:20978403

  4. TRANSITION FROM TOBACCO TO OLIVES: AKHISAR (MANISA SAMPLE

    Directory of Open Access Journals (Sweden)

    M. Dursun ÇİTÇİ

    2010-04-01

    Full Text Available While tobacco and tobacco sector has a tendency to lose importance with the sense of “healthy life” in the world, especially in developed countries, olive oil and its consumption is increasing. Turkey is also in the same process due to partially different factors. As a result of the Turkey’s agriculture policy that has been changing recently, while the fields of tobacco are getting narrower, the fields of olive oil are getting broader. Akhisar county still one of the important tobacco producing center in Turkey, despite the effects of the change in tobacco and olive production policies. In recent years, There are increasing olive production field while tobacco field decreased in Akhisar. Thus, Akhisar becomes important “olive production center” in addition to the important “tobacco production center”. These converts in agricultural production from tobacco to olive is caused important changes in population and agricultural economic situation of county.

  5. Olive stone an attractive source of bioactive and valuable compounds.

    Science.gov (United States)

    Rodríguez, Guillermo; Lama, Antonio; Rodríguez, Rocío; Jiménez, Ana; Guillén, Rafael; Fernández-Bolaños, Juan

    2008-09-01

    The olive stone and seed are an important byproduct generated in the olive oil extraction and pitted table olive industries. As a lignocellulosic material, the hemicellulose, cellulose and lignin are the main components of olive stone as wells as protein, fat, phenols, free sugars and poliols composition. The main use of this biomass is as combustion to produce electric energy or heat. Other uses such as activated carbon, furfural production, plastic filled, abrasive and cosmetic or other potential uses such as biosorbent, animal feed or resin formation have been cited. In this article, an overview of the characterization and main uses of olive stone and seed are described for the first time. Also, this review discusses the potential use of this material based on each component. In this way, a new approach to the olive stone and seed by pretreating with a steam explosion followed by chemical fractionation is described. PMID:18160280

  6. Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.

    Science.gov (United States)

    Roussos, Sevastianos; Zaouia, Nabila; Salih, Ghislane; Tantaoui-Elaraki, Abdelrhafour; Lamrani, Khadija; Cheheb, Mostafa; Hassouni, Hicham; Verhé, Fréderic; Perraud-Gaime, Isabelle; Augur, Christopher; Ismaili-Alaoui, Mustapha

    2006-05-01

    During the 2003 and 2004 olive oil production campaigns in Morocco, 136 samples from spoiled olive and olive cake were analyzed and 285 strains were isolated in pure culture. Strains included 167 mesophilic strains belonging to ten genera: Penicillium, Aspergillus, Geotrichum, Mucor, Rhizopus, Trichoderma, Alternaria, Acremonium, Humicola, Ulocladium as well as 118 thermophilic strains isolated in 2003 and 2004, mainly belonging to six species: Aspergillus fumigatus, Paecilomyces variotii, Mucor pusillus, Thermomyces lanuginosus, Humicola grisea, and Thermoascus aurantiacus. Penicillium and Aspergillus, respectively, 32.3 and 26.9% of total isolates represented the majority of mesophilic fungi isolated. When considering total strains (including thermotolerant strains) Aspergillus were the predominant strains isolated; follow-up studies on mycotoxins therefore focused primarily on aflatoxins (AFs) and ochratoxin A (OTA) from the latter strains. All isolated Aspergillus flavus strains (9) and Aspergillus niger strains (36) were studied in order to evaluate their capacity to produce AFs and OTA, respectively, when grown on starch-based culture media. Seven of the nine tested A. flavus strains isolated from olive and olive cake produced AF B1 at concentrations between 48 and 95 microg/kg of dry rice weight. As for the A. niger strains, 27 of the 36 strains produced OTA. PMID:16715545

  7. Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

    Directory of Open Access Journals (Sweden)

    Ellouz Meriem

    2010-10-01

    Full Text Available Abstract Background Olive oil's beneficial effects are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. In this study, we assess the effects of virgin olive oil and its fractions on 2,4-D- induced oxidative damage in the liver of rats. Methods Male Wistar rats were randomly divided into eight groups of ten each: (C a control group, (D group that received 2,4-D (5 mg/kg b.w., (D/EVOO group treated with 2,4-D plus extra virgin olive oil, (D/OOHF group that received 2,4-D plus hydrophilic fraction, (D/OOLF group treated with 2,4-D plus lipophilic fraction, (EVOO group that received only extra virgin olive oil, (OOHF group given hydrophilic fraction and (OOLF group treated with lipophilic fraction. These components were daily administered by gavage for 4 weeks. Results A significant liver damage was observed in rats treated with 2,4-D via increased serum levels of transaminases and alkaline phosphatase, hepatic lipid peroxidation and decreased hepatic antioxidant enzyme activities, namely, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase. The liver's fatty acid composition was also significantly modified with 2,4-D exposure. However, extra virgin olive oil and hydrophilic fraction intake during 2,4-D treatment induced a significant increase in the antioxidant enzyme activities and a decrease in the conjugated dienes (CD and thiobarbituric acid-reactive substances (TBARs levels in the liver. The lipophilic fraction supplemented to 2,4-D- treated rats did not show any improvement in the liver oxidative status while a marked improvement was detected in the hepatic fatty acid composition of rats supplemented with olive oil and the two fractions. Conclusion We concluded that the protective effect of olive oil against oxidative damage induced by 2,4-D is mainly related to the antioxidant potential of its hydrophilic fraction.

  8. Effects on Plant Morphology of drought in olive

    OpenAIRE

    TANGU, Nesrin AKTEPE

    2014-01-01

    In recent years, with the increasing effect of global warming, the impact of drought on plants has been also increasing. The effects of drought degree vary according to species and varieties of plants. The olive tree is one of the least damaged plants from drought. While all the other plants are faced with heavy damage by drought in a much shorter period, olive tree, relatively more resistant, can protect itself by activating internal defence mechanisms against drought stress. Although olive ...

  9. Biotechnology of olive fermentation of ‘Galega' Portuguese variety

    OpenAIRE

    Oliveira, Manuela; Brito, Dulce; Catulo, Luís; Leitão, Fausto; Gomes, Lucília; Silva, Sandra; Vilas-Boas, Luís; Peito, Amália; Fernandes, Isabel; Gordo, Francisca; Peres, Cidália

    2004-01-01

    ‘Galega' is the main Portuguese olive variety providing the greatest percentage of table olive production from homemade and industrial methods. In this work a better understanding of the fermentation involved in both methods is intended. Yeasts and lactic acid bacteria (LAB) constitute the microflora acting in olive fermentation, with Pichia membranaefaciens being the dominant yeast specie present throughout the process. LAB develop their activity mainly along the second fermentation stage ...

  10. Sustainability assessment of olive grove in Andalusia: A methodological proposal

    OpenAIRE

    Gomez-Limon, Jose Antonio; Riesgo, Laura

    2010-01-01

    Recently the olive sector has had important changes in Andalusia due to both the enlargement and the intensification of farming. The expansion of the olive grove in Andalusia is causing sustainability problems, not only from the socio-economic dimension (profit reduction) but environmental (erosion, water pollution or biodiversity losses). The main objective of this study is to develop a methodology to analyse the sustainability of the olive grove farms in Andalusia. This methodology will all...

  11. Quality of Pelleted Olive Cake for Energy Generation

    OpenAIRE

    Tea Brlek; Neven Voća; Tajana Krička; Đuro Vukmirović; Radmilo Čolović

    2012-01-01

    Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre...

  12. Olive mill wastewaters treatment by enzymes producing microorganisms

    OpenAIRE

    Gonçalves, Cristiana; Oliveira, Felisbela Maria Araújo; Abrunhosa, Luís; Venâncio, Armando; Alves, M. M.; Belo, Isabel

    2010-01-01

    Olive mill industry is a traditional agricultural industry in Mediterranean countries. These countries produce almost all the olive oil sold worldwide. Olive oil production results on a large amount of wastewaters (OMW), which represents a major environmental problem. OMW is a dark liquid residue with high organic content composed mainly by sugars, tannins, polyphenols, polyalcohols, organic acids, proteins, pectins and lipids. Different treatments and disposal alternatives can be found in th...

  13. Qingdao Refining Project Kicks off

    Institute of Scientific and Technical Information of China (English)

    Xiao Hao

    2005-01-01

    @@ In June 22, a ground breaking ceremony was warmly held for Qingdao Refining Project. It marked that the construction of Qingdao Refining Project have entered into a fast progressing period, and that the construction of a ten-millionton refinery "being the first level in the world and taking the lead in China" in the 21 st century have been completely launched.

  14. Effects of topically-applied olive oil on the response of hamster skin to single or multiple doses of 230 kV X-rays

    International Nuclear Information System (INIS)

    The effects of topically-applied olive oil on the response of hamster skin to single or multiple doses of X-rays has been studied. The olive oil was applied either 15 min or 1 hour before the radiation exposures. The treatment did not alter the temporal pattern of development and recovery from the radiation injury. For single exposures, olive oil did not alter the 1-to-30 day average skin response. However, when it was administered at each treatment when three radiation fractions were given over a 4-day interval (3 fractions/4 days), a significant increase in the amount of dose recovered was found compared with control irradiated animals. For controls, the average amount of dose recovered per fractionation interval, (Dsub(n) - Dsub(l)/(n-1), was about 505 rad. For animals treated with olive oil 15 min before irradiation, it was about 720 rad; and for those treated 1 hour before irradiation, it was 782 rad. The data indicated a definite radioprotective effect of topical administration of olive oil, but at present the mechanism is not known. (author)

  15. Characterization of semen from olive baboons.

    Science.gov (United States)

    Amboka, J N O; Mwethera, P G

    2003-12-01

    Electroejaculation is an accepted method of semen collection from non-human primates and is typically performed using direct penile or rectal probe electro-stimulation. Six mature male olive baboons (Papio anubis) were subjected to rectal probe electro-stimulation procedure that yielded 65 usable ejaculates in 69 attempts over a period of 16 weeks. The four non-usable ejaculates consisted of seminal fluid without sperm cells and thus were not analysed. The analysis of ejaculate volume, concentration, % motility, liquefaction times, and morphology in this study has provided information on the quality of semen samples. It is anticipated that this analysis will provide valuable information for male fertility studies and the development of an in vitro fertilization (IVF) system in the olive baboon as a model for human IVF. PMID:14641787

  16. CELLULOSE POWDER FROM OLIVE INDUSTRY SOLID WASTE

    Directory of Open Access Journals (Sweden)

    Othman A. Hamed,

    2012-07-01

    Full Text Available In the present work, a method for extracting cellulose from olive industry solid waste has been developed. The method involves subjecting solid olive waste to kraft pulping, followed by multistep bleaching processes. The totally free chlorine chemical bleaching sequence APEP was the most effective and gave an average cellulose yield of about 35%. The extracted cellulose was extensively characterized using FTIR, EMS, HPLC, and viscometry. Our key finding in this study is that the extracted cellulose was found to have physio-chemical properties that are similar to those of conventional microcrystalline cellulose (MCC. This is important, as our results show how lignocellulosic agricultural wastes can be utilized to produce high value cellulose powder.

  17. Olive cake used as an energy source

    International Nuclear Information System (INIS)

    In order to reduce global warming, biomass is expected to become one of the key energy resources. The solid wastes of olives are called as olive cake. This has been in use as an energy source. After the oil crisis in 1970s, there has been increase in studies of alternative and renewable energy resources as well as fuel technologies. However fossil fuels still preserve the predominant position satisfying 90% of the world energy consumption. On the basis of the sustainable development principle and suggestions of Kyoto protocol, their has been an emphasis on the urgent need for reduction of the emission of green house gases the generates negative impact on ozone and replacing current energy resources with renewable energy

  18. Potential for biohydrogen and methane production from olive pulp

    DEFF Research Database (Denmark)

    Gavala, Hariklia N.; Skiadas, Ioannis V.; Ahring, Birgitte Kiær; Lyberatos, G.

    The present study investigates the potential for thermophilic biohydrogen and methane production from olive pulp, which is the semi-solid residue coming from the two-phase processing of olives. It focussed on: a) production of methane from the raw olive pulp, b) anaerobic bio-production of hydrogen...... and hydrogen-effluent was as high as 19 mmole CH4 per g TS. This suggests that olive pulp is an ideal substrate for methane production and it shows that biohydrogen production can be very efficiently coupled with a subsequent step for methane production....

  19. Occupational Health and safety management in Olive Oil Mills

    OpenAIRE

    Rubio-Romero, Juan Carlos

    2014-01-01

    This paper aims at examining the occupational accident rate, and OHS Management, in the 
olive oil mill industry in Spain.
Our study analyses all occupational accidents which occurred during 2004-2009, with or without sick leave, at 90 Andalusian olive oil mills. Besides, after visits, inspections and interviews carried out in three olive oil mills, we design a pilot questionnaire, and interview 34 olive oil mills, then we drew up a questionnaire to 150 more with the collaboration
 of the Lab...

  20. Studies on drying kinetics of olive foot cake

    OpenAIRE

    Hamlat, M. S.; Kadi, H.

    2002-01-01

    The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of de...

  1. Traditional olive orchards on sloping land: sustainability or abandonment?

    Science.gov (United States)

    Duarte, Filomena; Jones, Nádia; Fleskens, Luuk

    2008-11-01

    Traditional olive orchards account for a large share of the area under olives in the EU, particularly in marginal areas, like those analysed in the OLIVERO project. In general, traditional olive growing can be described as a low-intensity production system, associated with old (sometimes very old) trees, grown at a low density, giving small yields and receiving low inputs of labour and materials. Though such systems are environmentally sustainable, their economic viability has become an issue, since EU policies favour more intensive and competitive systems. Orchards that have not been intensified seem to be threatened by the recent reform of the EU olive and olive oil policy, as income support has been decoupled from production. The main purpose of this paper is to identify the present constraints to traditional olive growing, and to recommend some private and public interventions to prevent its abandonment. During the OLIVERO project, traditional olive production systems were identified and described in five target areas (Trás-os-Montes--Portugal, Cordoba and Granada/Jaen--Spain, Basilicata/Salerno--Italy, and West Crete--Greece). The causes and consequences of abandonment are discussed, based on the analysis of the costs and returns, which revealed that these systems are barely economically sustainable. Their viability is only assured if reduced opportunity costs for family labour are accepted, and the olive growing is part-time. Based on these results, recommendations are made to prevent the abandonment of traditional olive growing and to preserve its environmental benefits. PMID:17923250

  2. Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.

    Science.gov (United States)

    López-Blanco, Rafael; Gilbert-López, Bienvenida; Rojas-Jiménez, Rubén; Robles-Molina, José; Ramos-Martos, Natividad; García-Reyes, Juan F; Molina-Díaz, Antonio

    2016-05-15

    The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil. PMID:26775971

  3. Parallel Adaptive Mesh Refinement

    Energy Technology Data Exchange (ETDEWEB)

    Diachin, L; Hornung, R; Plassmann, P; WIssink, A

    2005-03-04

    As large-scale, parallel computers have become more widely available and numerical models and algorithms have advanced, the range of physical phenomena that can be simulated has expanded dramatically. Many important science and engineering problems exhibit solutions with localized behavior where highly-detailed salient features or large gradients appear in certain regions which are separated by much larger regions where the solution is smooth. Examples include chemically-reacting flows with radiative heat transfer, high Reynolds number flows interacting with solid objects, and combustion problems where the flame front is essentially a two-dimensional sheet occupying a small part of a three-dimensional domain. Modeling such problems numerically requires approximating the governing partial differential equations on a discrete domain, or grid. Grid spacing is an important factor in determining the accuracy and cost of a computation. A fine grid may be needed to resolve key local features while a much coarser grid may suffice elsewhere. Employing a fine grid everywhere may be inefficient at best and, at worst, may make an adequately resolved simulation impractical. Moreover, the location and resolution of fine grid required for an accurate solution is a dynamic property of a problem's transient features and may not be known a priori. Adaptive mesh refinement (AMR) is a technique that can be used with both structured and unstructured meshes to adjust local grid spacing dynamically to capture solution features with an appropriate degree of resolution. Thus, computational resources can be focused where and when they are needed most to efficiently achieve an accurate solution without incurring the cost of a globally-fine grid. Figure 1.1 shows two example computations using AMR; on the left is a structured mesh calculation of a impulsively-sheared contact surface and on the right is the fuselage and volume discretization of an RAH-66 Comanche helicopter [35]. Note the

  4. Mineralization of olive mill wastewater over DSA

    OpenAIRE

    Gonçalves, M. R.; Correia, J P; Marques, Isabel Paula Ramos

    2011-01-01

    Bioenergy recovery from olive mill wastewater (OMW) has been effectively accomplished by anaerobic digestion [1]. Nevertheless, a post treatment is required to attain the discharge limit values. After the anaerobic treatment of OMW, the main issues are related to the remaining organic matter (COD), recalcitrant phenolic compounds (40-50%) and effluent dark-brown colour. The electrochemical treatment is proposed in this work as a final step to mineralise the OMW non-biodegradable fraction. The...

  5. Vermicomposted olive oil wastewaters in horticultural practices

    OpenAIRE

    Macci, Cristina; Doni, Serena; Peruzzi, Eleonora; Fantoni, Elena; Ceccanti, Brunello; Masciandaro, Grazia

    2012-01-01

    The aim of this study was to evaluate the effect of a vermicompost (obtained from olive mill wastewaters and cellulose materials) on soil quality and fertility, and on the yield of different horticultural species (Allium porrum L.; Cichorium intybus L., Brassica oleracea). The results showed an improvement in the chemical (increase in total and soluble nutrients) and biological (increase in enzyme activities) soil fertility also with respect to a soil treated with traditional municipal solid ...

  6. Influence of microwaves on olive oil stability

    Directory of Open Access Journals (Sweden)

    Farag, R. S.

    1997-12-01

    Full Text Available The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, peroxide and TBA values elucidated that microwaves generally increased the olive oil stability of Picual and Shemlalli cultivars during storage. In addition, microwaves generated from oven at moderate power setting for 12 min. exhibited an antioxidant power on olive oil equivalent to that possessed by BHT at 200 ppm.

    Aceitunas de las variedades Picual y Shemlalli fueron expuestas a una fuente de microondas generadas en un horno a potencia baja y moderada durante 3, 6, 9 y 12 minutos. Se determinaron las constantes físico-químicas y la composición en ácidos grasos de muestras de aceite de oliva extraído de aceitunas irradiadas y no irradiadas con microondas. Los datos demostraron que la irradiación con microondas no altera los valores de los parámetros antes mencionados si se compara con el aceite extraído de aceitunas no irradiadas. Los tests de garantía de calidad (índice de acidez, índice de peróxido y TBA mostraron que la irradiación con microonda aumentó la estabilidad del aceite de oliva de las variedades Picual y Shemlalli durante su almacenamiento. En suma, la irradiación con microondas generadas en horno a potencia moderada durante 12 minutos produce un poder antioxidante sobre el aceite de oliva equivalente al que se obtuvo con el BHT a 200 ppm.

  7. Long-Term Effects of Olive oil Mill wastewater spreading on soil and olive trees

    International Nuclear Information System (INIS)

    The olive oil extraction process produces huge amounts of liquid waste called olive mill waste water (OMWW). Large amounts of OMWW (30 million m3) are produced in the Mediterranean regions that accounts for 95% of the total olive oil production worldwide. In Tunisia, OMWW constitutes a serious environmental problem due to the features associated with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L and is mained with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L is mainly due to sugars. lipids, phenols, and tannins. (Author)

  8. Long-Term Effects of Olive oil Mill wastewater spreading on soil and olive trees

    Energy Technology Data Exchange (ETDEWEB)

    Ben rouina, B.; Ben Ahmed, C.; Boukhris, M.

    2009-07-01

    The olive oil extraction process produces huge amounts of liquid waste called olive mill waste water (OMWW). Large amounts of OMWW (30 million m{sup 3}) are produced in the Mediterranean regions that accounts for 95% of the total olive oil production worldwide. In Tunisia, OMWW constitutes a serious environmental problem due to the features associated with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L and is mained with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L is mainly due to sugars. lipids, phenols, and tannins. (Author)

  9. Comparison of European Olive Production Systems

    Directory of Open Access Journals (Sweden)

    Carlo Russo

    2016-08-01

    Full Text Available (1 Background: Spain, Italy, and Greece are the world’s top olive oil producers. In recent decades, these countries have gradually diversified their farming system in the olive groves. The element of innovation with respect to the state of the art is that this paper aims to compare the environmental performance of different farming systems in a European context by performing a simplified Life Cycle Assessment; (2 Methods: Environmental performance was calculated according to the methodology of Life Cycle Assessment and the “Guidance for the implementation of the Product Environmental Footprint (PEF”. Average data were considered in order to describe a system with a great degree of complexity and high spatial heterogeneity; (3 Results: The study highlights the difficulty of identifying the farming method that presents the best environmental performance in each of the impact categories considered. In Greece, the lowest use of diesel, electricity, and water brings about advantages for many impact categories, albeit with low yields. While the highest olive yield obtained in Italy has positive consequences in terms of global warming, the highest use of fertilisers, in many cases, entails higher environmental impacts. On the other hand, in Spain the highest use of organo-phosphorous pesticides entails the highest impacts of eco-toxicity; (4 Conclusion: the reduction of the use of fertilizers and pesticides, as well as water conservation, are important issues which require the optimization of timing and techniques in order to achieve environmental advantages.

  10. Jamie Oliver i den gode smags tjeneste

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2014-01-01

    »Hi guys – I’d like to ask you a favor: I need your help with a food movement I’ve started«. Således starter Jamie Olivers kogebog »Jamie’s Ministry of Food« (2008). Denne åbning understreger, at der ikke er tale om en helt almindelig kogebog. For mange er kogebogen blot en samling opskrifter på...... kogebogsgenren sig altså ind på områder, som traditionelt har været skønlitteraturens og filosofiens domæne. Jamie Olivers første kogebog er et glimrende eksempel på dette. Den hedder »The Naked Chef« (1999) og ledsagede den unge koks første tv-program af samme navn. Dette program gjorde med ét den 22-årige...... Jamie Oliver til et fænomen i den britiske madkultur (Hollows 2003). Han integrerede madlavning i en hip ungdomskultur og gjorde op med traditionelle modeller for mandlig madlavning i medierne: den professionelle, uniformerede kok og den frankofile levemand. I Jamies køkken var madlavning en del af en...

  11. Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

    OpenAIRE

    Katsoyannos, E.; Batrinou, A.; Chatzilazarou, A.; Bratakos, S. M.; Stamatopoulos, K.; Sinanoglou, V. J.

    2015-01-01

    Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and Megaritiki) were investigated on the physicochemical characteristics, antioxidant constituent contents and capacity and on the fatty acid profile of olive oil. Ripeness resulted in a decrease (P < 0.05) in phenolic and tocopherol contents and the...

  12. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

    OpenAIRE

    Jakobušić Brala, C.; Benčić, D.; Šindrak, Z.; Barbarić, M.; Uršić, S.

    2015-01-01

    Within the framework of an incentive to provide labeled extra virgin olive oils as a food supplement in pharmacies, the phenolic profile analysis of extra virgin olive oils obtained from Croatian olive cultivars has been reported. With the aim of increasing the consumption of EVOO-s in northern Croatia, the varieties Bjelica, Buža and Italian Leccino have been studied involving two different agroclimatic locations, over two harvest years differing significantly in the amount of rainfall. The ...

  13. Complete nucleotide sequence of an Olive latent virus 1 isolate from olive trees

    OpenAIRE

    Félix, M. Rosário; Cardoso, Joana M. S.; Varanda, Carla M.R.; Oliveira, Solange; Clara, M. Ivone E.

    2005-01-01

    Olive latent virus 1 (OLV-1) is a necrovirus belonging to the familyTombusviridae. It is a small icosahedral plant virus, which encapsidates a single stranded positivesense RNA. This virus was first isolated from symptomless olive trees in Italy [7] and afterwards in Jordan and Portugal [10, 4]. OLV-1 was also isolated from symptomatic hosts, such as citrus trees in Turkey [11] and tulips in Japan [9]. Up to now, only one complete genome sequence of an OLV-1 citrus isolate has ...

  14. Nurse-administered propofol sedation for endoscopy

    DEFF Research Database (Denmark)

    Jensen, J T; Vilmann, P; Horsted, T;

    2011-01-01

    The aim of the present study was to perform a risk analysis during the implementation phase of nurse-administered propofol sedation (NAPS) and to validate our structured training program.......The aim of the present study was to perform a risk analysis during the implementation phase of nurse-administered propofol sedation (NAPS) and to validate our structured training program....

  15. 22 CFR 196.4 - Administering office.

    Science.gov (United States)

    2010-04-01

    ... 22 Foreign Relations 1 2010-04-01 2010-04-01 false Administering office. 196.4 Section 196.4 Foreign Relations DEPARTMENT OF STATE INTERNATIONAL COMMERCIAL ARBITRATION THOMAS R. PICKERING FOREIGN AFFAIRS/GRADUATE FOREIGN AFFAIRS FELLOWSHIP PROGRAM § 196.4 Administering office. The Department of...

  16. Multiple Biological Effects of Olive Oil By-products such as Leaves, Stems, Flowers, Olive Milled Waste, Fruit Pulp, and Seeds of the Olive Plant on Skin.

    Science.gov (United States)

    Kishikawa, Asuka; Ashour, Ahmed; Zhu, Qinchang; Yasuda, Midori; Ishikawa, Hiroya; Shimizu, Kuniyoshi

    2015-06-01

    As olive oil production increases, so does the amount of olive oil by-products, which can cause environmental problems. Thus, new ways to utilize the by-products are needed. In the present study, five bioactive characteristics of olive oil by-products were assessed, namely their antioxidant, anti-bacterial, anti-melanogenesis, anti-allergic, and collagen-production-promoting activities. First, the extracts of leaves (May and October), stems (May and October), flowers, olive milled waste, fruit pulp and seeds were prepared using two safe solvents, ethanol and water. According to HPLC and LC/MS analysis and Folin-Ciocalteu assay, the ethanol extracts of the leaves (May and October), stems (May and October) and flowers contained oleuropein, and the ethanol extract of the stems showed the highest total phenol content. Oleuropein may contribute to the antioxidant and anti-melanogenesis activities of the leaves, stems, and flowers. However, other active compounds or synergistic effects present in the ethanol extracts are also likely to contribute to the anti-bacterial activity of the leaves and flowers, the anti-melanogenesis activity of some parts, the anti-allergic activity of olive milled waste, and the collagen-production-promoting activity of the leaves, stems, olive milled waste and fruit pulp. This study provides evidence that the by-products of olive oil have the potential to be further developed and used in the skin care industry. PMID:25779104

  17. Effects of olive mill wastes added to olive grove soils on erosion and soil properties

    Science.gov (United States)

    Lozano-García, Beatriz; Parras-Alcántara, Luis

    2014-05-01

    INTRODUCTION The increasing degradation of olive groves by effect of organic matter losses derived from intensive agricultural practices has promoted the use (by olive farmers) of olive mill wastes (olive leaves and alperujo) which contain large amounts of organic matter and are free of heavy metals and pathogenic microorganisms. In this work we compared the effects of these oil mill wastes on the decrease of soil erosion, also, we undertook the assessment of the organic carbon and nitrogen contents of soil, their distribution across the profile, the accumulation and Stratification ratios (SRs) of soil organic carbon (SOC) and total nitrogen (TN), and the C:N ratio, in Cambisols in Mediterranean olive groves treated with olive leaves and alperujo. MATERIALS AND METHODS The study area was a typical olive grove in southern Spain under conventional tillage (CT). Three plots were established. The first one was the control plot; the second one was treated with olive leaves (CTol) and the third one, with alperujo (CTa). 9 samples per plot were collected to examine the response of the soil 3 years after application of the wastes. Soil properties determined were: soil particle size, pH, bulk density, the available water capacity, SOC, TN and C:N ratio. SOC and N stock, expressed for a specific depth in Mg ha-1. Stratification ratios (SRs) (that can be used as an indicator of dynamic soil quality) for SOC and TN at three different depths were calculated. The erosion study was based on simulations of rain; that have been carried out in order to highlight differences in the phenomena of runoff and soil losses in the three plots considered. The effect of different treatments on soil properties was analyzed using a ANOVA, followed by an Anderson-Darling test. RESULTS Supplying the soil with the wastes significantly improved physical and chemical properties in the studied soils with respect to the control. C and N stocks increased, the SOC stock was 75.4 Mg ha-1 in CT, 91.5 Mg

  18. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

    Directory of Open Access Journals (Sweden)

    Nassima Talhaoui

    2016-03-01

    Full Text Available Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO. The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate and for flavonoids (0.18%–0.67% of total transfer rate. ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.

  19. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.

    Science.gov (United States)

    Talhaoui, Nassima; Gómez-Caravaca, Ana María; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

    2016-01-01

    Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%-65.63% of total transfer rate) and for flavonoids (0.18%-0.67% of total transfer rate). 'Picual' was the cultivar that transferred secoiridoids to oil at the highest rate, whereas 'Changlot Real' was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils. PMID:26959010

  20. Geographical origin classification of olive oils by PTR-MS

    NARCIS (Netherlands)

    Araghipour, N.; Colineau, J.; Koot, A.H.; Akkermans, W.; Rojas, J.M.M.; Beauchamp, J.; Wisthaler, A.; Märk, T.D.; Downey, G.; Guillou, C.; Mannina, L.; Ruth, van S.M.

    2008-01-01

    The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models

  1. 7 CFR 52.3756 - Grades of canned ripe olives.

    Science.gov (United States)

    2010-01-01

    ..., Types, Styles, and Grades § 52.3756 Grades of canned ripe olives. (a) U.S. Grade A is the quality of canned ripe olives of whole, pitted, halved, segmented, sliced, and chopped styles that has a good flavor, that has a good color, that is practically free from defects, that has a good character; and that...

  2. Adaptive Mesh Refinement in CTH

    International Nuclear Information System (INIS)

    This paper reports progress on implementing a new capability of adaptive mesh refinement into the Eulerian multimaterial shock- physics code CTH. The adaptivity is block-based with refinement and unrefinement occurring in an isotropic 2:1 manner. The code is designed to run on serial, multiprocessor and massive parallel platforms. An approximate factor of three in memory and performance improvements over comparable resolution non-adaptive calculations has-been demonstrated for a number of problems

  3. Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.

    Science.gov (United States)

    Genovese, Alessandro; Caporaso, Nicola; De Luca, Lucia; Paduano, Antonello; Sacchi, Raffaele

    2015-04-22

    The release of volatile compounds in an oil-in-water model system obtained from olive oil-whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compounds were quantified in the dynamic headspace by SPME-GC/MS. The results showed significant influences of saliva on the aroma release of virgin olive oil (VOO) volatiles also in the presence of WP. The interaction between WP and saliva leads to lower headspace release of ethyl esters and hexanal. Salivary components caused lower decrease of the release of acetates and alcohols. A lower release of volatile compounds was found in the RAS essay in comparison to that in orthonasal simulation of only refined olive oil (without addition of saliva or WP), with the exception of hexanal and 1-penten-3-one, where a significantly higher release was found. Our results suggest that the extent of retronasal odor (green, pungent) of these two volatile compounds is higher than orthonasal odor. An extra VOO was used to verify the release in model systems, indicating that WP affected aroma release more than model systems, while saliva seems to exert an opposite trend. A significant increase in aroma release was found when phenolic compounds were added to the system, probably due to the contrasting effects of binding of volatile compounds caused by WP, for the polyphenol-protein interaction phenomenon. Our study could be applied to the formulation of new functional foods to enhance flavor release and modulate the presence and concentrations of phenolics and whey proteins in food emulsions/dispersions. PMID:25832115

  4. A MODELLING APPROACH TO EXTRA VIRGIN OLIVE OIL EXTRACTION

    Directory of Open Access Journals (Sweden)

    Marco Daou

    2007-12-01

    Full Text Available In the present work is described a feasibility assessment for a new approach in virgin olive oil production control system. A predicting or simulating algorithm is implemented as artificial neural network based software, using literature found data concerning parameters related to olive grove, process, machine. Test and validation proved this tool is able to answer two different frequently asked questions by olive oil mill operators, using few agronomic and technological parameters with time and cost saving: – which quality level is up to oil extracted from defined olive lot following a defined process (predicting mode; – which process and machine parameters set would determine highest quality level for oil extracted from a defined olive lot (simulating mode.

  5. Development of a bank for ultrasonic characterization of olive oil

    International Nuclear Information System (INIS)

    Olive oil has long been renowned for its nutritional and healthy values. These values are being continuously verified by new scientific results. Not all olive oils found in the market are, however,authentic. One of the ways to cheat in olive oil is to mix it with other, cheaper oils. The aim of our study is to develop an ultrasonic measurement system that would quickly detect the fraud in the olive oil and thus protect and preserve this quality product. By using ultrasonic waves of frequency 1.7MHz in transmission through the oils, we have obtained promising results for detection of different mixtures of olive oil with pure sunflower oil. Our results have shown an increasing ultrasonic speed for an increasing percentage of sunflower oil in the mixture. (author)

  6. Refining Nodes and Edges of State Machines

    OpenAIRE

    Hallerstede, Stefan; Snook, Colin

    2011-01-01

    State machines are hierarchical automata that are widely used to structure complex behavioural specifications. We develop two notions of refinement of state machines, node refinement and edge refinement. We compare the two notions by means of examples and argue that, by adopting simple conventions, they can be combined into one method of refinement. In the combined method, node refinement can be used to develop architectural aspects of a model and edge refinement to develop algorithmic aspect...

  7. Digestion and absorption of olive oil

    Directory of Open Access Journals (Sweden)

    Muriana, Francisco J.G.

    2004-03-01

    Full Text Available Olive oil is a monounsaturated (oleic acid-rich fat, mainly constituted by triglycerides (>98 % and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and colipase-dependent pancreatic lipases and bile secretion. Gastric lipolysis leads to the hydrolysis of 10-30 % of ingested triglycerides, generating mainly diglycerides (DG and free fatty acids. This facilitates subsequent triglyceride hydrolysis by pancreatic lipase by allowing fat emulsification. Pancreatic lipase cleaves the sn-1 and sn-3 positions of triglycerides and/or DG obtaining sn-2 monoglycerides. Different lipid metabolites are quickly absorbed along the epithelial cells of the small intestine, acting olive oil as a supplier of oleic-acid-rich hydrocarbon skeletons for cellular synthesis of triglycerides and phospholipids. Absorption of mostly minor compounds of (extra virgin olive oil takes place in the small intestine, as native or derivatives. Compared to diets rich in polyunsaturated fatty acids, olive oil suppresses gastric acid secretion and is a potent releasing factor of cholecystokinin peptide, which consistently indicate that the consumption of olive oil might be beneficial in digestive diseases.El aceite de oliva es una grasa monoinsaturada (rica en ácido oleico, compuesta por triglicéridos (>98% y componentes menores. En los procesos de digestión y absorción de los triglicéridos participan enzimas y se producen cambios fisicoquímicos. La lipasa gástrica es el componente mayoritario de la actividad lipolítica gástrica en humanos. La hidrólisis de los triglicéridos continúa en el duodeno, por la acción sinérgica de las lipasas g

  8. Impact of repeated two-phase olive mill waste application on phosphorus fractionation in a degraded olive grove soil

    Energy Technology Data Exchange (ETDEWEB)

    Lopez-Pineiro, A.; Albarran, A.; Flores, S.; Rato, J. M.; Munoz, A.; Cabrera, D.; Pena, D.; Fernandez, S.

    2009-07-01

    Loss of organic matter is one of the main forms of soil degradation in Mediterranean agricultural soils, and external sources of organic matter are required to improve soil properties. the two-phase centrifugation system in the olive-oil extraction industry produces a large amount of olive mill waste sludge (TPOMW) which can be used to add organic C to degraded soils. (Author)

  9. Impact of repeated two-phase olive mill waste application on phosphorus fractionation in a degraded olive grove soil

    International Nuclear Information System (INIS)

    Loss of organic matter is one of the main forms of soil degradation in Mediterranean agricultural soils, and external sources of organic matter are required to improve soil properties. the two-phase centrifugation system in the olive-oil extraction industry produces a large amount of olive mill waste sludge (TPOMW) which can be used to add organic C to degraded soils. (Author)

  10. Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Diraman, H.

    2010-07-01

    In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Celebi, Memeli, Erkence, Gemlik, Cakir, olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpa - Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes), color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA) based on their fatty acid profiles. According to the HCA results (Euclidian method), the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively. (Author).

  11. Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

    International Nuclear Information System (INIS)

    In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Celebi, Memeli, Erkence, Gemlik, Cakir, Izmir Sofralik, Ceki7te and Cilli) and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpa - Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes), color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA) based on their fatty acid profiles. According to the HCA results (Euclidian method), the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively. (Author).

  12. Assessment of the Genotoxicity of olive mill waste water (OMWW) with the Vicia faba Micronucleus test

    International Nuclear Information System (INIS)

    Olive mill waste water (OMW) can cause serious environmental hazards in olive producing countries, especially around the Mediterranean basin. In Morocco, olive mills are noe of the foremost polluters: the volume of OMW produced annually is estimated at 250 000 m3 during the season of production. the present study concerns the genotoxicity of OMW generated in mills producing olive oil in Morocco. (Author)

  13. 'Galega Vulgar' - yield indices and quality of elementary olive oil

    International Nuclear Information System (INIS)

    This paper shows the evolution of two olive yield indexes (humidity and fat) and three olive oil quality parameters (acidity, peroxid value and UV absorbances) for cv. Galega vulgar from the olive grove Quinta Senhora de Mercules, Castelo Branco, during the 1995/96 harvest. It shows also the evolution of fatty acid composition of the same olive oil

  14. Is Jamie Oliver "easy peasy" in Slovene?:

    OpenAIRE

    Metka Lovrin

    2013-01-01

    The research aims to identify the idiolectal features in selected cookbooks by Jamie Oliver (The Naked Chef, Happy Days with the Naked Chef and Jamie’s Ministry of Food), and how they were rendered into Slovene by Oliver’s translators. As a theoretical basis, it relies on Koller’s three-stage model for analyzing the original and the translation. The paper also confronts the problems that arise from cultural differences between Slovene and British culture. Lexical items are layered into indepe...

  15. Ozonated olive oils and the troubles

    OpenAIRE

    Bulent Uysal

    2014-01-01

    One of the commonly used methods for ozone therapy is ozonated oils. Most prominent type of used oils is extra virgin olive oil. But still, each type of unsaturated oils may be used for ozonation. There are a lot of wrong knowledge on the internet about ozonated oils and its use as well. Just like other ozone therapy studies, also the studies about ozone oils are inadequate to avoid incorrect knowledge. Current data about ozone oil and its benefits are produced by supplier who oversees financ...

  16. Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2-Monoacylglycerol.

    Science.gov (United States)

    Keskin, Hasene; Koçak Yanık, Derya; Mucuk, Hatice Neval; Göğüş, Fahrettin; Fadıloğlu, Sibel

    2016-04-01

    2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2-MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2-MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2-MAG yield of 82.54%. The purification yield (g 2-MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low-temperature crystallization, respectively. The purity of the synthesized 2-MAG was found to be higher than 96%. PMID:26894571

  17. Elemental analysis of a variety of olives using SR-XRF

    International Nuclear Information System (INIS)

    The elemental analysis of olive fruits was carried out by the x-ray fluorescence analysis method using the SPring-8 synchrotron radiation, in order to compare the analytical value at one olive-producing area with another and to discriminate the olive-producing area. It was observed that the elemental composition and its spectral-strength pattern differ at every area under olive cultivation. Further, the main component analysis by five- element peak data was apt to show a different result at every olive-producing area. The area under olive cultivation may thus be specified by the olive-elemental analysis. (M.H.)

  18. Zone refining of plutonium metal

    International Nuclear Information System (INIS)

    The zone refining process was applied to Pu metal containing known amounts of impurities. Rod specimens of plutonium metal were melted into and contained in tantalum boats, each of which was passed horizontally through a three-turn, high-frequency coil in such a manner as to cause a narrow molten zone to pass through the Pu metal rod 10 times. The impurity elements Co, Cr, Fe, Ni, Np, U were found to move in the same direction as the molten zone as predicted by binary phase diagrams. The elements Al, Am, and Ga moved in the opposite direction of the molten zone as predicted by binary phase diagrams. As the impurity alloy was zone refined, δ-phase plutonium metal crystals were produced. The first few zone refining passes were more effective than each later pass because an oxide layer formed on the rod surface. There was no clear evidence of better impurity movement at the slower zone refining speed. Also, constant or variable coil power appeared to have no effect on impurity movement during a single run (10 passes). This experiment was the first step to developing a zone refining process for plutonium metal

  19. The Possibilities of Using By-Products from Olive Oil in Ruminant Feeding

    OpenAIRE

    Mustafa Boga

    2014-01-01

    Nowadays, meeting adequately nutrient requirements of animal is a major problem due to cost of feed. This situation results in the feed manufacturers to search alternative feed source in order to provide more economical feeding in animal nutrition. In Turkey known as a paradise of olive, a number of substances were discharged to the environment during olive processing. After pressing of olive, the olive remains such as olive cake and black water cause off-odour, groundwater pollution, visual ...

  20. Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates

    OpenAIRE

    Moftah Omar A.S.; Grbavčić Sanja Ž.; Moftah Walid A.S.; Luković Nevena D.; Prodanović Olivera L.; Jakovetić Sonja M.; Knežević-Jugović Zorica D.

    2013-01-01

    In this study solid and liquid wastes from the olive oil processing industry were evaluated as substrates for Yarrowia lipolytica growth with the aim of lipase production. Olive mill wastewater and olive oil cake seemed to provide necessary nutrients and physical support for the yeast to grow and produce enzyme. The highest lipolytic activity of 850 IU dm-3 was achieved after 4 days of submerged cultivation in supplemented olive mill wastewater. In addition, olive oil cake appeared to b...

  1. Prospects for integrated control of olive fruit fly are promising in California

    OpenAIRE

    Collier, Timothy R.; Van Steenwyk, Robert A.

    2003-01-01

    The recent invasion of California by the olive fruit fly has the potential to devastate commercial olive production throughout the state. Fortunately, much is known about this pest in Europe, and prospects for olive fruit fly control in Calif-ornia are good. Effective manage-ment is likely to result from careful monitoring and properly timed chemical control. Suppression of olive fruit fly populations on ornamental and residential olive trees using biological control may also contribute to ov...

  2. Catalytic pyrolysis of olive mill wastewater sludge

    Science.gov (United States)

    Abdellaoui, Hamza

    From 2008 to 2013, an average of 2,821.4 kilotons/year of olive oil were produced around the world. The waste product of the olive mill industry consists of solid residue (pomace) and wastewater (OMW). Annually, around 30 million m3 of OMW are produced in the Mediterranean area, 700,000 m3 year?1 in Tunisia alone. OMW is an aqueous effluent characterized by an offensive smell and high organic matter content, including high molecular weight phenolic compounds and long-chain fatty acids. These compounds are highly toxic to micro-organisms and plants, which makes the OMW a serious threat to the environment if not managed properly. The OMW is disposed of in open air evaporation ponds. After evaporation of most of the water, OMWS is left in the bottom of the ponds. In this thesis, the effort has been made to evaluate the catalytic pyrolysis process as a technology to valorize the OMWS. The first section of this research showed that 41.12 wt. % of the OMWS is mostly lipids, which are a good source of energy. The second section proved that catalytic pyrolysis of the OMWS over red mud and HZSM-5 can produce green diesel, and 450 °C is the optimal reaction temperature to maximize the organic yields. The last section revealed that the HSF was behind the good fuel-like properties of the OMWS catalytic oils, whereas the SR hindered the bio-oil yields and quality.

  3. Pinoresinol of olive oil decreases vitamin D intestinal absorption.

    Science.gov (United States)

    Goncalves, Aurélie; Margier, Marielle; Tagliaferri, Camille; Lebecque, Patrice; Georgé, Stéphane; Wittrant, Yohann; Coxam, Véronique; Amiot, Marie-Josèphe; Reboul, Emmanuelle

    2016-09-01

    Enriching oils, such as olive oil, could be one solution to tackle the worldwide epidemic of vitamin D deficiency and to better fit with omega 3 (DHA) recommendations. However, data regarding the interactions occurring at the intestinal level between vitamin D and phenols from olive oil are scarce. We first determined the effect of polyphenols from a virgin olive oil, and a virgin olive oil enriched with DHA, on vitamin D absorption in rats. We then investigated the effects of 3 main olive oil phenols (oleuropein, hydroxytyrosol and pinoresinol) on vitamin D uptake by Caco-2 cells. The presence of polyphenols in the olive oil supplemented with DHA inhibited vitamin D postprandial response in rats (-25%, pmix of the 3 polyphenols delivered to Caco-2 cells. However, this inhibitory effect was due to the presence of pinoresinol only. As the pinoresinol content can highly vary between olive oils, the present results should be taken into account to formulate an appropriate oil product enriched in vitamin D. PMID:27041321

  4. Cardioprotective and neuroprotective roles of oleuropein in olive.

    Science.gov (United States)

    Omar, Syed Haris

    2010-07-01

    Traditional diets of people living in the Mediterranean basin are, among other components, very rich in extra-virgin olive oil, the most typical source of visible fat. Olive is a priceless source of monounsaturated and di-unsaturated fatty acids, polyphenolic antioxidants and vitamins. Oleuropein is the main glycoside in olives and is responsible for the bitter taste of immature and unprocessed olives. Chemically, oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol, which possesses beneficial effects on human health, such as antioxidant, antiatherogenic, anti-cancer, anti-inflammatory and antimicrobial properties. The phenolic fraction extracted from the leaves of the olive tree, which contains significant amounts of oleuropein, prevents lipoprotein oxidation. In addition, oleuropein has shown cardioprotective effect against acute adriamycin cardiotoxicity and an anti-ischemic and hypolipidemic activities. Recently, oleuropein has shown neuroprotection by forming a non-covalent complex with the Aβ peptide, which is a key hallmark of several degenerative diseases like Alzheimer and Parkinson. Thus, a large mass of research has been accumulating in the area of olive oil, in the attempt to provide evidence for the health benefits of olive oil consumption and to scientifically support the widespread adoption of traditional Mediterranean diet as a model of healthy eating. These results provide a molecular basis for some of the benefits potentially coming from oleuropein consumption and pave the way to further studies on the possible pharmacological use of oleuropein to prevent or to slow down the cardiovascular and neurodegenerative diseases. PMID:23964170

  5. Characterization of Extra Virgin Olive Oil from Kalinjot

    Directory of Open Access Journals (Sweden)

    ELONA HYSI

    2015-06-01

    Full Text Available Our research consists in characterization of organic extra virgin olive oil of “Musai” company. The evaluation of the components of olive oil: fatty acid, phenols, pigments, fragrance and minor components contribute in the composition of the profile of olive oil. Fatty acid composition was measured by gas chromatography determined as acid methyl esters (FAMEs. FAMEs were prepared by vigorous shaking of a solution of each olive oil sample in hexane (0.2 g in 3 ml with 0.4 ml of 2 N methanol potassium hydroxide solution, then 2 μl were injected into the GC (HP5890N, Hewlett Packard, USA with a FID detector. The monounsaturated fatty acid Oleic acid (C18:1 was representing high concentrations (74.4%- 77.5%. Palmitoleic acid (C16:1 the major saturated in olive oil (11.5%-12.1%. The total phenols are very important for the quality of extra virgin olive oils; these parameters are related to oxidative stability and bitterness index, both implicated in olive oil taste. The determination of these natural antioxidants is carried out using a spectrophotometric method of Gouttfinger. The results were expressed as mg of caffeic acid per kg of oil (mg caffeic acid kg -1. Sensorial evaluation showed higher level of natural antioxidant.

  6. Romanian refining industry assesses restructuring

    International Nuclear Information System (INIS)

    The Romanian crude oil refining industry, as all the other economic sectors, faces the problems accompanying the transition from a centrally planned economy to a market economy. At present, all refineries have registered as joint-stock companies and all are coordinated and assisted by Rafirom S.A., from both a legal and a production point of view. Rafirom S.A. is a joint-stock company that holds shares in refineries and other stock companies with activities related to oil refining. Such activities include technological research, development, design, transportation, storage, and domestic and foreign marketing. This article outlines the market forces that are expected to: drive rationalization and restructuring of refining operations and define the targets toward which the reconfigured refineries should strive

  7. Data refinement for true concurrency

    Directory of Open Access Journals (Sweden)

    Brijesh Dongol

    2013-05-01

    Full Text Available The majority of modern systems exhibit sophisticated concurrent behaviour, where several system components modify and observe the system state with fine-grained atomicity. Many systems (e.g., multi-core processors, real-time controllers also exhibit truly concurrent behaviour, where multiple events can occur simultaneously. This paper presents data refinement defined in terms of an interval-based framework, which includes high-level operators that capture non-deterministic expression evaluation. By modifying the type of an interval, our theory may be specialised to cover data refinement of both discrete and continuous systems. We present an interval-based encoding of forward simulation, then prove that our forward simulation rule is sound with respect to our data refinement definition. A number of rules for decomposing forward simulation proofs over both sequential and parallel composition are developed.

  8. High consistency refining of mechanical pulps during varying refining conditions : High consistency refiner conditions effect on pulp quality

    OpenAIRE

    Muhic, Dino

    2008-01-01

      The correlation between pulp properties and operating conditions in high consistency (HC) refiners at Holmen Paper AB were studied. Two types of HC refiners were investigated: the Andritz RTS refiner at the Hallstavik Mill and the Sprout-Bauer Twin 60 refiner at the Braviken Mill. The objective of the study was to clarify the relationship between the pulp properties and refining conditions such as electrical energy input, housing- and feed- pressure and plate wear in high consistency refini...

  9. On Modal Refinement and Consistency

    DEFF Research Database (Denmark)

    Nyman, Ulrik; Larsen, Kim Guldstrand; Wasowski, Andrzej

    Almost 20 years after the original conception, we revisit several fundamental question about modal transition systems. First, we demonstrate the incompleteness of the standard modal refinement using a counterexample due to Hüttel. Deciding any refinement, complete with respect to the standard...... notions of implementation, is shown to be computationally hard (co-NP hard). Second, we consider four forms of consistency (existence of implementations) for modal specifications. We characterize each operationally, giving algorithms for deciding, and for synthesizing implementations, together with their...

  10. Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds.

    Science.gov (United States)

    Kachouri, Faten; Ksontini, Hamida; Kraiem, Manel; Setti, Khaoula; Mechmeche, Manel; Hamdi, Moktar

    2015-12-01

    Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.2 10(9) CFU/ml showed the highest DPPH scavenging activity, with inhibition rate of 57.07 ± 0.57 % and an antioxidant activity (TAA = 43.47 ± 0.663 % and AAC = 172.65 ± 5.57), which increase with cell concentrations. When L. plantarum LAB 1 was administered to oxidative enzymes, residual activities decreased significantly with cell concentrations. The use of L. plantarum LAB 1 on olives process, favours the increase of the antioxidant activity (24 %). HPLC results showed a significant increase of orthodiphenols (74 %). Viable cells of strain were implicated directly on minimum media growth with 500 mg/l of olive phenolic compounds. Results showed an increase in their antioxidant activity. CG-SM analysis, identify the presence of compounds with higher antioxidant activity as vinyl phenol and hydroxytyrosol. PMID:26604364

  11. Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils

    International Nuclear Information System (INIS)

    The combination of lag-k autocorrelation coefficients (LCCs) and thermogravimetric analyzer (TGA) equipment is defined here as a tool to detect and quantify adulterations of extra virgin olive oil (EVOO) with refined olive (ROO), refined olive pomace (ROPO), sunflower (SO) or corn (CO) oils, when the adulterating agents concentration are less than 14%. The LCC is calculated from TGA scans of adulterated EVOO samples. Then, the standardized skewness of this coefficient has been applied to classify pure and adulterated samples of EVOO. In addition, this chaotic parameter has also been used to quantify the concentration of adulterant agents, by using successful linear correlation of LCCs and ROO, ROPO, SO or CO in 462 EVOO adulterated samples. In the case of detection, more than 82% of adulterated samples have been correctly classified. In the case of quantification of adulterant concentration, by an external validation process, the LCC/TGA approach estimates the adulterant agents concentration with a mean correlation coefficient (estimated versus real adulterant agent concentration) greater than 0.90 and a mean square error less than 4.9%.

  12. The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis

    Science.gov (United States)

    Mabood, F.; Boqué, R.; Folcarelli, R.; Busto, O.; Jabeen, F.; Al-Harrasi, Ahmed; Hussain, J.

    2016-05-01

    In this study the effect of thermal treatment on the enhancement of synchronous fluorescence spectroscopic method for discrimination and quantification of pure extra virgin olive oil (EVOO) samples from EVOO samples adulterated with refined oil was investigated. Two groups of samples were used. One group was analyzed at room temperature (25 °C) and the other group was thermally treated in a thermostatic water bath at 75 °C for 8 h, in contact with air and with light exposure, to favor oxidation. All the samples were then measured with synchronous fluorescence spectroscopy. Synchronous fluorescence spectra were acquired by varying the wavelength in the region from 250 to 720 nm at 20 nm wavelength differential interval of excitation and emission. Pure and adulterated olive oils were discriminated by using partial least-squares discriminant analysis (PLS-DA). It was found that the best PLS-DA models were those built with the difference spectra (75 °C-25 °C), which were able to discriminate pure from adulterated oils at a 2% level of adulteration of refined olive oils. Furthermore, PLS regression models were also built to quantify the level of adulteration. Again, the best model was the one built with the difference spectra, with a prediction error of 3.18% of adulteration.

  13. The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis.

    Science.gov (United States)

    Mabood, F; Boqué, R; Folcarelli, R; Busto, O; Jabeen, F; Al-Harrasi, Ahmed; Hussain, J

    2016-05-15

    In this study the effect of thermal treatment on the enhancement of synchronous fluorescence spectroscopic method for discrimination and quantification of pure extra virgin olive oil (EVOO) samples from EVOO samples adulterated with refined oil was investigated. Two groups of samples were used. One group was analyzed at room temperature (25 °C) and the other group was thermally treated in a thermostatic water bath at 75 °C for 8h, in contact with air and with light exposure, to favor oxidation. All the samples were then measured with synchronous fluorescence spectroscopy. Synchronous fluorescence spectra were acquired by varying the wavelength in the region from 250 to 720 nm at 20 nm wavelength differential interval of excitation and emission. Pure and adulterated olive oils were discriminated by using partial least-squares discriminant analysis (PLS-DA). It was found that the best PLS-DA models were those built with the difference spectra (75 °C-25 °C), which were able to discriminate pure from adulterated oils at a 2% level of adulteration of refined olive oils. Furthermore, PLS regression models were also built to quantify the level of adulteration. Again, the best model was the one built with the difference spectra, with a prediction error of 3.18% of adulteration. PMID:26963728

  14. Optimization of the Anaerobic Digestion from Olive Oil Production's wastes

    OpenAIRE

    Battista, Federico

    2015-01-01

    The aim of this thesis is the optimization of the anaerobic digestion of wastes derived from olive oil production, which represent one important economic sector of all the Mediterranean Countries. The main byproducts of this activity are the semi-solid Olive Pomace (OP), characterized by low pH, high content of organic matter and in particular of ligno-cellulosic materials, and a liquid one, the Olive Mill Waste Water (OMWW) which have a dark color, low pH and high content of polyphenolic sub...

  15. Aroma transition from rosemary leaves during aromatization of olive oil

    Directory of Open Access Journals (Sweden)

    Mustafa Yılmazer

    2016-04-01

    Full Text Available The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surface methodology. For this purpose, temperature, time, and amount of rosemary leaves were determined as independent variables. The results indicated that temperature and time did not affect the transition of target compounds, but rosemary leaves addition had a strong influence on transition, especially for characteristic aroma compounds of this herb. Adequacies of developed models were found to be high enough to predict each aromatic component of interest.

  16. Stomatal control of water use in olive tree leaves

    OpenAIRE

    Fernández Luque, José Enrique; Moreno Lucas, Félix; Girón Moreno, Ignacio F.; Blázquez, O. M.

    1997-01-01

    Little is known about the strategies used by olive trees to overcome the long dry periods typical of the areas where they are cropped. This makes it difficult to optimize the water supply in orchards. To study the control of water consumption by olive trees, measurements of leaf water potential (Ψ) and stomatal conductance to H2O (g) were made on 26-year-old Manzanillo olive trees under three irrigation treatments. The first treatment provided enough water to cover the crop water demand, the ...

  17. Impact of pest protection management on olive arthropodofauna

    OpenAIRE

    Rei, Fernando Manuel de Campos

    2006-01-01

    Com base na possível alteração da artpodofauna presente em olivais convencionais, devido á aplicação de insecticidas químicos de síntese, procuraram identificar-se potenciais bioindieadores de produção biológica, sistema onde o uso daqueles produtos esta interdito. Assim, na região de Ervedal, concelho de Avir, seleccionaram-se dais pares de olivais constituídos por um olival biológico e um olival convencional, localizados em dois locais de implantação distintos. Em cada olival seleccionantm-...

  18. Refining Nodes and Edges of State Machines

    DEFF Research Database (Denmark)

    Hallerstede, Stefan; Snook, Colin

    2011-01-01

    State machines are hierarchical automata that are widely used to structure complex behavioural specifications. We develop two notions of refinement of state machines, node refinement and edge refinement. We compare the two notions by means of examples and argue that, by adopting simple conventions......, they can be combined into one method of refinement. In the combined method, node refinement can be used to develop architectural aspects of a model and edge refinement to develop algorithmic aspects. The two notions of refinement are grounded in previous work. Event-B is used as the foundation for our...

  19. What's ahead for U.S. refiners

    International Nuclear Information System (INIS)

    This paper reports that margins for U.S. high conversion refiners through 2001 will be large enough to justify spending on modernization programs, Pace Consultants Inc., Houston, predicts. However, average conversion refiners-those with no residuum destruction capability-could find it hard to generate enough capital to meet U.S. pollution control requirements. Low conversion refiners will be hard pressed to stay in business. Pace reaches those conclusions in a long term crude oil and refined products forecast. The yearly study includes Pace's outlook for refining margins, implications for each refined product, and fundamental factors expected to shape U.S. refiners strategic and operating decisions

  20. Reduction in pesticide residue levels in olives by ozonated and tap water treatments and their transfer into olive oil.

    Science.gov (United States)

    Kırış, Sevilay; Velioglu, Yakup Sedat

    2016-01-01

    The effects of different wash times (2 and 5 min) with tap and ozonated water on the removal of nine pesticides from olives and the transfer ratios of these pesticides during olive oil production were determined. The reliability of the analytical methods was also tested. The applied methods of analysis were found to be suitable based on linearity, trueness, repeatability, selectivity and limit of quantification all the pesticides tested. All tap and ozonated water wash cycles removed a significant quantity of the pesticides from the olives, with a few exceptions. Generally, extending the wash time increased the pesticide reduction with ozonated water, but did not make significant differences with tap water. During olive oil processing, depending on the processing technique and physicochemical properties of the pesticides, eight of nine pesticides were concentrated into olive oil (processing factor > 1) with almost no significant difference between treatments. Imidacloprid did not pass into olive oil. Ozonated water wash for 5 min reduced chlorpyrifos, β-cyfluthrin, α-cypermethrin and imidacloprid contents by 38%, 50%, 55% and 61% respectively in olives. PMID:26565682

  1. Best Practices for Administering Concept Inventories

    CERN Document Server

    Madsen, Adrian; Sayre, Eleanor C

    2014-01-01

    There are a plethora of concept inventories in physics available for faculty to use, but it is not always clear exactly why you would use these tests, or how you should administer them and interpret the results. These multiple-choice research-based tests about physics concepts are valuable because they allow for standardized comparisons among institutions, instructors, or over time. In order for these comparisons to be meaningful, you should use best practices for administering the tests. Here we discuss best practices for administering concept inventories including background on these types of tests and specifics of how to give them online or in-class. We also discuss advantages and disadvantages of different incentives you could give your students, interpretation of scores and common concerns you may have about using concept inventories.

  2. Panorama 2007: Refining and Petrochemicals

    International Nuclear Information System (INIS)

    The year 2005 saw a new improvement in refining margins that continued during the first three quarters of 2006. The restoration of margins in the last three years has allowed the refining sector to regain its profitability. In this context, the oil companies reported earnings for fiscal year 2005 that were up significantly compared to 2004, and the figures for the first half-year 2006 confirm this trend. Despite this favorable business environment, investments only saw a minimal increase in 2005 and the improvement expected for 2006 should remain fairly limited. Looking to 2010-2015, it would appear that the planned investment projects with the highest probability of reaching completion will be barely adequate to cover the increase in demand. Refining sector should continue to find itself under pressure. As for petrochemicals, despite a steady up-trend in the naphtha price, the restoration of margins consolidated a comeback that started in 2005. All in all, capital expenditure remained fairly low in both the refining and petrochemicals sectors, but many projects are planned for the next ten years. (author)

  3. Vacuum Refining of Molten Silicon

    Science.gov (United States)

    Safarian, Jafar; Tangstad, Merete

    2012-12-01

    Metallurgical fundamentals for vacuum refining of molten silicon and the behavior of different impurities in this process are studied. A novel mass transfer model for the removal of volatile impurities from silicon in vacuum induction refining is developed. The boundary conditions for vacuum refining system—the equilibrium partial pressures of the dissolved elements and their actual partial pressures under vacuum—are determined through thermodynamic and kinetic approaches. It is indicated that the vacuum removal kinetics of the impurities is different, and it is controlled by one, two, or all the three subsequent reaction mechanisms—mass transfer in a melt boundary layer, chemical evaporation on the melt surface, and mass transfer in the gas phase. Vacuum refining experimental results of this study and literature data are used to study the model validation. The model provides reliable results and shows correlation with the experimental data for many volatile elements. Kinetics of phosphorus removal, which is an important impurity in the production of solar grade silicon, is properly predicted by the model, and it is observed that phosphorus elimination from silicon is significantly increased with increasing process temperature.

  4. Small branches of olive tree: a source of biophenols complementary to olive leaves.

    Science.gov (United States)

    Japón-Lujan, R; Luque de Castro, M D

    2007-05-30

    The extraction of biophenols (BPs) from small branches (fibrous softwood) of olive tree accelerated by microwave assistance is proposed for the first time. Under optimal working conditions, no further extraction of the target analytes was achieved after 10 min, so complete removal of them within this interval was assumed (amounts ca. to 19000, 1000, 2000, 900, and 700 mg/kg of oleuropein, verbascoside, tyrosol, alpha-taxifolin, and hydroxytyrosol, respectively; the three last BPs are absent in branch-free olive leaves). The extracts required no cleanup or concentration prior to injection into a chromatograph-photodiode array detector assembly for individual separation-quantification. Extraction from this raw material was also implemented in continuous and discontinuous-continuous extractors using ultrasound assistance and superheated liquids, respectively, as auxiliary energies, and the results were compared with those obtained by microwave-assisted extraction. The simultaneous extraction of small branches and leaves from olive tree provided extracts with a higher variety of BPs, but either extracts richer in oleuropein and verbascoside without tyrosol, alpha-taxifolin, and hydroxytyrosol or rich in these three BPs can be obtained by separate extraction of leaves and branches, respectively. PMID:17488032

  5. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.

    Science.gov (United States)

    De Luca, Michele; Restuccia, Donatella; Clodoveo, Maria Lisa; Puoci, Francesco; Ragno, Gaetano

    2016-07-01

    Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrared (FTIR) data and partial least squares-discriminant analysis (PLS1-DA) approach. Four Italian commercial EVOO brands, all in both whole and stoned version, were considered in this study. The adopted chemometric methodologies were able to describe the different chemical features in phenolic and volatile compounds contained in the two types of oil by using unspecific IR spectral information. Principal component analysis (PCA) was employed in cluster analysis to capture data patterns and to highlight differences between technological processes and EVOO brands. The PLS1-DA algorithm was used as supervised discriminant analysis to identify the different oil extraction procedures. Discriminant analysis was extended to the evaluation of possible adulteration by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives. The statistical parameters from external validation of all the PLS models were very satisfactory, with low root mean square error of prediction (RMSEP) and relative error (RE%). PMID:26920315

  6. Nurse-administered propofol sedation for endoscopy

    DEFF Research Database (Denmark)

    Jensen, J T; Vilmann, P; Horsted, T;

    2011-01-01

    endoscopists and for endoscopy nurses who were administering propofol sedation. The nurses' program comprised a 6-week course including theoretical and practical training in airway management, and the endoscopists' program consisted of 2.5 h of theory and a short course in practical airway management. In the......BACKGROUND AND STUDY AIMS: The aim of the present study was to perform a risk analysis during the implementation phase of nurse-administered propofol sedation (NAPS) and to validate our structured training program. PATIENTS AND METHODS: A structured training program was developed both for...

  7. Assessment of inter- and intra-cultivar variations in olive using SSR markers

    Directory of Open Access Journals (Sweden)

    Ahmet Ipek

    2012-10-01

    Full Text Available Olive (Olea europaea L. production in the world has been made by using many cultivars, and the genetic uniformity of commercial cultivars is important for standard olive oil and table olive production. The genetic variation among and within commonly cultivated olive cultivars in Turkey was analyzed using SSR markers. A total of 135 leaf samples were collected from 11 commonly cultivated olive cultivars from 11 provinces in four geographical regions of Turkey. Seven SSR primer pairs generated 46 SSR markers, and the number of SSR markers per primer pair ranged from 4 (UDO-14 to 9 (GAPU-89 with an average of 6.57. This high level of SSR polymorphism suggests that olive production in Turkey has been made using genetically diverse olive cultivars and this high level of genetic variation is probably due to the location of Turkey in the center of the origin of olive. The UPGMA dendrogram, developed to visualize the estimated genetic relationships among the 135 samples, demonstrated that the clustering of olive cultivars was not based on geographical regions of cultivation. Presence of genetic variation was detected within a nationwide grown Turkish olive cultivar, called 'Gemlik'. Olive growers successfully discriminated olive cultivars with distinct morphological and pomological characters. However, there was some confusion about the identification of cultivars with similar phenotypic traits. To prevent misidentification of olive cultivars and to minimize intra-cultivar variation, certified propagation materials which were characterized using DNA based molecular markers should be used during the establishment of new olive orchards.

  8. Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects.

    Science.gov (United States)

    Pereira, Ana Paula; Pereira, José Alberto; Bento, Albino; Estevinho, M Letícia

    2008-08-01

    Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives. The aim of the present work was to proceed to the microbiological characterization of table olives commercialized in the Portuguese market, with respect to their microbiological safety. The microbiological characterization was made in the olive pulp and packing brine of thirty-five table olives samples of different types and trade treatments, namely natural olives Cv. Galega (NOG), natural turning colour olives (NTCO), green olives (GO), black ripe olives (BO) and natural olives purchased in the traditional market and obtained from traditional producers (NOt). Simultaneously it was verified specific legislation of the table olives in what it concerns to labeling rules, pH values and the identification of isolated yeasts. In general, table olives consumed showed acceptable security with exception of four NOt samples that presented Staphylococcus aureus. In a considerable number of samples high number of microorganisms indicators of contaminations were observed that reveals the need of optimization the hygienic procedures during production process to improve the quality and safety of table olives. During the work seven yeasts were isolated from olive pulp and brine. PMID:18573303

  9. A Stylistic Analysis of Register Theory in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    刘鑫

    2015-01-01

    Stylistic analysis refers to the linguistic approach to literature.Stylistics will mainly focus on the register theory,taking Charles Dickens’ masterpiece Oliver Twist as a good example to demonstrate how the register theory is embodied in the work.

  10. Õnnetu saatusega Oliver Twist Polanski meelevallas / Andres Laasik

    Index Scriptorium Estoniae

    Laasik, Andres, 1960-2016

    2005-01-01

    Mängufilm Charles Dickensi romaani järgi "Oliver Twist" : stsenarist Ronald Harwood : režissöör Roman Polanski : nimiosas Barney Clark, Fagin - Ben Kingsley : Suurbritannia - Tšehhi - Prantsusmaa - Itaalia 2005

  11. Immune adjuvant activity of the olive, soybean and corn oils

    Directory of Open Access Journals (Sweden)

    Ana Claudia Marinho da Silva

    2016-08-01

    Full Text Available In the last half of the century, a large amount of substances has been used as immune adjuvant. The immune adjuvant effect of olive, soybean and corn oils in Swiss mice immunized with ovalbumin (OVA plus aluminum hydroxide or emulsified in Marcol, soybean, olive or corn oils was evaluated through the OVA-specific antibodies determined by ELISA and Passive Cutaneous Anaphylaxis. In this work the comparison of the intensity of the immune response was established by the Bayesian analysis. The adjuvant effect of the vegetable oils was shown to be more effective than aluminium hydroxide. Regarding to OVA-specific IgE synthesis, olive oil had the slowest adjuvant effect of the three vegetable oils. Accordingly, olive oil was the most convenient among the vegetable oils to be used as immune adjuvant, since it stimulated a higher production of OVA-specific Ig and lower levels of anti-OVA IgE.

  12. Reduction of virgin olive oil bitterness by fruit cold storage.

    Science.gov (United States)

    Yousfi, Khaled; Cayuela, José A; García, José M

    2008-11-12

    Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested, requiring 4, 6, and 8 weeks, respectively, for 'Manzanilla', 'Picual', and 'Verdial' olives. The level of commercial quality of the extracted oil did not deteriorate as a consequence of previous fruit storage. Olives matured during refrigeration at 5 degrees C, as the increase of maturation index and the decrease of color index and fruit firmness indicated. Similarly, as the fruit storage period progressed, the total phenolic compound content of the extracted oils decreased. Although the use of green mature olives may require a more prolonged storage time, it allows for a better postharvest handling of the fruits, which are more resistant to physical damage or fungal infections than the riper ones. PMID:18937491

  13. SINGLE CRITERION SUPPLY CHAIN MANAGEMENT IN OLIVE OIL INDUSTRY

    Directory of Open Access Journals (Sweden)

    Silvija Vlah Jerić

    2010-12-01

    Full Text Available In this work we consider the supply chain management in olive oil industry. We construct the mixed-integer programming model connecting the optimization of olives harvesting and storage and olive oil production. The goal is to maximize the olive oil producer profit consisting of revenue, production cost and storage cost. In the same time, we have to take into the consideration the farmers’ (suppliers’ utility too. Namely, the suppliers want to maintain the harvest delay and delivery cost as minimal as possible. In the case of single criterion optimization problem we suppose that the producer is taking care of all five goals, so the objective function consists of the producer’s revenue, storage cost, production cost, harvest delay and delivery cost with the appropriate sign. Due to the big dimension of the problem two heuristics are proposed for solving it. Some simulations are performed and the results show good heuristics behavior.

  14. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Russell Keast

    2010-02-01

    Full Text Available The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.

  15. Polanski lavastas filmi "Oliver Twist" oma lastele / Andres Laasik

    Index Scriptorium Estoniae

    Laasik, Andres, 1960-2016

    2005-01-01

    Mängufilm "Oliver Twist" Charles Dickensi romaani ainetel esilinastus Prahas, kus toimusid ka filmivõtted. Tšehhi, Suurbritannia, Prantsusmaa ja Itaalia koostöös valminud filmi lavastas Roman Polanski

  16. Soil amendment with olive mill wastes: impact on groundwater.

    Science.gov (United States)

    Caputo, Maria Clementina; De Girolamo, Anna Maria; Volpe, Angela

    2013-12-15

    Two sets of soil lysimeters were amended with solid and liquid olive mill wastes and the composition of leachate was analysed. Five treatments were carried out using: olive mill wastewater (OMW) at two different rates (80 and 320 m(3)/ha); OMW pre-treated by catalytical digestion with MnO2; compost obtained by exhausted olive pomace; freshwater as the control. Electric conductivity, pH, potassium, total polyphenols and nitrates were monitored in the leachate as indexes of potential groundwater contamination. The study demonstrated that the impact of all the selected amendments on groundwater was the minimum. OMW was safely applied to soil even at four times the rate allowed by the Italian law, and pre-treatment by catalytical digestion was not necessary to further reduce the impact on groundwater. The application of olive pomace compost was equally safe. PMID:24178314

  17. A Stylistic Analysis of Register Theory in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    刘鑫

    2015-01-01

    Stylistic analysis refers to the linguistic approach to literature.Stylistics will mainly focus on the register theory,taking Charles Dickens' masterpiece Oliver Twist as a good example to demonstrate how the register theory is embodied in the work.

  18. Ozonated olive oils and the troubles.

    Science.gov (United States)

    Uysal, Bulent

    2014-01-01

    One of the commonly used methods for ozone therapy is ozonated oils. Most prominent type of used oils is extra virgin olive oil. But still, each type of unsaturated oils may be used for ozonation. There are a lot of wrong knowledge on the internet about ozonated oils and its use as well. Just like other ozone therapy studies, also the studies about ozone oils are inadequate to avoid incorrect knowledge. Current data about ozone oil and its benefits are produced by supplier who oversees financial interests and make misinformation. Despite the rapidly increasing ozone oil sales through the internet, its quality and efficacy is still controversial. Dozens of companies and web sites may be easily found to buy ozonated oil. But, very few of these products are reliable, and contain sufficiently ozonated oil. This article aimed to introduce the troubles about ozonated oils and so to inform ozonated oil users. PMID:26401346

  19. Use of solid residue from the olive industry

    Directory of Open Access Journals (Sweden)

    Guinda, Ángeles

    2006-03-01

    Full Text Available Research into finding new uses for olive products, particularly by-products of olive oil production, is of great relevance not only to the economy, but also to the environment, in the towns where olives are grown. A large number of research articles has been published dealing with the chemical composition of olives and olive oil; however, only a few studies have centered on isolating and identifying compounds in the olive leaf. In this article an overview of the present body of knowledge on the chemical composition of the olive leaf will be presented. Also to be discussed is the use of solid residue, namely, the olive leaf and the olive stone. Both of these types of residue result from olive oil and table olive production, and can be used as a renewable energy source, as well as to obtain high added-value compounds. The latter, bioactive compounds are directed towards the cosmetic, pharmaceutical, and natural food supplements markets, all of which are currently highly receptive to products of natural origin.La investigación de nuevos aprovechamientos del olivar y en particular de lo subproductos del proceso de producción del aceite, tiene gran relevancia tanto en la economía como en el medio ambiente de los pueblos donde se desarrolla este cultivo. Son numerosos los trabajos publicados sobre la composición química de la aceituna y el aceite de oliva, en cambio sólo existen algunos estudios sobre el aislamiento e identificación de los compuestos de la hoja de olivo, en esta contribución se revisan los conocimientos sobre la composición química de la hoja de olivo, así como, las utilizaciones de los residuos sólidos -hoja de olivo y hueso de aceituna- que se originan en la producción del aceite de oliva y de aceitunas de mesa, como energía renovable y para la obtención de compuestos de alto valor añadido. Estos últimos, compuestos bioactivos dirigidos a los mercados de los aditivos alimentarios naturales, farmacéutico y cosm

  20. Olive bagasse and nutshell as gamma shielding material

    Energy Technology Data Exchange (ETDEWEB)

    İnaç, Esra; Baytaş, A. Filiz [Energy Institute, Istanbul Technical University, 34469 Istanbul (Turkey)

    2013-12-16

    Gamma ray linear attenuation coefficients have been measured experimentally for olive bagasse and nutshell by using narrow beam geometry for Co-60 and the values have been compared with soil. These values have been used calculate mean free path, half value layer and tenth value layer parameters. Besides, effect of multi-layered systems (soil + olive bagasse and soil + nutshell) has been analyzed in terms of half value layer.

  1. Olive mill wastewater anaerobically digested : phenolic compounds with antiradical activity

    OpenAIRE

    La Cara, Francesco; Ionata, Elena; Del Monaco, Giovanni; Marcolongo, Loredana; Gonçalves, Marta R.; Marques, I. P.

    2012-01-01

    The recovery of phenolic compounds, present in the olive fruits and its by-products, has been intensively studied by the antioxidant properties. Olive mill wastewater (OMW) is a phenolic-rich industrial effluent that can be advantageously valorized by the anaerobic digestion to the methane and agricultural fertilizer productions. The objective of this work was to evaluate the antiradical activity of OMW after anaerobic digestion in order to maximize the valorization of this type o...

  2. Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

    OpenAIRE

    Alagna Fiammetta; Mariotti Roberto; Panara Francesco; Caporali Silvia; Urbani Stefania; Veneziani Gianluca; Esposto Sonia; Taticchi Agnese; Rosati Adolfo; Rao Rosa; Perrotta Gaetano; Servili Maurizio; Baldoni Luciana

    2012-01-01

    Abstract Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism. Results The concentration of the major phenolic compounds, such as oleuropein, demethyloleu...

  3. Symbiotic bacteria enable olive fly larvae to overcome host defences

    OpenAIRE

    Ben-Yosef, Michael; Pasternak, Zohar; Jurkevitch, Edouard; Yuval, Boaz

    2015-01-01

    Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Unlike other frugivorous tephritids, the larvae maintain bacteria confined within their midgut caeca. ...

  4. New techniques in olive mill wastewater treatment (OMW)

    OpenAIRE

    Arvaniti, E. C.; Zaglis, D. P.; Papadakis, V.G.; C. A. Paraskeva

    2011-01-01

    A new cost-effective system for complete exploitation of OMW is suggested, offering a viable solution to the problem of OMW disposal. Use of the proposed separation techniques prefiltration (PF), Ultrafiltration [UF], nanofiltration [NF], and reverse osmosis [RO]) produce byproducts that might include additional benefits. A pilot plant was developed in an olive mill operating in Achaia (Patras, Greece) during an olive harvesting season. Large volumes of OMW produced daily were treated systema...

  5. Olive Anthracnose and its effect on oil quality

    OpenAIRE

    Moral, J.; Xaviér, C.; Roca, L.F.; Romero, J.; Moreda, W.; Trapero, A.

    2014-01-01

    Olive (Olea europaea subsp. europaea var. europaea) is one of the first domesticated and cultivated trees that is widely distributed in the Mediterranean regions. The Anthracnose, caused by the two complex fungal species Colletotrichum acutatum and C. gloeosporioides, is the most important disease adversely affecting the olive oil quality. Even so, the effect of Anthracnose on oil quality is largely unknown and many questions remain unanswered. This offers a unique opportunity to study how Co...

  6. Control of water consumption by the olive tree

    OpenAIRE

    Fernández Luque, José Enrique; Moreno Lucas, Félix; Girón Moreno, Ignacio F.; Blázquez, O. M.

    1997-01-01

    Measurements of leaf water potential (psi) and stomatal conductance to H2O (g) were made in 26-year-old Manzanillo olive trees under irrigation and dry-farming conditions. On days of high water demand, the olive trees reduced water losses by closing the stomata, so preventing excessive water stress. The analysis of g values versus photosynthetically active radiation (IPAR) and vapour pressure deficit (VPD), showed that stomata were fully opened at relatively low IPARlevels, from about 500 μmo...

  7. Reducing the Environmental Impact of Olive Mill Wastewater

    Directory of Open Access Journals (Sweden)

    Awni Khatib

    2009-01-01

    Full Text Available Problem Statement: A research was needed to monitor the environmental impact of olive mill wastewater (OMW: production and relative production of olive mill waste. This was achieved by collecting data from 92 local olive mills in order to study the olive production yield, water consumption in olive washing and in oil recovery, wastewater generation relative to olive processed and oil generated, and solid waste generation. The OMW is usually discharged in the open environment, thus producing pollution to the soil surface and underground water. Approach: The progress on this problem is made by reducing the chemical oxygen demand (COD as a major OMW pollutant. An upper flow anaerobic sludge bed (UASB facility was constructed and operated for eight months in a progressive program operation for standardization and optimization purpose, and so to treat the waste by COD reduction. Results: The results reveal local variation in most of the investigated parameters. The olives in some area are found to contain large solid waste than other areas, resulting in lower oil yield and higher solid generation per ton of olive produced. The COD concentration was increased gradually from 5,000-30,000 mg/L and the efficiency improved significantly during the operation from 46%-84% COD removal. The organic load of OMW 27,000mg/L was reduce below 5,000 mg/L, that permits its direct discharge into municipal wastewater treatment plants. Conclusion: The implications and relevance of the results imply that OMW must be treated before discharge to the sewer system. On the other hand, the nonconformity between areas must be taken into consideration for future work.

  8. Presence of toxic microbial metabolites in table olives

    OpenAIRE

    Medina-Pradas, Eduardo; Arroyo-López, Francisco Noé

    2015-01-01

    © 2015 Medina-Pradas and Arroyo-López. Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treat...

  9. Olive Oil effectively mitigates ovariectomy-induced osteoporosis in rats

    Directory of Open Access Journals (Sweden)

    Saleh Hanan A

    2011-02-01

    Full Text Available Abstract Background Osteoporosis, a reduction in bone mineral density, represents the most common metabolic bone disease. Postmenopausal women are particularly susceptible to osteoporosis when their production of estrogen declines. For these women, fracture is a leading cause of morbidity and mortality. This study was conducted to evaluate the protective effects of olive oil supplementation against osteoporosis in ovariectomized (OVX rats. Methods We studied adult female Wistar rats aged 12-14 months, divided into three groups: sham-operated control (SHAM, ovariectomized (OVX, and ovariectomized rats supplemented with extravirgin olive oil (Olive-OVX orally for 12 weeks; 4 weeks before ovariectomy and 8 weeks after. At the end of the experiment, blood samples were collected. Plasma levels of calcium, phosphorus, alkaline phosphatase (ALP, malondialdehyde (MDA, and nitrates were assayed. Specimens from both the tibia and the liver were processed for light microscopic examination. Histomorphometric analysis of the tibia was also performed. Results The OVX-rats showed a significant decrease in plasma calcium levels, and a significant increase in plasma ALP, MDA, and nitrates levels. These changes were attenuated by olive oil supplementation in the Olive-OVX rats. Light microscopic examination of the tibia of the OVX rats revealed a significant decrease in the cortical bone thickness (CBT and the trabecular bone thickness (TBT. In addition, there was a significant increase in the osteoclast number denoting bone resorption. In the Olive-OVX rats these parameters were markedly improved as compared to the OVX group. Examination of the liver specimens revealed mononuclear cellular infiltration in the portal areas in the OVX-rats which was not detected in the Olive-OVX rats. Conclusions Olive oil effectively mitigated ovariectomy-induced osteoporosis in rats, and is a promising candidate for the treatment of postmenopausal osteoporosis.

  10. The Nutritive and Feeding Value of Olive Cake for Ruminants

    OpenAIRE

    Gürhan Keleş

    2015-01-01

    The factor affecting nutritive and feeding value of olive cake (OC) was evaluated and, some suggestion was made regarding using olive cake in ruminant nutrition. It is evaluated that the nutritive value of OC can be able to support maintenance requirement of ruminant, although its nutritive value is affected by different factors. However, when taking into consideration of expense needed for preservation of OC, it is wise to use OC in nutrition after de-stoning. The crude protein, ether extrac...

  11. Administering the Labor Agreement. Manager Development Series.

    Science.gov (United States)

    Department of the Army, Washington, DC.

    Prepared under the direction of Headquarters, Department of the Army with the aid of subject matter specialists and technicians, this guide was designed to facilitate the preparation for and presentation of a course in administering local labor agreements. The five sessions, intended for first-line supervisors involved in day-to-day administration…

  12. La Raccolta delle olive da mensa mediante l'uso di una agevolatrice elettrica innovativa

    OpenAIRE

    Dau, Riccardo

    2014-01-01

    The Sardinia region is presented in tenth place in the national olive sector with an area of 23.363 hectares planted with olive trees. Regional production of table olives, compared to the total collected production (table olives + olive oil), amounted to 11,27% (3.135 t against a national production of 27.800 t), against a national average of 2%. Unfortunately the low mechanization level penalizes the sector strongly. Manual harvesting of table olives is the most expensive phase of the entir...

  13. European refining: evolution or revolution?

    International Nuclear Information System (INIS)

    A recent detailed analysis of the refining business in Europe (by Purvin and Gurtz) was used to highlight some key issues facing the industry. The article was written under five sub-sections: (i) economic environment (assessment of the economic prospects for Europe), (ii) energy efficiency and global warming (lists the four points of the EU car makers' voluntary agreement), (iii) fuel quality and refinery investment (iv) refinery capacity and utilisation and (v) industry structure and development. Diagrams show GDP per capita for East and West, European road fuel demand to 2015 and European net trade and European refinery ownership by crude capacity. It was concluded that the future of refining in Europe is 'exciting and challenging' and there are likely to be more large joint venture refineries. (UK)

  14. Effect of radiation on sodium and water transport in rat erythrocytes and possible repair using olive oil

    International Nuclear Information System (INIS)

    Gamma radiation dose 4 Gy was administered to whole rats, and sodium, water transport and sulfhydryl groups (-SH) contents of the erythrocytes were evaluated in vivo at postirradiation times 1, 3 and 7 days. The present results showed increased sodium and water gain associated with loss of sulfhydryl contents of the erythrocytes. These results are attributed to inhibition of Na pump activity and increased Na leakage into cells which increased the intracellular osmotic elements that lead to influx of water. These changes were secondary to the destruction of erythrocyte -SH groups which was investigated as a change in tertiary structure of the membrane proteins. Olive oil administered intraperitoneally resulted in restoration of the status of the studied parameters. We also noticed an increase in the amount of plasma unsaturated fatty acids including phospholipids. The relation between the reappearance of erythrocyte -SH groups and increased plasma phospholipids suggested a repair role for olive oil. This is through reconstitution of the Na-pump activity in erythrocytes by reactivation of (Na-K) ATPase stimulated by negatively charged plasma phospholipids.4 fig.,1 tab. i

  15. Bauxite Mining and Alumina Refining

    OpenAIRE

    Donoghue, A. Michael; Frisch, Neale; Olney, David

    2014-01-01

    Objective: To describe bauxite mining and alumina refining processes and to outline the relevant physical, chemical, biological, ergonomic, and psychosocial health risks. Methods: Review article. Results: The most important risks relate to noise, ergonomics, trauma, and caustic soda splashes of the skin/eyes. Other risks of note relate to fatigue, heat, and solar ultraviolet and for some operations tropical diseases, venomous/dangerous animals, and remote locations. Exposures to bauxite dust,...

  16. Generic Mesh Refinement On GPU

    OpenAIRE

    Boubekeur, Tamy; Schlick, Christophe

    2005-01-01

    International audience Many recent publications have shown that a large variety of computation involved in computer graphics can be moved from the CPU to the GPU, by a clever use of vertex or fragment shaders. Nonetheless there is still one kind of algorithms that is hard to translate from CPU to GPU: mesh refinement techniques. The main reason for this, is that vertex shaders available on current graphics hardware do not allow the generation of additional vertices on a mesh stored in grap...

  17. Refinement of Aluminum Thermal Chrome

    International Nuclear Information System (INIS)

    Refinement of aluminum thermal chrome of the X98.5 mark by a high-temperature annealing in high vacuum is explored experimentally. It is shown that at the temperature of annealing 1150 C during 1...6 hours the content of such interstitial impurity as nitrogen is essentially depressed in chrome, and also the content of aluminum and iron admixtures is noticeably moderated

  18. BioRefine Yearbook 2011

    Energy Technology Data Exchange (ETDEWEB)

    Maekinen, T.; Kauppi, M. (eds.) (VTT Technical Research Centre of Finland, Espoo (Finland)); Alakangas, E. (ed.) (VTT Technical Research Centre of Finland, Jyvaeskylae (Finland))

    2011-11-15

    The BioRefine - new biomass products programme is approaching its final active year 2012. The programme contains several significant industrial research and development projects that aim to demonstrate large scale biorefineries. At the same time, a number of projects are led by SMEs focusing on smaller localised solutions. The programme is co-operating closely with Forestcluster Ltd, one of the Strategic Centres for Science, Technology and Innovation in Finland, which is owned by major forest-related companies and institutes. Forestcluster has launched a second phase of its Future Biorefinery (FuBio) programme, which aims to create a new world-leading-competence platform in the field of biorefinery and to develop new value chains in which wood is refined into materials and chemicals. Together the two programmes are a central part of the Finnish biorefining entity. One of the main goals of the BioRefine programme has been to bring together multidisciplinary research and development competences and different business areas for creating sustainable and commercially viable biorefinery concepts. With the increasing pressure on low-carbon processes and on the efficient and sustainable use of raw materials, the need for a multidisciplinary approach has become evident. Bioeconomy aims to bring these different competence and business areas into close co-operation for creating new solutions based on non-fossil raw materials. In the future, the holistic and multidisciplinary approach to utilising biomass resources efficiently and in an environmentally and economically sustainable way will be increasingly emphasized

  19. The Charfuel coal refining process

    International Nuclear Information System (INIS)

    The patented Charfuel coal refining process employs fluidized hydrocracking to produce char and liquid products from virtually all types of volatile-containing coals, including low rank coal and lignite. It is not gasification or liquefaction which require the addition of expensive oxygen or hydrogen or the use of extreme heat or pressure. It is not the German pyrolysis process that merely 'cooks' the coal, producing coke and tar-like liquids. Rather, the Charfuel coal refining process involves thermal hydrocracking which results in the rearrangement of hydrogen within the coal molecule to produce a slate of co-products. In the Charfuel process, pulverized coal is rapidly heated in a reducing atmosphere in the presence of internally generated process hydrogen. This hydrogen rearrangement allows refinement of various ranks of coals to produce a pipeline transportable, slurry-type, environmentally clean boiler fuel and a slate of value-added traditional fuel and chemical feedstock co-products. Using coal and oxygen as the only feedstocks, the Charfuel hydrocracking technology economically removes much of the fuel nitrogen, sulfur, and potential air toxics (such as chlorine, mercury, beryllium, etc.) from the coal, resulting in a high heating value, clean burning fuel which can increase power plant efficiency while reducing operating costs. The paper describes the process, its thermal efficiency, its use in power plants, its pipeline transport, co-products, environmental and energy benefits, and economics

  20. Conversion index helps refiner assess relative profitability

    International Nuclear Information System (INIS)

    This paper reports that a refiner can locate his refinery competitively in relation to his neighbors by constructing a profitability profile. Using this profile, the refiner can estimate the profitability of producing shifts in his relative conversion position

  1. Bioavailability of rectally administered carbamazepine mixture.

    OpenAIRE

    Neuvonen, P J; Tokola, O.

    1987-01-01

    The relative bioavailability of carbamazepine mixture was studied after oral and rectal administration to healthy subjects. The absorption was significantly slower after the rectal than after the oral route but the total bioavailability was similar provided the mixture was not defaecated within 2 h of administration. We conclude that carbamazepine can be administered rectally, e.g. to postoperative patients in doses corresponding with oral doses.

  2. Naturally occurring Trichogramma species in olive farms in Egypt

    Institute of Scientific and Technical Information of China (English)

    ESMATMOHAMEDHEGAZI; ANNETTEHERZ; SHERIFHASSAN; ESSAMAGAMY; WEDADKHAFAGI; SANIASHWEIL; AHMEDZAITUN; SAFAAMOSTAFA; MOHAMEDHAFEZ; AHMEDEL-SHAZLY; SOMAIAEL-SAID; LAMIAABO-ABDALA; NOHAKHAMIS; SAMIAEL-KEMNY

    2005-01-01

    A survey of two-year studies (2001-2003) was carried out in two olive groves sited at two representative olive growing areas, namely Paradise Park (arid area) and Burg E1-Arab farm (semi-arid area) to monitor the frequency of endemic Trichogramma species on olive moth (Prays oleae) and jasmine moth (Palpita unionalis). The suspended host bait traps were found to be a more practical and effective tool for collecting Trichogramma wasps than the attached ones. Four naturally occurring Trichogramma species were collected for the first time in Egypt from the olive groves, where releases have never been conducted. T.bourarachae was collected exclusively from Burg El-Arab farm. It seems that this wasp species adapts well to the semi-arid area. Three species, namely T. cordubensis, T. nr.pretiosum and T. cacociae were isolated from Paradise Park farm. All of these wasps were also bred from naturally parasitized host eggs during favorable and even at unfavorable temperature conditions of June-August. However, these endemic species did not occur naturally in sufficient numbers to keep the pest populations from reaching damaging levels.The excessive usage of insecticides and the oophagous predators (e.g., ants and lacewing larvae) are some factors that affect the performance of Trichogramma wasps in olive farms.The presence of warm weather wasp strains suggests the existence of well-adapted wasp species or swains which may be appropriate candidates for the control of target pests in olive groves. Additional study is required to determine the best “habitat-specific” species/strains of Trichogramma for augmentative release of naturally occurring wasps and to incorporate them into integrated pest management programs. Efforts should be made to conserve these endemic species from oophagous predators, hot weather and insecticides.The olive and jasmine moth-larvae and pupae found under tree canopies were bred and emerged parasitoids were listed.

  3. Oliver Peek: me pole teeninud 100 miljonit ebaseaduslikult / Oliver Peek ; interv. Toivo Tänavsuu

    Index Scriptorium Estoniae

    Peek, Oliver

    2005-01-01

    LHV analüütik Oliver Peek, keda USA väärtpaberituru järelevalveasutus SEC süüdistab infovarguses ja ebaseaduslikus tulu teenimises, põhjendab, miks ta ei näe oma tegevuses midagi seadusevastast. Lisad: Meestel energiat ka eraettevõtluseks; Mõni LHV Traderi kasutaja võib siiski raha kaotada; LHV pensionifondidega pole probleeme; SEC: enamiku kohtuasju võidame. Tabel: Ost ja müük. Vt. samas: LHV tehingute anatoomia. Kommenteerib Tõnu Samuel

  4. Energetic valorisation of olive mill wastewater impregnated on low cost absorbent: Sawdust versus olive solid waste

    International Nuclear Information System (INIS)

    The oil extraction industry generates two by-products, an aqueous effluent, olive mill wastewater (OMWW) and a solid residue, olive mill solid waste (OMSW). OMWW is considered as the major pollutant in the Mediterranean area causing severe environmental threats. The main problem regarding the disposal of OMWW is to find an environmental and economical viable solution. A new valorisation strategy has been carried out which includes the following steps: (a) absorption of OMWW on low-cost renewable absorbents, (b) natural evaporation of the water and (c) energy recovery by combustion of the impregnated absorbents. Sawdust and OMSW were selected as low-cost renewable absorbents. Thermal behaviour of the impregnated samples was studied under inert and oxidative atmosphere from 20 °C to 900 °C using thermogravimetric analysis (TGA). Kinetic parameters were obtained and compared for the different samples. Gaseous emissions such as CO2, CO and volatile organic compounds (VOC) were measured under oxidative conditions at 500 °C, 600 °C and at 700 °C in a fixed bed reactor. The results indicate that for samples containing the same amount of OMWW, the reaction time of impregnated sawdust is lower compared to impregnated OMSW. Combined treatment of OMMW proposed in this study may be a promising method for the reduction of their environmental impact and for the energetic valorisation of the organic content of OMWW. -- Highlights: ► Olive mill wastewater (OMWW) is considered as the major pollutant in the Mediterranean area. ► It causes severe environmental threats because of its high and toxic organic load. ► Several treatments were tested, however, higher water contents, antibacterial effects and their difficult implementation consist a limiting factors. ► A new valorisation strategy which includes absorption of OMWW on low-cost biomass and energetic recovery of the obtained samples has been investigated. ► The impregnated sawdust may be promising issue for the

  5. Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

    Directory of Open Access Journals (Sweden)

    Dıraman, Harun

    2010-12-01

    Full Text Available In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte and Çilli and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpaşa – Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes, color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA based on their fatty acid profiles. According to the HCA results (Euclidian method, the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively.

    En este estudio, doce muestras de diferentes variedades de aceituna autóctonas (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte y Çilli y nueve muestras de diferentes variedades foráneas (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski fueron investigadas. Todas las muestras de aceitunas fueron obtenidas del National Olive Collection Orchard de Kemalpaşa – Izmir, Turquía. Los parámetros básicos cualitativos (acidez, valor de peróxidos e índices espectrofotométrico, escala de color y perfil de ácidos grasos fueron determinados en aceites de oliva virgen obtenidos de las aceitunas de las variedades aut

  6. Neutron Powder Diffraction and Constrained Refinement

    DEFF Research Database (Denmark)

    Pawley, G. S.; Mackenzie, Gordon A.; Dietrich, O. W.

    1977-01-01

    The first use of a new program, EDINP, is reported. This program allows the constrained refinement of molecules in a crystal structure with neutron diffraction powder data. The structures of p-C6F4Br2 and p-C6F4I2 are determined by packing considerations and then refined with EDINP. Refinement...

  7. The Possibilities of Using By-Products from Olive Oil in Ruminant Feeding

    Directory of Open Access Journals (Sweden)

    Mustafa Boga

    2014-03-01

    Full Text Available Nowadays, meeting adequately nutrient requirements of animal is a major problem due to cost of feed. This situation results in the feed manufacturers to search alternative feed source in order to provide more economical feeding in animal nutrition. In Turkey known as a paradise of olive, a number of substances were discharged to the environment during olive processing. After pressing of olive, the olive remains such as olive cake and black water cause off-odour, groundwater pollution, visual pollution and formation of a fly in environment. Among these by-products, olive cake has been extensively used as fuel. However, olive cake and black water can be used as alternative animal feed due to their high nutrient contents. In this review, the importance and use of the olive cake and black water in animal nutrition will be discussed.

  8. Grain Refinement of Deoxidized Copper

    Science.gov (United States)

    Balart, María José; Patel, Jayesh B.; Gao, Feng; Fan, Zhongyun

    2016-08-01

    This study reports the current status of grain refinement of copper accompanied in particular by a critical appraisal of grain refinement of phosphorus-deoxidized, high residual P (DHP) copper microalloyed with 150 ppm Ag. Some deviations exist in terms of the growth restriction factor (Q) framework, on the basis of empirical evidence reported in the literature for grain size measurements of copper with individual additions of 0.05, 0.1, and 0.5 wt pct of Mo, In, Sn, Bi, Sb, Pb, and Se, cast under a protective atmosphere of pure Ar and water quenching. The columnar-to-equiaxed transition (CET) has been observed in copper, with an individual addition of 0.4B and with combined additions of 0.4Zr-0.04P and 0.4Zr-0.04P-0.015Ag and, in a previous study, with combined additions of 0.1Ag-0.069P (in wt pct). CETs in these B- and Zr-treated casts have been ascribed to changes in the morphology and chemistry of particles, concurrently in association with free solute type and availability. No further grain-refining action was observed due to microalloying additions of B, Mg, Ca, Zr, Ti, Mn, In, Fe, and Zn (~0.1 wt pct) with respect to DHP-Cu microalloyed with Ag, and therefore are no longer relevant for the casting conditions studied. The critical microalloying element for grain size control in deoxidized copper and in particular DHP-Cu is Ag.

  9. On Interaction Refinement in Middleware

    DEFF Research Database (Denmark)

    Truyen, Eddy; Jørgensen, Bo Nørregaard; Joosen, Wouter;

    2000-01-01

    Component framework technology has become the cornerstone of building a family of systems and applications. A component framework defines a generic architecture into which specialized components can be plugged. As such, the component framework leverages the glue that connects the different inserted...... components together. We have examined a reflective technique that improve the dynamics of this gluing process such that interaction between components can be refined at run-time. In this paper, we show how we have used this reflective technique to dynamically integrate into the architecture of middleware...... systems new services that support non-functional aspects such as security, transactions, real-time....

  10. Refining Castelnuovo-Halphen bounds

    CERN Document Server

    Di Gennaro, Vincenzo

    2011-01-01

    Fix integers $r,d,s,\\pi$ with $r\\geq 4$, $d\\gg s$, $r-1\\leq s \\leq 2r-4$, and $\\pi\\geq 0$. Refining classical results for the genus of a projective curve, we exhibit a sharp upper bound for the arithmetic genus $p_a(C)$ of an integral projective curve $C\\subset {\\mathbb{P}^r}$ of degree $d$, assuming that $C$ is not contained in any surface of degree $ \\pi$. Next we discuss other types of bound for $p_a(C)$, involving conditions on the entire Hilbert polynomial of the integral surfaces on which $C$ may lie.

  11. Control of the olive fruit fly using genetics-enhanced sterile insect technique

    OpenAIRE

    Ant Thomas; Koukidou Martha; Rempoulakis Polychronis; Gong Hong-Fei; Economopoulos Aris; Vontas John; Alphey Luke

    2012-01-01

    Abstract Background The olive fruit fly, Bactrocera oleae, is the major arthropod pest of commercial olive production, causing extensive damage to olive crops worldwide. Current control techniques rely on spraying of chemical insecticides. The sterile insect technique (SIT) presents an alternative, environmentally friendly and species-specific method of population control. Although SIT has been very successful against other tephritid pests, previous SIT trials on olive fly have produced disap...

  12. Treatment technologies of liquid and solid wastes from two-phase olive oil mills

    OpenAIRE

    Rincón, Bárbara; Raposo, Francisco; Borja, Rafael

    2006-01-01

    Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three identifiabl...

  13. Treatment technologies of liquid and solid wastes from two-phase olive oil mills

    OpenAIRE

    Borja Padilla, Rafael; Raposo Bejines, Francisco; Rincón, Bárbara

    2006-01-01

    Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three ident...

  14. Development of organic olive cultivation and its importance for the sustainability in the Mediterranean

    OpenAIRE

    Migliorini, P

    2011-01-01

    Olive is the most extensively cultivated fruit crop in the world counting 9,2 million hectares of area harvested in 2009: 8,3 million are in the Mediterranean countries. This paper explain why the development of organic olive cultivation (5% of the total olive cultivation) can increase the sustainability of the Mediterranean. Regarding the ecological aspects, organic farming has benefits on landscape, biodiversity soil, water and air. Regarding economic sustainability organic olive oil produc...

  15. Assessment of the Genotoxicity of olive mill waste water (OMWW) with the Vicia faba Micronucleus test

    Energy Technology Data Exchange (ETDEWEB)

    El Hajjouji, H.; Pinelli, E.; Revel, J. C.; Hafidi, M.

    2009-07-01

    Olive mill waste water (OMW) can cause serious environmental hazards in olive producing countries, especially around the Mediterranean basin. In Morocco, olive mills are noe of the foremost polluters: the volume of OMW produced annually is estimated at 250 000 m{sup 3} during the season of production. the present study concerns the genotoxicity of OMW generated in mills producing olive oil in Morocco. (Author)

  16. Molecular Characterization of Some Turkish Olive Cultivars Using Random Amplified Polymorphic DNA (RAPD) Markers

    OpenAIRE

    Kaya, Ergün; YILMAZ GÖKDOĞAN, Emel

    2015-01-01

    Olive (Olea europea L.) is one of the oldest cultivated plants characteristic in the Mediterranean area, where it is the most important oil-producing crop. The cultivated olive (O. europaea L. var. europaea) is propagated by cutting or grafting, whereas wild olive (O. europaea L. var. sylvestris) is reproduced from seeds. These two olive types are interfertile and have led to a large number of varieties. Morphological descriptions are not entirely reliable, due to numerous synonyms and homony...

  17. Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

    OpenAIRE

    Leite, A; Salgado, José Manuel; Venâncio, Armando; Domínguez, José Manuel; Belo, Isabel

    2016-01-01

    Abstract Olive mills generate a large amount of waste that can be revaluated. This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes. The composition of olive mill wastes (crude and exhausted olive pomace) was compared and several physicochemical characteristics were significantly different. The use of both wastes in SSF was evaluated and a screening of fungi for xylanase and cellulase production was carried...

  18. Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

    OpenAIRE

    Montaño, A.; Sáiz-Abajo, M. J.; Espinosa, F.; Garrido, I.; Llerena, J. L.

    2014-01-01

    Although Extremadura is an important producing region of Spanish virgin olive oils, it has not been always known for the high quality of its oils. However, implementation of continuous extraction systems in most of its olive mills has shown a general improvement in the quality of most virgin olive oils, but not in all of them. The aim of the present study was to examine how different variables, such as fruit quality discrimination or payment system, affected the overall quality of virgin oliv...

  19. New process for production of fermented black table olives using selected autochthonous microbial resources

    OpenAIRE

    Maria eTufariello; Miriana eDurante; Francesca Anna Ramires; Francesco eGrieco; Luca eTommasi; Ezio ePerbellini; Vittorio eFalco; Maria eTasioula-Margari; Antonio Francesco Logrieco; Giovanni eMita; Gianluca eBleve

    2015-01-01

    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 (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven ferm...

  20. Olive oil consumption and non-alcoholic fatty liver disease

    Institute of Scientific and Technical Information of China (English)

    Nimer Assy; Faris Nassar; Gattas Nasser; Maria Grosovski

    2009-01-01

    The clinical implications of non-alcoholic fatty liver diseases (NAFLD) derive from their potential to progress to fibrosis and cirrhosis. Inappropriate dietary fat intake, excessive intake of soft drinks, insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride (TG) accumulation. An olive oil-rich diet decreases accumulation of TGs in the liver, improves postprandial TGs, glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver. The principal mechanisms include: decreased nuclear factor-kappaB activation, decreased lowdensity lipoprotein oxidation, and improved insulin resistance by reduced production of inflammatory cytokines (tumor necrosis factor, interleukin-6) and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1. The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids, mainly from olive oil. In this review, we describe the dietary sources of the monounsaturated fatty acids, the composition of olive oil, dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis, clinical and experimental studies that assess the relationship between olive oil and NAFLD, and the mechanism by which olive oil ameliorates fatty liver, and we discuss future perspectives.

  1. Symbiotic Bacteria Enable Olive Fly Larvae to Overcome Host Defenses

    International Nuclear Information System (INIS)

    Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Unlike other frugivorous tephritids, the larvae maintain bacteria confined within their midgut caeca. We examined the interaction between larvae, their associated bacteria, and fruit chemical defence, hypothesizing that bacterial contribution to larval development is contingent on the phenology of fruit defensive chemistry. We demonstrate that larvae require their natural complement of bacteria (Candidatus Erwinia dacicola: Enterobacteriaceae) in order to develop in unripe olives. Conversely, when feeding on ripe fruit, larval development proceeds independently of these bacteria. Our experiments suggest that bacteria counteract the inhibitory effect of oleuropein—the principal phenolic glycoside in unripe olives. In light of these results, we suggest that the unique symbiosis in olive flies, compared with other frugivorous tephritids, is understood by considering the relationship between the fly, bacteria and fruit chemistry. When applied in an evolutionary context, this approach may also point out the forces which shaped symbioses across the Tephritidae. (author)

  2. Symbiotic bacteria enable olive fly larvae to overcome host defences.

    Science.gov (United States)

    Ben-Yosef, Michael; Pasternak, Zohar; Jurkevitch, Edouard; Yuval, Boaz

    2015-07-01

    Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Unlike other frugivorous tephritids, the larvae maintain bacteria confined within their midgut caeca. We examined the interaction between larvae, their associated bacteria, and fruit chemical defence, hypothesizing that bacterial contribution to larval development is contingent on the phenology of fruit defensive chemistry. We demonstrate that larvae require their natural complement of bacteria (Candidatus Erwinia dacicola: Enterobacteriaceae) in order to develop in unripe olives. Conversely, when feeding on ripe fruit, larval development proceeds independently of these bacteria. Our experiments suggest that bacteria counteract the inhibitory effect of oleuropein-the principal phenolic glycoside in unripe olives. In light of these results, we suggest that the unique symbiosis in olive flies, compared with other frugivorous tephritids, is understood by considering the relationship between the fly, bacteria and fruit chemistry. When applied in an evolutionary context, this approach may also point out the forces which shaped symbioses across the Tephritidae. PMID:26587275

  3. The effects of inferior olive lesion on strychnine seizure

    International Nuclear Information System (INIS)

    Bilateral inferior olive lesions, produced by systemic administration of the neurotoxin 3-acetylpyridine (3AP) produce a proconvulsant state specific for strychnine-induced seizures and myoclonus. We have proposed that these phenomena are mediated through increased excitation of cerebellar Purkinje cells, through activation of glutamate receptors, in response to climbing fiber deafferentation. An increase in quisqualic acid (QA)-displaceable [3H]AMPA [(RS)-alpha-amino-3-hydroxy-5-methyl-isoxazole-4-propionic acid] binding in cerebella from inferior olive-lesioned rats was observed, but no difference in [3H]AMPA binding displaced by glutamate, kainic acid (KA) or glutamate diethylester (GDEE) was seen. The excitatory amino acid antagonists GDEE and MK-801 [(+)-5-methyl-10,11-dihydro-5H-dibenzo[a,d]cyclo-hepten-5,10 imine] were tested as anticonvulsants for strychnine-induced seizures in 3AP inferior olive-lesioned and control rats. Neither drug effected seizures in control rats, however, both GDEE and MK-801 produced a leftward shift in the strychnine-seizure dose-response curve in 3AP inferior olive-lesioned rats. GDEE also inhibited strychnine-induced myoclonus in the lesioned group, while MK-801 had no effect on myoclonus. The decreased threshold for strychnine-induced seizures and myoclonus in the 3AP-inferior olive-lesioned rats may be due to an increase in glutamate receptors as suggested by the [3H]AMPA binding data

  4. Genetic and environmental features for oil composition in olive varieties

    Directory of Open Access Journals (Sweden)

    Bervillé André Jean

    2014-09-01

    Full Text Available Consumption of olive oil helps both prevent and cure heart disease. Olive oils vary in their fatty acid profiles as well as those of other secondary metabolites (phenols, sterols, and terpene compounds. We seek to distinguish the genetic bases from the environmental factors that cause these variations. The genetic base is indeed wide: varieties originate in different domestication occurrences, from different oleaster trees and in differing climatic regimes. With the aid of diagrams, we set out briefly the oil synthesis pathway for fruits in comparison with that of seeds, and the specific aspects of olive oil in particular. Varieties of olive have appeared that are adapted to regions with harsh conditions where the oleaster could not thrive. Environmental stresses have consequences on drupes and their oil profiles; these have been highlighted in European countries through the use of appellations. Whilst stresses tend to enhance the quality of the end product, they do however decrease final yields with potential negative impacts on olive growers’ incomes. Irrigation experiments are underway in order to determine the optimal amount of watering. In breeding new varieties, the result sought is that of accumulating pest tolerances and fruit-quality characteristics; selection programmes are however expensive as they necessitate observations over many years. Consumers have choice across a range of appellations with different organoleptic specificities at different prices, and whatever the appellation of the oil they can expect a positive effect on their health.

  5. Productive and vegetative behavior of olive cultivars in super high-density olive grove

    Directory of Open Access Journals (Sweden)

    Primo Proietti

    2015-02-01

    Full Text Available In recent years, there has been an increase in interest in super high-density (SHD olive (Olea europaea L. groves because they offer early entry into production, increased productivity and the possibility of using modified mechanical vine harvesters. This study was carried out in a young SHD olive grove to examine vegetative, histo-anatomical and productive characteristics and oil quality of the Spanish Arbequina and Italian Maurino and Leccino cultivars, characterized by low, low-to-medium and high vigor, respectively. Arbequina had low vigor and limited development in height and width, as well as a high leaf/wood ratio. Maurino had a canopy volume similar to that of Arbequina and, despite a great tendency to grow in height, had low vigor, a rather compact vegetative habitus, but good lighting in the canopy and high production efficiency. In Maurino, a greater palisade parenchyma height and a larger exposed lateral surface area of the palisade parenchyma cells were observed. In the fourth year after planting, fruit production of Arbequina was about 30 % less than Leccino and Maurino. The oil content on a dry weight basis was slightly higher in Arbequina and Maurino than in Leccino. Oil quality was good for all cultivars.

  6. Availability of triazine herbicides in aged soils amended with olive oil mill waste

    Science.gov (United States)

    Olive oil extraction generates a lot of organic waste, which can potentially cause adverse environmental impacts. Application of olive oil mill waste, alperujo, to the land could be an effective way to dispose of the waste. However, addition of olive oil mill wastes can modify the binding capacity o...

  7. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of §...

  8. Determination of polar pesticides in olive oil and olives by hydrophilic interaction liquid chromatography coupled to tandem mass spectrometry and high resolution mass spectrometry.

    Science.gov (United States)

    Nortes-Méndez, Rocío; Robles-Molina, José; López-Blanco, Rafael; Vass, Andrea; Molina-Díaz, Antonio; Garcia-Reyes, Juan F

    2016-09-01

    This article reports the development of two HPLC-MS methods for the determination of polar pesticides in olive oil and olive samples by hydrophilic interaction liquid chromatography (HILIC) separation followed by mass spectrometry detection with tandem mass spectrometry using a triple quadrupole instrument operated in multiple reaction monitoring mode (HILIC-MS/MS) or electrospray time-of-flight mass spectrometry (HILIC-TOFMS). The selected polar pesticides included in the study were: amitrol, cyromazine, diquat, paraquat, mepiquat, trimethylsulfonium (trimesium, glyphosate counterion) and fosetyl aluminium. The simple sample treatment procedure was based on liquid partitioning with methanol. The performance of the sample extraction was evaluated in terms of recovery rates and matrix effects in both olive oil and olives matrices. The results obtained for olive oil were satisfactory while, due to the high complexity of olives, poor recovery rates were obtained for the extraction of diquat, paraquat and amitrol, although with a reasonable precision enabling its use in routine analysis. Similarly, matrix effects were minor in the case of olive oil (ca. 20% suppression average), while significantly higher suppression was observed for olives (30-50% suppression average). The studied approaches were found to be useful for the determination of the pesticides studied in olive oil and olives with limits of quantitation below 5µgkg(-1) in most cases when tandem mass spectrometry was used, thus being in compliance with MRLs set by current EU regulation. PMID:27343599

  9. Rotary impeller refinement of 7075Al alloy

    Institute of Scientific and Technical Information of China (English)

    WANG Liping; GUO Erjun; HUANG Yongchang; LU Bin

    2009-01-01

    The effects of four parameters, gas flow, rotational speed, refining time, and stewing time, on the rotary impeller refinement of 7075 Al were studied. The effects of C2Cl6refining, rotary impeller refuting, and composite refining of 7075 AI alloy were compared with each other. The results showed that the greatest impact parameter of rotary impeller refinement was rotational speed, followed by gas flow, refining time, and stewing time. The optimum purification parameters obtained by orthogonal analysis were as follows: rotor speed of 400 r/min, inert gas flow of 0.4 mL/h, refining time of 15 min, and stewing time of 6 min. The best degassing effect can be obtained by the composite refuting of C2Cl6 and rotary impeller. The degassing rate of C2Cl6 rotary impeller, and composite refining was 34.5%, 69.2%, and 78%, respectively. The mechanical properties of the specimen refined by rotary impeller were higher than those by C2C16 refining, but lower than those by composite refining.

  10. Refined gasoline in the subsurface

    International Nuclear Information System (INIS)

    Geologists today are being called upon not only to find naturally occurring petroleum, but also to help assess and remediate the problem of refined hydrocarbons and other man-made contaminants in the subsurface that may endanger freshwater resources or human health. Petroleum geologists already have many of the skills required and are at ease working with fluid flow in the subsurface. If called for environmental projects, however, they will need to know the language and additional concepts necessary to deal with the hydrogeologic problems. Most releases of refined hydrocarbons and other man-made contaminants occur in the shallow unconfined groundwater environment. This is divided into three zones: the saturated zone, unsaturated zone, and capillary fringe. All three have unique characteristics, and contamination behaves differently in each. Gasoline contamination partitions into four phases in this environment; vapor phase, residual phase, free phase, and dissolved phase. Each has a different degree of mobility in the three subsurface zones. Their direction and rate of movement can be estimated using basic concepts, but geological complexities frequently complicate this issue. 24 refs., 19 figs., 4 tabs

  11. Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries

    Directory of Open Access Journals (Sweden)

    Gámbaro, A.

    2014-06-01

    Full Text Available Five virgin olive oil samples were evaluated by 122 consumers for their color acceptability and expected quality on 9-point structured scales. A description of the attributes expected in the different oils was obtained from the responding consumers by means of a check-all-that-apply questionnaire consisting of a list of 17 possible virgin olive oil attributes. Hierarchical cluster analysis led to the identification of two consumer clusters with distinct behavior. Whereas one consumer cluster attributed higher quality to those oils that were greener in color, which they described as tasty, rich-flavored, strong-tasting, herb-flavored and expensive, consumers in the other cluster assumed that greener olive oils were of a poorer quality, as they described them as strange-tasting, strong-tasting, herb-tasting and defective. Despite the contrasting perception of a virgin olive oil’s green color, the respondents, irrespective of cluster, presumed that the virgin olive oil that was the yellowest in color was of poor quality and cheap, also assuming that it had a milder taste than the other oils.122 consumidores evaluaron el color de 5 muestras de aceite de oliva virgen, midiendo su aceptabilidad y la calidad esperada por medio de una escala estructurada de 9 puntos y describiéndolas por medio de preguntas “marque todo lo que corresponde” que consiste en una lista de 17 términos posibles para atributos de aceites de oliva extra vírgenes. Mediante un análisis de conglomerados jerárquico se identificó a dos grupos de consumidores Los consumidores de ambos grupos consideraron que los aceites más amarillos eran de baja calidad, describiéndolos como baratos y de gusto suave. Un grupo de consumidores asignó puntuaciones de calidad alta a todos los aceites con colores verdes, describiéndolos como sabrosos, aromáticos, con gusto fuerte, con sabor a hierba y caros. El otro grupo de consumidores consideró que los aceites de color verde m

  12. In vivo and in vitro addition of dried olive extract in poultry.

    Science.gov (United States)

    King, Annie J; Griffin, Johanna K; Roslan, Fahkirah

    2014-08-01

    A freeze-dried powder from organic olive (Olea europaea) juice extract, contains 8.82% polyphenols and a minimum of 2.5% hydroxytyrosol (3,4-dihydroxyphenylethanol), an effective free radical scavenger and the major antioxidant in the byproduct (dried olive extract, DOE). Myricetin, a bioflavonoid extract from the bark powder of the bayberry tree (Myrica cerifera), also has many beneficial biological properties and antioxidative capacity. While well-known as antioxidants, the capacity of these compounds to retard lipid oxidation in foods containing unsaturated fatty acids has not been widely evaluated. Thus, a study was conducted to assess the capacity of DOE to (1) enhance the growth of poultry, (2) determine the effectiveness of DOE (administered in vivo) as an antioxidant in post-mortem tissue and further processed meat, and (3) compare the in vitro antioxidative capacity of hydroxytyrosol and myricetin. DOE was administered ad libitum in water at 6 and 12 mg per bird per day for 6 weeks in a factorial design: 3 diets (control plus two treatment levels) × 2 blocks × 2 replications. There was no enhancement of feed consumption, body weight (BW), or feed conversion by DOE; overall means for these measurements were 5.49 kg per bird, 3.32 kg per bird, and 1.65 g feed per g live BW, respectively. Diagnostic examinations of two birds per pen at the end of the study revealed no adverse effects due to consumption of DOE, a generally recognized as safe substance. The byproduct, administered in vivo, did not retard lipid oxidation in fresh, heated, or NaCl (1.0% w/w)/heated/stored meat as assessed by absorbance values for thiobarbituric acid reactive substances at 532 nm and 2,2-diphenylpicrylhydrazyl at 517 nm. Both the byproduct and hydroxytyrosol are highly water-soluble and may have been unavailable as an antioxidant in the tissue of broilers that did not consume water for 4-6 h prior to processing. As an additive in processed thigh meat, 6 and 12 mg of DOE (2

  13. Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins

    Directory of Open Access Journals (Sweden)

    Cabello-Moruno, R.

    2015-12-01

    Full Text Available Pomace olive oil (POO is rich in minor components, which can modulate the composition of postprandial triglyceride-rich lipoproteins (TRL and their uptake by macrophages. The aim of the present study was to investigate the effects of postprandial TRL obtained after the ingestion of meals containing POO or refined olive oil (ROO on foam cell formation, one of the initial steps of atherogenesis. Meals were administered to 9 healthy men and TRL were isolated from serum 4h after the intake. POO intake led to TRL with lower triglyceride/apo B48 and triglyceride/apo B100 ratios compared to ROO. Upon incubation of THP-1 macrophages with the TRL, an increase in the intracellular triglyceride content and foam cell formation was observed. Compared to ROO-TRL, the only receptor involved in lipoprotein uptake that showed changes in the mRNA expression after treatment with POO-TRL was the VLDL-receptor (VLDLr. In conclusion, the intake of POO modified the composition of human TRL, which increased the VLDLr gene expression in macrophages. However, the changes were not sufficient to enhance foam cell formation.El aceite de orujo de oliva (AOO es rico en componentes menores que pueden modular la composición de lipoproteínas ricas en triglicéridos postprandiales (TRL y su captación por macrófagos. El objetivo del presente estudio fue investigar los efectos de TRL obtenidas después de la ingesta de comidas que contenían AOO o aceite de oliva refinado (AOR sobre la formación de células espumosas, uno de los pasos iniciales de la aterogénesis. Las comidas fueron administradas a 9 hombres sanos y las TRL fueron aisladas del suero sanguíneo 4h después de la ingesta. La ingesta de AOO dio lugar a TRL con menor ratio triglicéridos/apo B48 y triglicéridos/apo B100 en comparación con AOR. Tras la incubación de macrófagos THP-1 con las TRL, se observó un aumento en el contenido de triglicéridos intracelular y la formación de células espumosas. En

  14. The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil.

    Science.gov (United States)

    Medjkouh, Lynda; Tamendjari, Abderezak; Keciri, Sonia; Santos, Joana; Nunes, M Antónia; Oliveira, M B P P

    2016-06-15

    The present study was performed on olives from two Algerian cultivars (Limli and Rougette de Metidja) with different rates of attack by the Bactrocera oleae fly (0%, not attacked; 100%, all attacked; and real attacked %) and the corresponding olive oils. The aim was to verify the attack effect on quality parameters (free fatty acid, peroxide value, K232 and K270, oxidation stability), bioactive compounds (fatty acids and tocopherols, and total phenols and flavonoids), and on the antioxidant (reducing power, FRAP, β-carotene bleaching inhibition, ABTS and DPPH) and antibacterial (against 8 referenced human enteropathogenic bacteria by the agar disc diffusion method) capacities. Oils from infested olives were downgraded to the virgin olive oil category. Rougette de Metidja, the cultivar with a higher drupe size, was more attacked than Limli. The B. oleae attack causes an important decrease in the total phenolic contents (>30%) but to a lesser degree in the case of tocopherols. Among them, α-tocopherol is the most affected. The antioxidant and antibacterial activities were highly correlated with phenolic levels. The results of this study show the importance of controlling the fly attack because it causes a decrease in the beneficial health effects of olive oils. PMID:27220688

  15. Systems approach for control of olive fruit fly in California

    International Nuclear Information System (INIS)

    Full text: The systems approach incorporating various control techniques in the field was investigated as an economical procedure for reducing high olive fruit fly, Bactrocera oleae (Gmelin), populations in olive, Olea europaea, orchards along the coastal areas of California and as a means of control for low populations of the pest in commercial orchards in the central interior valley. The basic biology of olive fruit fly was investigated in laboratory incubator tests. Adults survived for the following number of days after exposure to different temperatures and humidities with and without food: 5 deg. C, 85% RH, 30-40 d (food), 10-17 d (no food); 15 deg. C, 65% RH, 44-76 d (food), 4-5 d (no food); and 25 deg. C, 25% RH, 17-32 d (food), 2-4 d (no food); 35 deg. C, 25% RH, 2-4 d (food), 1 d (no food). At 21 deg. C, 60% RH, the duration of each life stage in olive fruit was as follows: Eggs 5-6 d, 1st instar 7-8 d, 2nd instar 9-11 d, and 3rd instar 12-15 d. A yellow panel trap was found to be a highly effective method to monitor olive fruit fly adults. The mean ± SEM total number of olive fruit fly adults captured in Pherocon AM traps (17.2 ± 11.9 in summer to 232.5 ± 44.8 in spring) was significantly higher (P < 0.01) than in ChamP traps (5.5 ± 2.1 in summer to 170.5 ± 25.5 in spring) for the sum of all collection dates (every 7-12 d from March through June, and every 14 d from July through August). Orchard sanitation was shown to be important in reducing overwintering populations. Non-harvested fruit that remained in trees in a coastal orchard since the previous year supported olive fruit fly from March through May (0.4-6.4 pupae per 10 g olive fruit). A parasitoid, Psytallia cf. concolor, imported from MOSCAMED, Guatemala and originally collected from Mediterranean fruit fly, Ceratitis capitata (Wiedemann), on coffee in Kenya, caused 100% mortality of olive fruit fly, B. oleae (Gmelin), larvae in field cage tests and 10% parasitism of larvae in small field

  16. Characterization of fatty alcohol and sterol fractions in olive tree.

    Science.gov (United States)

    Orozco-Solano, Mara; Ruiz-Jimenez, José; Luque De Castro, María D

    2010-07-14

    The determination of sterols and fatty alcohols is a part of the study of the metabolomic profile of the unsaponifiable fraction in olive tree. Leaves and drupes from three varieties of olive tree (Arbequina, Picual, and Manzanilla) were used. The content of the target compounds was studied in five ripeness stages and three harvesting periods for olive drupes and leaves, respectively. A method based on ultrasound-assisted extraction and derivatization for the individual identification and quantitation of sterols and fatty alcohols, involving chromatographic separation and mass spectrometry detection by selected ion monitoring, was used. The concentrations of alcohols and sterols in the drupes ranged between 0.1 and 1086.9 mug/g and between 0.1 and 5855.3 mug/g, respectively, which are higher than in leaves. Statistical studies were developed to show the relationship between the concentration of the target analytes and variety, ripeness stage, and harvesting period. PMID:20550122

  17. Energy Requirement of Extra Virgin Olive Oil Production

    Directory of Open Access Journals (Sweden)

    Giulio Mario Cappelletti

    2014-08-01

    Full Text Available The scope of this chapter is to calculate the net energy of the production chain for virgin olive oil. Therefore, the determination was carried out for the direct and indirect energy inputs and the energy present as feedstock in the outputs (products and by-products. To perform this analysis, all of the production processes for olives and for oil extraction were studied. For the agricultural phase, three systems of cultivation were taken into consideration: the centenary olive grove (COO, the “intensive” olive grove (HDO and, the more recently introduced, “super-intensive” olive grove (HSDO. The last two models are distinguished by the high number of trees per hectare and by an intense mechanization of agricultural practices. Regarding the oil extraction phase, four different technologies were compared: the pressure system (PS, the two-phase system (2PS, the three-phase (3PS, and the system, called “de-pitted”, which provides for the separation of the pits before the oil is extracted (DPS. The analysis showed that the production of olives needs more than 90% of energy requirements, much of which is met by non-renewable sources of energy. The production of fertilizers, and also irrigation, are the production factors that require a considerable amount of energy. Among the three agricultural systems analyzed, the COO system of cultivation is the one that requires less energy as compared to the other systems. The scenario that enables the most energy return, however, is the SHDO system of cultivation, due to the greater amount of pruning residues that can be obtained.

  18. Modelling the number of olive groves in Spanish municipalities

    Directory of Open Access Journals (Sweden)

    María-Dolores Huete

    2016-03-01

    Full Text Available The univariate generalized Waring distribution (UGWD is presented as a new model to describe the goodness of fit, applicable in the context of agriculture. In this paper, it was used to model the number of olive groves recorded in Spain in the 8,091 municipalities recorded in the 2009 Agricultural Census, according to which the production of oil olives accounted for 94% of total output, while that of table olives represented 6% (with an average of 44.84 and 4.06 holdings per Spanish municipality, respectively. UGWD is suitable for fitting this type of discrete data, with strong left-sided asymmetry. This novel use of UGWD can provide the foundation for future research in agriculture, with the advantage over other discrete distributions that enables the analyst to split the variance. After defining the distribution, we analysed various methods for fitting the parameters associated with it, namely estimation by maximum likelihood, estimation by the method of moments and a variant of the latter, estimation by the method of frequencies and moments. For oil olives, the chi-square goodness of fit test gives p-values of 0.9992, 0.9967 and 0.9977, respectively. However, a poor fit was obtained for the table olive distribution. Finally, the variance was split, following Irwin, into three components related to random factors, external factors and internal differences. For the distribution of the number of olive grove holdings, this splitting showed that random and external factors only account about 0.22% and 0.05%. Therefore, internal differences within municipalities play an important role in determining total variability.

  19. a Mixed Sensor Array for the Classification of Olive Oils

    Science.gov (United States)

    di Natale, Corrado; Macagnano, Antonella; Mantini, Alessandro; Paolesse, Roberto; Siciliano, Pietro; Taurino, Antonella; Rella, Roberto; D'Amico, Arnaldo

    2000-12-01

    Electronic noses using in the same array different sensor technologies have yet been proposed as a method to increase discrimination performances. In this paper two arrays based on porphyrins coated QMB and sol-gel prepared SnO2 sensors are evaluated, compared and integrated. Olive oil has been considered as a selected case. In case of QMB sensors LSER model has been utilized to predict the sensitivity towards relevant compounds in olive oil headspace. An outer product analysis has been utilized to compare the performances of both arrays.

  20. Cold response in olive tree; A RNAseq study

    OpenAIRE

    Leyva Pérez, Mª de la O; Valverde-Corredor, Antonio; Jiménez Ruiz, Jaime; Muñoz Mérida, Antonio; Valderrama, Raquel; Trelles, Oswaldo; Barroso-Albarracín, Juan Bautista; Mercado-Blanco, Jesús; Luque, Francisco

    2013-01-01

    Low temperature severely affects plant growth and development. Several plant species have evolved an adaptive response, named cold acclimation. In order to study this response in olive tree (Olea europaea), we maintained twomonths- old vegetative propagated olive trees cv. Picual at low temperature (14h at 10ºC with light, 10h at 4ºC at the dark) for 15 days. Control plants were maintained in field growing conditions. Cold stress symptoms were observed after the first 24h as sagging leaf and ...

  1. Els Molière de Joan Oliver

    OpenAIRE

    Gibert, Miquel M.

    2009-01-01

    Joan Oliver admirava en la comèdia francesa clàssica l’elegància fluida del llenguatge, l’amenitat de l’anècdota i l’habilitat constructora de situacions i personatges, cosa que no era impediment, sinó al contrari, per aprofundir en el coneixement de la naturalesa humana. Oliver trobava en la comèdia francesa dels segles XVII i XVIII, i molt especialment en Molière, uns atractius dels quals mancava greument la tradició teatral catalana. Des d’aquesta perspectiva, l’escriptor va elaborar tres ...

  2. Joan Oliver i Salvador Espriu en el teatre de postguerra

    Directory of Open Access Journals (Sweden)

    Miquel Maria Gibert

    2015-10-01

    Full Text Available The author sets out the dramatic production of Joan Oliver and Salvador Espriu, two different ways of understanding the concept of theatrical literary creation and of interpreting projection requirements. Oliver, in general, presents the angle of the bourgeois comedy; the critical tone of the drama he produced before the Civil War either disappears or is considerably tempered. Espriu applies himself to a theatre with tragic roots, embellished with the combination of diverse elements, without taking the possibilities of immediate premiere performances into consideration.

  3. Olive Oil Headspace Characterization by a Gas Sensor Array

    International Nuclear Information System (INIS)

    Olive oil quality is strictly correlated to the volatile compounds profile. Both quality and defects can be connected to the presence of specific volatile compounds in the oil headspace. In this paper, olive oil samples have been artificially modified by adding a number of compounds known to be typical of the more frequent defects: fusty, musty, muddy and rancid. Results demonstrate the sensitivity of the electronic nose to the compounds characterizing the defects and then the capability of the instrument to identify the defects in real samples.

  4. Modelling anaerobic codigestion of manure with olive oil mill effluent

    DEFF Research Database (Denmark)

    Angelidaki, I.; Ellegaard, L.; Ahring, B.K.

    A mathematical model describing the combined anaerobic degradation of complex organic material, such as manure, and a lipid containing additive, such as olive oil mill effluents, has been developed based on a model previously described (Angelidaki et al. 1993). The model has been used to simulate...... anaerobic codigestion of cattle manure together with olive oil mill effluent (OME) and the simulations were compared with experimental data. Simulation data indicated that lack of ammonia, needed as nitrogen source for synthesis of bacterial biomass and as an important pH buffer, could be responsible for...

  5. Adaptive mesh refinement in titanium

    Energy Technology Data Exchange (ETDEWEB)

    Colella, Phillip; Wen, Tong

    2005-01-21

    In this paper, we evaluate Titanium's usability as a high-level parallel programming language through a case study, where we implement a subset of Chombo's functionality in Titanium. Chombo is a software package applying the Adaptive Mesh Refinement methodology to numerical Partial Differential Equations at the production level. In Chombo, the library approach is used to parallel programming (C++ and Fortran, with MPI), whereas Titanium is a Java dialect designed for high-performance scientific computing. The performance of our implementation is studied and compared with that of Chombo in solving Poisson's equation based on two grid configurations from a real application. Also provided are the counts of lines of code from both sides.

  6. SILICON REFINING BY VACUUM TREATMENT

    Directory of Open Access Journals (Sweden)

    André Alexandrino Lotto

    2014-12-01

    Full Text Available This work aims to investigate the phosphorus removal by vacuum from metallurgical grade silicon (MGSi (98.5% to 99% Si. Melting experiments were carried out in a vacuum induction furnace, varying parameters such as temperature, time and relation area exposed to the vacuum / volume of molten silicon. The results of chemical analysis were obtained by inductively coupled plasma (ICP, and evaluated based on thermodynamic and kinetic aspects of the reaction of vaporization of the phosphorus in the silicon. The phosphorus was decreased from 33 to approximately 1.5 ppm after three hours of vacuum treatment, concluding that the evaporation step is the controlling step of the process for parameters of temperature, pressure and agitation used and refining by this process is technically feasible.

  7. Authentication of vegetable oils by bulk and molecular carbon isotope analyses with emphasis on olive oil and pumpkin seed oil.

    Science.gov (United States)

    Spangenberg, J E; Ogrinc, N

    2001-03-01

    The authenticity of vegetable oils consumed in Slovenia and Croatia was investigated by carbon isotope analysis of the individual fatty acids by the use of gas chromatography-combustion-isotope ratio mass spectrometry (GC/C/IRMS), and through carbon isotope analysis of the bulk oil. The fatty acids from samples of olive, pumpkin, sunflower, maize, rape, soybean, and sesame oils were separated by alkaline hydrolysis and derivatized to methyl esters for chemical characterization by capillary gas chromatography/mass spectrometry (GC/MS) prior to isotopic analysis. Enrichment in heavy carbon isotope ((13)C) of the bulk oil and of the individual fatty acids are related to (1) a thermally induced degradation during processing (deodorization, steam washing, or bleaching), (2) hydrolytic rancidity (lipolysis) and oxidative rancidity of the vegetable oils during storage, and (3) the potential blend with refined oil or other vegetable oils. The impurity or admixture of different oils may be assessed from the delta(13)C(16:0) vs. delta(13)C(18:1) covariations. The fatty acid compositions of Slovenian and Croatian olive oils are compared with those from the most important Mediterranean producer countries (Spain, Italy, Greece, and France). PMID:11312892

  8. Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

    OpenAIRE

    Lamzira, Zahra; Asehraou, Abdeslam; Brito, Dulce; Oliveira, Manuella; Faid, Mohamed; Peres, Cidalia

    2005-01-01

    The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems. The main objective of this work is the control of the fermentationprocess in order to reduce the duration of the process and the olive spoilage incidence.Therefore, some Moroccan green olives were...

  9. Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently

    DEFF Research Database (Denmark)

    Larsen, L.F.; Jespersen, J; Marckmann, P.

    1999-01-01

    compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagulation factor VII (FVII), a key factor in thrombogenesis. DESIGN: In a randomized and strictly controlled crossover study, 18 healthy young men consumed diets enriched with 5 g/MJ (19% of total energy) olive...... oil, sunflower oil, or rapeseed oil for periods of 3 wk. On the final day of each period, participants consumed standardized high-fat meals (42% of energy as fat). Fasting and nonfasting blood samples were collected after each period. RESULTS: Mean (+/-SEM) nonfasting peak concentrations of activated...... with respect to nonfasting factor VII coagulant activity (FVII:c), prothrombin fragment 1+2 (F1+2), and tissue factor pathway inhibitor (TFPI) concentrations, or with respect to fasting plasma values of FVII protein, FVII:c, FVIIa, F1+2, or TFPI. CONCLUSION: A background diet rich in olive oil may...

  10. The radiation dosimetry of intrathecally administered radionuclides

    Energy Technology Data Exchange (ETDEWEB)

    Stabin, M.G. [Oak Ridge Inst. for Science and Education, TN (United States); Evans, J.F. [Ohio State Univ., Columbus, OH (United States)

    1999-01-01

    The radiation dose to the spine, spinal cord, marrow, and other organs of the body from intrathecal administration of several radiopharmaceuticals was studied. Anatomic models were developed for the spine, spinal cerebrospinal fluid (CSF), spinal cord, spinal skeleton, cranial skeleton, and cranial CSF. A kinetic model for the transport of CSF was used to determine residence times in the CSF; material leaving the CSF was thereafter assumed to enter the bloodstream and follow the kinetics of the radiopharmaceutical as if intravenously administered. The radiation transport codes MCNP and ALGAMP were used to model the electron and photon transport and energy deposition. The dosimetry of Tc-99m DTPA and HSA, In-111 DTPA, I-131 HSA, and Yb-169 DTPA was studied. Radiation dose profiles for the spinal cord and marrow in the spine were developed and average doses to all other organs were estimated, including dose distributions within the bone and marrow.

  11. Tumour targeting with systemically administered bacteria.

    LENUS (Irish Health Repository)

    Morrissey, David

    2012-01-31

    Challenges for oncology practitioners and researchers include specific treatment and detection of tumours. The ideal anti-cancer therapy would selectively eradicate tumour cells, whilst minimising side effects to normal tissue. Bacteria have emerged as biological gene vectors with natural tumour specificity, capable of homing to tumours and replicating locally to high levels when systemically administered. This property enables targeting of both the primary tumour and secondary metastases. In the case of invasive pathogenic species, this targeting strategy can be used to deliver genes intracellularly for tumour cell expression, while non-invasive species transformed with plasmids suitable for bacterial expression of heterologous genes can secrete therapeutic proteins locally within the tumour environment (cell therapy approach). Many bacterial genera have been demonstrated to localise to and replicate to high levels within tumour tissue when intravenously (IV) administered in rodent models and reporter gene tagging of bacteria has permitted real-time visualisation of this phenomenon. Live imaging of tumour colonising bacteria also presents diagnostic potential for this approach. The nature of tumour selective bacterial colonisation appears to be tumour origin- and bacterial species- independent. While originally a correlation was drawn between anaerobic bacterial colonisation and the hypoxic nature of solid tumours, it is recently becoming apparent that other elements of the unique microenvironment within solid tumours, including aberrant neovasculature and local immune suppression, may be responsible. Here, we consider the pre-clinical data supporting the use of bacteria as a tumour-targeting tool, recent advances in the area, and future work required to develop it into a beneficial clinical tool.

  12. Soil management in rainfed olive orchards may result in conflicting effects on olive production and soil fertility

    Directory of Open Access Journals (Sweden)

    I. Q. Ferreira

    2013-03-01

    Full Text Available The adoption of a sustainable soil management system is essential for the steep slopes and low fertility soils still supporting rainfed olive orchards in the Mediterranean basin. The effect of the soil management on olive yield, tree nutritional status and soil fertility was studied in a rainfed olive orchard located in NE Portugal that had been managed since its earliest days as a sheep-walk. In 2001, three different soil management systems were established: Sheep-walk, in which the vegetation was managed with a flock of sheep; Tillage, where the vegetation was controlled by conventional tillage; and Glyphosate, where a glyphosate-based herbicide was applied. The soil management systems had a pronounced effect on olive yield. The accumulated olive yields between 2002 and 2011 were 187.2, 142.9 and 89.5 kg tree-1, respectively in the Glyphosate, Tillage and Sheep-walk treatments. However, the effect of soil management on tree nutritional status was not so clear. On the other hand, the pools of organic carbon and N in the soil, and also the soil available N and phosphorus (P, were found to be less in the Glyphosate and Tillage treatments in comparison with the Sheep-walk. In these soils, N appeared as a much more limiting factor for crop growth than P. In rainfed orchards, the tolerance to herbaceous vegetation appears to be a determining factor in sustainability, which regulates annual crop yields and soil fertility. The higher the tolerance to herbaceous species, the lower the olive yields, but the better are the soil fertility parameters.

  13. Molecular Characterization of Some Turkish Olive Cultivars Using Random Amplified Polymorphic DNA (RAPD Markers

    Directory of Open Access Journals (Sweden)

    Ergün KAYA

    2015-03-01

    Full Text Available Olive (Olea europea L. is one of the oldest cultivated plants characteristic in the Mediterranean area, where it is the most important oilproducing crop. The cultivated olive (O. europaea L. var. europaea is propagated by cutting or grafting, whereas wild olive (O. europaea L. var. sylvestris is reproduced from seeds. These two olive types are interfertile and have led to a large number of varieties. Morphological descriptions are not entirely reliable, due to numerous synonyms and homonyms in designations, labelling mistakes, the presence of varietal clones, and the uncertain identification methods thus far applied. Molecular markers, as random amplified polymorphic DNA (RAPD markers, are environment-independent and efficient to identify olive varieties and to detect synonymous and homonymous. In this study, fifteen selected RAPD markers are used for determination of relationships among twenty individuals belonging to four important Turkish olive cultivars. Our results showed that RAPD markers can be used to differentiate olive cultivars

  14. Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.

    Science.gov (United States)

    Medina, Eduardo; Romero, Concepción; Brenes, Manuel; De Castro, Antonio

    2007-05-01

    The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested. PMID:17536679

  15. EVALUATION OF THE MICROCLIMATE DURING OLIVE OIL EXTRACTION OPERATIONS INSIDE OLIVE MILLS

    Directory of Open Access Journals (Sweden)

    Vittorio Panaro

    2007-06-01

    Full Text Available Some oil mills, among the most representative in the Puglia Region in terms of quality and productivity have been considered, and the temperature and humidity of the environment and the sensations of temperature felt by the workers were registered inside them during the process of oil extraction. Subsequently, a numerical code in MATLAB language was created, able to calculate the PMV and PPD and a study was carried out of the conditions of global comfort in the environment during the oil extraction process. The results of the surveys carried out in the mills show the importance of microclimate risk analysis in these workplaces, since the instrumental surveys and the calculations have shown that climatic conditions are not comfortable in the olive storage bays. On the other hand, the data from the oil extraction areas shows an acceptable condition of thermal well-being.

  16. Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

    International Nuclear Information System (INIS)

    The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and β-glucanase with or without nitrogen flush. Olive fruits (Olea europaea, L.) of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA) and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA) in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value) and their sensory attributes. The use of additional N2 flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall organoleptic quality, but also increased the olive oil yield. (Author) 33 refs.

  17. Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

    Energy Technology Data Exchange (ETDEWEB)

    Inconomou, D.; Arapoglou, D.; Israilides, C.

    2010-07-01

    The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and {beta}-glucanase with or without nitrogen flush. Olive fruits (Olea europaea, L.) of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA) and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA) in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value) and their sensory attributes. The use of additional N{sub 2} flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall organoleptic quality, but also increased the olive oil yield. (Author) 33 refs.

  18. Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

    Directory of Open Access Journals (Sweden)

    Guerfel, M.

    2012-09-01

    Full Text Available This paper reports for the first time a discrimination study based on the antioxidant compounds, oxidative stability and volatile compounds of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali using two methods of olive tree propagation (suckers and cuttings. There were significant differences between the oils from the two methods. Olive oil samples obtained from the fruits of trees from suckers had a higher content of oleic acid (63.8%, higher contents of chlorophyll and carotenoids (3.01 mg/ kg and 1.9 mg/kg respectively, a higher content of (E-2 hexenal (66.1% and a higher content in total phenols (890 mg/kg. Interestingly, more stable oil was obtained from the olives from suckers compared to the olives from cuttings. These results can be used to discriminate and to characterize the Chemlali olive oils from each origin of olive tree.

    En este trabajo se presenta por primera vez un estudio de discriminación basado en compuestos antioxidantes, estabilidad oxidativa y compuestos volátiles de muestras de aceites de oliva virgen obtenidos de frutos de la principal variedad de aceitunas tunecinas (Chemlali a partir de dos métodos de propagación del olivo (chupones y estaquillas herbáceas. Se han encontrado diferencias significativas entre los aceites obtenidos por los dos métodos. Las muestras de aceites de oliva obtenidas de frutos de árboles de chupones tenían una mayor proporción de ácido oleico (63,8%, un mayor contenido de clorofila y de carotenoides (3,01 mg/kg y 1,9 mg/kg, respectivamente, un mayor contenido de (E-2 hexenal (66,1% y un mayor contenido en fenoles totales (890 mg/kg. Curiosamente, el aceite más estable se ha obtenido de las aceitunas de árboles de chupones, en comparación con las aceitunas de árboles de estaquillas herbáceas. Estos resultados pueden ser utilizados para discriminar y caracterizar los aceites de oliva Chamlali según el origen del olivo.

  19. Zone refining of cadmium and related characterization

    Indian Academy of Sciences (India)

    N R Munirathnam; D S Prasad; Ch Sudheer; J V Rao; T L Prakash

    2005-06-01

    We present the zone refining results of cadmium using horizontal resistive zone refiner under constant flow of moisture free hydrogen gas. The boron impurity in cadmium can be avoided using quartz (GE 214 grade) boat in lieu of high pure graphite boat. The analytical results using inductively coupled plasma optical emission spectrometry (ICPOES) show that majority of the impurities are less than the detection limits. Comparatively, zinc is the most difficult impurity element to remove in cadmium matrix by zone refining.

  20. Situation of European SMEs in the olive oil and table olive area. Survey.

    Directory of Open Access Journals (Sweden)

    Salvador, Javier

    2005-09-01

    Full Text Available A study of the situation of European Small and Medium Enterprises (SMEs in the olive oil and table olive sector is carried out in order to find their main needs in the following aspects: information, participation in Research, Development and Innovation (R+D+I programmes, Information and Communication Technologies (ICTs implementation, quality control, environmental impacts, etc. The data used in this study were obtained through questionnaires sent to SMEs in France, Germany, Greece, Italy, Portugal, Spain and Turkey. The results obtained show: a reasonable acceptance of ICTs, a high interest in training courses on the most recent and pertinent legislation, and in product quality improvement and marketing.En este trabajo, se realiza un estudio de la PYME europea en el sector olivarero para detectar las principales necesidades que tienen las empresas en información técnica, participación en proyectos de investigación, formación, Tecnologías de Información y Comunicación (TIC, calidad, impacto ambiental, etc. Los datos se obtuvieron a través de encuestas enviadas a empresas de Alemania, Francia, España, Grecia, Italia, Portugal y Turquía. Los resultados obtenidos muestran que las TIC tienen un nivel razonable de implantación en este sector industrial. Así mismo, las empresas encuestadas manifiestan tener gran interés en actividades de formación e información en la legislación relacionada con el sector, el control de calidad y el marketing.

  1. Has the use of talc an effect on yield and extra virgin olive oil quality?

    Science.gov (United States)

    Caponio, Francesco; Squeo, Giacomo; Difonzo, Graziana; Pasqualone, Antonella; Summo, Carmine; Paradiso, Vito Michele

    2016-08-01

    The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry. PMID:26847164

  2. TNF-α and IL-10 modulation induced by polyphenols extracted by olive pomace in a mouse model of paw inflammation

    Directory of Open Access Journals (Sweden)

    Valentina Carito

    2015-12-01

    Full Text Available BACKGROUND: Polyphenols from olive are known to possess antioxidant and anti-inflammatory properties. AIM: The aim of this study was to study whether or not 10 consecutive days i.p. administration of a blend of olive (Olea europaea L. polyphenols (10 mg/kg containing mostly hydroxytyrosol could have an effect on cytokines playing important roles in inflammatory processes as TNF-α and IL-10. MATERIALS AND METHODS: Inflammation was induced in the mouse paw by 2 carrageenan injections (50 5l vol, 5 mg/kg each. TNF-α and IL-10 were measured by enzyme-linked immunosorbent assay. RESULTS: Carrageenan decreased IL-10 in the paws, however, this reduction appeared to be less evident in mice treated with carrageenan but administered with polyphenols. As for TNF-α, our findings did not reveal differences between groups but an increase in the polyphenol and carrageenan group if compared to the carrageenan only group. As for antioxidant polyphenols' properties, no differences between groups in the serum glutathione were found. CONCLUSIONS: Altogether, this investigation shows that olive polyphenols in the mouse may modulate the levels of cytokines having a role in the process of inflammation as TNF-α and IL-10.

  3. The olive oil-based lipid clinoleic blocks leukocyte recruitment and improves survival during systemic inflammation: a comparative in vivo study of different parenteral lipid emulsions.

    Science.gov (United States)

    Buschmann, Kirsten; Poeschl, Johannes; Braach, Natascha; Hudalla, Hannes; Kuss, Navina; Frommhold, David

    2015-01-01

    Although fish oil-based and olive oil-based lipid emulsions have been shown to exert anti-inflammatory functions, the immunomodulating properties of lipids are still controversial. Therefore, we investigated the anti-inflammatory effect of three different parenterally administered lipid emulsions in vivo: olive oil-based Clinoleic, fish oil-based Smoflipid, and soybean oil-based Lipofundin. We observed leukocyte recruitment in inflamed murine cremaster muscle using intravital microscopy and survival in a murine model of LPS-induced systemic inflammation and analyzed expression of leukocyte and endothelial adhesion molecules. Olive oil-based Clinoleic and fish oil-based Smoflipid profoundly inhibited leukocyte adhesion compared to Lipofundin during LPS-induced inflammation of the murine cremaster muscle. In the trauma model of cremaster muscle inflammation, Lipofundin was the only lipid emulsion that even augmented leukocyte adhesion. In contrast to Smoflipid and Lipofundin, Clinoleic effectively blocked leukocyte recruitment and increased survival during lethal endotoxemia. Flow chamber experiments and analysis of adhesion molecule expression suggest that both endothelial and leukocyte driven mechanisms might contribute to anti-inflammatory effects of Clinoleic. We conclude that the anti-inflammatory properties of Clinoleic are superior to those of Smoflipid and Lipofundin even during systemic inflammation. Thus, these results should stimulate further studies investigating parenteral lipids as an anti-inflammatory strategy in critically ill patients. PMID:25767334

  4. The Olive Oil-Based Lipid Clinoleic Blocks Leukocyte Recruitment and Improves Survival during Systemic Inflammation: A Comparative In Vivo Study of Different Parenteral Lipid Emulsions

    Directory of Open Access Journals (Sweden)

    Kirsten Buschmann

    2015-01-01

    Full Text Available Although fish oil-based and olive oil-based lipid emulsions have been shown to exert anti-inflammatory functions, the immunomodulating properties of lipids are still controversial. Therefore, we investigated the anti-inflammatory effect of three different parenterally administered lipid emulsions in vivo: olive oil-based Clinoleic, fish oil-based Smoflipid, and soybean oil-based Lipofundin. We observed leukocyte recruitment in inflamed murine cremaster muscle using intravital microscopy and survival in a murine model of LPS-induced systemic inflammation and analyzed expression of leukocyte and endothelial adhesion molecules. Olive oil-based Clinoleic and fish oil-based Smoflipid profoundly inhibited leukocyte adhesion compared to Lipofundin during LPS-induced inflammation of the murine cremaster muscle. In the trauma model of cremaster muscle inflammation, Lipofundin was the only lipid emulsion that even augmented leukocyte adhesion. In contrast to Smoflipid and Lipofundin, Clinoleic effectively blocked leukocyte recruitment and increased survival during lethal endotoxemia. Flow chamber experiments and analysis of adhesion molecule expression suggest that both endothelial and leukocyte driven mechanisms might contribute to anti-inflammatory effects of Clinoleic. We conclude that the anti-inflammatory properties of Clinoleic are superior to those of Smoflipid and Lipofundin even during systemic inflammation. Thus, these results should stimulate further studies investigating parenteral lipids as an anti-inflammatory strategy in critically ill patients.

  5. 77 FR 51684 - Olives Grown in California; Increased Assessment Rate

    Science.gov (United States)

    2012-08-27

    ... June 5, 2012 (77 FR 33104). Copies of the proposed rule were also mailed or sent via facsimile to all... Agricultural Marketing Service 7 CFR Part 932 Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing Service, USDA. ACTION: Final rule. SUMMARY: This rule increases the assessment...

  6. 75 FR 22211 - Olives Grown in California; Increased Assessment Rate

    Science.gov (United States)

    2010-04-28

    ... concerning this action was published in the Federal Register on March 3, 2010 (75 FR 9536). Copies of the... Agricultural Marketing Service 7 CFR Part 932 Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing Service, USDA. ACTION: Final rule. SUMMARY: This rule increases the assessment...

  7. Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters

    Directory of Open Access Journals (Sweden)

    Juan Fernández-Bolaños

    2009-05-01

    Full Text Available The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol.

  8. Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters

    OpenAIRE

    2009-01-01

    The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol.

  9. Olive Oil and its Potential Effects on Alzheimer's Disease

    Science.gov (United States)

    Antony, Shan; Zhang, G. P.

    Alzheimer's disease is a neuro-degenerative brain disease that is responsible for affecting the lives of hundreds of thousands of people every year. There has been no evidence to suggest a cure for the disease and the only existing treatments have very low rates of success in trial patients. This is largely due to the fact that the brain is one of the most undiscovered parts of the human body. Brain chemistry is highly complex and responds to its environment in random and radical ways. My research includes testing the reactionary outcomes of combining compounds of olive oil with the 20 basic amino acids. Regions around the world with olive oil based diets show a direct correlation to lower rates of Alzheimer's. Testing few compounds of olive oil with chemicals already found in the brain may yield to a better understanding as to why that is. I took the compounds tyrosol, hydroxytyrosol, and oleocanthal, and combined them with the 20 basic amino acids and calculated the total energy of the new molecule. The molecules produced with acceptably low energy values will be the center of further research. These molecules could lead to truly understanding olive oil's effect on the brain, and ultimately, the cure or prevention of Alzheimer's disease.

  10. Biosensor immunoassay for traces of hazelnut protein in olive oil

    NARCIS (Netherlands)

    Bremer, M.G.E.G.; Smits, N.G.E.; Haasnoot, W.

    2009-01-01

    The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins. To improve consumer safety, a rapid and sensitive direct bios

  11. Presence of toxic microbial metabolites in table olives

    Directory of Open Access Journals (Sweden)

    Eduardo eMedina-Pradas

    2015-08-01

    Full Text Available Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favourable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.

  12. Comparative study of phytosterol derivatives in monovarietal olive oils.

    Science.gov (United States)

    Gómez-Coca, Raquel B; Fernandes, Gabriel D; Del Aguila-Sánchez, Chellah; Pérez-Camino, María Del Carmen; Moreda, Wenceslao

    2014-06-18

    Plant sterols and their derivatives are minor compounds that have been extensively studied in vegetable oils, mainly in olive oil, where they are closely related with its identity. The objective of this work is to determine the content of free and esterified steryl glucosides and their profiles in olive oil in relation to different geographical situation of olive orchards, cultivar, farming modality, and sampling time. The orchards under study were located in the outer ring of the submetropolitan area of Madrid (Spain), where olives from Cornicabra, Manzanilla Cacereña, Manzanilla Castellana, and Picual varieties were grown under traditional and organic modes, and harvested in four different samplings. Conclusions state that cultivar, farming mode, and light exposure do not have outstanding effects, whereas pedoclimate might affect the steryl glucoside presence in a substantial way. Further studies are being carried out presently in order to confirm such statement. Also glucoside derivative profiles are discussed, and reasons for differences with results in previous studies pointed out. PMID:24861171

  13. Olive plants (Olea europaea L.) as a bioindicator for pollution.

    Science.gov (United States)

    Eliwa, Amal Mohamed; Kamel, Ehab Abdel-Razik

    2013-06-15

    In the present work, olive plant (Olea europaea L.) was used as a biological indicator for pollution in which, molecular and physiological parameters were studied. Olive plants were collected from polluted and non-polluted areas in Jeddah - Saudi Arabia, traffic area as an air polluted area, sewage treatment station as water polluted area, industrial area as solid waste polluted, costal area as marine polluted area and an area without a direct source of pollution far away from the city center, which was used as control. These changes conducted with nucleic acid content, minerals content, pigments and some growth parameters. Results showed significant reductions in DNA and RNA contents under all polluted sites. Mineral contents were varied widely depending on the different pollutants and locations of olive plant. Generally, micro-elements varied (increase/decrease) significantly within collected samples and the source of pollution. All growth parameters were decreased significantly within the studied samples of all pollutant areas except the relative water content was increased. The content of chlorophyll a has decreased highly significantly in all polluted leaves. While the content of chlorophyll b has increased significantly in all polluted leaves especially in air polluted leaves. The total content of carotenoid pigments has decreased highly significantly in all polluted leaves. It was concluded that olive plant can be used as a biological indicator to the environmental pollutants. PMID:24494523

  14. Yeasts in table olive processing: desirable or spoilage microorganisms?

    Science.gov (United States)

    Arroyo-López, F N; Romero-Gil, V; Bautista-Gallego, J; Rodríguez-Gómez, F; Jiménez-Díaz, R; García-García, P; Querol, A; Garrido-Fernández, A

    2012-11-01

    Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product. PMID:23141644

  15. 77 FR 33104 - Olives Grown in California; Increased Assessment Rate

    Science.gov (United States)

    2012-06-05

    ... Committee for the 2012 fiscal year include $333,791 for research, $480,000 for marketing activities, $50,000... information from various sources, such as the Committee's Executive, Marketing, Inspection, and Research...; ] DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 Olives Grown in California;...

  16. Healthy virgin olive oil: a matter of bitterness.

    Science.gov (United States)

    Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele

    2015-01-01

    Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed. PMID:24915318

  17. Olive Banks and the Collective Biography of British Feminism

    Science.gov (United States)

    Weiner, Gaby

    2008-01-01

    This paper considers Olive Banks' work on charting the history and development of British feminism, and particularly her use of collective biography as a research and analytic tool. It is argued that while this has been seen as the least "fashionable" aspect of her work, it took forward C. Wright Mills' contention for one definition of sociology…

  18. Development of new composite biosorbents from olive pomace wastes

    International Nuclear Information System (INIS)

    In this study olive pomace was used as a source of binding substances for the development of composite biosorbents to be used in heavy metal removal from aqueous solutions. The aim was to obtain biosorbent material with an increased concentration of binding sites. The effects of two different extraction procedures (one using only methanol and the other one hexane followed by methanol) on the binding properties of olive pomace were tested by potentiometric titrations and batch biosorption tests for copper and cadmium removal. Titration modelling evidenced that both kinds of extractions generated a solid with a reduced amount of protonatable sites. Biosorption tests were organized according to full factorial designs. Analysis of variance denoted that both kinds of extractions determined a statistically significant negative effect on metal biosorption. In the case of cadmium extractions also determined a significant decrease of selectivity with respect to olive pomace. When the acid-base and binding properties of the substances extracted were determined, they were adsorbed onto a synthetic resin (octadecylsilane) and calcium alginate beads. In this way two kinds of composite biosorbents have been obtained both having an increased concentration of binding substances with respect to native olive pomace, also working more efficiently in metal removal.

  19. Warming of olive oil processed by high hydrostatic pressure

    Czech Academy of Sciences Publication Activity Database

    Houška, M.; Kubásek, M.; Strohalm, J.; Landfeld, A.; Kamarád, Jiří

    2004-01-01

    Roč. 24, č. 2 (2004), s. 303-308. ISSN 0895-7959 R&D Projects: GA MZe EP9026 Keywords : olive oil * food processing * high pressure * warming Subject RIV: GM - Food Processing Impact factor: 0.504, year: 2004

  20. Studies on drying kinetics of olive foot cake

    Directory of Open Access Journals (Sweden)

    Hamlat, M. S.

    2002-06-01

    Full Text Available The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.El orujo es un importante subproducto de la industria del aceite de oliva ya que puede contener hasta el 12 % del aceite, el cual puede ser extraído usando un disolvente apropiado. El uso del disolvente es a menudo inmiscible con el agua. Esta es la razón por la que su efecto está limitado por la humedad del orujo, haciendo su secado imperativo. En este artículo se presenta el comportamiento del orujo sometido a un secado por convección. Los resultados experimentales mostraron que la velocidad de secado frente a la humedad, presenta un solo período de disminución de dicha velocidad. Se ha estudiado la influencia de los principales parámetros sobre la cinética de secado.

  1. Transesterification of Waste Olive Oil by "Candida" Lipase

    Science.gov (United States)

    Shen, Xiangping; Vasudevan, Palligarnai T.

    2008-01-01

    Biodiesel was produced by transesterification of waste olive oil with methanol and Novozym [R] 435. The effect of the molar ratio of methanol to triolein, mode of methanol addition, reaction temperature, and mixing speed on biodiesel yield was determined. The effect of different acyl acceptors and/or solvents on biodiesel yield was also evaluated.…

  2. Computational annotation of genes differentially expressed along olive fruit development

    Directory of Open Access Journals (Sweden)

    Martinelli Federico

    2009-10-01

    Full Text Available Abstract Background Olea europaea L. is a traditional tree crop of the Mediterranean basin with a worldwide economical high impact. Differently from other fruit tree species, little is known about the physiological and molecular basis of the olive fruit development and a few sequences of genes and gene products are available for olive in public databases. This study deals with the identification of large sets of differentially expressed genes in developing olive fruits and the subsequent computational annotation by means of different software. Results mRNA from fruits of the cv. Leccino sampled at three different stages [i.e., initial fruit set (stage 1, completed pit hardening (stage 2 and veraison (stage 3] was used for the identification of differentially expressed genes putatively involved in main processes along fruit development. Four subtractive hybridization libraries were constructed: forward and reverse between stage 1 and 2 (libraries A and B, and 2 and 3 (libraries C and D. All sequenced clones (1,132 in total were analyzed through BlastX against non-redundant NCBI databases and about 60% of them showed similarity to known proteins. A total of 89 out of 642 differentially expressed unique sequences was further investigated by Real-Time PCR, showing a validation of the SSH results as high as 69%. Library-specific cDNA repertories were annotated according to the three main vocabularies of the gene ontology (GO: cellular component, biological process and molecular function. BlastX analysis, GO terms mapping and annotation analysis were performed using the Blast2GO software, a research tool designed with the main purpose of enabling GO based data mining on sequence sets for which no GO annotation is yet available. Bioinformatic analysis pointed out a significantly different distribution of the annotated sequences for each GO category, when comparing the three fruit developmental stages. The olive fruit-specific transcriptome dataset was

  3. Fruit and Oil Characteristics of Olive Candidate Cultivars from Turkey

    Directory of Open Access Journals (Sweden)

    Yasin OZDEMIR

    2016-06-01

    Full Text Available This is the first study in Turkey that evaluated olive fruit and oil characteristics of 23 cultivar candidates selected among 393 olive genotypes, on the bases of agronomical characteristics; the candidate cultivars were obtained by cross breeding between standard cultivars (‘Gemlik’, ‘Edinciksu’, ‘Uslu’, ‘Tavşan Yüreği’, ‘Karamürselsu’ and foreign cultivars (‘Lucques’, ‘Belle d’Espagne’ and ‘Manzanilla’. Fruit traits such as fruit weight, flesh to seed ratio, fruit and seed size, as well as oil characteristics such as moisture, oil content, specific absorption at ultraviolet light, free acid content, peroxide value, chlorophyll and fatty acid composition were determined. Fruits and oils of intensely cultivated ‘Gemlik’ and ‘Ayvalık’ olive cultivars were also analyzed to compare them with the new candidate cultivars. According to the oil content, ‘GE067’ (23.30%, ‘GE181’ (23.97%, ‘GE366’ (22.52%, ‘GE417’ (22.16%, ‘GT009’ (24.14%, ‘GT014’ (21.02%, ‘GU247’ (22.48%, ‘GU320’ (27.15% and ‘GU434’ (21.89% gave better results, thus having good potential for registration as new cultivars for oil production. ‘GE366’ and ‘GU434’ were determined as the best cultivar candidates for producing dual purpose olives (table olives and oil. ‘GE363’ had the best fatty acid composition, which is an important feature in terms of oxidative stability and disease prevention.

  4. Characterization of virgin olive oils produced with autochthonous Galician varieties.

    Science.gov (United States)

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Simal-Gandara, Jesus

    2016-12-01

    The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes. PMID:27374520

  5. Refinement Checking on Parametric Modal Transition Systems

    DEFF Research Database (Denmark)

    Benes, Nikola; Kretínsky, Jan; Larsen, Kim Guldstrand;

    2015-01-01

    Modal transition systems (MTS) is a well-studied specification formalism of reactive systems supporting a step-wise refinement methodology. Despite its many advantages, the formalism as well as its currently known extensions are incapable of expressing some practically needed aspects in the refin...

  6. Refinement strategies for stratified sampling methods

    Energy Technology Data Exchange (ETDEWEB)

    Tong, Charles [Center for Applied Scientific Computing, Lawrence Livermore National Laboratory, Livermore, CA 94551-0808 (United States)]. E-mail: chtong@llnl.gov

    2006-10-15

    In many computer experiments the adequacy of a given sample to give acceptable statistical estimates cannot be determined a priori, and thus the ability to extend or refine an experimental design may be important. This paper describes refinement strategies for the class of stratified experimental designs such as latin hypercubes, orthogonal arrays, and factorial designs. A few applications are given to demonstrate their usefulness.

  7. Oliver Kruuda : Teenime liiga vähe / Oliver Kruuda ; interv. Silja Lättemäe

    Index Scriptorium Estoniae

    Kruuda, Oliver, 1967-

    2003-01-01

    AS Tallinna Piimatööstuse suuromanik ja hiljuti Viljandi ning Paide piimatööstuse ostnud Oliver Kruuda avaldab arvamust Eesti piimatööstuse olukorra kohta ja leiab, et piimatootjad teenivad töötlejaist rohkem. Suuremate piimatootjate ja -töötlejate 2002. a. kasuminumbrid

  8. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.

    Science.gov (United States)

    Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

    2014-12-01

    Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. PMID:24996353

  9. 40 CFR 80.235 - How does a refiner obtain approval as a small refiner?

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 16 2010-07-01 2010-07-01 false How does a refiner obtain approval as a small refiner? 80.235 Section 80.235 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY...) The small refiner status application must contain the following information for the company...

  10. 40 CFR 80.1340 - How does a refiner obtain approval as a small refiner?

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 16 2010-07-01 2010-07-01 false How does a refiner obtain approval as a small refiner? 80.1340 Section 80.1340 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... small refiner status application must contain the following information for the company seeking...

  11. The Problem of Olive Mill Wastewater in Turkey and some Solution Alternatives

    Directory of Open Access Journals (Sweden)

    Renan Tunalioğlu

    2012-03-01

    Full Text Available Olive, as a fruit, cannot be consumed directly due to the oleuropein substance it contains and needs to be processed into either table olives or olive oil through various production systems. The process of olive oil extraction results in olive oil as the main product, and two by-products, with olive pomace being one and brown-coloured Olive Mill Wastewater (OMWW as the other. OMWW has no direct use and it is usually discharged directly to soil, small rivers, lakes or sea, resulting in potential contamination of the environment. Turkey is the fourth largest olive producing country in the world and fifth in olive oil production. Turkey produces approximately 891 393 tonnes of OMWW on average per two years using the current mill production technologies, and hence faces the problem of OMWW. This study proposes and discusses various solution alternatives to overcome the problem of OMWW in Turkey. The results of this study aim to contribute to the ongoing efforts in resolving this problem by the olive industry and to aid policy making to tackle this important issue.

  12. Evaluation of Net Energy Obtainable from Combustion of Stabilised Olive Mill By-Products

    Directory of Open Access Journals (Sweden)

    Antonio Messineo

    2012-05-01

    Full Text Available This work is aimed at calculating the energy content of the residues from olive oil production. Olive pulp, olive husk and sludge (a mixture of olive pulp and husk have been analyzed separately. Olive Mill Effluents (OME are normally a problem for olive mill farms, yet they may be used as feedstock for biomass-fuelled power plants. Nonetheless, OMEs are characterized by a relatively high humidity content and are produced only during the olive season. Thus, OME need a stabilization process to be employed as a solid biofuel throughout the year. The analyses conducted attempt an evaluation of the energy consumption of a three-stage stabilization process: drying, milling and pelletising. The net electrical energy available from OME is then calculated as a difference between gross energy available and energy consumed for stabilization. The gross available electrical energy was calculated based on direct energy conversion of the stabilized feedstock on a small scale direct combustion and Organic Rankine Cycle (ORC turbine. Results show that OME are suitable for energy production. Approximately 4500 kJ/kg of net electrical energy may be obtained out of olive sludge or olive pulp, while olive husk shows a potential gross energy of 3400 kJ/kg.

  13. The Problem of Olive Mill Wastewater in Turkey and some Solution Alternatives

    Directory of Open Access Journals (Sweden)

    Renan Tunalioglu

    2014-02-01

    Full Text Available Olive, as a fruit, cannot be consumed directly due to the oleuropein substance it contains and needs to be processed into either table olives or olive oil through various production systems. The process of olive oil extraction results in olive oil as the main product, and two by-products, with olive pomace being one and brown-coloured Olive Mill Wastewater (OMWW as the other. OMWW has no direct use and it is usually discharged directly to soil, small rivers, lakes or sea, resulting in potential contamination of the environment. Turkey is the fourth largest olive producing country in the world and fifth in olive oil production. Turkey produces approximately 891 393 tonnes of OMWW on average per two years using the current mill production technologies, and hence faces the problem of OMWW. This study proposes and discusses various solution alternatives to overcome the problem of OMWW in Turkey. The results of this study aim to contribute to the ongoing efforts in resolving this problem by the olive industry and to aid policy making to tackle this important issue.

  14. Proceedings 15th International Refinement Workshop

    CERN Document Server

    Derrick, John; Reeves, Steve; 10.4204/EPTCS.55

    2011-01-01

    Refinement is one of the cornerstones of a formal approach to software engineering: the process of developing a more detailed design or implementation from an abstract specification through a sequence of mathematically-based steps that maintain correctness with respect to the original specification. The aim of this BCS FACS Refinement Workshop, is to bring together people who are interested in the development of more concrete designs or executable programs from abstract specifications using formal notations, tool support for formal software development, and practical experience with formal refinement methodologies. The purpose of the workshop is to provide a forum for the exchange of ideas, and discussion of common ground and key differences. This 15th workshop continued a 20 year tradition in refinement workshops run under the auspices of the British Computer Society (BCS) FACS special interest group. After the first seven editions had been held in the UK, in 1998 it was combined with the Australasian Refine...

  15. China Becomes Globe's Second Largest Oil Refiner

    Institute of Scientific and Technical Information of China (English)

    Zhang Weijun

    2010-01-01

    @@ China's refining capacity of crude oil reached 477 million tons by the end of last year,ranking the second in the world.CNPC and Sinopec now own 27 percent of the country's oil refineries with a combined refining capacity amounting to 76 percent of the country's total.As the country's biggest oil refiner,Sinopec's refining ability has increased 72.8 percent in the past ten years with a growth rate of 6.3 percent per year,ranking the third in the world,according to statistics released by Sinopec.Meanwhile,China's local oil refining enterprises' total capacity has reached 88 million tons per year.According to Sinopec,China has built 17 ten-million-ton-oil refineries which amount to half of the country's total capacity.

  16. PENURUNAN KADAR GULA DARAH AKIBAT PEMBERIAN EXTRA VIRGIN OLIVE OIL (Studi pada Tikus Galur Sprague Dawley yang Diinduksi Pakan Tinggi Lemak

    Directory of Open Access Journals (Sweden)

    SH Bintari

    2013-07-01

    -fat feed and to determine doses extra virgin olive oil that affect blood sugar levels drop. Pre-experimental research design with post test only randomized controlled group design. The subject of the study 28 male white rats of Sprague Dawley strain 8 weeks of age, body weight 180-220 g, and healthy were. Research carried out for 6 weeks. Rats were divided into  four by simple random sampling. The control group was given distilled water, the treatment of first group was given 0.5 g/day of extra virgin olive oil, the treatment of second group was given 0.7 g/day of extra virgin olive oil, and the third treatment group was given 0.9 g/day of extra virgin olive oil. Data were analyzed by Kruskal Wallis with 95% significance level. Analysis of blood glucose using the glucose oxidase (GOD PAP. Provision of extra virgin olive oil at a dose of 0.5 g/day, 0.7 g/day, and 0.9 g/day can lowered blood glucose levels of mice. This result of decreasing blood glucose level of mice proved significant in all treatment groups. The percentage reduction in blood glucose levels was found in the highest administered dose 0.9 g/day is equal to 62.23%. Extra virgin olive oil is proven to lowered blood sugar levels due to dyslipidemia.

  17. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils.

    Science.gov (United States)

    Javidipour, Issa; Tüfenk, Remzi; Baştürk, Ayhan

    2015-02-01

    The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI significantly decreased (p < 0.05) the tocopherol contents of CO and OO. PVs and MAD contents of oil samples considerably increased up to 20 min of CI, followed by a reduction at 30 min. The unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratios of the samples showed slight but significant (p < 0.05) reduction during accelerated oxidation process. Oils with added 400 ppm AP had higher tocopherol, and lower PVs and MAD contents than their counterparts without AP during CI, and storage at 60 °C. AP increased the oxidative stability of interesterified and non-interesterified CO and OO. PMID:25694696

  18. North Dakota Refining Capacity Study

    Energy Technology Data Exchange (ETDEWEB)

    Dennis Hill; Kurt Swenson; Carl Tuura; Jim Simon; Robert Vermette; Gilberto Marcha; Steve Kelly; David Wells; Ed Palmer; Kuo Yu; Tram Nguyen; Juliam Migliavacca

    2011-01-05

    According to a 2008 report issued by the United States Geological Survey, North Dakota and Montana have an estimated 3.0 to 4.3 billion barrels of undiscovered, technically recoverable oil in an area known as the Bakken Formation. With the size and remoteness of the discovery, the question became 'can a business case be made for increasing refining capacity in North Dakota?' And, if so what is the impact to existing players in the region. To answer the question, a study committee comprised of leaders in the region's petroleum industry were brought together to define the scope of the study, hire a consulting firm and oversee the study. The study committee met frequently to provide input on the findings and modify the course of the study, as needed. The study concluded that the Petroleum Area Defense District II (PADD II) has an oversupply of gasoline. With that in mind, a niche market, naphtha, was identified. Naphtha is used as a diluent used for pipelining the bitumen (heavy crude) from Canada to crude markets. The study predicted there will continue to be an increase in the demand for naphtha through 2030. The study estimated the optimal configuration for the refinery at 34,000 barrels per day (BPD) producing 15,000 BPD of naphtha and a 52 percent refinery charge for jet and diesel yield. The financial modeling assumed the sponsor of a refinery would invest its own capital to pay for construction costs. With this assumption, the internal rate of return is 9.2 percent which is not sufficient to attract traditional investment given the risk factor of the project. With that in mind, those interested in pursuing this niche market will need to identify incentives to improve the rate of return.

  19. Who should administer awards, and how?

    International Nuclear Information System (INIS)

    This paper examines the problems related to the administration of compensation awards following a nuclear accident, and suggests ways in which these problems could be addressed. The author first describes the existing legislation in Switzerland governing nuclear third party liability and its financial guarantee, namely the 1983 Act on Nuclear Third Party Liability and its Implementing Ordinance. He then provides an outline of the principles underlying the administration of compensation in Switzerland, describing in particular issues related to the information of the public, the organisation of a first estimate of damage three months after the incident, and the procedure applicable to accidents of catastrophic proportions, including the drafting of special legislation to govern the indemnization regime. The author further notes that in the context of the international third party liability regime, the Paris Convention does not regulate the administration of claims in detail, but rather refers to the national legislation of the accident state to determine such measures (Article 11). It does provide, however, that the distribution of compensation should be equitable in nature. The Vienna Convention contains similar provisions, although its Amending Protocol provides in certain cases for a priority system in favour of victims who have lost their lives or suffered personal injury. He points out that although Switzerland is not a Party to either of these Conventions, it has concluded a reciprocal agreement with Germany in this field, in light of the similarities in their national legislation. The author concludes by expressing his agreement with the approach taken by the Swiss legislator in avoiding the adoption of detailed regulations governing the administration of awards in advance. He notes that a case-by-case approach in response to the particular circumstances of a nuclear accident provides those responsible with the flexibility necessary to administer compensation

  20. Who Should Administer Energy-Efficiency Programs?

    Energy Technology Data Exchange (ETDEWEB)

    Blumstein, Carl; Goldman, Charles; Barbose, Galen L.

    2003-05-01

    The restructuring of the electric utility industry in the US created a crisis in the administration of ratepayer-funded energy-efficiency programs. Before restructuring, nearly all energy-efficiency programs in the US were administered by utilities and funded from utility rates. Restructuring called these arrangements into question in two ways. First, the separation of generation from transmission and distribution undermined a key rationale for utility administration. This was the Integrated Resource Planning approach in which the vertically integrated utility was given incentives to provide energy services at least cost. Second, questions were raised as to whether funding through utility rates could be sustained in a competitive environment and most states that restructured their electricity industry adopted a system benefits charge. The crisis in administration of energy-efficiency programs produced a variety of responses in the eight years since restructuring in the US began in earn est. These responses have included new rationales for energy-efficiency programs, new mechanisms for funding programs, and new mechanisms for program administration and governance. This paper focuses on issues related to program administration. It describes the administrative functions and some of the options for accomplishing them. Then it discusses criteria for choosing among the options. Examples are given that highlight some of the states that have made successful transitions to new governance and/or administration structures. Attention is also given to California where large-scale energy-efficiency programs have continued to operate, despite the fact that many of the key governance/administration issues remain unresolved. The conclusion attempts to summarize lessons learned.

  1. Stabilization of enzymes activities of lipoxygenase pathway by irradiation to improve the production of olive oil aroma

    International Nuclear Information System (INIS)

    The main purpose of this work was to improve the synthesis of volatile compounds leading to green note in olives and olive tree leaves by improving enzymes activities of lipoxygenase pathway. Lipoxygenase (LOX), hydroperoxyde lyase (HPL) and alcohol dehydrogenase (ADH) activities were tested in olives and olive tree leaves during maturation. The gamma irradiation effects on these samples were studied. LOX, HPL and ADH showed maximum activities at black stage for olives and in December for olive leaves. Those activities, from olives and Chemlali olive leaves, were improved after irradiation with 0,5KGy. For the case of Chetoui olive leaves, the irradiation treatment was unfavorable because it causes a loss in enzymes activities. (Author)

  2. Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae).

    Science.gov (United States)

    Malheiro, Ricardo; Casal, Susana; Cunha, Sara C; Baptista, Paula; Pereira, José Alberto

    2016-01-01

    The olive fly, Bactrocera oleae (Rossi), is a monophagous pest that displays an oviposition preference among cultivars of olive (Olea europaea L.). To clarify the oviposition preference, the olive leaf volatiles of three olive cultivars (Cobrançosa, Madural and Verdeal Transmontana) were assessed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) at six different periods of olive fruit maturation and degrees of infestation. A total of 39 volatiles were identified, mainly esters and alcohols, with a minor percentage of aldehydes, ketones and terpenic compounds, including sesquiterpenes. At sampling dates with higher degrees of infestation, cv. Cobrançosa had, simultaneously, significantly lower infestation degrees and higher volatile amounts than the other two cultivars, with a probable deterrent effect for oviposition. The green leaf volatiles (GLVs) (Z)-3-hexen-1-ol and (Z)-3-hexen-1-ol acetate) were the main compounds identified in all cultivars, together with toluene. The abundance of GLVs decreased significantly throughout maturation, without significant differences among cultivars, while toluene showed a general increase and positive correlation with olive fly infestation levels. The results obtained could broaden our understanding of the roles of various types and amounts of olive volatiles in the environment, especially in olive fly host selection and cultivar preference. PMID:26603276

  3. The psychometric refinement of the Materials Concept Inventory (MCI)

    Science.gov (United States)

    Corkins, James

    The purpose of this study was to evaluate the psychometric properties of the Materials Concept Inventory (MCI) and then recommend revisions. The MCI was administered to a sample of 303 undergraduate engineering students enrolled in a materials engineering course taught by an instructor unrelated to this study. The MCI demonstrated adequate reliability (Cronbach's alpha was .73) and strong discriminatory power (Ferguson's delta was 0.96). A pretest MCI was given only two days into the course and was able to predict the final course grade (r = .30, p Cronbach's alpha of the refined-MCI was 0.75, suggesting 'good' reliability. The six factors could only be interpreted by an integration of cognitive processes with content. Those six factors were labeled: (1) compare and contrast ductile and brittle material, (2) analyze structure and how it changes due to defects arising from stretching, (3) understand and analyze the structure and properties of glass, (4) analyze structure and how it changes due to defects arising from bending, (5) understand and analyze the structure and properties of metals, and (6) synthesize and apply graphs and proportions with relation to various materials engineering concepts. Results related to the psychometrics of the refined version of the Materials Concept Inventory are promising, but based on this study's results, further revision may be required.

  4. Mediterranean savanna system: understanding and modeling of olive orchard.

    Science.gov (United States)

    Brilli, Lorenzo; Moriondo, Marco; Bindi, Marco

    2013-04-01

    Nowadays most of the studies on C and N exchange were focused on forest ecosystems and crop systems, while only few studies have been focused on so called "savanna systems". They are long-term agro-ecosystems (fruit trees, grapevines and olive trees, etc.) usually characterized by two different layers (ground vegetation and trees). Generally, there is a lack of knowledge about these systems due to their intrinsic structural complexity (different eco-physiological characteristics so as agricultural practices). However, given their long-term carbon storage capacity, these systems can play a fundamental role in terms of global C cycle. Among all of them, the role that olive trees can play in C sequestration should not be neglected, especially in Mediterranean areas where they typify the rural landscape and are widely cultivated (Loumou and Giourga, 2003). It is therefore fundamental modelling the C-fluxes exchanges coming from these systems through a tool able to well reproduce these dynamics in one of the most exposed areas to the risk of climate change (IPCC, 2007). In this work, 2 years of Net CO2 Ecosystem Exchange (NEE) measures from eddy covariance were used to test the biogeochemistry model DayCent. The study was conducted in a rain-fed olive orchard situated in Follonica, South Tuscany, Italy (42 ° 55'N, 10 ° 45'E), in an agricultural area near the coast. The instrumentation for flux measurement was placed 1.9 m above the canopy top (6.5 m from the ground) so that the footprint area, expressed as the area containing 90% of the observed flux, was almost entirely contained within the olive orchard limits (Brilli et al., in press). Ancillary slow sensors have included soil temperature profiles, global radiation, air temperature and humidity, rain gauge. Fluxes of sensible heat, latent heat, momentum and CO2 as well as ancillary data were derived at half-hourly time resolution. Specific soil (texture, current and historical land use and vegetation cover) and

  5. Grain refinement of AZ31 magnesium alloy by electromagnetic stirring under effect of grain-refiner

    Indian Academy of Sciences (India)

    S Y Gao; Q C Le; Z Q Zhang; J Z Cui

    2012-08-01

    The effects of electromagnetic stirring and Al4C3 grain refiner on the grain refinement of semicontinuously cast AZ31 magnesium alloy were discussed in this investigation. The results indicate that electromagnetic stirring has an effective refining effect on the grain size of AZ31 magnesium alloy under the effect of Al4C3 grain refiner. Electromagnetic stirring can `activate’ the Al4C3 particles, resulting in more heterogeneous nucleation sites for the primary -Mg grains. But, longer holding time can `deactivate’ the Al4C3 particles and poison the grain refining effect.

  6. Extraction of interesting organic compounds from olive oil waste

    Directory of Open Access Journals (Sweden)

    Jiménez, Ana

    2006-03-01

    Full Text Available In the olive fruits there is a large amount of bioactive compounds and substances of high interest. Many of them are known by owing health beneficial properties that contribute to protective effect of the virgin olive oil. During olive oil processing, most of them remain in the olive oil wastes. Although, olive-mill wastewater (OMWW or “alpechin”, olive oil cake (OOC, and the new by-product, known as “alperujo” in Spain and generated by the two-phase extraction process, represent a major disposal and potentially severe pollution problem for the industry, they are also promising source of substances of high value. This review summarises the last knowledge on the utilisation of residual products, with more than 90 references including articles and patents, which are promising with regard to future application. All these investigations have been classified into two options, the recovery of valuable natural constituents and the bioconversion into useful products.Existe una gran cantidad de compuestos bioactivos y de alto interés presentes en la aceituna. Muchos de ellos se conocen por las cualidades beneficiosas que aportan al aceite de oliva virgen. La mayoría permanecen en mayor cantidad en el subproducto de la extracción del aceite. Aunque, el alpechín, el orujo y el nuevo subproducto de extracción del aceite en dos fases, alperujo, representan un problema potencial de vertido y contaminación, también son una prometedora fuente de compuestos de alto valor. Esta revisión resume lo último que se conoce sobre la utilización de estos residuos en el campo anteriormente mencionado, con más de 90 referencias que incluyen artículos y patentes. Todas estas investigaciones han sido clasificadas en cuanto a la recuperación de constituyentes naturalmente presentes o en cuanto a la bioconversión de los residuos en sustancias de interés.

  7. Quality of Pelleted Olive Cake for Energy Generation

    Directory of Open Access Journals (Sweden)

    Tea Brlek

    2014-02-01

    Full Text Available Normal 0 21 false false false SR X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%. Other cultivars had lower oil and higher protein content, and abrasion index

  8. A review of olive mill solid wastes to energy utilization techniques.

    Science.gov (United States)

    Christoforou, Elias; Fokaides, Paris A

    2016-03-01

    In recent years, the utilization of olive industry by-products for energy purposes has gained significant research interest and many studies have been conducted focused on the exploitation of olive mill solid waste (OMSW) derived from the discontinuous or continuous processing of olive fruits. In this review study, the primary characteristics of OMSW and the techniques used to define their thermal performance are described. The theoretical background of the main waste-to-energy conversion pathways of solid olive mill wastes, as well as the basic pre-treatment techniques for upgrading solid fuels, are presented. The study aims to present the main findings and major conclusions of previously published works undertaken in the last two decades focused on the characterization of olive mill solid wastes and the utilization of different types of solid olive mill residues for energy purposes. The study also aims to highlight the research challenges in this field. PMID:26810031

  9. Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives.

    Science.gov (United States)

    Ramírez, Eva; Sánchez, Antonio H; Romero, Concepción; Brenes, Manuel

    2015-03-15

    The combined effect of an edible coating and a nitrogen atmosphere on the quality of Manzanilla olives mechanically harvested and processed as Spanish-style green olives was assessed. The percentage of olives free of any brown spots ranged between 35-50%, 10-25% and 50-65% for fruit directly processed, storage under nitrogen and coated and storage under nitrogen respectively. Moreover, olives stored in the open air developed brown spots due to the oxidation of oleuropein. By contrast, the anoxic conditions prevented oleuropein from undergoing enzymatic oxidation but not from its enzymatic hydrolysis. Hence, the phenolic derivative HyEDA was formed in olives stored under nitrogen, and this substance was rapidly oxidized in the open air to give rise to brown spots although to a lesser extent in the coated fruit. Therefore, the postharvest storage of coated olives under nitrogen can be a good method to prevent bruise damage in mechanically harvested fruit. PMID:25308641

  10. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

    Science.gov (United States)

    Hachicha Hbaieb, Rim; Kotti, Faten; Cortes-Francisco, Nuria; Caixach, Josep; Gargouri, Mohamed; Vichi, Stefania

    2016-11-01

    Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness". PMID:27211691

  11. Analysis of the scientific production of olive products. I – Table olives

    Directory of Open Access Journals (Sweden)

    de la Viesca, Rosa

    2007-09-01

    Full Text Available This article contains an overview of the scientific production in the area of table olives during the period 2000- 2005. Author’s productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations among groups of authors are studied. Finally, this work includes impact indicators from the most important journals on this topic.Este artículo presenta un panorama de la producción científica en el área de las aceitunas de mesa durante el periodo 2000-2005. Utilizando indicadores bibliométricos básicos, se ha estudiado la productividad de los autores, los temas más comúnmente tratados, las fuentes de información y los grupos de autores. Además, se analizan las colaboraciones realizadas entre diferentes grupos de investigación. Por último, se incluyen los indicadores de impacto de las revistas más prestigiosas en el sector.

  12. Thermophilic anaerobic fermentation of olive pulp for hydrogen and methane production: modelling of the anaerobic digestion process

    DEFF Research Database (Denmark)

    Gavala, Hariklia N.; Skiadas, Ioannis V.; Ahring, Birgitte Kiær; Lyberatos, G.

    2006-01-01

    The present study investigates the thermophilic biohydrogen and methane production from olive pulp, which is the semi-solid. residue coming from the two-phase processing of olives. It focussed on: a) production of methane from the raw olive pulp; b) anaerobic bio-production of hydrogen from the...... were performed. The hydrogen potential of the olive pulp amounted to 1.6 mmole H-2 per g TS. The methane potential of the raw olive pulp and hydrogen-effluent was as high as 19 mmole CH4 per g TS suggesting that: a) olive pulp is a suitable substrate for methane production; and b) biohydrogen...

  13. A Matricial Algorithm for Polynomial Refinement

    CERN Document Server

    King, Emily J

    2011-01-01

    In order to have a multiresolution analysis, the scaling function must be refinable. That is, it must be the linear combination of 2-dilation, $\\mathbb{Z}$-translates of itself. Refinable functions used in connection with wavelets are typically compactly supported. In 2002, David Larson posed the question, "Are all polynomials (of a single variable) finitely refinable?" That summer the author proved that the answer indeed was true using basic linear algebra. The result was presented in a number of talks but had not been typed up until now. The purpose of this short note is to record that particular proof.

  14. Strategies for hp-adaptive Refinement

    International Nuclear Information System (INIS)

    In the hp-adaptive version of the finite element method for solving partial differential equations, the grid is adaptively refined in both h, the size of the elements, and p, the degree of the piecewise polynomial approximation over the element. The selection of which elements to refine is determined by a local a posteriori error indicator, and is well established. But the determination of whether the element should be refined by h or p is still open. In this paper, we describe several strategies that have been proposed for making this determination. A numerical example to illustrate the effectiveness of these strategies will be presented.

  15. Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

    OpenAIRE

    Zheng Xu; Robert H. Morris; Martin Bencsik; Newton, Michael I.

    2014-01-01

    The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration of virgin olive oil that can be performed through sealed bottles providing a non-destructive screening technique. Adulterations of an extra virgin olive oil with different percentages of sunflower oil and red palm oil were measured with a com...

  16. Response of three Sardinian olive cultivars to greek-style processing

    OpenAIRE

    Piga, Antonio; Gambella, Filippo; Vacca, Vincenzo; Agabbio, Mario Carlo Salvatore

    2001-01-01

    The response of three Sardinian olive cultivars to processing as table olives with the Greek-style was evaluated. “Bosana”, “Manna” and “Sivigliana sarda” olives were characterised from the marketing, technological and chemical-physical point of view and brined with 8% NaCl. Fermentation was carried out according to the anaerobic method for 150 days. At fixed intervals main brine and flesh parameters were monitored. Evolution of brine chemical parameters showed yeast fermentation. Oleuropein ...

  17. Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles

    OpenAIRE

    Campaniello, Daniela; Bevilacqua, Antonio; D’Amato, Daniela; Corbo, Maria Rosaria; Altieri, Clelia; Sinigaglia, Milena

    2005-01-01

    A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at different fermentation phases; olives, before treatments, were analyzed too. pH was monitored and microbial populations were assessed by standard plate count. Determination of the following microbial groups was carried out: mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonadaceae, staphylo...

  18. Water use, transpiration, and crop coefficients for olives (cv. Cordovil), grown in orchards in Southern Portugal

    OpenAIRE

    Ramos, Alice; Santos, Francisco Lúcio

    2009-01-01

    To improve the scheduling of irrigation for low-density olive trees (Olea europaea L.) grown in a typical Mediterranean environment of Southern Portugal, and to clarify the mechanisms of water uptake by trees, transpiration, soil water status and stomatal response to water deficit were measured in an olive orchard. Olive trees of cv. Cordovil were subject to three irrigation treatments: full-rate irrigation, sustained deficit irrigation (SDI) providing for approximately 60% of water applied a...

  19. Study for implementing a unit for production of powdered olive oil

    OpenAIRE

    Guiné, Raquel

    2016-01-01

    This work aimed to make a study for the implementation of an industrial unit for production of olive oil powder. For obtaining this product, which is designed for the gourmet kitchen market, is used the maltodextrin, which allows obtaining the small spheres (micro-droplets) of olive oil. To fulfil the proposed objective, were evaluated all steps that constitute the production process, including the olive oil production and then the t...

  20. Quarantine strategies for olive fruit fly (Diptera: Tephritidae): low-temperature storage, brine, and host relations.

    Science.gov (United States)

    Yokoyama, Victoria Y; Miller, Gina T

    2004-08-01

    A dose-response relationship was not observed in olive fruit fly, Bactrocera oleae (Gmelin), larvae exposed to acetic acid concentrations (0-2.5%) used in commercial brine solutions to cure olives. Immersion in a 1% acetic acid brine solution impeded emergence of the immature stages. A 1-wk exposure of olives infested with olive fruit fly larvae to low-temperature storage as a postharvest treatment at 0-1 degree C resulted in 8% survival of the population, and exposures of 2 through 5 wk further reduced pupal and adult emergence to temperatures in olives in the top, middle, and bottom of plastic bins stored at 2-3 degrees C decreased by 5-8 degrees C from the first to the second day. Lowest temperatures were observed in the top, and highest temperatures were observed in the middle layer of fruit, which attained a mean temperature of 3.8 degrees C on day 5. Laboratory choice tests showed that olive fruit fly oviposited at a higher rate in late season Mission olives that were green than in fruit that were in the red blush maturity stage in tests with 1- and 3-4-d exposure periods, and an increase in duration of exposure was related to an increase in the total number of ovipositional sites. Higher percentages of olive fruit fly third instars, pupae, and adults were reared from green fruit than from fruit in the red blush stage after a 1-d exposure to oviposition. Manzanillo olives were more attractive for oviposition by olive fruit fly than Mission olives, and significantly more third instars, pupae, and adults developed in Manzanillo fruit than in Mission fruit in the red blush stage. These differences were related to the better quality and higher flesh content of the Manzanillo versus Mission olives used in the tests. PMID:15384334

  1. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

    OpenAIRE

    Doulgeraki, Agapi; Pramateftaki, Paraskevi; Argyri, Anthoula; Nychas, George John; Tassou, Chrysoula; Panagou, Efstathios

    2012-01-01

    A total of 145 lactic acid bacteria (LAB) isolates have been recovered from fermented table olives and brine and characterized at strain level with molecular tools. Pulsed-Field Gel Electrophoresis (PFGE) of ApaI macrorestriction fragments was applied for strain differentiation. Species differentiation was based either on Denaturing Gradient Gel Electrophoresis (PCR-DGGE) (black olives) or on restriction analysis of the amplified 16S rRNA gene (PCR-ARDRA) (brine and green olives). Species ide...

  2. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

    OpenAIRE

    Guasch-Ferre, M. (Marta); Hu, F.B.; Martinez-Gonzalez, M. A.; Fito, M. (Montserrat); Bullo, M. (Mónica); Estruch, R.; Ros, E.; D. Corella; Recondo, J. (Javier); Gomez-Gracia, E. (Enrique); Fiol, M; Lapetra, J.; L. Serra-Majem; Muñoz, M. A.; Pinto, X. (Xavier)

    2014-01-01

    Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. Methods We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención ...

  3. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

    OpenAIRE

    Guasch-Ferré, Marta; Hu, Frank B; Martínez-González, Miguel A; Fitó, Montserrat; Bulló, Mònica; Estruch, Ramon; Ros, Emilio; Corella, Dolores; Recondo, Javier; Gómez-Gracia, Enrique; Fiol, Miquel; Lapetra, José; Serra-Majem, Lluís; Muñoz, Miguel A.; Pintó, Xavier

    2014-01-01

    Background: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. Methods: We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvenció...

  4. Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation

    OpenAIRE

    Oliveira, Felisbela Maria Araújo; Moreira, C.; Salgado, José Manuel; Abrunhosa, Luís; Venâncio, Armando; Belo, Isabel

    2016-01-01

    Background Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, mo...

  5. OLIVE PASTE CONSISTENCY AS A CONTROL PARAMETER FOR OIL EXTRACTION: A PRELIMINARY APPROACH

    OpenAIRE

    Piernicola Masella; Alessandro Parenti; Paolo Spugnoli

    2008-01-01

    Malaxation is a critical step of olive oil extraction process as it can largely affect the extraction yield along with product quality. At present, malaxation control is based upon accumulated empirical results and the experience of the operators. There are evidences that this method rarely point out the olive-paste state suitable for oil extraction. The paper reports the results of a laboratory investigation aimed to verify the feasibility of using the olive paste consistency variation durin...

  6. Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

    OpenAIRE

    Mercedes Pérez-Bonilla; Sofía Salido; Adolfo Sánchez; van Beek, Teris A.; Joaquín Altarejos

    2013-01-01

    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 this study, the most active ones were those prepared with ethyl acetate, either through direct extra...

  7. Two cases of food-borne botulism in Finland caused by conserved olives, October 2011.

    Science.gov (United States)

    Jalava, K; Selby, K; Pihlajasaari, A; Kolho, E; Dahlsten, E; Forss, N; Bäcklund, T; Korkeala, H; Honkanen-Buzalski, T; Hulkko, T; Derman, Y; Järvinen, A; Kotilainen, H; Kultanen, L; Ruutu, P; Lyytikaïnen, O; Lindström, M

    2011-01-01

    In October 2011 in Finland, two persons fell ill with symptoms compatible with botulism after having eaten conserved olives stuffed with almonds. One of these two died. Clostridium botulinum type B and its neurotoxin were detected in the implicated olives by PCR and mouse bioassay, respectively. The olives were traced back to an Italian manufacturer and withdrawn from the market. The public and other European countries were informed through media and Europe-wide notifications. PMID:22172330

  8. Power consumption and quality features in the hammer crushing process for olive oil production

    OpenAIRE

    B. Bianchi; Catalano, P.

    1996-01-01

    In a previous research, a preliminary analysis on the thermal balance in different crushing systems for olive oil production was carried out. According to the previous results, in this paper the study has been extended to power consumption aspects related to the main quality features of the extracted olive oil, restricting the analysis only to the hammer crushing (Coratina cultivar), which represents the worst case. In particular, the effect of the olives delivery on the po...

  9. Determination of the characteristic sensory profiles of Aloreña table-olive

    OpenAIRE

    Galán-Soldevilla, H.; Ruiz Pérez-Cacho, P.; Hernández Campuzano, J. A.

    2013-01-01

    Aloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain). They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Aloreña table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data ...

  10. Structural characteristics of polysaccharides from olive fruit cell walls in relation to ripening and processing

    OpenAIRE

    Vierhuis, E.

    2002-01-01

    Key words: Olive fruit; olive oil; pectic polysaccharides; xyloglucans; xylans; enzyme preparations; phenolic compounds; processing; ripening Technical enzyme preparations can be used as processing aids in the olive oil industry to obtain a higher yield and a better quality of the oil. These technical enzyme preparations degrade the plant cell wall, thus enhancing the permeability for oil. However, still very little is known about the specific role of the various constituent enzymes present i...

  11. Plant-parasitic nematodes associated with olive tree in Southern Morocco

    OpenAIRE

    Hamza, M.A.; Ferji, Z.; Ali, N; Tavoillot, Johannes; Chapuis, Elodie; El Oualkadi, A.; Moukhli, A.; Khadari, B.; Boubaker, H.; Lakhtar, H.; Roussos, Sevastianos; Mateille, Thierry; El Mousadik, A.

    2015-01-01

    Plant-parasitic nematodes affect significantly the production of susceptible plants, including olive trees. In this context, nematode communities were determined in soil samples collected from 23 olive growing sites in the Haouz and Souss regions (southern Morocco). These sites corresponded to various modalities: wild (Olea europaea L. ssp. sylvestris) or cropped olive (Olea. europaea L. ssp. europaea), traditional or high-density cropping, rainfed or irrigated. Even free-living nematodes pre...

  12. The Restorative Effects of Eucommia ulmoides Oliver Leaf Extract on Vascular Function in Spontaneously Hypertensive Rats.

    Science.gov (United States)

    Hosoo, Shingo; Koyama, Masahiro; Kato, Mai; Hirata, Tetsuya; Yamaguchi, Yasuyo; Yamasaki, Hiroo; Wada, Atsunori; Wada, Keiji; Nishibe, Sansei; Nakamura, Kozo

    2015-01-01

    Eucommia ulmoides Oliv. leaf is a traditional Chinese antihypertensive and antidiabetic medicine. We examined the effects of chronic Eucommia leaf extract (ELE) administration on artery function and morphology in spontaneously hypertensive rats (SHRs). ELE was orally administered via normal diet ad libitum to six-week-old male SHRs at a concentration of 5% for seven weeks. Acetylcholine (ACh)-induced endothelium-dependent relaxation, sodium nitroprusside (SNP)-induced endothelium-independent relaxation, plasma nitric oxide (NO) levels, and media thickness were assessed. ELE significantly improved ACh-induced aortic endothelium-dependent relaxation but did not affect SNP-induced endothelium-independent relaxation in the SHRs, as compared to the animals receiving normal diet. Plasma NO levels and media thickness were significantly increased and decreased, respectively, in the ELE-treated SHRs. Therefore, long-term ELE administration may effectively improve vascular function by increasing plasma NO levels and bioavailability, and by preventing vascular hypertrophy in the SHR aorta. PMID:26690110

  13. Noninvasive Imaging of Administered Progenitor Cells

    Energy Technology Data Exchange (ETDEWEB)

    Steven R Bergmann, M.D., Ph.D.

    2012-12-03

    -99% pure population of leukocytes. Viability was assessed using Trypan blue histological analysis. We successfully isolated and labeled ~25-30 x 10{sup 7} CD34+ lymphocytes in cytokine mobilized progenitor cell apharesis harvests. Cells were also subjected to a stat gram stain to look for bacterial contamination, stat endotoxin LAL to look for endotoxin contamination, flow cytometry for evaluation of the purity of the cells and 14-day sterility culture. Colony forming assays confirm the capacity of these cells to proliferate and function ex-vivo with CFU-GM values of 26 colonies/ 1 x 10{sup 4} cells plated and 97% viability in cytokine augmented methylcellulose at 10-14 days in CO{sub 2} incubation. We developed a closed-processing system for the product labeling prior to infusion to maintain autologous cell integrity and sterility. Release criteria for the labeled product were documented for viability, cell count and differential, and measured radiolabel. We were successful in labeling the cells with up to 500 uCi/10{sup 8} cells, with viability of >98%. However, due to delays in getting the protocol approved by the FDA, the cells were not infused in humans in this location (although we did successfully use CD34+ cells in humans in a study in Australia). The approach developed should permit labeling of progenitor cells that can be administered to human subjects for tracking. The labeling approach should be useful for all progenitor cell types, although this would need to be verified since different cell lines may have differential radiosensitivity.

  14. Noradrenergic refinement of glutamatergic neuronal circuits in the lateral superior olivary nucleus before hearing onset.

    Science.gov (United States)

    Hirao, Kenzo; Eto, Kei; Nakahata, Yoshihisa; Ishibashi, Hitoshi; Nagai, Taku; Nabekura, Junichi

    2015-09-01

    Neuronal circuit plasticity during development is fundamental for precise network formation. Pioneering studies of the developmental visual cortex indicated that noradrenaline (NA) is crucial for ocular dominance plasticity during the critical period in the visual cortex. Recent research demonstrated tonotopic map formation by NA during the critical period in the auditory system, indicating that NA also contributes to synaptic plasticity in this system. The lateral superior olive (LSO) in the auditory system receives glutamatergic input from the ventral cochlear nucleus (VCN) and undergoes circuit remodeling during postnatal development. LSO is innervated by noradrenergic afferents and is therefore a suitable model to study the function of NA in refinement of neuronal circuits. Chemical lesions of the noradrenergic system and chronic inhibition of α2-adrenoceptors in vivo during postnatal development in mice disrupted functional elimination and strengthening of VCN-LSO afferents. This was potentially mediated by activation of presynaptic α2-adrenoceptors and inhibition of glutamate release because NA presynaptically suppressed excitatory postsynaptic current (EPSC) through α2-adrenoceptors during the first two postnatal weeks in an in vitro study. Furthermore, NA and α2-adrenoceptor agonist induced long-term suppression of EPSCs and decreased glutamate release. These results suggest that NA has a critical role in synaptic refinement of the VCN-LSO glutamatergic pathway through failure of synaptic transmission. Because of the ubiquitous distribution of NA afferents and the extensive expression of α2-adrenoceptors throughout the immature brain, this phenomenon might be widespread in the developing central nervous system. PMID:26203112

  15. Phenolic compounds and antioxidant activity of olive leaf extracts.

    Science.gov (United States)

    Kontogianni, Vassiliki G; Gerothanassis, Ioannis P

    2012-01-01

    The total phenolic content and antioxidant activities of olive leaf extracts were determined. Plant material was extracted with methanol and fractionated with solvents of increasing polarity, giving certain extracts. The qualitative changes in the composition of the extracts were determined after the storage of leaves for 22 h at 37°C, before the extraction. Total polyphenol contents in extracts were determined by the Folin-Ciocalteu procedure. They were also analysed by liquid chromatography-mass spectrometry. Their antioxidant activities were evaluated using the diphenyl picrylhydrazyl method and the β-carotene linoleate model assay. Moreover, the effects of different crude olive leaf extracts on the oxidative stability of sunflower oil at 40°C and sunflower oil-in-water emulsions (10% o/w) at 37°C, at a final concentration of crude extract 200 mg kg(-1) oil, were tested and compared with butylated hydroxyl toluene. PMID:22060136

  16. Biological pretreatment and ethanol production from olive cake

    DEFF Research Database (Denmark)

    Jurado, Esperanza; Gavala, Hariklia N.; Baroi, George Nabin;

    2010-01-01

    the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric...... sugars before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the...... subsequent enzymatic hydrolysis and ethanol fermentation process steps. It has been concluded that the conditions tested were not adequate for reaching satisfactory delignification and thus studying different conditions (humidity, pH and nitrogen levels) is necessary. Another possibility for lowering the...

  17. Conversion of olive wastes to volatiles and carbon adsorbents

    Energy Technology Data Exchange (ETDEWEB)

    Petrov, N.; Budinova, T.; Razvigorova, M. [Institute of Organic Chemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. bl. 9, Sofia 1113 (Bulgaria); Parra, J. [Instituto Nacional del Carbon, Apartado de Correos 73, 33080 Oviedo (Spain); Galiatsatou, P. [Institute of Technology of Agricultural Products, I.S. Venizelow Str., Lykovrissi 141.23 (Greece)

    2008-12-15

    Investigations for the utilization of olive stones and solvent-extracted olive pulp are carried out. Tar, solid and gas products are obtained by pyrolysis of both precursors under vacuum and atmospheric pressure. Vacuum pyrolysis causes a decrease in the solid yield and an increase in the liquid and gas yields. The identified compounds of the liquid products are predominantly oxygen-containing structures (derivatives of phenol, dihydroxybenzenes, guaiacol, syringol, vanilin, veratrol, furan, acids). Activated carbons with a developed porous structure and alkaline character of the surface are produced by steam activation of the solid product and steam pyrolysis of the raw material. Oxidation treatment with air leads to the formation of a large number of oxygen functional groups with different chemical characters on the carbon surface. Chemical activation with K{sub 2}CO{sub 3} allows the preparing of carbon adsorbents with a high surface area and alkaline character of the surface. (author)

  18. Labelling of olive oil with radioactive iodine and radioactive technetium

    International Nuclear Information System (INIS)

    Investigates labelling of olive oil with 125 iodine and with the radioactive 99mTC. A radio analytical study for 99Mo-99mTC generator is also presented. Iodine monochloride and chlormine-T methods are used for labelling olive oil and oleic acid with radioactive iodine. Diethyl ether, benzene and n-heptane have been used as solvents, with diethyl ether giving best results using iodine monochloride method. Infrared spectroscopic studies show that labelling took place at the double bond. Use of milked 99mTc gave very low yield only. A fairly higher labelling yield was achieved when 20 mg of tin chloride has been added in acetone medium than diethyl ether medium. Thin layer chromatography and paper chromatography technique were used as quality control systems. The labelled oil can be used for diagnostic and study purposes. 140 Ref

  19. Phenolic compounds and antioxidant capacity of virgin olive oil.

    Science.gov (United States)

    Franco, Ma Nieves; Galeano-Díaz, Teresa; López, Oscar; Fernández-Bolaños, José G; Sánchez, Jacinto; De Miguel, Concepción; Gil, Ma Victoria; Martín-Vertedor, Daniel

    2014-11-15

    The characterisation of virgin olive oil from Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual, and Verdial de Badajoz varieties according to the individual phenolic compounds at different ripening stage was carried out. In all olive oil varieties studied, secoiridoid derivatives were most abundant, followed by phenolic alcohols, flavonoids and phenolic acids. The secoiridoid derivatives of hydroxytyrosol were the most important complex phenols for Picual and Carrasqueña, whereas the tyrosol derivatives were the major ones found in Manzanilla Cacereña, and Verdial de Badajoz. For secoiridoid derivatives of hydroxytyrosol and tyrosol, Arbequina was the oil variety showing the lowest concentration. Tyrosol, hydroxytyrosol, vanillic acid, p-cumaric acid, luteolin, and apigenin levels were greater in early harvested samples in almost all oils analysed. Antioxidant activity measurements (antiradical, lipid peroxide inhibition, H2O2 and NO scavenging) were also accomplished for the seven varieties in the first ripening stage. PMID:24912728

  20. Iron in olive tree leaves in the Mediterranean area

    International Nuclear Information System (INIS)

    Technique of X-ray fluorescence by dispersion in energy was used in order to study a phytopathology named 'sooty mould' in olive tree layers in the Mediterranean area. Samples studied included leaves which were infected and non-infected by sooty mould. Energy depressive X-ray fluorescence showed a significant increase in the amount of Fe in the affected leaves when compared to leaves that don't have this pattern of black material. A treatment for this condition based on a method that deprives these organisms of the Fe that they apparently need to survive was suggested. The average Fe concentration obtained for the infected olive tree leaves was 80 ppm, while the non-infected ones showed no measurable Fe presence. (author)

  1. olive leaves as standard reference material for elemental analysis

    International Nuclear Information System (INIS)

    there is no local standard reference materials which can express the local elemental matrix of plants, therefore, olive leaves is selected to be a standard reference material, young olive leaves was collected from atomic energy authority farm ( inshas area). the sample was prepared by washing,drying grinding and divided into bottles and distributed to different laboratories for analysis . this sample is intended to be used as a reference material for the measurement of major, minor and trace elements in botanical materials, agricultural food products and materials of similar matrix. it can also be used as a quality control material for the assessment of a laboratory's analytical work, for the validation of analytical methods and for quality assurance within a laboratory

  2. Dimensional Stability of Olive (Olea europaea L.) and Teak (Tectona grandis L.)

    OpenAIRE

    Slavko Govorčin, Tomislav Sinković, Tomislav Sedlar

    2010-01-01

    Olive, as a wood species, can be compared by its dimensional stability with teak wood, which is mainly used for products exposed to external conditions. Mean density in absolutely dry condition of researched olive wood is 0.810 g/cm3 while the average value of teak wood is 0.610 g/cm3. Regardless of higher density, the mean value of total tangential shrinkage for olive wood is only by 3.6 % higher than the one for teak wood, so the value for olive wood is 5.6 % and for teak wood 5.4 %. Based ...

  3. Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves

    OpenAIRE

    Goldsmith, Chloe D.; Quan V. Vuong; Costas E. Stathopoulos; Roach, Paul D; Scarlett, Christopher J.

    2014-01-01

    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” extraction solvent that has not yet been investigated for this purpose. Experiments were carried out accor...

  4. Effect of gamma-ray on olive fruits quality, enzyme activities and issued oil

    International Nuclear Information System (INIS)

    The results described in the present work concern the study of changes in gamma ray irradiated olive fruit (Tunisian variety: Chemlali) quality along the storage time processing and the quality of olive oil issued. The study focused on the changes related to the microbiological, physico-chemical properties, as well as pectinase activities in olive after irradiation. We also have been interested in the final product quality after oil extraction. The results of non irradiated olives were presented for comparative purposes. Mature olive fruits were treated with 0.5, 1 and 1.5 kGy gamma ray radiation. Olive fruits were then stored for one month. Irradiation at 1.5 kGy allows the almost total destruction of the total aerobic germs, yeasts and moulds. Concerning physico-chemical parameters, the increase of the dose level generated an improvement in water retention capacity and decreased the rate of polysaccharides hydrolyzes olives. Moreover, the irradiation dose of 0.5 kGy induced the increase in pectinase activities thanks to the improvement of the protein extraction yield. The gamma ray irradiation of olive fruit seems to not decrease olive oil oxidative stability in the studied samples. Finally, gamma ray radiation was able to improve the yield of extraction of the oil and insaponifiable fraction as polyphenols and beta carotenes. (Author)

  5. Infestation of Olive Fruit Fly, Bactrocera oleae, in California and Taxonomy of its Host Trees

    Directory of Open Access Journals (Sweden)

    Mohammad Athar

    2005-12-01

    Full Text Available The results of the trapping survey were analyzed to determine the taxonomy of various tree species infested by the olive fruit fly (Bactrocera oleae in California. Since its first appearance in California in 1998, the olive fruit fly has spread from Los Angeles to 37 counties, including all of the state’s commercial olive growing areas. Olive fruit flies were trapped from 19 tree species belonging to nine genera distributed in seven families of angiosperms. Olives (Family Oleaceae were the preferred host of the olive fruit fly. Family Rosaceae had nine host tree species followed by Rutaceae (five host tree species. Other host tree species were distributed in Anacardiaceae, Fabaceae (Leguminosae, Lythraceae and Malpigiaceae families. These hosts were mostly fruit trees with the exceptions of Brazilian pepper tree, carob, crape myrtle and ornamental plum. The host list reflects typical hosts and is not comprehensive. It is unknown if different olive cultivars are more attractive to the fly or more susceptible to fly damage. The pest directly attacks olive fruits and can devastate entire harvests. Adults feed on nectar, honeydew and other opportunistic sources of liquid or semi-liquid food. University of California scientists are now developing specific information about the olive fruit fly in California and have synthesized useful findings from Europe, where the pest has long been established.

  6. EFFECT OF DIETARY OLIVE OIL/CHOLESTEROL ON SERUM LIPOPROTEINS, LIPID PEROXIDATION, AND ATHEROSCLEROSIS IN RABBITS

    Directory of Open Access Journals (Sweden)

    R MAHDAVI

    2003-03-01

    Full Text Available Introduction: High plasma cholesterol levels, mainly LDL are a widely recognized major risk factor for Coronary Heart Disease (CHD. According to the epidemiologic studies findings, people from the Mediterranean countries, have lower CHD rats than other countries, in these countries usual diet is high in olive oil. The present study compares the effects of cholesterol enriched diet with or without adding olive oil on serum Lipoproteins, lipid per oxidation, and atherosclerosis development. Method: Twenty Dutch male rabbits were Categorized to four groups (one group as Control, and others as Experimental. They received one of standard, cholesterol - rich, olive oil rich and combined (cholesterol + olive oil diet for Twelve weeks. Fasting blood samples from heart were collected at the beginning, and the end of Experimental period. Means of total cholesterol, HDL-Ctriglycerides, MDA and antioxidant caperimental period, significant differences were showed in total cholesterol, HDL-C, triglyceride and MDA between groups. Results: The comparison of cholesterol rich diet with cholesterol + olive oil showed a higher mean of MDA in cholesterol rich group (P < 0.001. Biochemical factors and aortic lesion degree showed no significant difference between standard and olive oil group. Aortic lesions in cholesterol + olive oil showed nonsignificant lower degree than cholesterol group. Discussion: This findings showed preventive effect of olive oil against atherosclerosis which is independent of plasma lipoprotein effect, and suggested that probably olive oil acts on arteries directly.

  7. Stability of avocado oil during heating: comparative study to olive oil

    OpenAIRE

    Berasategi, I. (Izaskun); Barriuso, B. (Blanca); D. Ansorena; Astiasaran, I. (Iciar)

    2012-01-01

    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 0 h 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 experiment. Avocado oil was richer than olive oil in total phytosterols at time 0 h (339.64; 228.27...

  8. Orthogonal polynomials for refinable linear functionals

    Science.gov (United States)

    Laurie, Dirk; de Villiers, Johan

    2006-12-01

    A refinable linear functional is one that can be expressed as a convex combination and defined by a finite number of mask coefficients of certain stretched and shifted replicas of itself. The notion generalizes an integral weighted by a refinable function. The key to calculating a Gaussian quadrature formula for such a functional is to find the three-term recursion coefficients for the polynomials orthogonal with respect to that functional. We show how to obtain the recursion coefficients by using only the mask coefficients, and without the aid of modified moments. Our result implies the existence of the corresponding refinable functional whenever the mask coefficients are nonnegative, even when the same mask does not define a refinable function. The algorithm requires O(n^2) rational operations and, thus, can in principle deliver exact results. Numerical evidence suggests that it is also effective in floating-point arithmetic.

  9. Progressive refinement for robust image registration

    Institute of Scientific and Technical Information of China (English)

    Li Song; Yuanhua Zhou; Jun Zhou

    2005-01-01

    @@ A new image registration algorithm with robust cost function and progressive refinement estimation is developed on the basis of direct method (DM). The robustness lies in M-estimation to avert larger local noise and outliers.

  10. Refinement for Transition Systems with Responses

    Directory of Open Access Journals (Sweden)

    Marco Carbone

    2012-07-01

    Full Text Available Motivated by the response pattern for property specifications and applications within flexible workflow management systems, we report upon an initial study of modal and mixed transition systems in which the must transitions are interpreted as must eventually, and in which implementations can contain may behaviors that are resolved at run-time. We propose Transition Systems with Responses (TSRs as a suitable model for this study. We prove that TSRs correspond to a restricted class of mixed transition systems, which we refer to as the action-deterministic mixed transition systems. We show that TSRs allow for a natural definition of deadlocked and accepting states. We then transfer the standard definition of refinement for mixed transition systems to TSRs and prove that refinement does not preserve deadlock freedom. This leads to the proposal of safe refinements, which are those that preserve deadlock freedom. We exemplify the use of TSRs and (safe refinements on a small medication workflow.

  11. Elemental Characterization of Olive Leaves as a Standard Reference Material

    International Nuclear Information System (INIS)

    Olive leaves standard reference material was produced by a co-operation programme between the Arab Atomic Energy Agency and Central Laboratory for Elemental and Isotopic Analysis in Atomic Energy Authority, Egypt. An intercomparison study was carried out, with 18 independent sets of results being reported from 9 analytical laboratories, The statistical evaluation of the collected data resulted in recommended values for 6 elements and information values for 8 elements

  12. Biological Control of Olive Green Mold in Agaricus bisporus Cultivation

    OpenAIRE

    Tautorus, T. E.; Townsley, P. M.

    1983-01-01

    Successful methods to control the damaging weed mold Chaetomium olivaceum (olive green mold) in mushroom beds are not presently known. An attempt was made to control C. olivaceum by biological means. A thermophilic Bacillus sp. which showed dramatic activity against C. olivaceum on Trypticase soy agar (BBL Microbiology Systems)-0.4% yeast extract agar plates was isolated from commercial mushroom compost (phase I). When inoculated into conventional and hydroponic mushroom beds, the bacillus no...

  13. Evaluation of polymers as coagulants for Olive oil industry wastewater

    OpenAIRE

    Ratnaweera, H.

    1992-01-01

    Olive oil industry wastewater (Alpechine) samples are coagulated with a range of organic polymers with different chemical compositions, molecular weights and cationic natures. Nearly 100% particle removals are possible to achieve with organic polymers. The viscosity of polymer solution is found as a limiting factor, thus low molecular weght and strongly cationic polymers are recommended. The CST value (which may be an indicator for filterability) is decreased with selected polymers. The polym...

  14. Phenolic Profile of Leaves and Drupes of Ten Olive Varieties

    OpenAIRE

    Georgios MITSOPOULOS; Papageorgiou, Vasiliki; Michael KOMAITIS; Marianna HAGIDIMITRIOU

    2016-01-01

    Leaves and drupes of the olive varieties "Koroneiki", "Lianolia Kerkyras", "Mastoidis", "Arbequina", "Adramytini", "Megaritiki", "Gaidourelia", "Kalamata", "Konservolia" and "Chalkidiki" were collected at different seasons during 2008 and 2009 and investigated by HPLC for their phenolic profile and the concentration of the phenolic compounds present. The phenolic compounds identified in 2008 new season leaves were, in declining concentration order, oleuropein, 7-O-glucoside of luteolin and ru...

  15. Triterpenoids from Gutenbergia Nigritana(Benth). Oliv and Hiern

    OpenAIRE

    Ahmadu, Augustine A; Tarimaledei, Pondei; Onanuga, A

    2013-01-01

    Gutenbergia nigritana (Benth). Oliv and Hein (Asteraceae) is a Nigerian ethnomedicinal plant which has long being used medicinally in traditional systems of medicine. The plant has diverse ethnomedicinal uses which include: The Plant is used in the Ijaw area of Niger Delta region of Nigeria to treat Malaria, convulsion, diarrhea and as a remedy for skin infection. The antibacterial study on dichloromethane extract and chromatographic fractions:dichloromethane soluble part(DC1), ethyl acetate ...

  16. Device and method for processing olive-oil-production byproducts

    OpenAIRE

    Fernández-Bolaños Guzmán, Juan; Rodríguez Gutiérrez, Guillermo; Lama Muñoz, Antonio; Sánchez Moral, Pedro

    2010-01-01

    [EN] The invention aims to better utilize the byproducts ofthe olive-oil-production process: solid waste (wet solid and liquid) or wet solid waste. The invention comprises preheating the byproducts in preheating means (7) and then placing said byproducts in a reactor (1) for direct heating with water vapour and/or indirect heating by means of a heating wall (6) of the reactor (1), accompanied by stirring using stirring means (S). Next, condensation means are used to extract the volatile phase...

  17. The Olive Project: An Oral History Project in Multiple Modes

    Science.gov (United States)

    Anderson, Erin R.

    2011-01-01

    This project is devoted to the memory of my grandmother, Olive. It is at once her life story and not a story at all. In a sense it represents the product of an intimate family collaboration and of the close journey we shared in collecting and preserving her oral history. But this project is not a product, nor is it entirely about my grandma, about…

  18. Olive Tree in the Genomic Era: Focus on Plant Architecture

    OpenAIRE

    Juan José González Plaza; Nataša Hulak

    2016-01-01

    For centuries olive tree is an important crop in many Mediterranean countries because it provides appreciated oil with healthy properties. The lack of genomic tools, such as molecular markers or sequence information, has hindered the development of new cultivars adapted to the challenges that this species faces due to the change in modern cultivation practices, such as the increase in the number of trees per hectare. This tree has an excessive vigour that can be a serious economic lim...

  19. Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control--a review.

    Science.gov (United States)

    Bhatnagar, Amit; Kaczala, Fabio; Hogland, William; Marques, Marcia; Paraskeva, Christakis A; Papadakis, Vagelis G; Sillanpää, Mika

    2014-01-01

    The global olive oil production for 2010 is estimated to be 2,881,500 metric tons. The European Union countries produce 78.5% of the total olive oil, which stands for an average production of 2,136,000 tons. The worldwide consumption of olive oil increased of 78% between 1990 and 2010. The increase in olive oil production implies a proportional increase in olive mill wastes. As a consequence of such increasing trend, olive mills are facing severe environmental problems due to lack of feasible and/or cost-effective solutions to olive-mill waste management. Therefore, immediate attention is required to find a proper way of management to deal with olive mill waste materials in order to minimize environmental pollution and associated health risks. One of the interesting uses of solid wastes generated from olive mills is to convert them as inexpensive adsorbents for water pollution control. In this review paper, an extensive list of adsorbents (prepared by utilizing different types of olive mill solid waste materials) from vast literature has been compiled, and their adsorption capacities for various aquatic pollutants removal are presented. Different physicochemical methods that have been used to convert olive mill solid wastes into efficient adsorbents have also been discussed. Characterization of olive-based adsorbents and adsorption mechanisms of various aquatic pollutants on these developed olive-based adsorbents have also been discussed in detail. Conclusions have been drawn from the literature reviewed, and suggestions for future research are proposed. PMID:24068561

  20. Processing. alpha. -mercuric iodide by zone refining

    Energy Technology Data Exchange (ETDEWEB)

    Burger, A.; Morgan, S.H.; Henderson, D.O.; Biao, Y.; Zhang, K.; Silberman, E. (Fisk Univ., Nashville, TN (United States). Dept. of Physics); Nason, D.; van den Berg, L.; Ortale-Baccash, C.; Cross, E. (EG and G Energy Measurements, Inc., Goleta, CA (United States). Santa Barbara Operations)

    1992-01-01

    An investigation is being conducted on zone refining {alpha}-mercuric iodide. Analytical studies using differential scanning calorimetry and anion chromatography indicate that impurities are segregated mainly at the end where zone travel terminates. Early results indicate that single crystals can be readily grown from zone refined material, and the effects of the process on the performance of radiation detectors fabricated from {alpha}-mercuric iodide are being evaluated.

  1. Refining processes of selected copper alloys

    OpenAIRE

    S. Rzadkosz; Kranz, M; P. Nowicki; M. Piekos

    2009-01-01

    The analysis of the refining effectiveness of the liquid copper and selected copper alloys by various micro additions and special refiningsubstances – was performed. Examinations of an influence of purifying, modifying and deoxidation operations performed in a metal bath on the properties of certain selected alloys based on copper matrix - were made. Refining substances, protecting-purifying slag, deoxidation and modifying substances containing micro additions of such elements as: zirconium, ...

  2. Quadratic Interval Refinement for Real Roots

    CERN Document Server

    Abbott, John

    2012-01-01

    We present a new algorithm for refining a real interval containing a single real root: the new method combines characteristics of the classical Bisection algorithm and Newton's Iteration. Our method exhibits quadratic convergence when refining isolating intervals of simple roots of polynomials (and other well-behaved functions). We assume the use of arbitrary precision rational arithmetic. Unlike Newton's Iteration our method does not need to evaluate the derivative.

  3. Survival of foodborne pathogens in natural cracked olive brines.

    Science.gov (United States)

    Medina, Eduardo; Romero-Gil, Verónica; Garrido-Fernández, Antonio; Arroyo-López, Francisco Noé

    2016-10-01

    This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr, while decreased kmax. A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica. Partial Least Squares regression showed that the most influential phenols on microbial survival were EDA (dialdehydic form of decarboxymethyl elenolic acid), HyEDA (EDA linked to hydroxytyrosol), hydroxytyrosol 4-glucoside, tyrosol, and oleoside 11-methyl ester. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms. PMID:27375250

  4. Extraction of Oleic Acid from Moroccan Olive Mill Wastewater

    Directory of Open Access Journals (Sweden)

    Reda Elkacmi

    2016-01-01

    Full Text Available The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country’s climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.

  5. Future Climate Forcings and Olive Yield in a Mediterranean Orchard

    Directory of Open Access Journals (Sweden)

    Francesco Viola

    2014-05-01

    Full Text Available The olive tree is one of the most characteristic rainfed trees in the Mediterranean region. Observed and forecasted climate modifications in this region, such as the CO2 concentration and temperature increase and the net radiation, rainfall and wind speed decrease, will likely alter vegetation water stress and modify productivity. In order to simulate how climatic change could alter soil moisture dynamic, biomass growth and fruit productivity, a water-driven crop model has been used in this study. The numerical model, previously calibrated on an olive orchard located in Sicily (Italy with a satisfactory reproduction of historical olive yield data, has been forced with future climate scenarios generated using a stochastic weather generator and a downscaling procedure of an ensemble of climate model outputs. The stochastic downscaling is carried out using simulations of some General Circulation Models adopted in the fourth Intergovernmental Panel on Climate Change (IPCC assessment report (4AR for future scenarios. The outcomes state that climatic forcings driving potential evapotranspiration compensate for each other, resulting in a slight increase of this water demand flux; moreover, the increase of CO2 concentration leads to a potential assimilation increase and, consequently, to an overall productivity increase in spite of the growth of water stress due to the rainfall reduction.

  6. Biotechnology of olive fermentation of Galega Portuguese variety

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, M.; Brito, D.; Catulo, L.; Leitao, F.; Gomes, L.; Silva, S.A; Vilas-boas, L.; Peito, A.; Fernandes, I.; Gordo, F.; Peres, C.

    2004-07-01

    Galega in the main Portuguese olive variety providing the greatest percentage of table olive production from homemade and industrial methods. In this work a better understanding about the fermentation involved in both methods is intended. Yeasts and lactic acid bacteria (LAB) constitute the microflora acting in olive fermentation, being Pichia membranaefaciens the dominant yeast specie present throughout the process. LAB developed their activity mainly along the second fermentation stage where Lactobacillus plantarum and Lactobacillus pentosus were isolated and identified, as well as Leuconostoc mesenteroides and Pediococcus pentosaceus. Results of a chemical analysis have shown the effectiveness of both homemade and industrial fermentation methods. Nevertheless, the chemical composition of the brines from homemade samples was more similar than those from the industrial ones. Remarkables differences were found in the phenolic compounds profile mainly on the final fermentation stage. the amount of volatile compounds has enhanced on the same phase in both methods and some differences were found between them. Sensorial analysis has shown the best results obtained through the homemade method. (Author) 18 refs.

  7. Models for forecasting the flowering of Cornicabra olive groves.

    Science.gov (United States)

    Rojo, Jesús; Pérez-Badia, Rosa

    2015-11-01

    This study examined the impact of weather-related variables on flowering phenology in the Cornicabra olive tree and constructed models based on linear and Poisson regression to forecast the onset and length of the pre-flowering and flowering phenophases. Spain is the world's leading olive oil producer, and the Cornicabra variety is the second largest Spanish variety in terms of surface area. However, there has been little phenological research into this variety. Phenological observations were made over a 5-year period (2009-2013) at four sampling sites in the province of Toledo (central Spain). Results showed that the onset of the pre-flowering phase is governed largely by temperature, which displayed a positive correlation with the temperature in the start of dormancy (November) and a negative correlation during the months prior to budburst (January, February and March). A similar relationship was recorded for the onset of flowering. Other weather-related variables, including solar radiation and rainfall, also influenced the succession of olive flowering phenophases. Linear models proved the most suitable for forecasting the onset and length of the pre-flowering period and the onset of flowering. The onset and length of pre-flowering can be predicted up to 1 or 2 months prior to budburst, whilst the onset of flowering can be forecast up to 3 months beforehand. By contrast, a nonlinear model using Poisson regression was best suited to predict the length of the flowering period. PMID:25656796

  8. Oliver Twist and Inklings of ‘Grotesque’

    Directory of Open Access Journals (Sweden)

    Ehsan Hafezi Kermani

    2012-05-01

    Full Text Available Oliver Twist is a novel in which the society of pilfers and felons were reconnoitered uninvited by a young boy whose name is Oliver in the Victorian period. He as an orphan faces with dissimilar circumstances that are concealed to the eyes of the conventional people. Dickens, as the narrator of the story, has logged those absurdities and clumsiness in his novel. Dickens uses the idea of grotesque to display the conditions and the scenes to alert people in forms of comic and tragic. Dearth, poverty, lives of thieves, and whatever ensued in his time are dexterously exhibited in this novel by using grotesquery which its function is ‘mixing emotions, tragicomic, abnormality’. He uses melodramatic techniques with grotesque and humorous characterization. He exchanges tragic and comic scenes to balance one against another. Grotesque in Oliver Twist mainly can be debated in three formulas that are comprised as caricature-like characters, Gothic-like environment, and a means of satirizing situations.

  9. Vibration and impulsivity analysis of hand held olive beaters.

    Science.gov (United States)

    Deboli, Roberto; Calvo, Angela; Preti, Christian

    2016-07-01

    To provide more effective evaluations of hand arm vibration syndromes caused by hand held olive beaters, this study focused on two aspects: the acceleration measured at the tool pole and the analysis of the impulsivity, using the crest factor. The signals were frequency weighted using the weighting curve Wh as described in the ISO 5349-1 standard. The same source signals were also filtered by the Wh-bl filter (ISO/TS 15694), because the weighting filter Wh (unlike the Wh-bl filter) could underestimate the effect of high frequency vibration on vibration-induced finger disorders. Ten (experienced) male operators used three beater models (battery powered) in the real olive harvesting condition. High vibration total values were obtained with values never lower than 20 m(-2). Concerning the crest factor, the values ranged from 5 to more than 22. This work demonstrated that the hand held olive beaters produced high impulsive loads comparable to the industry hand held tools. PMID:26615333

  10. Drying kinetics of olive pomace in a fluidized bed dryer

    International Nuclear Information System (INIS)

    Drying kinetics of olive pomace was investigated in a fluidized bed dryer. The drying experiments were performed at different temperatures of the drying air (50, 60, 70 and 80 oC) and bed heights of the sample (41, 52, and 63 mm), using a constant air velocity of 1.0 m/s. A constant rate period was not observed in the drying of olive pomace; all the drying process occurred in falling rate period. Ten thin layer drying models were evaluated and fitting to the experimental moisture data. The fit quality of the models was evaluated using the determination coefficient, chi-square, and root mean square error. Among the selected models, the Midilli et al. model was found to be the best model for describing the drying behaviour of olive pomace. For all drying experiments, the effective diffusivity values were found to be varying between 0.68 and 2.15 x 10-7 m2/s depending on air temperature and bed height of the sample. The activation energies were 34.05, 36.84 and 38.10 kJ/mol for 41, 52 and 63 mm bed height of the sample, respectively.

  11. Models for forecasting the flowering of Cornicabra olive groves

    Science.gov (United States)

    Rojo, Jesús; Pérez-Badia, Rosa

    2015-11-01

    This study examined the impact of weather-related variables on flowering phenology in the Cornicabra olive tree and constructed models based on linear and Poisson regression to forecast the onset and length of the pre-flowering and flowering phenophases. Spain is the world's leading olive oil producer, and the Cornicabra variety is the second largest Spanish variety in terms of surface area. However, there has been little phenological research into this variety. Phenological observations were made over a 5-year period (2009-2013) at four sampling sites in the province of Toledo (central Spain). Results showed that the onset of the pre-flowering phase is governed largely by temperature, which displayed a positive correlation with the temperature in the start of dormancy (November) and a negative correlation during the months prior to budburst (January, February and March). A similar relationship was recorded for the onset of flowering. Other weather-related variables, including solar radiation and rainfall, also influenced the succession of olive flowering phenophases. Linear models proved the most suitable for forecasting the onset and length of the pre-flowering period and the onset of flowering. The onset and length of pre-flowering can be predicted up to 1 or 2 months prior to budburst, whilst the onset of flowering can be forecast up to 3 months beforehand. By contrast, a nonlinear model using Poisson regression was best suited to predict the length of the flowering period.

  12. Structure refinement from precession electron diffraction data.

    Science.gov (United States)

    Palatinus, Lukáš; Jacob, Damien; Cuvillier, Priscille; Klementová, Mariana; Sinkler, Wharton; Marks, Laurence D

    2013-03-01

    Electron diffraction is a unique tool for analysing the crystal structures of very small crystals. In particular, precession electron diffraction has been shown to be a useful method for ab initio structure solution. In this work it is demonstrated that precession electron diffraction data can also be successfully used for structure refinement, if the dynamical theory of diffraction is used for the calculation of diffracted intensities. The method is demonstrated on data from three materials - silicon, orthopyroxene (Mg,Fe)(2)Si(2)O(6) and gallium-indium tin oxide (Ga,In)(4)Sn(2)O(10). In particular, it is shown that atomic occupancies of mixed crystallographic sites can be refined to an accuracy approaching X-ray or neutron diffraction methods. In comparison with conventional electron diffraction data, the refinement against precession diffraction data yields significantly lower figures of merit, higher accuracy of refined parameters, much broader radii of convergence, especially for the thickness and orientation of the sample, and significantly reduced correlations between the structure parameters. The full dynamical refinement is compared with refinement using kinematical and two-beam approximations, and is shown to be superior to the latter two. PMID:23403968

  13. Can Europe retain its domestic refining industry?

    International Nuclear Information System (INIS)

    The difficulties faced by Petroplus, an independent European refiner, at the very beginning of 2012 have generated an increased visibility on the tough situation of the European refining industry. Since January 2012, closer attention is given by the Commission, Member States and the media to the industry's situation. EUROPIA, representing the European refining and marketing industry, had already regularly highlighted the growing challenges faced by the industry in Europe and stressed these in its 'White Paper on EU Refining' (May 2010) and in its '2011 Contribution to EU Energy Pathways to 2050' (June 2011). The present situation is a dramatic proof if need be that this industry needs increased attention and that the Council, Commission and European Parliament have to act and review the impact of existing legislation- as well as legislation under preparation - in that context. Without any reaction, the questions will shift from what the EU can do to: Which are the most reliable trade partners to depend on for refined products imports?; Why is Europe's industrial fabric less and less competitive?; How will the EU address the gross value added loss generated by the refining industry and the jobs related to the sector?.

  14. Properties of lignin, cellulose, and hemicelluloses isolated from olive cake and olive stones: binding of water, oil, bile acids, and glucose.

    Science.gov (United States)

    Rodríguez-Gutiérrez, Guillermo; Rubio-Senent, Fátima; Lama-Muñoz, Antonio; García, Aránzazu; Fernández-Bolaños, Juan

    2014-09-10

    A process based on a steam explosion pretreatment and alkali solution post-treatment was applied to fractionate olive stones (whole and fragmented, without seeds) and olive cake into their main constitutive polymers of cellulose (C), hemicelluloses (H), and lignin (L) under optimal conditions for each fraction according to earlier works. The chemical characterization (chromatographic method and UV and IR spectroscopy) and the functional properties (water- and oil-holding capacities, bile acid binding, and glucose retardation index) of each fraction were analyzed. The in vitro studies showed a substantial bile acid binding activity in the fraction containing lignin from olive stones (L) and the alkaline extractable fraction from olive cake (Lp). Lignin bound significantly more bile acid than any other fraction and an amount similar to that bound by cholestyramine (a cholesterol-lowering, bile acid-binding drug), especially when cholic acid (CA) was tested. These results highlight the health-promoting potential of lignin from olive stones and olive cake extracted from olive byproducts. PMID:25140731

  15. Exploitation of Bioactive Constituents of Olive Leaves, Grape Pomace, Olive Mills Waste Water and their Application in Phytoprotection

    OpenAIRE

    Mavrakis, Titos Nikolaou

    2009-01-01

    Pure plants extracts or/and essential oils show antifungal and antibacterial activity against a wide range of fungi and bacteria. Recently there has been increasing interest in the effects of natural compounds against important plant pathogens (fungi and bacteria). Although the antimicrobial activity of oleuropein, grape pomace (GPE) and olive mills waste water (OMWW) extracts have been studied widely, little research has been done on the in vitro and in vivo evaluation of thes...

  16. Some Strategies for the Refinement of Disordered Structures with the SHELXL-97 Refinement Program

    Institute of Scientific and Technical Information of China (English)

    Ng Seik Weng

    2005-01-01

    Examples of the refinement of disordered structures taken from work published in Acta Crystallographica are presented together with explanations on how the disordered structures are dealt with. The constraint and restraint commands in the SHELXL-97 refinement program that are specific to the particular type of disorder are described. Some ways to divine the hydrogen atoms on water are given in detail. The refinements of the Flack parameters and twinned structures are briefly discussed.

  17. Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil

    Directory of Open Access Journals (Sweden)

    Lentza-Rizos, Ch.

    1996-12-01

    Full Text Available In order to eliminate losses due to insect attack, several insecticides are used on olive trees. Their residues in olive oil constitute an important parameter of its quality and must be monitored regularly and kept as low possible in order to ensure consumer protection. In this paper the insecticides authorized for use on olive trees are listed and their ADIs and Codex Alimentarius MRLs reported. The existing registrations are discussed from the point of view of their residues in oil.

    Diversos insecticidas son usados para eliminar las pérdidas debidas al ataque de insectos en olivos. Sus residuos en el aceite de oliva constituyen un parámetro importante de su calidad y deben ser controlados con regularidad y mantenidos tan bajos como sea posible en orden a asegurar la protección del consumidor. En este artículo se incluyen los distintos insecticidas autorizados para su uso en olivos así como los valores de ingesta diaria aceptable para el hombre y los límites máximos autorizados de los mismos. Los registros existentes se discuten desde el punto de vista de sus residuos en el aceite.

  18. Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

    Science.gov (United States)

    Boss, Anna; Bishop, Karen S.; Marlow, Gareth; Barnett, Matthew P. G.; Ferguson, Lynnette R.

    2016-01-01

    The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols. PMID:27548217

  19. Effect of lime treatment of olive meal on in vitro utilization of total mixed ration containing olive meal as partial maize replacer

    Directory of Open Access Journals (Sweden)

    Ajmal Ashraf

    Full Text Available Aim: Present study pertains to lime treatment of olive meal to improve its digestibility. The objective of the present study was to assess the in vitro dry matter degradability of total mixed ration containing lime treated olive meal at varied levels of maize replacement to know the optimum level of lime and treated olive meal as maize replacement in small ruminant diets. Materials and methods: Study was carried out in two phases. In phase I, A complete diet was formulated and treated with lime at variable concentrations (0-8% at 25% of maize replacement and subjected to in vitro studies as per Tilley and Terry. On the basis of the results of this phase, a concentration of lime for olive treatment was selected and tested at variable levels of maize replacement (0-50% by treated olive cake in phase II. Data was analyzed as per the procedures suggested by Snedecor and Cochran. Results: The in vitro dry matter digestibility (IVDMD of composite diet increased from 43.95% at 0% lime treatment to 48.68% on treating with 8% lime with significant (P<0.05 increase at 6% treatment level. Lime treatment beyond 6% had no further significant effect on improving the digestibility. Graded levels of maize replacement by olive meal treated with 6% lime (lime percentage selected from phase I showed that the in vitro digestibility of mixed ration was not compromised up to 40% replacement level of maize by treated olive meal. Improved digestibility with lime treatment may be due to weakening of internal Hydrogen bonding, thereby disrupting the fiber structure in olive meal. Further lime may be saponifying the high level of fat present in olive meal, which may otherwise negatively impact the digestibility values. Conclusion: It can be concluded that the treatment with up to 6% of lime can effectively increase the digestibility of olive meal. Treated olive meal can replace up to 40% of maize from daily ration without affecting the digestibility of composite ration

  20. Trends in olive fruit handling previous to its industrial transformation

    Directory of Open Access Journals (Sweden)

    Ferguson, Louise

    2006-03-01

    Full Text Available Until the 1940s, when production economics and labor shortages became pressing, olives around the world were hand harvested. Despite 60 years of research, mechanical. There are two major reasons for this. First, trees over 20 years old are too tall and poorly structured for mechanical harvesting. Second, mechanical harvesting research for table olive production has not been sufficiently focused on the final goal, processed fruit quality. For oil olives, which are physiologically mature at harvest and require less removal force, advances in both trunk shaking and picker head technology are advancing rapidly. Also, as olive oil is enjoying a renaissance around the world new orchards are being planted in the hedgerows that facilitate mechanical harvesting. For table olives however, mechanical harvesting is still in the developmental stage. The research being done now, unlike earlier work, focuses on the parallel goals of efficient fruit removal and final processed product quality. Within 10 years most olive oil orchards of suitable tree size and shape will be mechanically harvested. When table olives will be routinely harvested mechanically cannot be predicted.Las aceitunas se recogieron a mano hasta los años cuarenta, cuando la necesidad de reducir costes de producción y la escasez de mano de obra comenzaron ya a hacer inviable tal sistema. A pesar de la investigación realizada durante los últimos 60 años, la recolección mecánica no es todavía una práctica común. Hay dos razones principales para ello. La primera es que los árboles de más de 20 años de antigüedad son demasiado altos y no están adecuadamente estructurados para aplicar dichas técnicas. La segunda es que la investigación sobre la recolección mecánica para las aceitunas de mesa no se ha enfocado adecuadamente dándole el peso suficiente al objetivo final de obtener frutos elaborados de calidad. Para el caso de las aceitunas destinadas a la obtención de aceite, cuyos

  1. Antioxidant and anti-inflammatory effects of polyphenolic extracts of olive mill zaste waters in human endothelial and monocytoid cells

    OpenAIRE

    Scoditti, Egeria; Nestola, Alessia; Bianco, Annalisa; Carluccio, Maria Annunziata; Villanova, Luciano; Merendino, Alessandro

    2007-01-01

    Introduction: Oxidative stress and inflammation are key factors contributing to atherogenesis and plaque instability. Mediterranean diets, of which olive oil is an important component, are associated with low prevalence of cardiovascular diseases. Polyphenols from olives and extra-virgin olive oil are bioactive compounds contributing to the Mediterranean diet cardio-protection. Polyphenols including hydroxytyrosol (HT) partially end up in the olive mill waste waters according to their partiti...

  2. Ecotoxicology of pesticides on natural enemies of olive groves. Potential of ecdysone agonists for controlling Bactrocera oleae (Rossi) (Diptera: Tephritidae)

    OpenAIRE

    Bengochea Budia, Paloma

    2012-01-01

    Pesticide applications are still one of the most common control methods against the main olive grove pests and diseases: the olive fruit fly, Bactrocera oleae (Rossi), the olive moth, Prays oleae (Bernard), the black scale, Saissetia oleae (Olivier), and the olive leaf spot, caused by the fungus Spilocaea oleagina Fries. However, and because the new pesticide legislation is aimed at an integrated pest and disease management, it is still important to evaluate and to know the ecotoxicology of p...

  3. ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS

    OpenAIRE

    Ahmad-Qasem Mateo, Margarita Hussam

    2015-01-01

    [EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, the effect of freezing and/or the drying methods applied to olive oil byproducts on the polyphenol content and antioxidant capacity of the extracts subsequently obtained was addressed. For this purpose, two byproducts were considered: olive leaves and olive pomace...

  4. Characterization of three portuguese varietal olive oils based on fatty acids, triacylglycerols, phytosterols and Vitamin E profiles: application of chemometrics

    OpenAIRE

    Amaral, J.S.; Mafra, I; Oliveira, M. B. P. P.

    2010-01-01

    In Portugal, olive oil production is considered an ancient activity, where old olive groves can still be observed. In the last few years monovarietal groves seem to be increasing, though some disadvantages, such as the susceptibility to insects and diseases, can result from the growth of individual olive varieties (Aguilera et al., 2005). In some typical producer countries, the olive cultivation is being improved by renewing old trees, reducing the association with other ...

  5. 1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

    OpenAIRE

    Laura Del Coco; Francesco Paolo Schena; Francesco Paolo Fanizzi

    2012-01-01

    Multivariate analysis of 1H 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 Coratina and Ogliarola from Apulia, one of Italy’s leading olive oil producers...

  6. Fine-scale ecological and economic assessment of climate change on olive in the Mediterranean Basin reveals winners and losers

    OpenAIRE

    Ponti, Luigi; Gutierrez, Andrew Paul; Ruti, Paolo Michele; Dell’Aquila, Alessandro

    2014-01-01

    Inability to determine reliably the direction and magnitude of change in natural and agro-ecosystems due to climate change poses considerable challenge to their management. Olive is an ancient ubiquitous crop having considerable ecological and socioeconomic importance in the Mediterranean Basin. We assess the ecological and economic impact of projected 1.8 °C climate warming on olive and its obligate pest, the olive fly. This level of climate warming will have varying impact on olive yield an...

  7. Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

    OpenAIRE

    Dias, L. G.; Rodrigues, Nuno; Veloso, Ana C. A.; Pereira, J. A.; Peres, António M.

    2016-01-01

    Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate ei...

  8. 40 CFR 147.3000 - EPA-administered program.

    Science.gov (United States)

    2010-07-01

    ... administered by EPA. (The term “Indian lands” is defined at 40 CFR 144.3.) The Navajo Indian lands are in the... Utah. This program consists of the UIC program requirements of 40 CFR parts 124, 144, 146, 148, and... 40 Protection of Environment 22 2010-07-01 2010-07-01 false EPA-administered program....

  9. Methods of administering oral formulations and child acceptability

    NARCIS (Netherlands)

    van Riet-Nales, Diana A; Ferreira, José A; Schobben, Alfred F A M; de Neef, Barbara J; Egberts, Toine C G; Rademaker, Carin M A

    2015-01-01

    INTRODUCTION: Children may be unable or unwilling to swallow medicines. In order to avoid or accommodate any such problems, parents may decide to administer medicines other than intended. The aim of this study was to investigate how parents administered four oral placebo formulations to infants and

  10. Methods of administering oral formulations and child acceptability

    NARCIS (Netherlands)

    Van Riet-Nales, Diana A.; Ferreira, José A.; Schobben, Alfred F A M; De Neef, Barbara J.; Egberts, Toine C G; Rademaker, Carin M A

    2015-01-01

    Abstract Introduction Children may be unable or unwilling to swallow medicines. In order to avoid or accommodate any such problems, parents may decide to administer medicines other than intended. The aim of this study was to investigate how parents administered four oral placebo formulations to infa

  11. Thermophilic anaerobic fermentation of olive pulp for hydrogen and methane production: modelling of the anaerobic digestion process

    DEFF Research Database (Denmark)

    Gavala, Hariklia N.; Skiadas, Ioannis V.; Ahring, Birgitte Kiær;

    2006-01-01

    The present study investigates the thermophilic biohydrogen and methane production from olive pulp, which is the semi-solid. residue coming from the two-phase processing of olives. It focussed on: a) production of methane from the raw olive pulp; b) anaerobic bio-production of hydrogen from the...

  12. 77 FR 61573 - Endangered and Threatened Species; Initiation of 5-Year Review for Kemp's Ridley, Olive Ridley...

    Science.gov (United States)

    2012-10-10

    ...; Initiation of 5-Year Review for Kemp's Ridley, Olive Ridley, Leatherback, and Hawksbill Sea Turtles AGENCY... reviews of Kemp's ridley (Lepidochelys kempii), olive ridley (Lepidochelys olivacea), leatherback... currently under active review. This notice announces our active review of the Kemp's ridley, olive...

  13. 77 FR 61026 - Olive Oil: Conditions of Competition Between U.S. and Major Foreign Supplier Industries

    Science.gov (United States)

    2012-10-05

    ... COMMISSION Olive Oil: Conditions of Competition Between U.S. and Major Foreign Supplier Industries AGENCY...-537, Olive Oil: Conditions of Competition between U.S. and Major Foreign Supplier Industries. DATES... commercial olive oil industry in the United States and major supplier countries, including production...

  14. Number systems, α-splines and refinement

    Science.gov (United States)

    Zube, Severinas

    2004-12-01

    This paper is concerned with the smooth refinable function on a plane relative with complex scaling factor . Characteristic functions of certain self-affine tiles related to a given scaling factor are the simplest examples of such refinable function. We study the smooth refinable functions obtained by a convolution power of such charactericstic functions. Dahlke, Dahmen, and Latour obtained some explicit estimates for the smoothness of the resulting convolution products. In the case α=1+i, we prove better results. We introduce α-splines in two variables which are the linear combination of shifted basic functions. We derive basic properties of α-splines and proceed with a detailed presentation of refinement methods. We illustrate the application of α-splines to subdivision with several examples. It turns out that α-splines produce well-known subdivision algorithms which are based on box splines: Doo-Sabin, Catmull-Clark, Loop, Midedge and some -subdivision schemes with good continuity. The main geometric ingredient in the definition of α-splines is the fundamental domain (a fractal set or a self-affine tile). The properties of the fractal obtained in number theory are important and necessary in order to determine two basic properties of α-splines: partition of unity and the refinement equation.

  15. Refinement of printer transformations using weighted regression

    Science.gov (United States)

    Balasubramanian, Raja; Maltz, Martin S.

    1996-03-01

    Printer characterization and color correction are often complex transformations, and are derived with numerous measurements or printer models. There are many sources of errors in these transforms, including inaccuracies in lookup table approximation, errors in the printer model, noise in the data, and spatial and temporal non-uniformities in the printer. A method is proposed to increase the accuracy of an existing printer transform with a relatively small number of refinement measurements. A weighted linear least-squares regression technique is used to improve the fit of the printer response to the refinement data. The hypothesis is that a locally linear transform can adequately capture the difference between the true printer transform and its approximation. In contrast to existing approaches that only refine the individual C, M, Y, K responses, the proposed method attempts to account for cross-colorant interactions by using mixed colors in the refinement set. Furthermore, the refinement data is not restricted to lying on a regular grid, and can be freely chosen based on any a priori knowledge about the printer. The approach is tested for two related transforms: the characterization transform which maps CMYK to L*a*b*; and its inverse, the color correction transform that maps L*a*b* to CMYK. Results show an improvement in transform accuracy with a relatively small number of measurements.

  16. Monitoring the Hydrolysis of Olive Oil Catalyzed by Lipase via Acid Value Detection

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography(HPLC). Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.

  17. BIOLOGICAL CONTROL OF OLIVE FLY: BALANCING PARASITOID EFFECTIVENESS AGAINST NON-TARGET IMPACTS

    Science.gov (United States)

    Olive fly, Bactrocera oleae (Diptera: Tephritidae), has become an important pest of California olives, and is the target of a classical biological control program. We report here on the pre-release screening of imported parasitoids Hymenoptera:Braconidae), conducted in the University of California ...

  18. Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions.

    Science.gov (United States)

    Giacintucci, Veronica; Di Mattia, Carla; Sacchetti, Giampiero; Neri, Lilia; Pittia, Paola

    2016-12-15

    The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated with either naturally phenolic-rich extra virgin olive oils or purified olive oil artificially enriched with a phenolic-rich olive extract and pure oleuropein. Mayonnaises were characterized by droplet size distribution, microstructure, textural properties and flow behaviour. The addition of phenolic extracts significantly affected the dispersion degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability especially in the systems prepared with purified olive oil treated with pure oleuropein and the highest olive phenolic extract concentration. The viscosity and back-extrusion analyses evidenced that the systems characterized by a relatively high content of phenolics, either natural or by addition, presented lower yield stress and viscosity indices and were easier to deform and to break. This study confirms the main role of olive phenolic compounds, and in particular that of oleuropein, in the dispersion state, and physical properties of emulsions with main effects on their quality and stability. PMID:27451193

  19. Feasibility investigation and combustion enhancement of a new burner functioning with pulverized solid olive waste

    Directory of Open Access Journals (Sweden)

    Bounaouara H., Sautet J.C., Ben Ticha H., Mhimid A.

    2014-01-01

    Full Text Available This article describes an experimental study on solid olive residue (olive cake combustion in form of pulverized jet. This is a contribution to the valorization of olive residue as a source of renewable energy available in the majority of mediterranean countries. A sample of olive cake from Tunisian origin is prepared for the experiment; this sample is crushed, dried and sifted in order to obtain the desired particles form. A new burner made up of a coaxial cylindrical tube is especially designed and fabricated. In order to start the combustion of olive cake and maintain the main flame, two types of pilot flame were used: a central premixed flame of methane/oxygen and an annular diffusion flame of methane. This paper shows the conditions for an efficient olive cake burner operation in free air. The effects of particle size and pilot flame position have been discussed. The olive cake combustion is possible only with particles at a size below 200 μm. Moreover, the combustion maintained by the annular pilot flame ensures better burning conditions than the central pilot flame. Finally, the inserted preheating system has improved the olive cake combustion.

  20. Making Sense of Olive Oil: Simple Experiments to Connect Sensory Observations with the Underlying Chemistry

    Science.gov (United States)

    Blatchly, Richard A.; Delen, Zeynep; O'Hara, Patricia B.

    2014-01-01

    In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

  1. Soil amendement with olive mill wastewater: impact of storage before spreading

    International Nuclear Information System (INIS)

    The olive oil production performed by the traditional three-phase process generates considerable amounts of olive mill wastewater (OMW) that is a liquid effluent, red to dark coloured depending on its level of oxidation. OMW is well known for the ecological problems it causes owing to the highly toxic polyphenolic compounds it contains. (Author)

  2. Soil amendement with olive mill wastewater: impact of storage before spreading

    Energy Technology Data Exchange (ETDEWEB)

    Kachouri, S.; Ayed, L.; Assas, N.; Marouani, L.; Macarie, H.; Hamdi, M.

    2009-07-01

    The olive oil production performed by the traditional three-phase process generates considerable amounts of olive mill wastewater (OMW) that is a liquid effluent, red to dark coloured depending on its level of oxidation. OMW is well known for the ecological problems it causes owing to the highly toxic polyphenolic compounds it contains. (Author)

  3. Introducing cultivated trees into the wild: Wood pigeons as dispersers of domestic olive seeds

    Science.gov (United States)

    Perea, Ramón; Gutiérrez-Galán, Alejandro

    2016-02-01

    Animals may disperse cultivated trees outside the agricultural land, favoring the naturalization or, even, the invasiveness of domestic plants. However, the ecological and conservation implications of new or unexplored mutualisms between cultivated trees and wild animals are still far from clear. Here, we examine the possible role of an expanding and, locally, overabundant pigeon species (Columba palumbus) as an effective disperser of domestic olive trees (Olea europaea), a widespread cultivated tree, considered a naturalized and invasive species in many areas of the world. By analyzing crop and gizzard content we found that olive fruits were an important food item for pigeons in late winter and spring. A proportion of 40.3% pigeons consumed olive seeds, with an average consumption of 7.8 seeds per pigeon and day. Additionally, most seed sizes (up to 0.7 g) passed undamaged through the gut and were dispersed from cultivated olive orchards to areas covered by protected Mediterranean vegetation, recording minimal dispersal distances of 1.8-7.4 km. Greenhouse experiments showed that seeds dispersed by pigeons significantly favored the germination and establishment in comparison to non-ingested seeds. The ability of pigeons to effectively disperse domestic olive seeds may facilitate the introduction of cultivated olive trees into natural systems, including highly-protected wild olive woodlands. We recommend harvesting ornamental olive trees to reduce both pigeon overpopulation and the spread of artificially selected trees into the natural environment.

  4. Centrifugation as a pre-treatment in olive mill wastewater processing (abstract)

    Science.gov (United States)

    Olive mill wastewater (OMWW), generated during production of olive oil, is an untapped source of nutritious compounds. Thus, processors want to separate OMWW into a high-value, concentrated product stream and near-pure water. However, the amount and characteristics of the produced OMWW depend on t...

  5. Supplementation of plasma with olive oil phenols and extracts: Influence on LDL oxidation

    NARCIS (Netherlands)

    Leenen, R.; Roodenburg, A.J.C.; Vissers, M.N.; Schuurbiers, J.A.E.; Putte, van K.P.A.M.; Wiseman, S.A.; Put, van de F.H.M.M.

    2002-01-01

    Phenols present in olive oil may contribute to the health effects of the Mediterranean lifestyle. Olive oil antioxidants increase the resistance of low-density lipoproteins (LDL) against oxidation in vitro, but human intervention studies have failed to demonstrate similar consistent effects. To bett

  6. Olive Oil and Health: Bioactive Constituents, Antioxidant Properties and Clinical Implications

    Directory of Open Access Journals (Sweden)

    Armutcu F et al.

    2013-03-01

    Full Text Available Mediterranean countries have lower rates of mortality from cardiovascular disease and cancer than other European countries. Olive oil is the major source of dietary fat in the Mediterranean diet, and its regular consumption is thought to have various beneficial effects on human health. The biological features ascribed to olive oil consumption are associated in part to its phenolics constituents, and mainly linked to the direct or indirect antioxidant activity of olive oil phenolics and other components such as oleic acid and squalene. The major phenolic compounds identified and quantified in olive oil belong to three groups which all of them have potent antioxidant properties; simple phenols (hydroxytyrosol, tyrosol, secoiridoids (oleuropein and the lignans. Among these substances the last two classes include the most concentrate phenols of virgin olive oil. As observed in traditional Mediterranean populations, it has been confirmed that extra virgin olive oil is beneficial when consumed properly. Many evidence indicates, however, that olive oil and its components contribute significantly to the health benefits of the Mediterranean diet, with more of an effect on prevention than treatment. This paper summarizes the evidence supporting the potentially beneficial effects of olive oil phenolics and other bioactive components.

  7. Effect of gamma irradiation on olive leaves and application on meat products

    International Nuclear Information System (INIS)

    The gamma irradiation is a high technology in the treatment of food product, for this reason we have been interested to study the effect of gamma irradiation on microbial charge (Bioburden), the phenolics compounds and their antioxidant activities on the olive leaves. The irradiated olive leaves are added as an antimicrobial and antioxidant compound on minced meat for preservation.

  8. Hedonic Price Model of Table Olive in Turkish Markets: a Case Study of Bursa Province

    Directory of Open Access Journals (Sweden)

    Canan Ece TAMER

    2009-06-01

    Full Text Available The overall appearance and size are the most effective factors for quality determination of olives. Moreover, quality classification and pricing of olives are done according to size namely the number of olive fruits per kilogram. The aim of this study was to designate the effects of some quality criteria: number of olive fruit/kg (188-363, width (14.23- 19.23 mm, height (18.23-24.17 mm, flesh/stone weight ratio (4.80-6.96 , total dry matter (41.27-47.19 %, total acidity as lactic acid (0.53-0.74 %, pH (5.10-5.29, total oil (21.70-26.77 %, fatty acid composition of raw table olives on price determination by hedonic model analysis. Statistical analysis of prices was done by using average retail prices of the samples. Lactic acid, flesh/stone weight ratio, total oil and linoleic acid factors had positive coefficients, so they positively affected the price. According to this model, main quality criteria affecting the price of olives were total acidity and flesh/stone weight ratio. Other factors did not significantly affect the table olive price. Especially the latter, since for the consumers, paying more would not only mean larger fruits but also a higher flesh ratio. Also, considering the factors having positive coefficients in price determination of table olives for both producers and consumers was important.

  9. 78 FR 48412 - Approval of Subzone Status Milwaukee Electric Tool Corporation Olive Branch, Greenwood and...

    Science.gov (United States)

    2013-08-08

    ... Register inviting public comment (78 FR 34984, June 11, 2013). The FTZ staff examiner reviewed the... Foreign-Trade Zones Board Approval of Subzone Status Milwaukee Electric Tool Corporation Olive Branch... Electric Tool Corporation at its facilities in Olive Branch, Greenwood and Jackson, Mississippi....

  10. Pathogenicity comparison of high and low virulent strains of Vibrio scophthalmi in olive flounder (Paralichthys olivaceus)

    Science.gov (United States)

    Vibrio scophthalmi is a bacterial pathogen of olive flounder (Paralichthys olivaceus) and virulence is different from various strains. There is not information available on pathogenicity to olive flounder caused by different strains of V. scophthalmi. In this study, the high and low virulent strains...

  11. Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

    NARCIS (Netherlands)

    Pérez-Bonilla, M.; Salido, S.; Sánchez, A.; Beek, van T.A.; Altarejos, J.

    2013-01-01

    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 harvest

  12. Infrared machine vision system for the automatic detection of olive fruit quality.

    Science.gov (United States)

    Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García-Mesa, José A

    2013-11-15

    External quality is an important factor in the extraction of olive oil and the marketing of olive fruits. The appearance and presence of external damage are factors that influence the quality of the oil extracted and the perception of consumers, determining the level of acceptance prior to purchase in the case of table olives. The aim of this paper is to report on artificial vision techniques developed for the online estimation of olive quality and to assess the effectiveness of these techniques in evaluating quality based on detecting external defects. This method of classifying olives according to the presence of defects is based on an infrared (IR) vision system. Images of defects were acquired using a digital monochrome camera with band-pass filters on near-infrared (NIR). The original images were processed using segmentation algorithms, edge detection and pixel value intensity to classify the whole fruit. The detection of the defect involved a pixel classification procedure based on nonparametric models of the healthy and defective areas of olives. Classification tests were performed on olives to assess the effectiveness of the proposed method. This research showed that the IR vision system is a useful technology for the automatic assessment of olives that has the potential for use in offline inspection and for online sorting for defects and the presence of surface damage, easily distinguishing those that do not meet minimum quality requirements. PMID:24148491

  13. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil.

    Science.gov (United States)

    Veneziani, Gianluca; Esposto, Sonia; Taticchi, Agnese; Selvaggini, Roberto; Urbani, Stefania; Di Maio, Ilona; Sordini, Beatrice; Servili, Maurizio

    2015-07-01

    The concentration of phenolic and volatile compounds in virgin olive oil (VOO) is closely related to the different operative conditions applied to the mechanical extraction process of the olive oil. However, the great qualitative and quantitative variability of these compounds indicates an important role played by genetic and agronomic aspects. A heat exchanger was placed in front of a traditional, covered malaxer to study the impact of flash thermal conditioning (FTC) of olive paste on the quality of VOO, which is highly influenced by phenolic release and aroma generation. The VOO flash thermal conditioning of five major Italian cultivars showed a higher concentration of phenols (range of increase percentage, 9.9-37.3%) compared to the control trials, whereas the FTC treatment featured a differentiated impact on the volatile fractions, associated with the genetic origins of the olives. PMID:26072976

  14. Quantum Algebraic Approach to Refined Topological Vertex

    CERN Document Server

    Awata, H; Shiraishi, J

    2011-01-01

    We establish the equivalence between the refined topological vertex of Iqbal-Kozcaz-Vafa and a certain representation theory of the quantum algebra of type W_{1+infty} introduced by Miki. Our construction involves trivalent intertwining operators Phi and Phi^* associated with triples of the bosonic Fock modules. Resembling the topological vertex, a triple of vectors in Z^2 is attached to each intertwining operator, which satisfy the Calabi-Yau and smoothness conditions. It is shown that certain matrix elements of Phi and Phi^* give the refined topological vertex C_{lambda mu nu}(t,q) of Iqbal-Kozcaz-Vafa. With another choice of basis, we recover the refined topological vertex C_{lambda mu}^nu(q,t) of Awata-Kanno. The gluing factors appears correctly when we consider any compositions of Phi and Phi^*. The spectral parameters attached to Fock spaces play the role of the K"ahler parameters.

  15. India's refining prospects linked to economic growth

    International Nuclear Information System (INIS)

    International investors assess refining ventures in India the same way they do comparable projects elsewhere in the world: according to their expectations about investment returns. By that standard, India's appeal is mixed, although its need for some measure of additional refining capacity seems certain. The success of future refinery investments will depend heavily on the government's commitment to policies allowing the economy to grow faster than the population. Unless accompanied by economic growth, expected increases in the population will not automatically raise demand for petroleum products. Decisions about investments in India's refining sector, therefore, must carefully weigh market fundamentals, the business environment, and likely investment performance. This paper reviews the market for the various products and predicts new economic trends

  16. Refining Animal Models to Enhance Animal Welfare

    Institute of Scientific and Technical Information of China (English)

    Patricia V.Turner

    2012-01-01

    The use of animals in research will be necessary for scientific advances in the basic and biomedical sciences for the foreseeable future.As we learn more about the ability of animals to experience pain,suffering,and distress,and particularly for mammals,it becomes the responsibility of scientists,institutions,animal caregivers,and veterinarians to seek ways to improve the lives of research animals and refine their care and use.Refinement is one of the three R's emphasized by Russell and Burch,and refers to modification of procedures to minimise the potential for pain,suffering and distress. It may also refer to procedures used to enhance animal comfort. This paper summarizes considerations for refinements in research animal.

  17. Pre-treatment and ethanol fermentation potential of olive pulp at different dry matter concentrations

    DEFF Research Database (Denmark)

    Haagensen, Frank Drøscher; Skiadas, Ioannis V.; Gavala, Hariklia N.;

    2009-01-01

    potential of the olive pulp, which is the semi solid residue generated from the two-phase processing of the olives for olive oil production. Wet oxidation and enzymatic hydrolysis have been applied aiming at the enhancement of carbohydrates' bioavailability. Different concentrations of enzymes and enzymatic...... applied, implying that wet oxidation is not a recommended pre-treatment process for olive pulp at the conditions tested. It was also showed that increased dry matter concentration did not have a negative effect on the release of sugars, indicating that the cellulose and xylan content of the olive pulp is...... durations have been tested. Both wet oxidation and enzymic treatment were evaluated based on the ethanol obtained in a subsequent fermentation step by Saccharomyces cerevisiae and Thermoanaerobacter mathranii. It was found that a four-day hydrolysis time was adequate for a satisfactory release of glucose...

  18. Dimensional Stability of Olive (Olea europaea L. and Teak (Tectona grandis L.

    Directory of Open Access Journals (Sweden)

    Slavko Govorčin, Tomislav Sinković, Tomislav Sedlar

    2010-09-01

    Full Text Available Olive, as a wood species, can be compared by its dimensional stability with teak wood, which is mainly used for products exposed to external conditions. Mean density in absolutely dry condition of researched olive wood is 0.810 g/cm3 while the average value of teak wood is 0.610 g/cm3. Regardless of higher density, the mean value of total tangential shrinkage for olive wood is only by 3.6 % higher than the one for teak wood, so the value for olive wood is 5.6 % and for teak wood 5.4 %. Based on this research of density in absolutely dry condition and total shrinkage, olive wood can be considered as a possible alternative indigenous species for use in products that are daily exposed to external conditions.

  19. Antioxidant Activity, Reducing Power and Total Phenolic Content of Iranian Olive Cultivar

    Directory of Open Access Journals (Sweden)

    M. Hajimahmoodi

    2008-01-01

    Full Text Available Antioxidant activity of methanolic (50% extracts of olive pulp (Olea europaea L. was investigated. Total antioxidant activity, phenolic contents and reducing power in six Iranian olive cultivars were determined. The highest antioxidant activity (28.699 mmol FeII/100 g dry plant, total phenolic contents (2997 mg gallic acid/100 g dry plant and reducing power (8.331 g Vitamin E/100 g dry plant were detected in Mishen and the lowest in Conservalina. A linear positive relationship existed between the antioxidant activity, total phenolic compounds (r2 = 0.976 and reducing power of the tested olive pulp (r2 = 0.848. Iranian olives possess relatively high antioxidant activity due to contribution of phenolic compounds. The present study shows that Iranian olive cultivars are strong radical scavengers and can be considered as good sources of natural antioxidants for medicinal and commercial uses.

  20. Cardiovascular Effects of Olive, a Qur’anic Fruit: a Systematic Review

    Directory of Open Access Journals (Sweden)

    Mohammad Reza Heidari

    2014-12-01

    Full Text Available Background and Objective: Today, much attention is being paid to the prevention of cardiovascular diseases. In some parts of the world, the rate of cardiovascular disease is low due to a Mediterranean diet containing olive oil. This systematic review examined the verses and traditions in order to express opinions on olive and compare it with the findings of modern medicine. Methods: This is a qualitative systematic review of studies  in which data  were collected from Qur'an, traditions, and related articles on the internet, limited to English and Persian and without time limitation by using the keywords olive, heart disease and Mediterranean diet. Results: This systematic review demonstrated that olive in the Quran is a clear sign to scientists. Moreover, its use is recommended in the authentic traditions. Conclusion: Based on the results, olive has been found to be effective in reducing mortality and preventing cardiovascular diseases.

  1. Intergraded Applied Methodology for the Treatment of Heavy Polluted Waste Waters from Olive Oil Industries

    Directory of Open Access Journals (Sweden)

    Antonis A. Zorpas

    2011-01-01

    Full Text Available The annual olive oil production in Cyprus is in the range of 2700–3100 t y−1, resulting in the generation of significant amount of waste. The cocomposting of the olive oil solid residue (OOSR and the treated wastewaters (with Fenton from the olive oil production process with the application of reed beds has been studied as an integrated method for the treatment of wastewater containing high organic and toxic pollutants under warm climate conditions. The experimental results indicated that the olive mill wastewater (OMW is detoxified at the end of the Fenton process. Specifically, COD is reduced up to 65% (minimum 54.32% by the application of Fenton and another 10–28% by the application of red beds as a third stage. The final cocomposted material of OOSR with the treated olive mile wastewater (TOMW presents optimum characteristics and is suitable for agricultural purpose.

  2. Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction

    Directory of Open Access Journals (Sweden)

    Amiot Marie Josèphe

    2014-09-01

    Full Text Available Olive oil is a key component of the Mediterranean diet which is recognized to contribute to its health benefits. Recent prospective studies point towards a protective effect from an olive oil-rich diet in relation to the incidence of cardiovascular diseases and an improvement of cardiometabolic markers such as blood pressure, glycaemia and dyslipidemia, notably by reducing LDL cholesterol and LDL oxidation. The role of minor phenolic fraction was evidenced in intervention trials where lipid profiles showed greater improvement in participants receiving olive oil with higher phenolic content. The phenolic fraction of olive oil is composed of simple phenols (hydroxytyrosol, phenolic secoiridoids (oleuropein aglycone, lignans (pinoresinol, flavonoids and hydroxyisochromans. All these compounds have diverse biological activities that are described in the present review, supporting the protective effects of olive oil against degenerative diseases found in large cohorts monitored in Southern European countries.

  3. Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation

    Directory of Open Access Journals (Sweden)

    Barbara Soldo

    2016-04-01

    Full Text Available In plant tissues, enzymes implicated in the lipoxygenase (LOX pathway are responsible for the hydroperoxydation of polyunsaturated fatty acids, ultimately leading to the production of small chemical species involved in several physiological processes. During industrial olive oil production, these enzymes are activated upon crushing and grinding of olive fruit tissue, subsequently leading to the synthesis of volatile compounds responsible for the positive aroma and flavor of the oil. An investigation of LOX activity during olive fruit ripening and malaxation could assist in the production of oils with favorable aroma and taste. Therefore, a reliable method for olive LOX purification is crucial. Here we report a critical review of six LOX extraction protocols, two of which have shown minimum enzyme activity, possibly leading to misconceptions in the interpretation of experimental data. Future research concerning olive LOX should employ extraction methods that preserve enzyme activity.

  4. Determination of mineral elements in fresh olive fruits by flame atomic spectrometry

    International Nuclear Information System (INIS)

    The mineral element characterisation of olive fruits is acquiring interest to evaluate the link between their nutritional status and the olive oil quality. A method for the analysis of mineral elements in fresh olive fruits is proposed. The presence of mineral elements such as potassium, sodium, calcium, magnesium, zinc, copper, iron, and manganese in olive fruits was quantified by flame atomic absorption spectrometry. The limits of quantification were (expressed in mg kg.1 of dry weight) 1.266, 1.569, 0.272, 0.172, 0.268, 0.316, 1.017 and 0.513 for K, Na, Ca, Mg, Zn, Cu, Fe and Mn, respectively. The results showed the method is a robust, reliable, and simple analytical procedure for the mineral element characterisation of olive fruit. (Author).

  5. Inter graded Applied Methodology for the Treatment of Heavy Polluted Waste Waters from Olive Oil Industries

    International Nuclear Information System (INIS)

    The annual olive oil production in Cyprus is in the range of 2700-3100 ty-1, resulting in the generation of significant amount of waste. The co composting of the olive oil solid residue (OOSR) and the treated wastewaters (with Fenton) from the olive oil production process with the application of reed beds has been studied as an integrated method for the treatment of wastewater containing high organic and toxic pollutants under warm climate conditions. The experimental results indicated that the olive mill wastewater (OMW) is detoxified at the end of the Fenton process. Specifically, COD is reduced up to 65% (minimum 54.32%) by the application of Fenton and another 10-28% by the application of red beds as a third stage. The final co composted material of OOSR with the treated olive mile wastewater (TOMW) presents optimum characteristics and is suitable for agricultural purpose.

  6. Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

    OpenAIRE

    Serraiocco, A.; Ferrante, M. L.; Costantini, N; Di Giovacchino, L.

    2002-01-01

    Experimental tests were carried out to ascertain the influence of malaxation time of olive paste on extraction yields and qualitative characteristics of virgin olive oils obtained by a centrifugal decanter at water saving. Results show that malaxation time has to be no less than 45 minutes to have a satisfactory oil extraction yield. Furthermore, it was ascertained that the malaxation time, protracted up to 90 minutes, does not have influence upon qualitative and organoleptic characteristics ...

  7. Refining - Panorama 2008; Raffinage - Panorama 2008

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2008-07-01

    Investment rallied in 2007, and many distillation and conversion projects likely to reach the industrial stage were announced. With economic growth sustained in 2006 and still pronounced in 2007, oil demand remained strong - especially in emerging countries - and refining margins stayed high. Despite these favorable business conditions, tensions persisted in the refining sector, which has fallen far behind in terms of investing in refinery capacity. It will take renewed efforts over a long period to catch up. Looking at recent events that have affected the economy in many countries (e.g. the sub-prime crisis), prudence remains advisable.

  8. Image segmentation by background extraction refinements

    Science.gov (United States)

    Rodriguez, Arturo A.; Mitchell, O. Robert

    1990-01-01

    An image segmentation method refining background extraction in two phases is presented. In the first phase, the method detects homogeneous-background blocks and estimates the local background to be extracted throughout the image. A block is classified homogeneous if its left and right standard deviations are small. The second phase of the method refines background extraction in nonhomogeneous blocks by recomputing the shoulder thresholds. Rules that predict the final background extraction are derived by observing the behavior of successive background statistical measurements in the regions under the presence of dark and/or bright object pixels. Good results are shown for a number of outdoor scenes.

  9. Contextual Distance Refining for Image Retrieval

    KAUST Repository

    Islam, Almasri

    2014-09-16

    Recently, a number of methods have been proposed to improve image retrieval accuracy by capturing context information. These methods try to compensate for the fact that a visually less similar image might be more relevant because it depicts the same object. We propose a new quick method for refining any pairwise distance metric, it works by iteratively discovering the object in the image from the most similar images, and then refine the distance metric accordingly. Test show that our technique improves over the state of art in terms of accuracy over the MPEG7 dataset.

  10. India beckons participants in burgeoning refining sector

    International Nuclear Information System (INIS)

    This paper reports that India has opened its refining sector to full private investment for the first time in more than 2 decades. The government again gave a green light to construction of three 120,000 b/d grassroots refineries in East, West, and Central India. The projects had won various governmental approvals in the past few years, but never moved off high center for a variety of economic and regulatory reasons. The difference this time is that the government is offering interests in the projects to private foreign and domestic investors. It's part of India's push to boost overall refining capacity by more than 80% this century

  11. Zone refining high-purity germanium

    International Nuclear Information System (INIS)

    The effects of various parameters on germanium purification by zone refining have been examined. These parameters include the germanium container and container coatings, ambient gas and other operating conditions. Four methods of refining are presented which reproducibly yield 3.5 kg germanium ingots from which high purity (vertical barN/sub A/ - N/sub D/vertical bar less than or equal to2 x 1010 cm-3) single crystals can be grown. A qualitative model involving binary and ternary complexes of Si, O, B, and Al is shown to account for the behavior of impurities at these low concentrations

  12. Using supercritical fluids to refine hydrocarbons

    Energy Technology Data Exchange (ETDEWEB)

    Yarbro, Stephen Lee

    2015-06-09

    A system and method for reactively refining hydrocarbons, such as heavy oils with API gravities of less than 20 degrees and bitumen-like hydrocarbons with viscosities greater than 1000 cp at standard temperature and pressure, using a selected fluid at supercritical conditions. A reaction portion of the system and method delivers lightweight, volatile hydrocarbons to an associated contacting unit which operates in mixed subcritical/supercritical or supercritical modes. Using thermal diffusion, multiphase contact, or a momentum generating pressure gradient, the contacting unit separates the reaction products into portions that are viable for use or sale without further conventional refining and hydro-processing techniques.

  13. Adaptive Mesh Refinement for Storm Surge

    CERN Document Server

    Mandli, Kyle T

    2014-01-01

    An approach to utilizing adaptive mesh refinement algorithms for storm surge modeling is proposed. Currently numerical models exist that can resolve the details of coastal regions but are often too costly to be run in an ensemble forecasting framework without significant computing resources. The application of adaptive mesh refinement algorithms substantially lowers the computational cost of a storm surge model run while retaining much of the desired coastal resolution. The approach presented is implemented in the \\geoclaw framework and compared to \\adcirc for Hurricane Ike along with observed tide gauge data and the computational cost of each model run.

  14. Grid refinement for entropic lattice Boltzmann models

    CERN Document Server

    Dorschner, B; Chikatamarla, S S; Karlin, I V

    2016-01-01

    We propose a novel multi-domain grid refinement technique with extensions to entropic incompressible, thermal and compressible lattice Boltzmann models. Its validity and accuracy are accessed by comparison to available direct numerical simulation and experiment for the simulation of isothermal, thermal and viscous supersonic flow. In particular, we investigate the advantages of grid refinement for the set-ups of turbulent channel flow, flow past a sphere, Rayleigh-Benard convection as well as the supersonic flow around an airfoil. Special attention is payed to analyzing the adaptive features of entropic lattice Boltzmann models for multi-grid simulations.

  15. Adaptive mesh refinement for storm surge

    KAUST Repository

    Mandli, Kyle T.

    2014-03-01

    An approach to utilizing adaptive mesh refinement algorithms for storm surge modeling is proposed. Currently numerical models exist that can resolve the details of coastal regions but are often too costly to be run in an ensemble forecasting framework without significant computing resources. The application of adaptive mesh refinement algorithms substantially lowers the computational cost of a storm surge model run while retaining much of the desired coastal resolution. The approach presented is implemented in the GeoClaw framework and compared to ADCIRC for Hurricane Ike along with observed tide gauge data and the computational cost of each model run. © 2014 Elsevier Ltd.

  16. Olival superintensivo: realidade ou utopia? Hedgerow olive orchards: reality or utopia?

    Directory of Open Access Journals (Sweden)

    R. De la Rosa

    2007-01-01

    xito de las mismas.Nowadays, olive orchards have a densities not higher than 330 trees/ha. The major cost correspond to harvest operations, which is very labour demanding. Recently, a new type of olive plantations with densities around 2.000 tress/ha has appeared. The major advantage of this type of plantations is their totally mechanised harvest, by vineyards straddle-harvesting machines. These plantations have a very early bearing and very productive, at least in the first years. The most common cultivar used is ‘Arbequina’. In the present work, data of the first four harvest of a variety comparative trial are reported. This trial include ‘Arbequina’, ‘Arbequina i-18’, ‘Arbosana’, ‘Koroneiki’, ‘Fs17’ y ‘UC 2-35’ cultivars. From the ‘Arbequina’ and ‘Arbosana’ had been the most productive and ‘UC 2-35’ the less vigorous. Results of a trial testing densities between 780 and 2580 trees/ha is also described. Up to now, the higher densities have been the most productive ones. However, more definitive results can be obtained in the coming years, when problems of competence among trees started to appear. In summary, as in the near future is expected that the subsides from the EU are going to be greatly reduced and the labour for harvesting is difficult to find, the ability to this type of plantations to be profitable at long term will determine their success.

  17. Influence of the fruit's ripeness on virgin olive oil quality.

    Science.gov (United States)

    Franco, Ma Nieves; Sánchez, Jacinto; De Miguel, Concepción; Martínez, Manuel; Martín-Vertedor, Daniel

    2015-01-01

    Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit's properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classified into the "extra virgin" category according to the results for the regulated parameters. The fruity, bitter, and pungent attributes decreased during ripening in all the cultivars studied. In the green stage of maturation, Arbequina had the least intensity of bitterness and pungency, but there were no significant differences among cultivars in the fruity attribute. PMID:25757430

  18. Expression analysis identifies FAD2-2 as the olive oleate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil.

    Science.gov (United States)

    Hernández, M Luisa; Padilla, María N; Mancha, Manuel; Martínez-Rivas, José M

    2009-07-22

    The effect of ripening stage and water regimen on oleate desaturase gene expression levels in the fruit of different olive ( Olea europaea L.) varieties was investigated to elucidate the contribution of each to the linoleic acid content in virgin olive oil. To this end, fatty acid analysis and quantitative real time PCR were performed using distinct olive tissues and different developmental stages from the Picual and Arbequina cultivars. The results showed that the olive FAD2-1, FAD2-2, and FAD6 genes were spatial and temporally regulated. In addition, the data indicated that FAD2-2 seems to be the main gene responsible for the linoleic acid content in the olive fruit mesocarp tissue. This conclusion was also confirmed when the study was extended to Hojiblanca, Picudo, and Manzanilla varieties. With regard to the water regimen, unlike the Picual cultivar, a small increase of linoleic acid was observed in the Arbequina variety cultivated with irrigation, which correlated well with the increase detected for the FAD2-2 gene expression level. All of these data strongly suggest that FAD2-2 is the main gene that determines the linoleic acid content in the virgin olive oil. PMID:19601663

  19. Refined Topological Strings and Toric Calabi-Yau Threefolds

    CERN Document Server

    Iqbal, Amer

    2012-01-01

    The refined topological vertex formulation computes the refined topological string partition function for non-compact toric Calabi-Yau threefolds which engineer N=2 supersymmetric gauge theories. For geometries such as the local P^2, which do not give rise to gauge theories, the refined topological vertex alone is not sufficient for directly calculating the refined amplitudes. In this paper, we extend the refined topological vertex formalism and propose a complementary new vertex which, together with the refined topological vertex, determines the refined amplitudes for all toric Calabi-Yau threefolds.

  20. The bioavailability of an orally administered medroxyprogesterone acetate suspension.

    Science.gov (United States)

    Antal, E J; Gillespie, W R; Albert, K S

    1983-05-01

    The relative bioavailability of an orally administered aqueous suspension of medroxyprogesterone acetate (MPA) intended for intramuscular injection (Depo-Provera) was determined in relation to orally administered tablets. Serum levels of MPA were determined by radioimmunoassay following the administration of 400-mg doses to 19 adult male volunteers in a crossover design after an overnight fast. The two treatments were judged bioequivalent based upon a comparison of the resultant MPA serum levels and the derived bioavailability parameters. Hence, the intramuscular suspension administered orally offers an alternative means of achieving optimal serum levels of MPA in patients requiring high dose therapy. PMID:6222996