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Sample records for administered refined olive

  1. Quantum chemical study of the isomerization of 24-methylenecycloartanol, a potential marker of olive oil refining

    NARCIS (Netherlands)

    Wedler, H.B.; Pemberton, R.P.; Lounnas, V.; Vriend, G.; Tantillo, D.J.; Wang, S.C.

    2015-01-01

    Quantum chemical calculations on the isomerization of 24-methylenecycloartanol are described. An energetically viable mechanism, with a rate-determining protonation step, is proposed. This rearrangement may find applicability in tests for determining if an olive oil has been refined.

  2. Quantum chemical study of the isomerization of 24-methylenecycloartanol, a potential marker of olive oil refining.

    Science.gov (United States)

    Wedler, Henry B; Pemberton, Ryan P; Lounnas, Valère; Vriend, Gert; Tantillo, Dean J; Wang, Selina C

    2015-05-01

    Quantum chemical calculations on the isomerization of 24-methylenecycloartanol are described. An energetically viable mechanism, with a rate-determining protonation step, is proposed. This rearrangement may find applicability in tests for determining if an olive oil has been refined.

  3. Olive

    Science.gov (United States)

    ... Diabetes. Compared to polyunsaturated oils such as sunflower oil, olive oil in a Mediterranean-type diet might reduce ... Olive Fruit, Olive Fruit Pulp, Olive Leaf, Olive Oil, Olive Pulp, Olives, Olivo, Omega-9 Fatty Acids, Pulpe ...

  4. 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...

  5. 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.

  6. 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)

  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;

    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 preceded...... acids (P olive oil modulates the phenolic metabolite content in LDL after sustained...

  8. 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;

    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 preceded...... acids, decreased (P phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P

  9. Differences in the Neuroprotective Effect of Orally Administered Virgin Olive Oil (Olea europaea) Polyphenols Tyrosol and Hydroxytyrosol in Rats.

    Science.gov (United States)

    De La Cruz, José Pedro; Ruiz-Moreno, Maria Isabel; Guerrero, Ana; Reyes, José Julio; Benitez-Guerrero, Adela; Espartero, José Luis; González-Correa, José Antonio

    2015-07-01

    The neuroprotective effect of virgin olive oil (VOO) polyphenols has been related to their antioxidant effect. The main objective was to analyze how tyrosol and hydroxytyrosol contribute to the antioxidant and neuroprotective effects of VOO in a model of hypoxia-reoxygenation in rat brain slices. Rats were treated per os (po) (10 or 20 mg/kg/day) with hydroxytyrosol ethyl ether (HTEE), tyrosol ethyl ether (TEE), or 3,4-di-o-methylidene-hydroxytyrosol ethyl ether (MHTEE), used as a negative control for antioxidant effects. Lipid peroxidation was inhibited with HTEE, TEE, and MHTEE (from 5.0 ± 1.5 to 2.6 ± 1.5, 4.5 ± 1.5, and 4.8 ± 1.5 nmol/mg protein, respectively). However, all three compounds had similar neuroprotective effects: from 2.8 ± 0.07 to 1.8 ± 0.02 arbitrary units for HTEE, 1.4 ± 0.09 arbitrary units for TEE, and 1.3 ± 0.2 arbitrary units for MHTEE. All three compounds inhibited 3-nitrotyrosine production (from 3.7 ± 0.3 to 1.2 ± 0.03 nmol/0.1 g tissue for HTEE, 1.0 ± 0.2 nmol/0.1 g tissue for TEE, and 1.3 ± 0.1 nmol/0.1 g tissue for MHTEE), prostaglandin E2 production (from 55.7 ± 2.2 to 46.4 ± 1.9 pg/0.1 g tissue for HTEE, 24.7 ± 1.3 pg/0.1 g tissue for TEE, and 27.6 ± 2.6 pg/0.1 g tissue for MHTEE), whereas only HTEE inhibited IL1β production (from 35.7 ± 1.5 to 21.6 ± 0.8 pg/0.1 g tissue). Pearson correlation coefficients related neuroprotective effect with an antioxidant effect for HTEE (R = 0.72, p < 0.001), and inhibition of nitrosative stress (R = 0.78, 0.67, and 0.66 for HTEE, TEE, and MHTEE, respectively, p < 0.001) and inflammatory mediators (R = 0.72, 0.79, and 0.64 for HTEE, TEE, and MHTEE, respectively, p < 0.001) with all three compounds.

  10. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.

    Science.gov (United States)

    Zribi, Akram; Jabeur, Hazem; Aladedunye, Felix; Rebai, Ahmed; Matthäus, Bertrand; Bouaziz, Mohamed

    2014-10-22

    Refined olive, corn, soybean, and sunflower oils were used as cooking oils for deep-frying at two different temperatures, 160 and 190 °C, and for pan-frying of potatoes at 180 °C for 10 successive sessions under the usual domestic practice. Several chemical parameters were assayed during frying operations to evaluate the status of the frying oils. Refined olive oil, as frying oil, was found to be more stable than the refined seed oils. In fact, this oil has proven the greatest resistance to oxidative deterioration, and its trans-fatty acid contents and percentages of total polar compounds were found to be lower at 160 °C during deep-frying. Finally, chemometric analysis has demonstrated that the lowest deterioration of the quality of all refined oils occurred in the refined olive oil during deep-frying at 160 °C and the highest deterioration occurred in the refined sunflower oil during pan-frying at 180 °C.

  11. 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 °...

  12. Oliver Twist

    NARCIS (Netherlands)

    Dickens, Charles

    2005-01-01

    Oliver Twist is one of Dickens's most popular novels, with many famous film, television and musical adaptations. It is a classic story of good against evil, packed with humour and pathos, drama and suspense, in which the orphaned Oliver is brought up in a harsh workhouse, and then taken in and explo

  13. Olive oil and pomace olive oil processing

    Directory of Open Access Journals (Sweden)

    Siragakis, George

    2006-03-01

    Full Text Available Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development.El procesado del aceite de oliva se introdujo en la industria alimentaria a finales del siglo diecinueve y desde entonces se han realizado considerables mejoras. Los pasos de refinación son: decantado, neutralización, decoloración, y desodorización. La monitorización de una refinación efectiva así como el uso de procesos que eliminen una menor proporción de componentes menores del aceite de oliva, tales como polifenoles y tocoferoles, son algunos de los objetivos del proceso. La rigurosa normativa medioambiental y el interés de la industria por introducir mejoras y ahorro de costes han forzado a los fabricantes de equipos a innovar y desarrollar nuevos productos. La eliminación completa de los hidrocarburos aromáticos policíclicos durante el refinado del aceite de orujo y la utilización de los destilados son también áreas importantes de investigación y desarrollo.

  14. 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

  15. 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

  16. 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.

  17. Olive oil's extra benefits.

    Science.gov (United States)

    2016-08-17

    Could a Mediterranean diet including extra virgin olive oil reduce the risk of breast cancer? Niki Mourouti and Demosthenes Panagiotakos' study in Evidence Based Nursing examined the effects on cancer risks of a Mediterranean diet supplemented with extra virgin olive oil. PMID:27533420

  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. 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.

  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. 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

  2. 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

  3. 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...

  4. 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.

  5. 75 FR 22363 - United States Standards for Grades of Olive Oil and Olive-Pomace Oil

    Science.gov (United States)

    2010-04-28

    ... Agricultural Marketing Service United States Standards for Grades of Olive Oil and Olive-Pomace Oil AGENCY... Department of Agriculture (USDA) is revising the United States Standards for Grades of Olive Oil. This... the grades of olive oil and olive-pomace oil commonly accepted in the United States and abroad....

  6. 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

  7. 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 

  8. The effect of consecutive steps of refining on squalene content of vegetable oils.

    Science.gov (United States)

    Nergiz, Cevdet; Celikkale, Deniz

    2011-06-01

    The aim of this study is to evaluate the effect of refining steps on the squalene content of some vegetable oils. A comparison has been made between the crude oils and consecutive steps of refining process (neutralization, bleaching, deodorization, winterization) in the amounts of squalene of the oil samples. Among the oils, virgin and refined olive oils contained higher amounts of squalene. A mean of 491.0 ± 15.55 mg/100 g squalene was found in virgin olive oil samples. While appreciable quantities of squalene has been reduced during refining, considerable level of squalene were still present in refined olive oils (290.0 ± 9.89 mg/100 g). The squalene content of crude seed oils varied from 13.8 ± 0.39 mg/100 g to 26.2 ± 0.08 mg/100 g as average. It has been determined that refining process reduced the level of squalene in examined oils. The highest reduction in squalene content of the oils was detected during deodorization. The effect of refining steps on the amount of squalene in vegetable oils was found to be significant (p oil has been considered an important source of squalene, even after it has been refined, compared to seed oils.

  9. Semantic Deviation in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    康艺凡

    2016-01-01

    Dickens, with his adeptness with language, applies semantic deviation skillfully in his realistic novel Oliver Twist. However, most studies and comments home and abroad on it mainly focus on such aspects as humanity, society, and characters. Therefore, this thesis will take a stylistic approach to Oliver Twist from the perspective of semantic deviation, which is achieved by the use of irony, hyperbole, and pun and analyze how the application of the technique makes the novel attractive.

  10. Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort.

    Science.gov (United States)

    Buckland, Genevieve; Travier, Noemie; Barricarte, Aurelio; Ardanaz, Eva; Moreno-Iribas, Conchi; Sánchez, María-José; Molina-Montes, Esther; Chirlaque, María Dolores; Huerta, José María; Navarro, Carmen; Redondo, Maria Luisa; Amiano, Pilar; Dorronsoro, Miren; Larrañaga, Nerea; Gonzalez, Carlos A

    2012-12-14

    Olive oil is well known for its cardioprotective properties; however, epidemiological data showing that olive oil consumption reduces incident CHD events are still limited. Therefore, we studied the association between olive oil and CHD in the European Prospective Investigation into Cancer and Nutrition (EPIC) Spanish cohort study. The analysis included 40 142 participants (38 % male), free of CHD events at baseline, recruited from five EPIC-Spain centres from 1992 to 1996 and followed up until 2004. Baseline dietary and lifestyle information was collected using interview-administered questionnaires. Cox proportional regression models were used to assess the relationship between validated incident CHD events and olive oil intake (energy-adjusted quartiles and each 10 g/d per 8368 kJ (2000 kcal) increment), while adjusting for potential confounders. During a 10·4-year follow-up, 587 (79 % male) CHD events were recorded. Olive oil intake was negatively associated with CHD risk after excluding dietary mis-reporters (hazard ratio (HR) 0·93; 95 % CI 0·87, 1·00 for each 10 g/d per 8368 kJ (2000 kcal) and HR 0·78; 95 % CI 0·59, 1·03 for upper v. lower quartile). The inverse association between olive oil intake (per 10 g/d per 8368 kJ (2000 kcal)) and CHD was more pronounced in never smokers (11 % reduced CHD risk (P = 0·048)), in never/low alcohol drinkers (25 % reduced CHD risk (P olive oil consumers (14 % reduced CHD risk (P = 0·072)). In conclusion, olive oil consumption was related to a reduced risk of incident CHD events. This emphasises the need to conserve the traditional culinary use of olive oil within the Mediterranean diet to reduce the CHD burden.

  11. 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.

  12. 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

  13. 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.

  14. Olive ingredient good for the eyes

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ Although olives were used for medical purposes as early as more than 150 years ago, modem studies of various olive extracts have revealed them to be powerful antioxidants that can treat a range of health problems.

  15. 7 CFR 932.9 - Packaged olives.

    Science.gov (United States)

    2010-01-01

    ... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE OLIVES GROWN IN CALIFORNIA...

  16. 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

  17. 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...

  18. 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.

  19. 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

  20. 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...

  1. 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

  2. "Oliver Twist": A Teacher's Guide.

    Science.gov (United States)

    Cashion, Carol; Fischer, Diana

    This teacher's guide for public television's 3-part adaptation of Charles Dickens's "Oliver Twist" provides information that will help enrich students' viewing of the series, whether or not they read the novel. The guide includes a wide range of discussion and activity ideas; there is also a series Web site and a list of Web resources.…

  3. Direct olive oil analysis

    Directory of Open Access Journals (Sweden)

    Peña, F.

    2002-03-01

    Full Text Available The practical impact of “direct analysis” is undeniable as it strong contributes to enhance the so-called productive analytical features such as expeditiousness, reduction of costs and minimisation of risks for the analysts and environment. The main objective is to establish a reliable bypass to the conventional preliminary operations of the analytical process. This paper offers a systematic approach in this context and emphasises the great field of action of direct methodologies in the routine analysis of olive oil. Two main types of methodologies are considered. On the one hand, the direct determination of volatile components is systematically considered. On the other hand, simple procedures to automatically implement the preliminary operations of the oil analysis using simple devices in which the sample is directly introduced with/without a simple dilution are present and discussed.El impacto práctico del análisis directo es tan innegable como que el contribuye decisivamente a mejorar las denominadas características analíticas relacionadas con la productividad como la rapidez, la reducción de costes y la minimización de riesgos para los analistas y el ambiente. El principal objetivo es establecer un adecuado "bypass" a las operaciones convencionales preliminares del proceso analítico. Este artículo ofrece una propuesta sistemática en este contexto y resalta el gran campo de acción de las metodologías directas en los análisis de rutina del aceite de oliva. Se analizan los dos tipos principales de metodologías. Por una lado, se analiza la determinación directa de los compuestos volátiles. Por el otro, se presentan y discuten los procedimientos simples para implementar automáticamente las operaciones preliminares del análisis del aceite usando sistemas simples en los que la muestra se introduce directamente con/sin un dilución simple.

  4. 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)

  5. Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon

    DEFF Research Database (Denmark)

    Homapour, M.; Hamedi, M.; Moslehishad, M.;

    2014-01-01

    Background and objective: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon......, two major olive-producing areas in Fars province. Materials and methods: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow...... and local oil-grade) in Shiraz and Kazeroon, two major olive-producing areas in Fars province. Results: The results showed that the physical and chemical properties of both cultivars are in accordance with national and international standards. There was a significant difference in acidity, iodine content...

  6. 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

  7. 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.

  8. 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

  9. 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...

  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. 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)

  12. 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)

  13. 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...

  14. 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,...

  15. 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...

  16. 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....

  17. 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).

  18. Linearly Refined Session Types

    Directory of Open Access Journals (Sweden)

    Pedro Baltazar

    2012-11-01

    Full Text Available Session types capture precise protocol structure in concurrent programming, but do not specify properties of the exchanged values beyond their basic type. Refinement types are a form of dependent types that can address this limitation, combining types with logical formulae that may refer to program values and can constrain types using arbitrary predicates. We present a pi calculus with assume and assert operations, typed using a session discipline that incorporates refinement formulae written in a fragment of Multiplicative Linear Logic. Our original combination of session and refinement types, together with the well established benefits of linearity, allows very fine-grained specifications of communication protocols in which refinement formulae are treated as logical resources rather than persistent truths.

  19. Proteins in olive fruit and oil.

    Science.gov (United States)

    Montealegre, Cristina; Esteve, Clara; García, Maria Concepción; García-Ruiz, Carmen; Marina, Maria Luisa

    2014-01-01

    This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.

  20. 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...

  1. 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.

  2. Photopyroelectric Monitoring of Olive's Ripening Conditions and Olive Oil Quality Using Pulsed Wideband IR Thermal Source

    Science.gov (United States)

    Abu-Taha, M. I.; Sarahneh, Y.; Saleh, A. M.

    The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.

  3. From olive drupes to olive oil. An HPLC-orbitrap-based qualitative and quantitative exploration of olive key metabolites.

    Science.gov (United States)

    Kanakis, Periklis; Termentzi, Aikaterini; Michel, Thomas; Gikas, Evagelos; Halabalaki, Maria; Skaltsounis, Alexios-Leandros

    2013-11-01

    The aim of the current study was the qualitative exploration and quantitative monitoring of key olive secondary metabolites in different production steps (drupes, paste, first and final oil) throughout a virgin olive oil production line. The Greek variety Koroneiki was selected as one of the most representative olives, which is rich in biological active compounds. For the first time, an HPLC-Orbitrap platform was employed for both qualitative and quantitative purposes. Fifty-two components belonging to phenyl alcohols, secoiridoids, flavonoids, triterpenes, and lactones were identified based on HRMS and HRMS/MS data. Nine biologically and chemically significant metabolites were quantitatively determined throughout the four production steps. Drupes and paste were found to be rich in several components, which are not present in the final oil. The current study discloses the chemical nature of different olive materials in a successive and integrated way and reveals new sources of high added value constituents of olives.

  4. Olive oil phenols are absorbed in humans

    NARCIS (Netherlands)

    Vissers, M.N.; Zock, P.L.; Roodenburg, A.J.C.; Leenen, R.; Katan, M.B.

    2002-01-01

    Animal and in vitro studies suggest that olive oil phenols are effective antioxidants. The most abundant phenols in olive oil are the nonpolar oleuropein- and ligstroside-aglycones and the polar hydroxytyrosol and tyrosol. The aim of this study was to gain more insight into the metabolism of those p

  5. 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

  6. 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

  7. 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)

  8. 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)

  9. 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.

  10. Antioxidants in Greek Virgin Olive Oils.

    Science.gov (United States)

    Kalogeropoulos, Nick; Tsimidou, Maria Z

    2014-01-01

    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.

  11. 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

  12. Using OpenRefine

    CERN Document Server

    Verborgh, Ruben

    2013-01-01

    The book is styled on a Cookbook, containing recipes - combined with free datasets - which will turn readers into proficient OpenRefine users in the fastest possible way.This book is targeted at anyone who works on or handles a large amount of data. No prior knowledge of OpenRefine is required, as we start from the very beginning and gradually reveal more advanced features. You don't even need your own dataset, as we provide example data to try out the book's recipes.

  13. 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

  14. 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...

  15. 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...

  16. The postharvest of mill olives

    Directory of Open Access Journals (Sweden)

    Yousfi, Khaled

    2006-03-01

    Full Text Available The greatest deterioration of olive oil is due to poor handling of the olives during the time between harvesting and processing. Storage of olive fruits is carried out by simple heaping in fruit piles, waiting their processing. These fruits develop all kinds of degenerative processes in a short period of time. Oils obtained from them show characteristics hydrolytic and oxidative deteriorations confirmed by their high acidity values, peroxide value or ultraviolet absorbance at 232 and 270 nm. To avoid this situation, the industry is currently reducing the interval between harvesting and processing, through an increase in milling capacity. However, the equipment necessary for preventing the accumulation of fruit in January would be unnecessary for the rest of the season. In this chapter, refrigeration of the olive fruits, or the use of physical treatments, to allow the processing of unripe fruits, are analysed as possible alternatives.El mayor deterioro del aceite de oliva es debido a la inadecuada manipulación de las aceitunas durante el tiempo que media entre su cosecha y su procesado. El almacenamiento de las aceitunas se lleva acabo mediante el simple amontonamiento del fruto, esperando su procesamiento. Estos frutos desarrollan toda clase de procesos degenerativos en un corto periodo de tiempo. Los aceites obtenidos a partir de estos frutos exhiben deterioros hidrolíticos y oxidativos característicos, confirmados por sus valores altos de acidez, de índice de peróxidos o de absorbancia en la región ultravioleta a 232 y 270 nm. Para evitar esta situación, la industria intenta reducir al máximo el intervalo entre la cosecha y el procesado del fruto, mediante un aumento de la capacidad de molturación. Sin embargo, el equipo necesario para prevenir la acumulación de fruto en Enero no se precisa para el resto de la campaña. En este capítulo, la refrigeración de las aceitunas o el uso de tratamientos físicos, que permiten el procesado

  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. The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

    Science.gov (United States)

    Uylaşer, Vildan; Yildiz, Gökçen

    2014-01-01

    The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

  19. [Oliver Sacks and literary neurology].

    Science.gov (United States)

    Guardiola, Elena; Banos, Josep E

    2014-03-16

    Introduccion. La literatura medica de divulgacion intenta poner al alcance del publico general temas medicos en un lenguaje desprovisto, en lo posible, de jerga medica para hacerlo mas inteligible. En el ambito de la neurologia, su complejidad hace dificil que los relatos de esta especialidad sean faciles de comprender para el publico sin formacion medica. Objetivo. El presente articulo revisa la obra de Oliver Sacks en el ambito de la neurologia dirigida al publico general; se presentan las principales caracteristicas y las situaciones clinicas que describe. Desarrollo. Se incluyen unas notas biograficas sobre Oliver Sacks y se analizan los 11 libros publicados a lo largo de los ultimos 40 años. Para cada uno de ellos, se realiza una contextualizacion historica y se comentan los aspectos mas destacados que justifican el interes de su lectura. En la mayoria de los casos, se explica la genesis de la obra, asi como sus caracteristicas mas relevantes. Conclusiones. La obra de Sacks contiene un amplio abanico de situaciones clinicas de gran interes que se explican, generalmente, con un lenguaje accesible para el publico general. A los neurologos les permite, ademas, una vision holistica de diversas situaciones clinicas con una discusion de sus componentes biograficos, historicos y evolutivos.

  20. 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.

  1. 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

  2. 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...

  3. 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...

  4. 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

  5. Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.

    Science.gov (United States)

    Jabeur, Hazem; Zribi, Akram; Abdelhedi, Ridha; Bouaziz, Mohamed

    2015-02-15

    The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations.

  6. 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

  7. 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...

  8. 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

  9. 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...

  10. Digestion and absorption of olive oil

    OpenAIRE

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

    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...

  11. Digestion and absorption of olive oil

    OpenAIRE

    Francisco J.G. Muriana; 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...

  12. Olive oil biophenols and women's health.

    Science.gov (United States)

    Fistonić, Ivan; Situm, Mirna; Bulat, Vedrana; Harapin, Mario; Fistonić, Nikola; Verbanac, Donatella

    2012-02-01

    Olea europea, the olive tree, is an ancient tree that originates from the Mediterranean environment of Asia Minor. The edible olive fruit is also used for its oil, gained by the process of pressing, a nutrient with proven beneficial effects. Virgin olive oil is the natural juice of the olive fruit, which plays a major role in the healthy Mediterranean diet. The source of its health effects are the biophenols and squalenes (oleocanthal, tyrosol, hydroxytyrosol, oleuropein) it contains. They provide an exceptional antioxidative activity, removing harmful compounds from the body. Oxidants are essential in the genesis of many diseases and conditions, such as cardiovascular disorders, cancer, osteoporosis, Alzheimer disease, and premenstrual syndrome. Oleic acid, an unsaturated fatty acid, has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer. Biophenols from olive oil successfully suppress the synthesis of LDL, a protein that is crucial in the development of cardiovascular disease, by reducing blood pressure and the development of atherosclerotic plaques. In addition, there is strong evidence of the antimicrobic effect of the biphenols from olive oil that successfully destroy colonies of microorganisms which may cause respiratory tract, intestinal, and genital tract infections. PMID:22634935

  13. 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

  14. 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

  15. Hirshfeld atom refinement.

    Science.gov (United States)

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

    2014-09-01

    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, repeated until convergence. The importance of this iterative procedure is illustrated via the example of crystalline ammonia. The new HAR method is then applied to X-ray diffraction data of the dipeptide Gly-l-Ala measured at 12, 50, 100, 150, 220 and 295 K, using Hartree-Fock and BLYP density functional theory electron densities and three different basis sets. All positions and anisotropic displacement parameters (ADPs) are freely refined without constraints or restraints - even those for hydrogen atoms. The results are systematically compared with those from neutron diffraction experiments at the temperatures 12, 50, 150 and 295 K. Although non-hydrogen-atom ADPs differ by up to three combined standard uncertainties (csu's), all other structural parameters agree within less than 2 csu's. Using our best calculations (BLYP/cc-pVTZ, recommended for organic molecules), the accuracy of determining bond lengths involving hydrogen atoms from HAR is better than 0.009 Å for temperatures of 150 K or below; for hydrogen-atom ADPs it is better than 0.006 Å(2) as judged from the mean absolute X-ray minus neutron differences. These results are among the best ever obtained. Remarkably, the precision of determining bond lengths and ADPs for the hydrogen atoms from the HAR procedure is comparable with that from the neutron measurements - an outcome which is obtained with a routinely achievable resolution of the X-ray data of 0.65 Å.

  16. 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)

  17. 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)

  18. 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

  19. 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

  20. 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.

  1. 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.

  2. 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.

  3. Hirshfeld atom refinement

    Directory of Open Access Journals (Sweden)

    Silvia C. Capelli

    2014-09-01

    Full Text Available 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, repeated until convergence. The importance of this iterative procedure is illustrated via the example of crystalline ammonia. The new HAR method is then applied to X-ray diffraction data of the dipeptide Gly–l-Ala measured at 12, 50, 100, 150, 220 and 295 K, using Hartree–Fock and BLYP density functional theory electron densities and three different basis sets. All positions and anisotropic displacement parameters (ADPs are freely refined without constraints or restraints – even those for hydrogen atoms. The results are systematically compared with those from neutron diffraction experiments at the temperatures 12, 50, 150 and 295 K. Although non-hydrogen-atom ADPs differ by up to three combined standard uncertainties (csu's, all other structural parameters agree within less than 2 csu's. Using our best calculations (BLYP/cc-pVTZ, recommended for organic molecules, the accuracy of determining bond lengths involving hydrogen atoms from HAR is better than 0.009 Å for temperatures of 150 K or below; for hydrogen-atom ADPs it is better than 0.006 Å2 as judged from the mean absolute X-ray minus neutron differences. These results are among the best ever obtained. Remarkably, the precision of determining bond lengths and ADPs for the hydrogen atoms from the HAR procedure is comparable with that from the neutron measurements – an outcome which is obtained with a routinely achievable resolution of the X-ray data of 0.65 Å.

  4. 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...

  5. 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...

  6. 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

  7. Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of Olea europaea.

    Science.gov (United States)

    Sánchez-Quesada, Cristina; López-Biedma, Alicia; Warleta, Fernando; Campos, María; Beltrán, Gabriel; Gaforio, José J

    2013-12-18

    Oleanolic acid, maslinic acid, uvaol, and erythrodiol are the main triterpenes present in olives, olive tree leaves, and virgin olive oil. Their concentration in virgin olive oil depends on the quality of the olive oil and the variety of the olive tree. These triterpenes are described to present different properties, such as antitumoral activity, cardioprotective activity, anti-inflammatory activity, and antioxidant protection. Olive oil triterpenes are a natural source of antioxidants that could be useful compounds for the prevention of multiple diseases related to cell oxidative damage. However, special attention has to be paid to the concentrations used, because higher concentration may lead to cytotoxic or biphasic effects. This work explores all of the bioactive properties so far described for the main triterpenes present in virgin olive oil.

  8. Olive oil quality and EEC regulations

    Directory of Open Access Journals (Sweden)

    Ranzani, Claudio

    1994-04-01

    Full Text Available The law-makers' growing interest in the quality of olive oil is presented with comments on the modifications in the law in recent years.
    The Panel testing method by the International Olive Oil Council was initially considered by the EEC as a good instrument for ensuring an improved quality in virgin olive oils. Panel testing is discussed as a method useful for obtaining information that chemical and physical methods cannot give, and as a legal test.
    After some years of experience, we know the weakness of the C.O.I, method and it is also possible to discuss its legal and economic consequences.
    A better knowledge of the quality of olive oils is needed in order to establish:

    - what to do to improve our understanding of consumer demands and to obtain a better olive oil quality;
    - the kind of modification needed to improve the legal reliability of the panel test.

  9. 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

  10. 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

  11. 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.

  12. 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.

  13. Isothermal microwave and microwave-convection drying of olive pomace

    Science.gov (United States)

    Olive pomace is the residue produced when olives are pressed for oil. Valuable polyphenolic compounds can be extracted from olive pomace, but this material is more than 60% water (wet basis) and thus costly to transport and process in its original, wet form. The objective of this study was thus to ...

  14. 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

  15. 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...

  16. 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

  17. Effect of consumption of phenols from olives and extra virgin olive oil on LDL oxidizability in healthy humans

    NARCIS (Netherlands)

    Vissers, M.N.; Zock, P.L.; Leenen, R.; Roodenburg, A.J.C.; Putte, van K.P.A.M.; Katan, M.B.

    2001-01-01

    A high intake of olive oil has been proposed as an explanation for the low incidence of coronary heart disease in Mediterranean countries, but it is unclear whether olive oil offers specific benefits beyond a low content of saturated fat. Some types of extra virgin olive oil are rich in non-polar ph

  18. [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

  19. Structure refinement of astrophyllite

    Institute of Scientific and Technical Information of China (English)

    MA; Zhesheng

    2001-01-01

    [1]Abdel-Fattah M. Abdel-Rahman., Mineral chemistry and paragenesis of astrophyllite from Egypt, Mineralogical Magazine, 1992, 56: 17-26.[2]Liu Yan, Ma Zhesheng, Han Xiuling et al, Astrophyllite from the Namjabarwa Area, Eastern Tibet, Acta Petrologica et Mineralogica, 1997,16(4): 338-340.[3]Peng Zhizhong, Ma Zhesheng, The crystal structure of astrophyllite (in Russian), Scientia Sinica, 1963, 12(2): 272-276.[4]Pen Zhizhong, Ma Zhesheng, The crystal structure of Tricinic Mangano-astrophyllite (in Russian), Scientia Sinica (Scien-ce in China), 1964, 13(7): 1180-1183.[5]Shi Nicheng, Ma Zhesheng, Li Guowu et al., Stucyure Refinement of Monoclinic astrophyllite, Acta Crystallographica, Section B, 1998, B54: 109-114.[6]Woodrow, P. J., The Crystal structure of astrophyllite, Acta Crystallographica, 1967, 22: 673-678.[7]СеменовЕ. И., Куплетскит-Новый Минерал Группы Астрофиллита, ДАН, 1956, 108(5), 933-936.[8]Nickel, E. H., Rowland, J. E., Charette, D. J., Niobophyllite the niobium analogue of astrophyllite: A new mineral from Sead Laxe Labrador, Canad. Mine., 1964, 8(1): 40.[9]X-Ray Laboratory of Hubei Geologic College, The crystal chemistry of astrophyllite group minerals (in Chinese), Scientia Geologica Sinica, 1974, (1): 18-30.[10]Sheldrick, G. M., Program for the solution of crystal structures, SHELX86, University of G?ttingen, 1985, Germany.[11]Sheldrick, G. M., Program for the refinement of crystal structures, SHELXL93, University of G?ttingen, 1993, Germany.[12]Liebau, F., Structural Chemistry of Silicates Structure, Bonding, and Classification, Heidelberg: Springer-Verlag QD181, S6L614, 1985.[13]Ferraris, G., Ivaldi, G., Khomyakov, A. P. et al., Nafertisite, a layer titanosilicate member of a polysomatic series including mica, Eur. J. Mineral.,1996, 8: 241-249.[14]Ferraris, G., Polysomatism as a tool for correlating properties and structure, in EMU Notes in

  20. 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.

  1. 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.

  2. Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing.

    Science.gov (United States)

    Jerman Klen, Tina; Golc Wondra, Alenka; Vrhovšek, Urška; Sivilotti, Paolo; Vodopivec, Branka Mozetič

    2015-05-13

    This work is the most comprehensive study on the quantitative behavior of olive fruit phenols during olive oil processing, providing insight into their transfer, transformation, and partition trail. In total, 69 phenols were quantified in 6 olive matrices from a three-phase extraction line employing ultra high pressure liquid chromatography-diode array detection analysis. Crushing had a larger effect than malaxation in terms of phenolic degradation and transformation, resulting in several new evolutions of respective derivatives. The peel and pulp together confined 95% of total fruit phenols, while stone only 5%. However, only 0.53% of all ended-up in olive oil, nearly 6% in wastewater, and 48% in pomace. Secoiridoids were the predominant class in all matrices, though represented by different individuals. Their partition behavior was rather similar to other phenolic classes, where with few minor exceptions only aglycones were partitioned to the oil, while other glycosides were lost with the wastes.

  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%, ppinoresinol 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.

  4. 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.

  5. 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?

  6. 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...

  7. 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

  8. 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/.

  9. 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

  10. 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

  11. 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.

  12. The Making of a Special "Oliver!"

    Science.gov (United States)

    Beall, Lee

    1985-01-01

    How trainable mentally handicapped high school students very successfully adapted Charles Dickens's novel "Oliver Twist" into a musical play is described. The project, which involved the entire school as well as the community, shows that handicapped people are capable of artistic endeavors and growth when given the proper environment. (RM)

  13. 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.

  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. On Modal Refinement and Consistency

    DEFF Research Database (Denmark)

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

    2007-01-01

    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...

  16. 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

  17. Matter transfer during virgin olive oil elaboration

    Directory of Open Access Journals (Sweden)

    Gómez Herrera, Carlos

    2007-06-01

    Full Text Available In the course of the process of elaboration of virgin olive oil (whose main stages are crushing, malaxation and centrifugation the transfer of several minor components to the triacylglycerol constituent of the oily globules originally present in the cells of the fruit mesocarp is produced. Such minor components are chemical species present in the olive fruits, as well as those resulting from chemical or enzymatic processes which take place in the olive paste upon crushing. In this paper several types of transferable minor components, as well as those parameters affecting the rates of transfer are studied.Geometric and physical variations of interfacial regions between the oil and other systems in contact with it are discussed. These systems are olive vegetation water, olive pulp components, and fragments of the woody endocarp, as well as the atmospheric air and the tools and equipment of the oil mill.This article concludes with some considerations about the improvements of virgin olive oils achieved by controlling the transfer of minor components.Durante la elaboración del aceite de oliva virgen (cuyas principales etapas son molturación, batido y centrifugación se producen transferencias de diversos componentes menores a los triacilgliceroles originalmente presentes en los glóbulos oleosos de las células del mesocarpio de los frutos. Estos componentes menores son especies químicas presentes en las aceitunas, así como especies resultantes de procesos químicos o enzimáticos que se producen en la pasta a partir de la molturación. En este artículo se estudian diversos tipos de componentes menores transferibles, así como aquellos parámetros que afectan sus velocidades de transferencia.Se discuten las variaciones geométricas y físicas de las regiones interfaciales situadas entre el aceite y los otros sistemas en contacto con el mismo. Estos sistemas son el agua de vegetación, los componentes de la pulpa y los fragmentos de endocarpio

  18. 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...

  19. Refinement of Parallel and Reactive Programs

    OpenAIRE

    Back, R.J.R.

    1992-01-01

    We show how to apply the refinement calculus to stepwise refinement of parallel and reactive programs. We use action systems as our basic program model. Action systems are sequential programs which can be implemented in a parallel fashion. Hence refinement calculus methods, originally developed for sequential programs, carry over to the derivation of parallel programs. Refinement of reactive programs is handled by data refinement techniques originally developed for the sequential refinement c...

  20. Biological pretreatment and ethanol production from olive cake

    DEFF Research Database (Denmark)

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

    2010-01-01

    Olive oil is one of the major Mediterranean products, whose nutritional and economic importance is well-known. However the extraction of olive oil yields a highly contaminating residue that causes serious environmental concerns in the olive oil producing countries. The olive cake (OC) coming out...... of 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...

  1. Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

    Science.gov (United States)

    Hachicha Hbaieb, Rim; Kotti, Faten; García-Rodríguez, Rosa; Gargouri, Mohamed; Sanz, Carlos; Pérez, Ana G

    2015-05-01

    The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils.

  2. 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

  3. 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...

  4. Impact of Olive Cultivation on Biodiversity in Messenia, Greece

    OpenAIRE

    Kjellström, Felicia

    2014-01-01

    The biggest threat and cause to loss of biodiversity have been found to be the intensification of agriculture under the 20th century. Messenia is one of the oldest olive cultivation areas in Greece and the landscape is dominated by olive groves characterized by extensive tillage, which causes serious erosion and might be a threat to plant diversity. Organic olive cultivation is an alternative that aims to preserve and support biodiversity. In this study the plant composition in the edge zones...

  5. 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 ...

  6. 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 ...

  7. 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...

  8. 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...

  9. 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

  10. 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...

  11. Dietary supplementation with olive stone meal in growing rabbits

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Olive stone meal is a low-digested fibre source potentially useful in the prevention of digestive troubles in growing rabbit permitting a better balance of dietary fibre fractions. To evaluate its efficacy, three experimental diets containing 0, 3 or 6% olive stone meal were fed to 222 rabbits from weaning (28 d to slaughter (73 d. Olive stone inclusion increased the proportion of large dietary particles while did not affect growth performance, digestive physiology and carcass and meat quality. Due to optimum health status observed in all experimental groups, the preventive action of olive stone meal against the occurrence of digestive troubles was not proven.

  12. 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...... 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....

  13. Effects of the planting density on virgin olive oil quality of "Chemlali" olive trees (Olea europaea L.).

    Science.gov (United States)

    Guerfel, Mokhtar; Zaghdoud, Chokri; Jebahi, Khaled; Boujnah, Dalenda; Zarrouk, Mokhtar

    2010-12-01

    Here, we report the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha(-1)). Olive oil samples obtained from fruits of trees grown at 100 trees ha(-1) had a higher content of oleic acid (65.5%), a higher content of chlorophyll and carotenoids, and a higher content in total phenols (1059.08 mg/kg). Interestingly, olives grown at the two highest planting densities yielded more stable oils than olives grown at the two lowest ones. Thus planting density is found to be a key factor for the quality of olive oils in arid regions.

  14. 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.

  15. 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

  16. 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.

  17. 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 ...

  18. 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...

  19. 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)

  20. 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)

  1. 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

  2. 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.

  3. 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...

  4. Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

    OpenAIRE

    García, Pedro; Romero, C.; Brenes Balbuena, Manuel

    2014-01-01

    In this study, the effect of olive tree irrigation, the use of salt in preservation liquids and the reuse of sodium hydroxide solutions (lye) on the weight, shriveling, firmness and phenolic content of Hojiblanca processed olives was investigated. A weight loss in fruits of up to 5% during the preservation stage was observed, particularly for olives from irrigated trees and stored in brines. By contrast, a weight gain of up to 7% was achieved during the darkening stage, whose intensity was in...

  5. 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 ...

  6. Pointing Refinement of SIRTF Images

    CERN Document Server

    Masci, F; Moshir, M; Shupe, D; Fowler, J W; Fowler, John W.

    2002-01-01

    The soon-to-be-launched Space Infrared Telescope Facility (SIRTF) shall produce image data with an a-posteriori pointing knowledge of 1.4 arcsec (1 sigma radial) with a goal of 1.2 arcsec in the International Celestial Reference System (ICRS). To perform robust image coaddition, mosaic generation, extraction and position determination of faint sources, the pointing will need to be refined to better than a few-tenths of an arcsecond. We use a linear-sparse matrix solver to find a "global-minimization" of all relative image offsets in a mosaic from which refined pointings and orientations can be computed. This paper summarizes the pointing-refinement algorithm and presents the results of testing on simulated data.

  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. 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

  9. 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...

  10. Olive oil in the prevention and treatment of osteoporosis after artificial menopause

    Directory of Open Access Journals (Sweden)

    Liu HL

    2014-12-01

    Full Text Available Huilan Liu,* Huijuan Huang,* Boheng Li, Dong Wu, Fengmei Wang, Xiao hua Zheng, Qingxia Chen, Bifang Wu, Xiaojie FanDepartment of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People’s Republic of China*These authors contributed equally to this workPurpose: The goal of this study was to investigate the anti-osteoporosis effect of extra virgin olive oil (EVOO in vivo, and explore its antioxidant, anti-inflammatory properties in Sprague Dawley rats and its anticancer properties in patients.Materials and methods: A total of 120 healthy female Sprague Dawley rats aged 6 months were divided into four groups: 1 sham-operated control (Sham group, n=30; 2 ovariectomized (OVX group, n=30; 3 ovariectomized rats supplemented with EVOO (OVX + Olive, n=30; 4 ovariectomized rats supplemented with estrogen (OVX + E2, n=30. EVOO and estrogen were administered by oral gavage at a dose of 1 mL/100 g weight on a daily basis for 12 consecutive weeks. Twelve weeks later blood samples were obtained to detect the levels of calcium, alkaline phosphatase, phosphorus, interleukin-6 (IL-6, malonyldialdehyde (MDA, and nitrate content. Dual energy X-ray absorptiometer measured bone mineral density (BMD of ovariectomized Sprague Dawley rats that had been fed olive oil for 3 months. Blood samples from patients, who regularly consumed olive oil over a 1 year period were also used to measure carbohydrate antigen 125, carcino-embryonic antigen, α-fetoprotein, and carbohydrate antigen 19-9 levels. BMD of lumbar spine and left femur was also evaluated by dual energy X-ray absorptiometry.Results: Animal experiments showed that EVOO significantly increased BMD and decreased phosphatase, alkaline phosphatase, IL-6, MDA, and nitrate levels. However, it had no significant effect on the Ca2+ level. In clinical follow-up, EVOO also improved patient BMD levels on L3, L4, and left femoral neck, and reduced carbohydrate antigen 125,

  11. 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.

  12. 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

  13. 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 convention...... refinement theory and UML-B state machine refinement influences the style of node refinement. Hence we propose a method with direct proof of state machine refinement avoiding the detour via Event-B that is needed by UML-B....

  14. 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.

  15. 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

  16. 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

  17. 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.

  18. Olive oil stability under deep-frying conditions.

    Science.gov (United States)

    Casal, Susana; Malheiro, Ricardo; Sendas, Artur; Oliveira, Beatriz P P; Pereira, José Alberto

    2010-10-01

    The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%). All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27 h, against 15 h). The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, and superior amounts of minor antioxidant compounds. The "olive oil" commercial category behaves similarly, but "Cobrançosa" olive oils performance was slightly worse, and clearly different between years, highlighting the importance of blending different cultivars. The vegetable oil, despite containing significantly higher amounts of vitamin E, was highly susceptible to oxidation under frying conditions when compared to all olive oils. The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen.

  19. Good Manufacturing Practice (GMP guidelines for virgin olive oil production

    Directory of Open Access Journals (Sweden)

    Petrakis, Christos

    1994-04-01

    Full Text Available This paper presents GMP guidelines for the production of virgin olive oil. Standard procedures and conditions are indicated for olive production, harvesting, transportation and storage, for oil manufacture, storage and packaging, for buildings, process logistics and the materials used throughout the production chain.

  20. Olive cake combustion in a circulating fluidized bed

    Energy Technology Data Exchange (ETDEWEB)

    Topal, H.; Durmaz, A. [Gazi Univ, Ankara (Turkey). Dept. of Mechanical Engineering; Atimtay, A.T. [Middle East Technical Univ., Ankara (Turkey). Dept. of Environmental Engineering

    2002-07-01

    This paper presents the results of a study in which an environmentally sound technology was developed for biomass usage for energy production in Turkey. A circulating fluidized bed of 125 mm diameter and 1,800 mm height was used to determine the combustion characteristics of olive cake (OC) produced in Turkey. Olive cake, an olive oil milling waste product, is available in large amounts at a very low cost. Efficient use of OC in energy production solves the problem of waste management and contributes to meeting targets of the Kyoto Protocol. In this study, olive cake alone and olive cake plus lignite mixtures were burned in separate experiments and in various ratios. A new feeding mechanism was developed to feed the olive cake to the bed. On-line concentrations of oxygen, sulphur dioxide, carbon dioxide, carbon monoxide, nitrogen oxides and total hydrocarbons were measured in the flue gas along with temperature distribution in the bed. Emissions were compared with national standards and combustion efficiency of the olive cake plus lignite coal mixtures and olive cake alone were calculated. The optimum operating parameters were described. OC burned with 94 to 98.5 per cent efficiency. The combustion efficiency increased with increased excess air ratio because volatiles released from the fuel were burned more completely. 3 refs., 5 tabs., 6 figs.

  1. 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

  2. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

    Science.gov (United States)

    Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

    2014-12-01

    Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

  3. Refining by-products as a source of compounds of high-added value

    Directory of Open Access Journals (Sweden)

    Bondioli, Paolo

    2006-03-01

    Full Text Available In this paper a complete review of by-products coming from the olive oil refining process is reported. By-products from both chemical and physical refining are discussed, along with their compositional properties. Also the technological aspects of by-product valorisation are discussed in comparison with the competitors coming from other oils and fats. The only olive oil by-products having unique composition are the ones containing squalene in high concentration.El trabajo hace una revisión completa de los subproductos obtenidos de la refinación del aceite de oliva. Se comentan tanto los subproductos procedentes de la refinación química como de la física. Igualmente, se comparan los aspectos tecnológicos de la valorización de estos subproductos con respecto a los procedentes de otros aceites o grasas. Los únicos subproductos procedentes del aceite de oliva que tienen composición específica son aquellos que contienen alta concentración de escualeno.

  4. 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)

  5. 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.

  6. 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%.

  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

    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)

  9. 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).

  10. 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)

  11. 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)

  12. Sector Modeling for the Prediction and Evaluation of Cretan olive oil

    NARCIS (Netherlands)

    Migdalas, A.; Baourakis, G.; Kalogeras, N.; Meriem, H.B.

    2004-01-01

    Greece is a major international olive oil producer. Olive oil varieties constitute the major crops for Greek farmers growing certain oriental olive oil varieties. Currently, the olive oil sector in Greece is undergoing substantial changes and the response of farmers and consumers to this will be a v

  13. THE EXISTENCE OF OLIVE TREES IN TURKEY AND SEYİTOBA VILLAGE WHICH IS AN EXAMPLE OF CULTIVATION OF OLIVE SEEDLING (SARUHANLI, MANİSA)

    OpenAIRE

    M. Dursun ÇİTÇİ (M.A.H); Güner, Bülent; Zeki BOYRAZ

    2010-01-01

    A significant portion of our country furits field is the olive grove. The number of olive trees and, applied with a large range of support has been growing rapidly in Turkey. In just the last five years, 40 million olive trees planted with olive trees in our country the number has exceeded 150 million. This situation needs a significant amount of olive seedlings are exposed in many parts of our country.Olive trees prodcution is mainly based on the private companies. Manisa's Saruhanlı Seyitob...

  14. 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...

  15. 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...

  16. 橄榄油质量鉴别若干内源性标记物%Some endogenous markers of olive oil quality idendification

    Institute of Scientific and Technical Information of China (English)

    孙禧华; 王鑫; 曹文明

    2013-01-01

    橄榄油真实性最突出的问题是特级初榨橄榄油掺精炼橄榄油。脂肪酸组成分析的传统鉴别方法日益受到挑战,对基于橄榄油中的甘油二酯异构体、蜡质植物甾醇、反式脂肪酸、甘油三酯聚合物等若干重要的内源性鉴别标记物作了评介。特异性、灵敏度和准确性更加完善的方法尚待研究。%The prominent problem of authenticity of olive oil was that extra virgin olive oil was blended with refined olive oil.The traditional identification method of fatty acid composition was challenged day by day. Some important endogenous identity markers such as diglycerol isomers,waxiness phytosterol, trans-fatty acids,and triglyceride of olive oil were commented. More perfect method for the specificity, sensitivity,and veracity still need to be studied.

  17. Nurse-administered propofol sedation for endoscopy

    DEFF Research Database (Denmark)

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

    2011-01-01

    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 endosco...

  18. 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)

  19. Refining Visually Detected Object poses

    DEFF Research Database (Denmark)

    Holm, Preben; Petersen, Henrik Gordon

    2010-01-01

    Automated industrial assembly today require that the 3D position and orientation (hereafter ''pose`) of the objects to be assembled are known precisely. Today this precision is mostly established by a dedicated mechanical object alignment system. However, such systems are often dedicated...... that enables direct assembly. Conventional vision systems and laser triangulation systems can locate randomly placed known objects (with 3D CAD models available) with some accuracy, but not necessarily a good enough accuracy. In this paper, we present a novel method for refining the pose accuracy of an object...... that has been located based on the appearance as detected by a monocular camera. We illustrate the quality of our refinement method experimentally....

  20. 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,...

  1. 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...

  2. 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 ...

  3. 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...

  4. 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...

  5. 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

  6. 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

  7. 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.

  8. 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%.

  9. 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

  10. 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.

  11. Fruit load governs transpiration of olive trees.

    Science.gov (United States)

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

    2016-03-01

    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 trees at three separate stages of growth: early, mid and late in the season. Tree-scale transpiration, calculated from lysimeter water balance, was found to be a function of fruit load, canopy size and weather conditions. Fruit removal caused an immediate decline in water consumption, measured as whole-plant transpiration normalized to tree size, which persisted until the end of the season. The later the execution of fruit removal, the greater was the response. The amount of water transpired by a fruit-loaded tree was found to be roughly 30% greater than that of an equivalent low- or nonyielding tree. The tree-scale response to fruit was reflected in stem water potential but was not mirrored in leaf-scale physiological measurements of stomatal conductance or photosynthesis. Trees with low or no fruit load had higher vegetative growth rates. However, no significant difference was observed in the overall aboveground dry biomass among groups, when fruit was included. This case, where carbon sources and sinks were both not limiting, suggests that the role of fruit on water consumption involves signaling and alterations in hydraulic properties of vascular tissues and tree organs.

  12. Saltcedar and Russian Olive Control Demonstration Act Science Assessment

    Science.gov (United States)

    Shafroth, Patrick B.; Brown, Curtis A.; Merritt, David M.

    2010-01-01

    The primary intent of this document is to provide the science assessment called for under The Saltcedar and Russian Olive Control Demonstration Act of 2006 (Public Law 109-320; the Act). A secondary purpose is to provide a common background for applicants for prospective demonstration projects, should funds be appropriated for this second phase of the Act. This document synthesizes the state-of-the-science on the following topics: the distribution and abundance (extent) of saltcedar (Tamarix spp.) and Russian olive (Elaeagnus angustifolia) in the Western United States, potential for water savings associated with controlling saltcedar and Russian olive and the associated restoration of occupied sites, considerations related to wildlife use of saltcedar and Russian olive habitat or restored habitats, methods to control saltcedar and Russian olive, possible utilization of dead biomass following removal of saltcedar and Russian olive, and approaches and challenges associated with revegetation or restoration following control efforts. A concluding chapter discusses possible long-term management strategies, needs for additional study, potentially useful field demonstration projects, and a planning process for on-the-ground projects involving removal of saltcedar and Russian olive.

  13. 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

  14. 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

  15. 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

  16. Price dependence in the principal EU olive oil markets

    Energy Technology Data Exchange (ETDEWEB)

    Emmanouilides, C.; Fousekis, P.; Grigoriadis, V.

    2014-06-01

    The objective of this paper is to assess the degree and the structure of price dependence in the principal EU olive oil markets (Spain, Italy and Greece). To this end, it utilizes monthly olive oil price data and the statistical tool of copulas. The empirical results suggest that prices are likely to boom together but not to crash together; this is especially true for the prices of the two most important players, Italy (importer) and Spain (exporter). The finding of asymmetric price co-movements implies that the three principal spatial olive oil markets in the EU cannot be thought of as one great pool. (Author)

  17. Price dependence in the principal EU olive oil markets

    Directory of Open Access Journals (Sweden)

    Christos Emmanouilides

    2013-12-01

    Full Text Available The objective of this paper is to assess the degree and the structure of price dependence in the principal EU olive oil markets (Spain, Italy and Greece. To this end, it utilizes monthly olive oil price data and the statistical tool of copulas. The empirical results suggest that prices are likely to boom together but not to crash together; this is especially true for the prices of the two most important players, Italy (importer and Spain (exporter. The finding of asymmetric price co-movements implies that the three principal spatial olive oil markets in the EU cannot be thought of as one great pool.

  18. 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.

  19. 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...

  20. 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 ...

  1. 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.

  2. 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...

  3. Research and Produce of Olive Oil and Chinese Angelica Oil Soft Capsules Reducing Blood Lipid of Rats%橄榄岷归油软胶囊辅助降血脂功能保健食品的研制

    Institute of Scientific and Technical Information of China (English)

    赵煜; 于长青; 朱刚; 魏文慧

    2011-01-01

    The study adopt centrifugal separation technology to refine olive oil and supereritical CO2 extraction technology to extract angelica oil, blend olive oil with angelica oil and make them into to Olive and Angelica Oil Soft Capsules, according to the property of olive and angelica. This product has been already tested for the functions and toxicity, the result shows that the Olive and Angelica Oil Soft Capsules could assist to reduce blood lipid.%本研究根据油橄榄鲜果和当归原料特性,分别采用离心分离技术提取橄榄油和超临界CO2流体萃取技术提取当归油,进而以橄榄油为主要原料复配当归油,制备橄榄岷归油软胶囊保健食品,并进行了功能试验和毒理学安全性评价试验,试验结果证明橄榄岷归油软胶囊具有辅助降低血脂功效。

  4. Grain Refinement of Deoxidized Copper

    Science.gov (United States)

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

    2016-10-01

    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.

  5. 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.

  6. 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

  7. 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....

  8. 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.

  9. Association of SSR markers with contents of fatty acids in olive oil and genetic diversity analysis of an olive core collection.

    Science.gov (United States)

    Ipek, M; Ipek, A; Seker, M; Gul, M K

    2015-03-27

    The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive cultivars did not cluster on the basis of their geographic origin. Fatty acid components of olive oil in these cultivars were determined. The results also showed that there was a great amount of variation between the olive cultivars in terms of fatty acid composition. For example, oleic acid content ranged from 57.76 to 76.9% with standard deviation of 5.10%. Significant correlations between fatty acids of olive oil were observed. For instance, a very high negative correlation (-0.812) between oleic and linoleic acids was detected. A structured association analysis between the content of fatty acids in olive oil and SSR markers was performed. STRUCTURE analysis assigned olive cultivars to two gene pools (K = 2). Assignment of olive cultivars to these gene pools was not based on geographical origin. Association between fatty acid traits and SSR markers was evaluated using the general linear model of TASSEL. Significant associations were determined between five SSR markers and stearic, oleic, linoleic, and linolenic acids of olive oil. Very high associations (P olive.

  10. Biorefinery based on olive biomass. State of the art and future trends.

    Science.gov (United States)

    Romero-García, J M; Niño, L; Martínez-Patiño, C; Álvarez, C; Castro, E; Negro, M J

    2014-05-01

    With currently more than nine million hectares, olive tree cultivation has spread worldwide, table olives and olive oil as the main products. Moreover, a number of by-products and residues derived from both tree cultivation and the process of industrial olive oil production, most having no practical applications, are obtained yearly. This paper reviews the research regarding these by-products, namely biomass from olive tree pruning, olive stones, olive pomace and wastewaters obtained from the process of olive oil production. Furthermore, a wide range of compounds has been identified and can be produced using a broad definition of the term biorefinery based on olive tree biomass. As an example, this paper reviews ethanol production as one of the main proposed applications, as well as research on other value-added products. Finally, this paper also assesses recent technological advances, future perspectives and challenges in each stage of the process.

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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

  16. 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.

  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. Origin assessment of EV olive oils by esterified sterols analysis.

    Science.gov (United States)

    Giacalone, Rosa; Giuliano, Salvatore; Gulotta, Eleonora; Monfreda, Maria; Presti, Giovanni

    2015-12-01

    In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high significance of esterified sterols to characterise extra virgin olive oils in relation to their origin. SIMCA provided a sensitivity and specificity of 94.39% and 91.59% respectively; furthermore, an external set of 54 extra virgin olive oils bearing a designation of Italian origin on the labelling was tested by SIMCA. Prediction results were also compared with organoleptic assessment. Finally, the poor correlation found between ethylesters and esterified sterols allowed to hazard the guess, worthy of further investigations, that esterified sterols may prove to be promising in studies of geographical discrimination: indeed they appear to be independent of those factors causing the formation of ethyl esters and related to olive oil production.

  19. 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.

  20. 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

  1. Jamie Oliver i den gode smags tjeneste

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2014-01-01

    klassestereotyper og hierarkier, ligesom den bruges til at legitimere Jamies disciplinering af personer med dårlige madkompetencer, særligt arbejderklassemødre. Der er med andre ord grund til at forholde sig kritisk til strategien i Jamie Olivers opbyggelige kogebogsprojekt og stille spørgsmålet, om ikke kampen i...... den gode sags tjeneste først og fremmest tjener til at skabe et positivt billede af tv-kokken/kogebogsforfatteren som etisk individ (og brand) på bekostning af de gastronomisk nødstedte. Det skal nævnes, at jeg i min læsning af Jamies kogebogs-kampskrift har ladet mig inspirere af den russisk...

  2. Guaianolide sesquiterpenes from Pulicaria crispa (Forssk.) Oliv.

    Science.gov (United States)

    Stavri, Michael; Mathew, K T; Gordon, Andrew; Shnyder, Steven D; Falconer, Robert A; Gibbons, Simon

    2008-06-01

    A phytochemical study of the asteraceous herb Pulicaria crispa (Forssk.) Oliv. resulted in the characterisation of three guaianolide sesquiterpenes, 2alpha,4alpha-dihydroxy-7alphaH,8alphaH,10alphaH-guaia-1(5),11(13)-dien-8beta,12-olide (1), 1alpha,2alpha-epoxy-4beta-hydroxy-5alphaH,7alphaH,8alphaH,10alphaH-guaia-11(13)-en-8beta,12-olide (2) and 5,10-epi-2,3-dihydroaromatin (3). The structures were assigned on the basis of extensive 1 and 2D NMR experiments. Compound 3 exhibited weak antimycobacterial activity against Mycobacterium phlei with a minimum inhibitory concentration of 0.52 mM and cytotoxicity (IC50 of 5.8+/-0.2 microM) in a human bladder carcinoma cell line, EJ-138.

  3. 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

  4. 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

  5. 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.

  6. 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. ...

  7. 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...

  8. 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...

  9. 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...

  10. 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...

  11. 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.

  12. Seed size selection by olive baboons.

    Science.gov (United States)

    Kunz, Britta Kerstin; Linsenmair, Karl Eduard

    2008-10-01

    Seed size is an important plant fitness trait that can influence several steps between fruiting and the establishment of a plant's offspring. Seed size varies considerably within many plant species, yet the relevance of the trait for intra-specific fruit choice by primates has received little attention. Primates may select certain seed sizes within a species for a number of reasons, e.g. to decrease indigestible seed load or increase pulp intake per fruit. Olive baboons (Papio anubis, Cercopithecidae) are known to select seed size in unripe and mature pods of Parkia biglobosa (Mimosaceae) differentially, so that pods with small seeds, and an intermediate seed number, contribute most to dispersal by baboons. We tested whether olive baboons likewise select for smaller ripe seeds within each of nine additional fruit species whose fruit pulp baboons commonly consume, and for larger seeds in one species in which baboons feed on the seeds. Species differed in fruit type and seed number per fruit. For five of these species, baboons dispersed seeds that were significantly smaller than seeds extracted manually from randomly collected fresh fruits. In contrast, for three species, baboons swallowed seeds that were significantly longer and/or wider than seeds from fresh fruits. In two species, sizes of ingested seeds and seeds from fresh fruits did not differ significantly. Baboons frequently spat out seeds of Drypetes floribunda (Euphorbiaceae) but not those of other plant species having seeds of equal size. Oral processing of D. floribunda seeds depended on seed size: seeds that were spat out were significantly larger and swallowed seeds smaller, than seeds from randomly collected fresh fruits. We argue that seed size selection in baboons is influenced, among other traits, by the amount of pulp rewarded per fruit relative to seed load, which is likely to vary with fruit and seed shape.

  13. Olive oil biophenols and women’s health

    Directory of Open Access Journals (Sweden)

    Ivan Fistonić

    2012-08-01

    Full Text Available Olea europea, the olive tree, is an ancient tree that originates fromthe Mediterranean environment of Asia Minor. The edible olive fruit is also used for its oil, gained by the process of pressing, a nutrient with proven beneficial effects. Virgin olive oil is the natural juice of the olive fruit, which plays a major role in the healthy Mediterranean diet. The source of its health effects are the biophenols and squalenes (oleocanthal, tyrosol, hydroxytyrosol, oleuropein it contains. They provide an exceptional antioxidative activity, removing harmful compounds from the body. Oxidants are essential in the genesis of many diseases and conditions, such as cardiovascular disorders, cancer, osteoporosis, Alzheimer disease, andpremenstrual syndrome. Oleic acid, an unsaturated fatty acid, has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer. Biophenols from olive oil successfully suppress the synthesis of LDL, a protein that is crucial in the development of cardiovascular disease, by reducingblood pressure and the development of atherosclerotic plaques. In addition, there is strong evidence of the antimicrobic effect of the biphenols from olive oil that successfully destroy colonies of microorganisms which may cause respiratory tract, intestinal,and genital tract infections.

  14. Consumer attitudes and olive oil acceptance: The potential consumer

    Directory of Open Access Journals (Sweden)

    McEwan, Jean A.

    1994-04-01

    Full Text Available       This paper outlines the results of consumer research to investigate consumer attitudes towards olive oil, and to evaluate selected experimental samples for acceptability.
          Consumer focus group discussions were used to investigate consumer attitudes to and awareness of olive oil, in relation to other culinary oils. A wide range of information was obtained, indicating the increasing importance of olive oil in the UK.
           Product use was examined to investigate the different types of olive oils consumers use, and the importance of different attributes for purchase. Price, quality and colour were the most important considerations for purchasing an olive oil, whilst package design, package material and brand were the least important.       Eight samples of virgin olive oil were evaluated for acceptability of appearance, odour, flavour and mouthfeel. These data indicated clear differences in acceptability between the samples, particularly on flavour, mouthfeel and overall acceptability. These data were then linked to sensory information to determine the characteristics of oil associated with liking for the product.

  15. Quality of Pelleted Olive Cake for Energy Generation

    Directory of Open Access Journals (Sweden)

    Radmilo Čolović

    2012-03-01

    Full Text Available 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 higher than 10%. For these cultivars preparation of material (conditioning and/or binder adding prior to pelleting is necessary. Higher heating value (HHV and lower heating value (LHV were not significantly influenced by different chemical composition of cultivars, thus attention should be paid on their influence on pelleting process.

  16. Potential for biohydrogen and methane production from olive pulp

    Energy Technology Data Exchange (ETDEWEB)

    Gavala, H.N.; Skiadas, I.V. [Patras Univ., Patras (Greece). Dept. of Chemical Engineering, Laboratory of Biochemical Engineering and Environmental Technology]|[Denmark Technical Univ., Lyngby (Denmark). Environmental Microbiology and Biotechnology Group; Ahring, B.K. [Denmark Technical Univ., Lyngby (Denmark). Environmental Microbiology and Biotechnology Group; Lyberatos, G. [Patras Univ., Patras (Greece). Dept. of Chemical Engineering, Laboratory of Biochemical Engineering and Environmental Technology

    2004-07-01

    Biomass rich in carbohydrates is a potential source of hydrogen. Fermentative hydrogen production includes the transformation of sugars into volatile fatty acids (VFA) without a major effect on the organic content. This study examined the potential for thermophilic biohydrogen and methane production from olive pulp, the semi-solid residue resulting from the two-phase processing of olives. Formation of VFA during acidogenesis of organic matter precedes methanogenesis. Therefore, anaerobic digestion can potentially be coupled with a preliminary step for hydrogen production. This study focused on production of methane from the raw olive pulp; anaerobic bio-production of hydrogen from the olive pulp; and, subsequent anaerobic treatment of the hydrogen-effluent with production of methane. Continuous and batch experiments were performed. The methane potential of the raw olive pulp and hydrogen effluent was up to 19 mmole of methane per gram of total solids. It was concluded that olive pulp is a suitable substrate for methane production and that biohydrogen can be coupled with a subsequent step for methane production. 12 refs., 7 tabs., 2 figs.

  17. Solar Dryer Application for Olive Oil Mill Wastes

    Directory of Open Access Journals (Sweden)

    Irene Montero

    2015-12-01

    Full Text Available Global waste production has raised recently due to numerous agricultural and industrial activities. Among other actions devoted to waste reduction, revaluation seems to be the most advantageous one from an environmental and economic point of view. In the olive oil sector, by-product management (namely olive pomace, olive mill wastewater, and sludge residue poses serious problems for companies, with the energy use of these wastes being a feasible option to solve these problems. Due to their high moisture content, drying constitutes the main stage for a possible bio-fuel conversion. This research work deals with the analysis of drying for the three main wastes from olive oil by using a prototype dryer. This equipment has different working regimes depending on the kind of convection (natural or forced for passive and active mode, respectively, the incidence of solar radiation on the product (indirect or mixed type and the use of an additional system for energy supply (hybrid type. From the results, it could be said that all the wastes were suitable for solar drying. However, drying conditions were different for each case. Olive pomace and olive mill wastewater showed promising results for solar drying application in mixed active mode. Concerning sludge residue, its special physical structure could employ the use of turners for drying, in order to improve heat transfer to the product. Moreover, hybrid active mode enabled a considerable reduction in drying time, being an aspect to take into account for its use during low solar radiation or at night time.

  18. 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...

  19. 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.

  20. 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.

  1. Refining the shallow slip deficit

    Science.gov (United States)

    Xu, Xiaohua; Tong, Xiaopeng; Sandwell, David T.; Milliner, Christopher W. D.; Dolan, James F.; Hollingsworth, James; Leprince, Sebastien; Ayoub, Francois

    2016-03-01

    Geodetic slip inversions for three major (Mw > 7) strike-slip earthquakes (1992 Landers, 1999 Hector Mine and 2010 El Mayor-Cucapah) show a 15-60 per cent reduction in slip near the surface (depth SSD). The large magnitude of this deficit has been an enigma since it cannot be explained by shallow creep during the interseismic period or by triggered slip from nearby earthquakes. One potential explanation for the SSD is that the previous geodetic inversions lack data coverage close to surface rupture such that the shallow portions of the slip models are poorly resolved and generally underestimated. In this study, we improve the static coseismic slip inversion for these three earthquakes, especially at shallow depths, by: (1) including data capturing the near-fault deformation from optical imagery and SAR azimuth offsets; (2) refining the interferometric synthetic aperture radar processing with non-boxcar phase filtering, model-dependent range corrections, more complete phase unwrapping by SNAPHU (Statistical Non-linear Approach for Phase Unwrapping) assuming a maximum discontinuity and an on-fault correlation mask; (3) using more detailed, geologically constrained fault geometries and (4) incorporating additional campaign global positioning system (GPS) data. The refined slip models result in much smaller SSDs of 3-19 per cent. We suspect that the remaining minor SSD for these earthquakes likely reflects a combination of our elastic model's inability to fully account for near-surface deformation, which will render our estimates of shallow slip minima, and potentially small amounts of interseismic fault creep or triggered slip, which could `make up' a small percentages of the coseismic SSD during the interseismic period. Our results indicate that it is imperative that slip inversions include accurate measurements of near-fault surface deformation to reliably constrain spatial patterns of slip during major strike-slip earthquakes.

  2. Usability Testing as a Method to Refine a Health Sciences Library Website.

    Science.gov (United States)

    Denton, Andrea H; Moody, David A; Bennett, Jason C

    2016-01-01

    User testing, a method of assessing website usability, can be a cost-effective and easily administered process to collect information about a website's effectiveness. A user experience (UX) team at an academic health sciences library has employed user testing for over three years to help refine the library's home page. Test methodology used in-person testers using the "think aloud" method to complete tasks on the home page. Review of test results revealed problem areas of the design and redesign; further testing was effective in refining the page. User testing has proved to be a valuable method to engage users and provide feedback to continually improve the library's home page.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. 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

  8. 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

  9. 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.

  10. 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.

  11. 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

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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)

  19. 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...

  20. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

    Science.gov (United States)

    Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

    2014-04-01

    The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives.

  1. 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

  2. Model Checking Linearizability via Refinement

    Science.gov (United States)

    Liu, Yang; Chen, Wei; Liu, Yanhong A.; Sun, Jun

    Linearizability is an important correctness criterion for implementations of concurrent objects. Automatic checking of linearizability is challenging because it requires checking that 1) all executions of concurrent operations be serializable, and 2) the serialized executions be correct with respect to the sequential semantics. This paper describes a new method to automatically check linearizability based on refinement relations from abstract specifications to concrete implementations. Our method avoids the often difficult task of determining linearization points in implementations, but can also take advantage of linearization points if they are given. The method exploits model checking of finite state systems specified as concurrent processes with shared variables. Partial order reduction is used to effectively reduce the search space. The approach is built into a toolset that supports a rich set of concurrent operators. The tool has been used to automatically check a variety of implementations of concurrent objects, including the first algorithms for the mailbox problem and scalable NonZero indicators. Our system was able to find all known and injected bugs in these implementations.

  3. 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.

  4. 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.

  5. 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)

  6. 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 §...

  7. Serum lipids, apoproteins and nutrient intake in rural Cretan boys consuming high-olive-oil diets.

    NARCIS (Netherlands)

    Aravanis, C.; Mensink, R.P.; Karalias, N.; Christodoulou, B.; Kafatos, A.; Katan, M.B.

    1988-01-01

    A high intake of olive oil has produced high levels of high-density and low levels of low-density lipoprotein cholesterol in short-term dietary trials. To investigate long-term effects of olive oil we have studied the diet and serum lipids of boys in Crete, where a high olive oil consumption is the

  8. Olive quick decline in Italy is associated with unique strain of Xylella fastidiosa

    Science.gov (United States)

    Olive quick decline syndrome (OQDS) is a destructive new disease currently affecting approximately 20,000 acres of olive in southern Italy—an area approximately the size of California’s table olive production in California. Symptoms of OQDS include extensive branch and twig dieback, yellow and brown...

  9. 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...

  10. 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.

  11. 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

  12. 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.

  13. THE EXCLUSION OF ILEGALLY ADMINISTERED EVIDENCE

    Directory of Open Access Journals (Sweden)

    Eliza Emanuela IONIŢĂ

    2015-07-01

    Full Text Available Both judicial practice and specialized texts have brought up the problem of what the punishment for breaking the legal provisions in the activity of evidence administration is, if a matter of fact had been presented by means that are not legally specified or if a piece of evidence was administered by means that are legally specified, but with the violation of legal provisions. Romania has adhered to the most important international juridical instruments adopted in the sphere of human rights by the adoption, modification or completion of internal legislation. As such, for the first time in Romanian criminal procedural legislation, a sanction for the exclusion of evidence has been introduced, as a corollary for the principle of legality and of loyalty in administering evidence. The New Criminal Procedure Code provides the sanction of exclusion as well, but this time the legislator didn’t resume his or herself to a mere conceptual regulation of the sanction, providing both a specific invalidation procedure as well as procedural solutions. In the New Criminal Procedure Code it is shown that in the sphere of evidence-showing a set of rules has been introduced that establishes the principle of loyalty in the obtainment of evidence. These rules, that provide the sanction of excluding evidence obtained through illegal or unloyal means, will determined the growth of professionalism in the ranks of the judiciary bodies on the subject of obtaining evidence and, on the other hand, will guarantee the firm upholding of the parties rights to a fair trial. “Truth, like all other good things, may be loved unwisely – may be pursued too keenly – may cost too much…” Lord Justice Sir James Lewis Knight-Bruce ”It is a deeply ingrained value in our democratic system that the ends do not justify the means. In particular, evidence or convictions may, at times, be obtained at too high a price”. – Antonio Lamer Former Chief Justice of the Supreme Court

  14. 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

  15. 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...

  16. 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.

  17. 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...

  18. Olive fruits infested with olive fly larvae respond with an ethylene burst and the emission of specific volatiles

    Institute of Scientific and Technical Information of China (English)

    Fiammetta Alagna; Mario Kallenbach; Andrea Pompa; Francesca De Marchis; Rosa Rao; Ian T Baldwin; Gustavo Bonaventure; y Luciana Baldoni

    2016-01-01

    Olive fly (Bactrocera oleae R.) is the most harmful insect pest of olive (Olea europaea L.) which strongly affects fruits and oil production. Despite the expanding economic importance of olive cultivation, up to now, only limited information on plant responses to B. oleae is available. Here, we demonstrate that olive fruits respond to B. oleae attack by producing changes in an array of different defensive compounds including phytohormones, volatile organic com-pounds (VOCs), and defense proteins. Bactrocera oleae-infested fruits induced a strong ethylene burst and transcript levels of several putative ethylene-responsive transcription factors became significantly upregulated. Moreover, infested fruits induced significant changes in the levels of 12-oxo-phytodienoic acid and C12 derivatives of the hydroperoxide lyase. The emission of VOCs was also changed quantitatively and qualitatively in insect-damaged fruits, indicating that B. oleae larval feeding can specifically affect the volatile blend of fruits. Finally, we show that larval infestation maintained high levels of trypsin protease inhibitors in ripe fruits, probably by affecting post-transcriptional mechanisms. Our results pro-vide novel and important information to understand the response of the olive fruit to B. oleae attack;information that can shed light onto potential new strategies to combat this pest.

  19. Olive fruits infested with olive fly larvae respond with an ethylene burst and the emission of specific volatiles.

    Science.gov (United States)

    Alagna, Fiammetta; Kallenbach, Mario; Pompa, Andrea; De Marchis, Francesca; Rao, Rosa; Baldwin, Ian T; Bonaventure, Gustavo; Baldoni, Luciana

    2016-04-01

    Olive fly (Bactrocera oleae R.) is the most harmful insect pest of olive (Olea europaea L.) which strongly affects fruits and oil production. Despite the expanding economic importance of olive cultivation, up to now, only limited information on plant responses to B. oleae is available. Here, we demonstrate that olive fruits respond to B. oleae attack by producing changes in an array of different defensive compounds including phytohormones, volatile organic compounds (VOCs), and defense proteins. Bactrocera oleae-infested fruits induced a strong ethylene burst and transcript levels of several putative ethylene-responsive transcription factors became significantly upregulated. Moreover, infested fruits induced significant changes in the levels of 12-oxo-phytodienoic acid and C12 derivatives of the hydroperoxide lyase. The emission of VOCs was also changed quantitatively and qualitatively in insect-damaged fruits, indicating that B. oleae larval feeding can specifically affect the volatile blend of fruits. Finally, we show that larval infestation maintained high levels of trypsin protease inhibitors in ripe fruits, probably by affecting post-transcriptional mechanisms. Our results provide novel and important information to understand the response of the olive fruit to B. oleae attack; information that can shed light onto potential new strategies to combat this pest.

  20. Olive fruits infested with olive fly larvae respond with an ethylene burst and the emission of specific volatiles.

    Science.gov (United States)

    Alagna, Fiammetta; Kallenbach, Mario; Pompa, Andrea; De Marchis, Francesca; Rao, Rosa; Baldwin, Ian T; Bonaventure, Gustavo; Baldoni, Luciana

    2016-04-01

    Olive fly (Bactrocera oleae R.) is the most harmful insect pest of olive (Olea europaea L.) which strongly affects fruits and oil production. Despite the expanding economic importance of olive cultivation, up to now, only limited information on plant responses to B. oleae is available. Here, we demonstrate that olive fruits respond to B. oleae attack by producing changes in an array of different defensive compounds including phytohormones, volatile organic compounds (VOCs), and defense proteins. Bactrocera oleae-infested fruits induced a strong ethylene burst and transcript levels of several putative ethylene-responsive transcription factors became significantly upregulated. Moreover, infested fruits induced significant changes in the levels of 12-oxo-phytodienoic acid and C12 derivatives of the hydroperoxide lyase. The emission of VOCs was also changed quantitatively and qualitatively in insect-damaged fruits, indicating that B. oleae larval feeding can specifically affect the volatile blend of fruits. Finally, we show that larval infestation maintained high levels of trypsin protease inhibitors in ripe fruits, probably by affecting post-transcriptional mechanisms. Our results provide novel and important information to understand the response of the olive fruit to B. oleae attack; information that can shed light onto potential new strategies to combat this pest. PMID:25727685

  1. 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

  2. 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.

  3. 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

  4. Tests with VHR images for the identification of olive trees and other fruit trees in the European Union

    Science.gov (United States)

    Masson, Josiane; Soille, Pierre; Mueller, Rick

    2004-10-01

    In the context of the Common Agricultural Policy (CAP) there is a strong interest of the European Commission for counting and individually locating fruit trees. An automatic counting algorithm developed by the JRC (OLICOUNT) was used in the past for olive trees only, on 1m black and white orthophotos but with limits in case of young trees or irregular groves. This study investigates the improvement of fruit tree identification using VHR images on a large set of data in three test sites, one in Creta (Greece; one in the south-east of France with a majority of olive trees and associated fruit trees, and the last one in Florida on citrus trees. OLICOUNT was compared with two other automatic tree counting, applications, one using the CRISP software on citrus trees and the other completely automatic based on regional minima (morphological image analysis). Additional investigation was undertaken to refine the methods. This paper describes the automatic methods and presents the results derived from the tests.

  5. 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

  6. 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.

  7. FATTY ACIDS PATTERN OF OLIVE OIL UNDER ORGANIC FARMING

    Directory of Open Access Journals (Sweden)

    Nasab Al-Rawashdeh

    2014-01-01

    Full Text Available Organic farming is considered as a mitigation strategy to face adverse effect of climate change and Consumers’ increasing their need for safe and quality food has motivated this research study. The olive oil of the Roman olive trees (Landrace Olea Europea belong to the Oleaceae family growing under organic farming (in the transition period conditions in Jordan Ajlun area was extracted by traditional method; warming water to the about 60°C and grounded the seeds make as paste then pour in the warmed water then take the oil layer floated at the surface. The oil was analyzed for fatty acids pattern and compared with Romans trees olive oil grown at Burma Agriculture Station which has organic Certificate according to the Japanese Agriculture Standard (JAS since 2007. The separation patterns of fatty acids were done by Gas Chromatography (GC. Results showed high levels of unsaturated fatty acids, particularly oleic acid (up to 67.49%, linoleic acid (13.31% and linolenic acid (0.74% in the oil of Romans trees growing in Ajlun area, while the organic olive oil from the Romans olive trees growing at Burma Station showed 68.88% of oleic acid, 11.73% of linoleic acid and 0.67% of Linolenic acid. The analysis also showed that the palmatic saturated fatty acid was 12.54% at Burma Station compared to 11.82% in Ajlun area. The medicinal value of unsaturated fatty acids play great role for reducing cholesterol rate that was found in high level of Romans olive trees (landrace.

  8. 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.

  9. 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.

  10. 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 fit by the empirical data [chi-squared (194) = 196.03, p = .426; and root mean square error approximation (RMSEA) was .007; and comparative fit index (CFI) was .996]. The 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.

  11. Rapid determination of phenol content in extra virgin olive oil

    Directory of Open Access Journals (Sweden)

    Favati, F.

    1994-04-01

    Full Text Available A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques.
    The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.

    No disponible.

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

    DEFF Research Database (Denmark)

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

    1997-01-01

    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...

  13. 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.

  14. Site specific management in an olive tree plantation

    DEFF Research Database (Denmark)

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

    2011-01-01

    shoots and letting the olives fall onto a plastic net covering the ground. Sacks of approximately 58 kg capacity were filled with olives from as many adjacent trees as were needed to fill a sack. The location of the sacks, or group of closely placed sacks, was identified using a commercial GPS (5 m....... Maps were created as a basis for site-specific management of P, K and lime, and these were applied 15 days after harvest in the winter of 2008. The results indicated considerable spatial variation in yield and soil properties. The soil organic matter content was about 22% greater and the penetration...

  15. Brief Analysis of the Semantic Deviation in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    黄二靓

    2016-01-01

    As one of the foremost critical realist writers of the Victorian era, Charles Dickens is adept at using language to create all kinds of characters in a humorous or ironic tone. Therefore he received massive popularity for his unique style in storytelling. Oliver Twist is one of Charles Dickens's masterpieces and also the most appropriate choice for the stylistic study on Charles Dickens. This thesis endeavors to explore the aesthetic effect of semantic deviation appearing in Oliver Twist so that we can have a better comprehension about the excellent writing skill of Charles Dickens.

  16. Soil organic carbon pools in olive groves of different age

    Science.gov (United States)

    Massaccesi, Luisa; De Feudis, Mauro; Nasini, Luigi; Regni, Luca; D'Ascoli, Rosaria; Castaldi, Simona; Proietti, Primo; Agnelli, Alberto

    2016-04-01

    In the last years, the practices which favor the increase of soil organic carbon in the agroecosystem have been widely studied because of their influence on the reduction of atmospheric CO2 (Lal, 1993; Schlesinger, 2000). The accumulation of the organic carbon into the soil depends to a great extent upon climate and pedological properties (Burke et al., 1989; Miller et al., 1994), although in the agricultural soils the cultivation system also plays a key role. The olive grove might potentially represent a relevant land use to improve C sequestration in soil, but there are few data available to support this hypothesis. In a study site located in central Italy (Deruta, PG), we analyzed the soil organic carbon (SOC) pools in two olive groves of different age (7 and 30 years) and, as control, in a site adjacent to the groves cropped with cereals for at least 30 years. With the aim to isolate and quantify the active, intermediate and passive functional SOC pools in the olive groves and in the control, we used a combined physical and chemical fractionation method (Zimmermann et al., 2007). The main results shown that the total organic carbon content in the Ap horizons was the highest in the 30-years-old olive grove, followed by the 7-years-old olive grove, and then by the control soil. The content of active C, in form of particulate organic matter (POM) and water soluble organic matter (WEOM), was greater in the olive grove compared to the control soil and increase with the age of the grove. About the amount of C in the intermediate and passive pools, no significant differences were found among the olive groves and the control. These preliminary results indicated that the greater total organic C content occurred in the 30-year-old olive grove with respect to the 7-years-old grove and the control, has to be ascribed to the greater content of active organic matter (POM and WEOM), and not to the accumulation in soil of organic C in a more stabilised form.

  17. 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.

  18. 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......, 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 relatively...

  19. The parasitoid complex associated with the olive fly, Bactrocera oleae, in Southern Portugal (Algarve)

    OpenAIRE

    Gonçalves, Maria Albertina; Andrade, Laura,

    2014-01-01

    The olive fly, Bactrocera oleae (Gmelin), is the most destructive pest of the olive trees in the Mediterranean Basin. Since 2004 several studies have been carried out in order to identify the beneficial insect species of the Hymenoptera order that usually inhabiting the olive ecosystem in Algarve. For that purpose samples of infested olive fruits were collected during the autumn season from several olive trees at Loulé and S. Brás de Alportel regions. The collected fruits were placed in labor...

  20. 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...

  1. 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.

  2. 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...... FVII (FVIIa) were 11.3 +/- 5.1 U/L lower after olive oil than after sunflower oil, an 18% reduction (P oil also tended to cause lower FVIIa peak concentrations than did rapeseed oil (mean difference: 8.6 U/L, a 15% reduction; P = 0.09). There were no significant differences between diets...

  3. 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.

  4. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.

    Science.gov (United States)

    Dias, Luís G; Fernandes, Andreia; Veloso, Ana C A; Machado, Adélio A S C; Pereira, José A; Peres, António M

    2014-10-01

    Label authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils.

  5. 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.

  6. THE EXISTENCE OF OLIVE TREES IN TURKEY AND SEYİTOBA VILLAGE WHICH IS AN EXAMPLE OF CULTIVATION OF OLIVE SEEDLING (SARUHANLI, MANİSA

    Directory of Open Access Journals (Sweden)

    M. Dursun ÇİTÇİ

    2010-08-01

    Full Text Available A significant portion of our country furits field is the olive grove. The number of olive trees and, applied with a large range of support has been growing rapidly in Turkey. In just the last five years, 40 million olive trees planted with olive trees in our country the number has exceeded 150 million. This situation needs a significant amount of olive seedlings are exposed in many parts of our country.Olive trees prodcution is mainly based on the private companies. Manisa's Saruhanlı Seyitoba village of the district, in widespread with the production of olive trees, the area has become one of the major producers centers. Seyitoba, especially the olive widespread in the last 10 years, seedlings and sapling production has increased rapidly in the village has become an important source of livelihood.Our study aims the evaluation of the socio-economic differentiation parallel with the development of olive trees existence in Turkey. Seyitoba village is an attractive example of geographical place which this development will be observed.

  7. Olive (Olea europaea L.) tree nitrogen status is a key factor for olive oil quality.

    Science.gov (United States)

    Erel, Ran; Kerem, Zohar; Ben-Gal, Alon; Dag, Arnon; Schwartz, Amnon; Zipori, Isaac; Basheer, Loai; Yermiyahu, Uri

    2013-11-27

    The influence of macronutrient status on olive oil properties was studied for three years. Data were analyzed by a multivariate model considering N, P, K, and fruiting year as explanatory factors. Oil quality parameters were primarily associated with N concentration in leaves and fruits which increased with N in irrigation solution. The effect of P on oil quality was mainly indirect since increased P availability increased N accumulation. The potassium level had negligible effects. The oil phenolic content decreased linearly as a function of increased leaf N, indicating protein-phenol competition in leaves. The overall saturation level of the fatty acids decreased with fruit N, resulting in increased polyunsaturated fatty acids. Free fatty acids increased with increased levels of fruit N. High fruit load tended to reduce fruit N and subsequently improve oil quality. The effect of N on oil properties depended solely on its concentration in leaves or fruits, regardless of the cause.

  8. 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.

  9. 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.

  10. Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits

    Directory of Open Access Journals (Sweden)

    Nektaria Tsantila

    2007-01-01

    Full Text Available Olive oil polar lipid (OOPL extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL. The aim of this study was to investigate the effect of PPL on early atherosclerosis development on rabbits and to compare it with the antiatherosclerotic effect of OOPL. OOPL and PPL inhibition potency, towards both PAF action and PAF binding, was tested in vitro on washed rabbit platelets. Consequently, rabbits were divided into three groups (A, B, and C. All groups were fed atherogenic diet for 22 days. Atherogenic diets in groups B and C were enriched with OOPL and PPL, respectively. At the end of the experimental time, rabbits were euthanized and aortic samples were examined histopathologically. OOPL and PPL inhibited PAF-induced aggregation, as well as specific PAF binding, with PPL being more potent. Free and bound PAF levels and PAF-AH activity were significantly elevated at the end of the experimental time. Plasma total cholesterol, HDL cholesterol, LDL cholesterol, and triglycerides levels were also found increased. Groups B and C exhibited significantly increased values of EC50 compared to group A. Histopathological examination revealed that the development of early atherosclerosis lesions in groups B and C were significantly inhibited compared to group A. Significant differences were noted in the early atherosclerosis lesions between groups B and C, thus indicating that PPL exhibit its anti-atherosclerotic activity by blocking PAF receptor. Specific PAF antagonists with similar in vitro and in vivo bioactivity to those that have been previously reported in OOPL exist in PPL.

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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.

  16. Effect of thioacetamide and dexamethasone on serum lipids in rats fed on high-fat sunflower or olive oil diets.

    Science.gov (United States)

    Esteban, F J; Sánchez-López, A M; Del Moral, M L; Camacho, M V; Hernández, R; Jiménez, A; Pedrosa, J A; Peinado, M A

    1999-04-01

    We have previously reported that high-fat diets develop hepatic steatosis and, depending on the fat quality, affect serum lipid levels differently (J Nutr Sci Vitaminol, 1997, 43, 155-160). The aim of this work is to study the influence of high-fat diets (14% sunflower or olive oils) on serum lipids in a model of hepatic acute damage induced by thioacetamide, and their influence when dexamethasone is administered before thioacetamide injection. Serum lipids and hepatic collagen have been evaluated using biochemical methods, and the steatotic process by histological staining. The results showed that hepatic steatosis and fibrosis are developed either by high-fat diets or thioacetamide injection. Pretreatment with dexamethasone did not decrease the hepatic collagen content. Thioacetamide injection alone or pretreatment with dexamethasone produced increase in serum tryglicerides (TG), total cholesterol (TC) and LDL-C in both high-fat diet groups, and a HDL-C increase in the olive-oil group, even though the atherogenic indices (HDL/TC and HDL/TG) were different depending on the enriched diet. The administration of high-fat diets to study the influence of the fat quality on health and disease should be interpreted carefully due to the ability of the diets themselves to cause hepatic damage. PMID:10450564

  17. Oil Refining Giants to Cut Output

    Institute of Scientific and Technical Information of China (English)

    Zhang Dingmin

    2002-01-01

    @@ China's refined oil product output rose slightly in the first five months of this year on strong demand,but the two biggest domestic producers plan to cut production rates in an attempt to bolster the sluggish price.

  18. 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.

  19. 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.

  20. 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

  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. 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.

  3. 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.

  4. 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

  5. 77 FR 33104 - Olives Grown in California; Increased Assessment Rate

    Science.gov (United States)

    2012-06-05

    ... producers. However, these costs would be offset by the benefits derived by the operation of the marketing...; ] DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing Service, USDA. ACTION: Proposed rule. SUMMARY: This rule...

  6. 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...

  7. 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...

  8. Gold Olive Branch Left on the Moon by Neil Armstrong

    Science.gov (United States)

    1971-01-01

    This is the gold replica of an olive branch, the traditional symbol of peace, left on the Moon's surface by Apollo 11 crewmembers. Astronaut Neil A. Armstrong, commander, placed the small replica (less than half a foot in length) on the Moon. The gesture represented a wish for peace for all mankind.

  9. Efek Olive Oil dan Virgin Coconut Oil terhadap Striae Gravidarum

    Directory of Open Access Journals (Sweden)

    Evi Pratami

    2014-03-01

    Full Text Available The prevalence of striae gravidarum (SG in pregnant women ranges from 50% to 90%. Effects of SG include itchy and hot feeling as well as dry skin. This situation also causes emotional disturbances that poses a cosmetic problem for most pregnant women. Nowadays, many pregnant women use olive oil to prevent SG, but it is relatively difficult to find and costly. In Indonesia, a similar oil, virgin coconut oil (VCO, has been used by many pregnant women for the same reason. The aim of this study was to analyze the differences and correlation between effects of olive oil and VCO against SG. The study was conducted in March−July 2012. An experimental study was performed on 80 pregnant women in Surabaya Municipality and they were divided into 2 groups using random permuted blocks. The results of this study showed that there was no difference in SG appearance based on the number of lines and levels of erythema between groups (p=0.156 and 1.00. Furthermore, there was a strong negative correlation between the effect of olive oil or VCO on the number of lines (r=-0.576 and -0.560 and the level of erythema (r=-0.699 and -0.586. In conclusion, there is no difference in the effect of olive oil and VCO against SG.

  10. 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.

  11. Commentary to Adam Oliver's 'Incentivising improvements in health care delivery'

    DEFF Research Database (Denmark)

    Vrangbaek, Karsten

    2015-01-01

    The commentary discusses key issues for assessment of performance management within health care. It supports the ambition to develop more realistic understandings of performance management based on insights from behavioral economics as suggested by Adam Oliver. However, it also points to several...

  12. 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

  13. 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.

  14. 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

  15. 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, ...

  16. 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.

  17. 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.

  18. 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

  19. 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?.

  20. 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.

  1. 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

  2. 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

  3. 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.

  4. 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.

  5. Indaziflam adsorption in soils amended with olive cake and olive cake biochar: Effect of dose and temperature

    Science.gov (United States)

    Indaziflam has been approved by the USEPA for weed control in residential and commercial areas, golf courses, and nurseries. Recently, the use has been expanded to citrus, walnuts and olives, among other crops. According to the USEPA, indaziflam is a herbicide that can be mobile in soils, leaching ...

  6. 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

  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. 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.

  9. 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.

  10. Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

    Science.gov (United States)

    Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

    2013-01-01

    The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

  11. 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.

  12. The genetic polymorphisms and colonization process of olive fly populations in Turkey.

    Science.gov (United States)

    Dogaç, Ersin; Kandemir, İrfan; Taskin, Vatan

    2013-01-01

    The olive fruit fly, Bactrocera oleae, is the most important pest of olives in olive growing regions worldwide, especially in the Mediterranean basin and North America. Despite the economic importance of the olive fly, the colonization route of this species is unclear. We used nuclear microsatellite markers and mitochondrial DNA to provide information about the population structure and invasion route of olive fly populations in Turkey, as representative of the Eastern Mediterranean region. Adult fly samples were collected from 38 sublocations covering all olive growing regions in Turkey. The simple sequence variability data revealed a significant genetic variability in olive fly populations and a certain degree of differentiation between Mediterranean and Aegean populations. Mediterranean populations harbor higher levels of microsatellite variation than Aegean populations, which points to the eastern part of the Mediterranean as the putative source of invasion. mtDNA results suggest olive flies from the western part of Turkey are closely related to Italo-Aegean flies of the Mediterranean basin and the olive fly populations have invaded the northern part of the Mediterranean basin through western Turkey. In addition, finding specific American haplotypes in high frequencies might indicate that Turkey is the possible source of American olive fly populations. In order to more precisely characterize the population structure and invasion routes of this organism, more DNA-based sequence analysis should be carried out worldwide. PMID:23457499

  13. The genetic polymorphisms and colonization process of olive fly populations in Turkey.

    Directory of Open Access Journals (Sweden)

    Ersin Dogaç

    Full Text Available The olive fruit fly, Bactrocera oleae, is the most important pest of olives in olive growing regions worldwide, especially in the Mediterranean basin and North America. Despite the economic importance of the olive fly, the colonization route of this species is unclear. We used nuclear microsatellite markers and mitochondrial DNA to provide information about the population structure and invasion route of olive fly populations in Turkey, as representative of the Eastern Mediterranean region. Adult fly samples were collected from 38 sublocations covering all olive growing regions in Turkey. The simple sequence variability data revealed a significant genetic variability in olive fly populations and a certain degree of differentiation between Mediterranean and Aegean populations. Mediterranean populations harbor higher levels of microsatellite variation than Aegean populations, which points to the eastern part of the Mediterranean as the putative source of invasion. mtDNA results suggest olive flies from the western part of Turkey are closely related to Italo-Aegean flies of the Mediterranean basin and the olive fly populations have invaded the northern part of the Mediterranean basin through western Turkey. In addition, finding specific American haplotypes in high frequencies might indicate that Turkey is the possible source of American olive fly populations. In order to more precisely characterize the population structure and invasion routes of this organism, more DNA-based sequence analysis should be carried out worldwide.

  14. 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)

  15. Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety 'Galega Vulgar'

    Directory of Open Access Journals (Sweden)

    Vaz-Freire, Luís

    2008-09-01

    Full Text Available A metal hammer-decanter (HD olive processing line was compared to a traditional metal hammer-press (HP line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category.Se han comparado dos líneas de procesamiento de aceite, utilizando un sistema de prensas (SP o un decantador centrífugo (DC. El procesamiento que recurre al sistema de prensas es un sistema discontinuo que, sin embargo permite obtener aceites vírgenes de gran calidad. Para este estudio se ha utilizado la variedad Portuguesa Galega común. Las aceitunas fueron tratadas contra el ataque de plagas, y recogidas en un punto de maduración predeterminado. Del mismo modo, se evaluó el porcentaje de aceite obtenido de la cosecha. Se han considerado los resultados analíticos teniendo en cuenta la determinación de la influencia de la extracción en el producto final. Este punto ha sido evaluado por medio de un tratamiento estadístico. Aunque se han observado diferencias significativas entre los resultados de algunos de los parámetros analizados, sólo las diferencias verificadas en el grado de acidez son susceptibles de modificar la clasificación final del aceite, situándolo en la categoría lampante.

  16. 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

  17. 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.

  18. The evolution of oil refining in Europe

    Energy Technology Data Exchange (ETDEWEB)

    Reid, A. [CONCAWE, Brussels (Belgium)

    2013-04-01

    Back in 1963 when CONCAWE was founded, the world looked very different from what it is today, and so did the global and European refining industry. Oil product markets were expanding fast and new refineries were being built at a steady rate. The oil crisis of the 1970s brought an abrupt end to this, heralding a long era of consolidation and stepwise adaptation. At the same time the nature of the global oil business shifted from fully integrated companies producing, transporting and refining their own oil to a much more diversified situation where oil production ('upstream') and refining/distribution ('downstream') gradually became two essentially separate businesses. From being purely a 'cost centre' in an integrated chain, refining has become a separate activity in its own right, operating as a 'profit centre' between two global markets - crude oil and products - which, although not entirely independent, have their own dynamics and influences. In addition demand gradually shifted towards lighter products while the quality requirements on all products were considerably tightened. This article explores the new challenges that these changes have imposed on EU refiners, and describes CONCAWE's contributions to understanding their impact on refinery production and investments.

  19. Effects of dietary extra virgin olive oil and its fractions on antioxidant status and DNA damage in the heart of rats co-exposed to aluminum and acrylamide.

    Science.gov (United States)

    Ghorbel, Imen; Khemakhem, Mouna; Boudawara, Ons; Marrekchi, Rim; Jamoussi, Kamel; Ben Amar, Raja; Boudawara, Tahia; Zeghal, Najiba; Grati Kamoun, Naziha

    2015-09-01

    Oxidative stress generated by an excessive production of free radicals has been linked to the development of several health problems such as cardiovascular diseases. We investigated the protective efficacy of Extra Virgin Olive Oil (EVOO) and its lipophilic fraction (OOLF) and hydrophilic fraction (OOHF) against the cardiotoxicity and DNA damage induced by co-exposure to aluminum (AlCl3) and acrylamide (ACR). Rats were divided into eight groups of six each: controls, AlCl3 (50 mg per kg body weight) administered via drinking water and ACR (20 mg per kg body weight) given by gavage, combined group plus EVOO (300 μl); combined group plus the hydrophilic fraction (1 ml); combined group plus the lipophilic fraction (300 μl); extra virgin olive oil (EVOO) and its fractions were administered daily by gavage for 21 days. Three other groups, considered as positive controls, received either EVOO, OOLF or OOLH. Exposure of rats to both AlCl3 and ACR provoked oxidative stress objectified by an increase in MDA, AOPP and a decrease in GSH, NPSH and vitamin C levels. The activities of CAT, GPx and SOD were also decreased. EVOO and its OOLF fraction exhibited a pronounced enhancement of antioxidant status while a partial recovery in the antioxidant status was obtained with the OOHF fraction. Plasma LDH and CK activities, TC, LDL-C levels, TC/HDL-C and LDL-C/HDL-C ratios were increased, while HDL-C and TG decreased in rats treated with both AlCl3 and ACR. Co-administration of EVOO, OOLF or OOHF to treated rats restored cardiac biomarkers and lipid profile to near-normal values. Histological studies and DNA damage confirmed the biochemical parameters and the beneficial role of EVOO and its two fractions. Our results suggest that extra virgin olive oil and its two fractions can decrease the frequency of cardiac complications and genotoxicity.

  20. 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.

  1. 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

  2. 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....

  3. 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

  4. 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

  5. Soil properties and olive cultivar determine the structure and diversity of plant-parasitic nematode communities infesting olive orchards soils in southern Spain.

    Directory of Open Access Journals (Sweden)

    Juan E Palomares-Rius

    Full Text Available This work has studied for the first time the structure and diversity of plant-parasitic nematodes (PPNs infesting olive orchard soils in a wide-region in Spain that included 92 locations. It aims at determining which agronomical or environmental factors associated to the olive orchards are the main drivers of the PPNs community structure and diversity. Classical morphological and morphometric identification methods were used to determine the frequency and densities of PPNs. Thirteen families, 34 genera and 77 species of PPNs were identified. The highest diversity was found in Helicotylenchus genus, with six species previously reported in Spain and with H. oleae being a first report. Neodolichorhynchus microphasmis and Diptenchus sp., Diphtherophora sp., and Discotylenchus sp., usually considered fungal feeders, were also reported for the first time associated to olive rhizosphere. PPNs abundance ranged from 66 to 16,288 individuals/500-cm3 of soil with Helicotylenchus digonicus being the most prevalent species, followed by Filenchus sp., Merlinius brevidens and Xiphinema pachtaicum. Nematode abundance and diversity indexes were influenced by olive cultivar, and orchard and soil management practices; while olive variety and soil texture were the main factors driving PPN community composition. Soil physicochemical properties and climatic characteristics most strongly associated to the PPN community composition included pH, sand content and exchangeable K, and maximum and minimum average temperature of the sampled locations. Our data suggests that there is a high diversity of PPNs associated to olive in Southern Spain that can exert different damage to olive roots depending on the olive variety and their abundance. Further analysis to determine the resistance levels of most common olive varieties to the prevalent PPNs in Spain will help to choose the most appropriate ones for the establishment of new plantations. This choice will take into

  6. Soil Properties and Olive Cultivar Determine the Structure and Diversity of Plant-Parasitic Nematode Communities Infesting Olive Orchards Soils in Southern Spain

    Science.gov (United States)

    Palomares-Rius, Juan E.; Castillo, Pablo; Montes-Borrego, Miguel; Navas-Cortés, Juan A.; Landa, Blanca B.

    2015-01-01

    This work has studied for the first time the structure and diversity of plant-parasitic nematodes (PPNs) infesting olive orchard soils in a wide-region in Spain that included 92 locations. It aims at determining which agronomical or environmental factors associated to the olive orchards are the main drivers of the PPNs community structure and diversity. Classical morphological and morphometric identification methods were used to determine the frequency and densities of PPNs. Thirteen families, 34 genera and 77 species of PPNs were identified. The highest diversity was found in Helicotylenchus genus, with six species previously reported in Spain and with H. oleae being a first report. Neodolichorhynchus microphasmis and Diptenchus sp., Diphtherophora sp., and Discotylenchus sp., usually considered fungal feeders, were also reported for the first time associated to olive rhizosphere. PPNs abundance ranged from 66 to 16,288 individuals/500-cm3 of soil with Helicotylenchus digonicus being the most prevalent species, followed by Filenchus sp., Merlinius brevidens and Xiphinema pachtaicum. Nematode abundance and diversity indexes were influenced by olive cultivar, and orchard and soil management practices; while olive variety and soil texture were the main factors driving PPN community composition. Soil physicochemical properties and climatic characteristics most strongly associated to the PPN community composition included pH, sand content and exchangeable K, and maximum and minimum average temperature of the sampled locations. Our data suggests that there is a high diversity of PPNs associated to olive in Southern Spain that can exert different damage to olive roots depending on the olive variety and their abundance. Further analysis to determine the resistance levels of most common olive varieties to the prevalent PPNs in Spain will help to choose the most appropriate ones for the establishment of new plantations. This choice will take into consideration the specific

  7. 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

  8. Insects related to Olive culture in Rio Grande do Sul State, Brazil

    Directory of Open Access Journals (Sweden)

    Marcelo Perrone Ricalde

    2015-12-01

    Full Text Available The increased cultivation of olive trees in Rio Grande do Sul State and its potential production arouse the need to characterize the assemblage of insects in olive groves, especially those with potential as pests. Therefore, the insect fauna was sampled monthly for two years, in the canopy of olive trees, using beat cloth, and collection of buds in five municipalities in Southern Rio Grande do Sul State. The faunal indices analyzed were abundance, constancy, dominance and frequency. The olive caterpillar Palpita forficifera Munroe 1959 (Lepidoptera: Pyralidae and mealybugs Saissetia oleae (Olivier, 1791 and Saissetia coffeae (Walker, 1952 (Hemiptera: Coccidae are the main phytophagous insects in olive farms in the Rio Grande do Sul State, with potential to reach pest status. Eleven insect species were recorded for the first time in olive groves in Brazil. The occurrence of P. forficifera is a new record for the Rio Grande do Sul State.

  9. 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

  10. Beginnings of Olive Cultivation in Eastern Spain in Relation to Holocene Bioclimatic Changes

    Science.gov (United States)

    Terral, Jean-Frederic; Arnold-Simard, Genevieve

    1996-09-01

    Morphometric analyses show quantitative differences in anatomical characters of wood and charcoal between wild and cultivated olive. Samples from modern olive wood in eastern Spain (Levante) provide five distinctive anatomical criteria: growth width ring, vessel surface, number of vessels per group, vessel density, and vulnerability ratio. Multivariate analysis shows that growth ring width and number of vessels per group are both significant criteria for discriminating between wild and cultivated olive. Moreover, bioclimatic environments of wild olive (thermomediterranean and mesomediterranean stages) are distinguished by vessel density. Ancient olive charcoal from archaeological sites at Valencia and Alicante implies increasing aridification from the Cardial Neolithic to the Roman Period. This pattern may reflect the onset of a Mediterranean climate and human deforestation. Charcoal from cultivated specimens of early Neolithic age shows that the olive tree is the earliest cultivated temperate fruit.

  11. 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.

  12. Cultivar origin and admixture detection in Turkish olive oils by SNP-based CAPS assays.

    Science.gov (United States)

    Uncu, Ali Tevfik; Frary, Anne; Doganlar, Sami

    2015-03-01

    The aim of this study was to establish a DNA-based identification key to ascertain the cultivar origin of Turkish monovarietal olive oils. To reach this aim, we sequenced short fragments from five olive genes for SNP (single nucleotide polymorphism) identification and developed CAPS (cleaved amplified polymorphic DNA) assays for SNPs that alter restriction enzyme recognition motifs. When applied on the oils of 17 olive cultivars, a maximum of five CAPS assays were necessary to discriminate the varietal origin of the samples. We also tested the efficiency and limit of our approach for detecting olive oil admixtures. As a result of the analysis, we were able to detect admixing down to a limit of 20%. The SNP-based CAPS assays developed in this work can be used for testing and verification of the authenticity of Turkish monovarietal olive oils, for olive tree certification, and in germplasm characterization and preservation studies.

  13. 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...... 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...

  14. 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

  15. 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.

  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. 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...

  18. Antioxidant Capacity and Phenolic Content in Olive Leaf Tisane as Affected by Boiling Treatment

    OpenAIRE

    Fathia AOUIDI; Hamdi, Moktar

    2016-01-01

    This paper investigated the effect of preparation method on the quality of olive leaf tisane. Secondly, it aimed at evaluating and understanding the effect of boiling treatment on phenolic compounds and antioxidant capacity of an aqueous extract of olive leaves. The Phenolic content was determined by Folin-Ciocalteu method. The antioxidant capacity was assessed by ABTS+ method. The Phenolic content and antioxidant capacity depended on extraction procedure of olive leaf tisane. It ...

  19. 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...

  20. 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...

  1. 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 ...

  2. 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...

  3. 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...

  4. Effects of the olive-derived polyphenol oleuropein on human health

    OpenAIRE

    Barbara Barbaro; Gabriele Toietta; Roberta Maggio; Mario Arciello; Mirko Tarocchi 52; Andrea Galli; Clara Balsano

    2014-01-01

    The use of the products derived from the olive tree on human health dates back centuries. In several civilizations, the olive tree had and still has a very strong cultural and religious symbolism. Notably, the official seal and emblem of the World Health Organization features the rod of Asclepius over a world map surrounded by olive tree branches, chosen as a symbol of peace and health. Recently, accumulating experimental, clinical and epidemiological data have provided support to the tradit...

  5. 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...

  6. 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

  7. 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...

  8. Automata Learning through Counterexample Guided Abstraction Refinement

    DEFF Research Database (Denmark)

    Aarts, Fides; Heidarian, Faranak; Kuppens, Harco;

    2012-01-01

    Abstraction is the key when learning behavioral models of realistic systems. Hence, in most practical applications where automata learning is used to construct models of software components, researchers manually define abstractions which, depending on the history, map a large set of concrete events...... are allowed. Our approach uses counterexample-guided abstraction refinement: whenever the current abstraction is too coarse and induces nondeterministic behavior, the abstraction is refined automatically. Using Tomte, a prototype tool implementing our algorithm, we have succeeded to learn – fully...

  9. 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.

  10. 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.

  11. Relativistic MHD with Adaptive Mesh Refinement

    CERN Document Server

    Anderson, M; Liebling, S L; Neilsen, D; Anderson, Matthew; Hirschmann, Eric; Liebling, Steven L.; Neilsen, David

    2006-01-01

    We solve the relativistic magnetohydrodynamics (MHD) equations using a finite difference Convex ENO method (CENO) in 3+1 dimensions within a distributed parallel adaptive mesh refinement (AMR) infrastructure. In flat space we examine a Balsara blast wave problem along with a spherical blast wave and a relativistic rotor test both with unigrid and AMR simulations. The AMR simulations substantially improve performance while reproducing the resolution equivalent unigrid simulation results. We also investigate the impact of hyperbolic divergence cleaning for the spherical blast wave and relativistic rotor. We include unigrid and mesh refinement parallel performance measurements for the spherical blast wave.

  12. 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.

  13. 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.

  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. 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.

  17. 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

  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. 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.

  20. NaOH-debittering induces changes in bacterial ecology during table olives fermentation.

    Directory of Open Access Journals (Sweden)

    Luca Cocolin

    Full Text Available Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives to a great extent. As proved by high-throughput sequencing, the fermentation of the olives not treated with NaOH was characterized by the presence of halophilic bacteria, which were substituted by Lactobacillus at the later stages of the fermentation, while enterobacteria were dominant when the olives were treated with sodium hydroxide. Higher biodiversity was found for Lactobacillus plantarum isolated during untreated fermentation. Different biotypes were found on the olive surface and in the brines. When the debittering process was carried out, a decrease in the number of L. plantarum biotypes were observed and those originating from the surface of the olive did not differentiate from the ones present in the brines.

  1. 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.

  2. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.

    Science.gov (United States)

    Clodoveo, Maria Lisa; Dipalmo, Tiziana; Crupi, Pasquale; Durante, Viviana; Pesce, Vito; Maiellaro, Isabella; Lovece, Angelo; Mercurio, Annalisa; Laghezza, Antonio; Corbo, Filomena; Franchini, Carlo

    2016-03-01

    Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil. PMID:26852311

  3. Effects of the Olive-Derived Polyphenol Oleuropein on Human Health

    Directory of Open Access Journals (Sweden)

    Barbara Barbaro

    2014-10-01

    Full Text Available The use of the products derived from the olive tree on human health dates back centuries. In several civilizations, the olive tree had and still has a very strong cultural and religious symbolism. Notably, the official seal and emblem of the World Health Organization features the rod of Asclepius over a world map surrounded by olive tree branches, chosen as a symbol of peace and health. Recently, accumulating experimental, clinical and epidemiological data have provided support to the traditional beliefs of the beneficial effect provided by olive derivates. In particular, the polyphenols present in olive leaves, olives, virgin (unrefined olive oil and olive mill waste are potent antioxidant and radical scavengers with anti-tumor and anti-inflammatory properties. Here, we review the positive impact on human health of oleuropein, the most prevalent polyphenol present in olives. In addition, we provide data collected in our laboratory on the role of oleuropein in counteracting lipid accumulation in a mouse model of non-alcoholic fatty liver disease.

  4. Effects of the olive-derived polyphenol oleuropein on human health.

    Science.gov (United States)

    Barbaro, Barbara; Toietta, Gabriele; Maggio, Roberta; Arciello, Mario; Tarocchi, Mirko; Galli, Andrea; Balsano, Clara

    2014-01-01

    The use of the products derived from the olive tree on human health dates back centuries. In several civilizations, the olive tree had and still has a very strong cultural and religious symbolism. Notably, the official seal and emblem of the World Health Organization features the rod of Asclepius over a world map surrounded by olive tree branches, chosen as a symbol of peace and health. Recently, accumulating experimental, clinical and epidemiological data have provided support to the traditional beliefs of the beneficial effect provided by olive derivates. In particular, the polyphenols present in olive leaves, olives, virgin (unrefined) olive oil and olive mill waste are potent antioxidant and radical scavengers with anti-tumor and anti-inflammatory properties. Here, we review the positive impact on human health of oleuropein, the most prevalent polyphenol present in olives. In addition, we provide data collected in our laboratory on the role of oleuropein in counteracting lipid accumulation in a mouse model of non-alcoholic fatty liver disease. PMID:25318054

  5. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.

    Science.gov (United States)

    Clodoveo, Maria Lisa; Dipalmo, Tiziana; Crupi, Pasquale; Durante, Viviana; Pesce, Vito; Maiellaro, Isabella; Lovece, Angelo; Mercurio, Annalisa; Laghezza, Antonio; Corbo, Filomena; Franchini, Carlo

    2016-03-01

    Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.

  6. 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...

  7. 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.

  8. 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.

  9. 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

  10. Robust control charts in industrial production of olive oil

    Science.gov (United States)

    Grilo, Luís M.; Mateus, Dina M. R.; Alves, Ana C.; Grilo, Helena L.

    2014-10-01

    Acidity is one of the most important variables in the quality analysis and characterization of olive oil. During the industrial production we use individuals and moving range charts to monitor this variable, which is not always normal distributed. After a brief exploratory data analysis, where we use the bootstrap method, we construct control charts, before and after a Box-Cox transformation, and compare their robustness and performance.

  11. Micronutrient dynamics after thermal pretreatment of olive mill solid waste.

    Science.gov (United States)

    Almansa, Ana R; Rodriguez-Galan, Monica; Borja, Rafael; Fermoso, Fernando G

    2015-09-01

    This study investigated metal dynamics, and their bioavailability, before and after thermal pretreatment of olive mill solid waste (OMSW), using a sequential metal extraction scheme. The 11.5% increase of cobalt in the most available fraction after the pretreatment coupled to the increase of methane production rate have been a good indicator that the OMSW anaerobic digestion might be metal limited due to the lack of cobalt.

  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. 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...

  14. 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 ...

  15. 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

  16. USING A GRAPE HARVESTER IN SUPER-INTENSIVE OLIVE CULTIVATION

    Directory of Open Access Journals (Sweden)

    Francesco Bellomo

    2008-03-01

    Full Text Available This paper reports the first results of experimental mechanical harvesting tests in a super-intensive olive cultivation. In this type of olive cultivation, trees were grown with a central axis mode and a tree distance of 4,00x1,50 m. A “Braud” grape harvesting machine for espalier vineyards was used in an experimental olive grove in Cassano delle Murge. On the basis of harvesting tests it was possible to verify that the harvesting machine is able to detach the almost all the product with an operative work capacity of 0,5 ha/h. An evaluation of harvesting cost was carried out to determine the minimum convenience growing surface, and also to estimate the increase in income per hectare which could be achieved using mechanised harvesting as opposed to manual harvesting. Moreover, in order to determine the economic limits of using the grape harvester, its performance was compared with that of other harvesting machines used in both super-intensive and traditional plantations.

  17. 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.

  18. The concentration of oleocanthal in olive oil waste.

    Science.gov (United States)

    Cicerale, S; Conlan, X A; Barnett, N W; Keast, R S J

    2011-03-01

    The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO). The concentration of oleocanthal in freshly pressed EVOO and its subsequent waste was analysed at early, mid and late season harvests. Oleocanthal concentrations were quantified using high-performance liquid chromatography-mass spectrometry. In oil, oleocanthal concentration was as follows: 123.24 ± 6.48 mg kg(-1) in early harvest, 114.20 ± 17.42 mg kg(-1) in mid harvest and 152.22 ± 10.54 mg kg(-1) in late harvest. Its concentration in waste was determined to be: 128.25 ± 11.33 mg kg(-1) in early harvest, 112.15 ± 1.51 mg kg(-1) in mid harvest and 62.35 ± 8.00 mg kg(-1) in late harvest. Overall, olive pomace waste is a valuable source of oleocanthal. PMID:21391116

  19. 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.

  20. 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.

  1. Extraction of Oleic Acid from Moroccan Olive Mill Wastewater

    Science.gov (United States)

    Elkacmi, Reda; Kamil, Noureddine; Bennajah, Mounir; Kitane, Said

    2016-01-01

    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. PMID:26933663

  2. 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.

  3. 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.

  4. 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.

  5. Phytochemical analysis and gastroprotective activity of an olive leaf extract

    Directory of Open Access Journals (Sweden)

    IVANA ARSIĆ

    2009-04-01

    Full Text Available Some medicinal features of olive leaf have been known for centuries. It has been traditionally used as an antimicrobial and to prevent and treat diabetes mellitus and heart disease. Whether olive leaf, a natural antioxidant, influences the gastric defense mechanism and exhibits gastroprotection against experimentally-induced gastric lesions remains unknown. In this study, the content of total phenols, total flavonoids and tannins in olive leaf extract (OLE were determined. Seven phenolic compounds were identified and quantified (oleuropein, caffeic acid, luteolin, luteolin-7-O-glucoside, apigenin-7-O-glucoside, quercetin, and chryseriol. Furthermore, the protective activity of the OLE in gastric mucosal injury induced by a corrosive concentration of ethanol was investigated. In relation to the control group, pretreatment with OLE (40, 80 and 120 mg kg-1 significantly (p < 0.001 attenuated the gastric lesions induced by absolute ethanol. The protective effect of the OLE was similar to that obtained with a reference drug, ranitidine. The results obtained indicate that OLE possesses significant gastroprotective activity, and that the presence of compounds with antioxidative properties would probably explain this effect.

  6. Olive Oil Based Emulsions in Frozen Puff Pastry Production

    Science.gov (United States)

    Gabriele, D.; Migliori, M.; Lupi, F. R.; de Cindio, B.

    2008-07-01

    Puff pastry is an interesting food product having different industrial applications. It is obtained by laminating layers of dough and fats, mainly shortenings or margarine, having specific properties which provides required spreading characteristic and able to retain moisture into dough. To obtain these characteristics, pastry shortenings are usually saturated fats, however the current trend in food industry is mainly oriented towards unsatured fats such as olive oil, which are thought to be safer for human health. In the present work, a new product, based on olive oil, was studied as shortening replacer in puff pastry production. To ensure the desired consistency, for the rheological matching between fat and dough, a water-in-oil emulsion was produced based on olive oil, emulsifier and a hydrophilic thickener agent able to increase material structure. Obtained materials were characterized by rheological dynamic tests in linear viscoelastic conditions, aiming to setup process and material consistency, and rheological data were analyzed by using the weak gel model. Results obtained for tested emulsions were compared to theological properties of a commercial margarine, adopted as reference value for texture and stability. Obtained emulsions are characterized by interesting rheological properties strongly dependent on emulsifier characteristics and water phase composition. However a change in process temperature during fat extrusion and dough lamination seems to be necessary to match properly typical dough rheological properties.

  7. POLY-SCALE REFINABLE FUNCTION AND THEIR PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    YANG Shou-zhi

    2006-01-01

    Poly-scale refinable function with dilation factor a is introduced. The existence of solution of poly-scale refinable equation is investigated. Specially, necessary and sufficient conditions for the orthonormality of solution function φ of poly-scale refinable equation with integer dilation factor a are established. Some properties of poly-scale refinable function are discussed. Several examples illustrating how to use the method to construct poly-scale refinable function are given.

  8. Structural refinement and coarsening in deformed metals

    DEFF Research Database (Denmark)

    Hansen, N.; Huang, X.; Xing, Q.

    2005-01-01

    The microstructural refinement by plastic deformation is analysed in terms of key parameters, the spacing between and the misorientation angle across the boundaries subdividing the structure. Coarsening of such structures by annealing is also characterised. For both deformed and annealed structur...

  9. Extended query refinement for medical image retrieval.

    Science.gov (United States)

    Deserno, Thomas M; Güld, Mark O; Plodowski, Bartosz; Spitzer, Klaus; Wein, Berthold B; Schubert, Henning; Ney, Hermann; Seidl, Thomas

    2008-09-01

    The impact of image pattern recognition on accessing large databases of medical images has recently been explored, and content-based image retrieval (CBIR) in medical applications (IRMA) is researched. At the present, however, the impact of image retrieval on diagnosis is limited, and practical applications are scarce. One reason is the lack of suitable mechanisms for query refinement, in particular, the ability to (1) restore previous session states, (2) combine individual queries by Boolean operators, and (3) provide continuous-valued query refinement. This paper presents a powerful user interface for CBIR that provides all three mechanisms for extended query refinement. The various mechanisms of man-machine interaction during a retrieval session are grouped into four classes: (1) output modules, (2) parameter modules, (3) transaction modules, and (4) process modules, all of which are controlled by a detailed query logging. The query logging is linked to a relational database. Nested loops for interaction provide a maximum of flexibility within a minimum of complexity, as the entire data flow is still controlled within a single Web page. Our approach is implemented to support various modalities, orientations, and body regions using global features that model gray scale, texture, structure, and global shape characteristics. The resulting extended query refinement has a significant impact for medical CBIR applications. PMID:17497197

  10. SOME REFINEMENTS OF ENESTROM-KAKEYA THEOREM

    Institute of Scientific and Technical Information of China (English)

    A.Aziz; B.A.Zargar

    2007-01-01

    In this paper we present certain interesting refinements of a well-known Enestrom-Kakeya theorem in the theory of distribution of zeros of polynomials which among other things also improve upon some results of Aziz and Mohammad, Govil and Rehman and others.

  11. Energy Bandwidth for Petroleum Refining Processes

    Energy Technology Data Exchange (ETDEWEB)

    none,

    2006-10-01

    The petroleum refining energy bandwidth report analyzes the most energy-intensive unit operations used in U.S. refineries: crude oil distillation, fluid catalytic cracking, catalytic hydrotreating, catalytic reforming, and alkylation. The "bandwidth" provides a snapshot of the energy losses that can potentially be recovered through best practices and technology R&D.

  12. Refinement from a control problem to program

    DEFF Research Database (Denmark)

    Schenke, Michael; Ravn, Anders P.

    1996-01-01

    The distinguishing feature of the presented refinement approach is that it links formalisms from a top level requirements notation down to programs together in a mathematically coherent development trajectory. The approach uses Duration Calculus, a real-time interval logic, to specifyrequirements...

  13. Robust Refinement as Implemented in TOPAS

    Energy Technology Data Exchange (ETDEWEB)

    Stone, K.; Stephens, P

    2010-01-01

    A robust refinement procedure is implemented in the program TOPAS through an iterative reweighting of the data. Examples are given of the procedure as applied to fitting partially overlapped peaks by full and partial models and also of the structures of ibuprofen and acetaminophen in the presence of unmodeled impurity contributions

  14. 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

  15. 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.

  16. The Effects of Different Irrigation Treatments on Olive Oil Quality and Composition: A Comparative Study between Treated and Olive Mill Wastewater.

    Science.gov (United States)

    Ben Brahim, Samia; Gargouri, Boutheina; Marrakchi, Fatma; Bouaziz, Mohamed

    2016-02-17

    In the present paper, two irrigation treatments were applied to olive trees cv. Chemlali: irrigation with treated wastewater (TWW) and with olive mill wastewater (OMW), which was spread at three levels (50, 100, and 200 m(3)/ha). This work is interested in two topics: (1) the influence of different irrigation treatments on olive oil composition and quality and (2) the comparison between OMW and TWW application using different statistical analyses. The obtained variance analysis (ANOVA) has confirmed that there are no significant differences in oil quality indices and flavonoids between the control and treatments amended by OMW or TWW (p > 0.05). However, the irrigation affected some aspects of olive oil composition such as the reduction in palmitic acid (16.32%) and increase in linoleic acid (19.55%). Furthermore, the total phenols and α-tocopherol contents increased significantly following OMW and TWW treatments. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) defined three irrigation groups: OMW 50 and 100 m(3)/ha, OMW 200 m(3)/ha and control, and TWW treatment. The full factorial design revealed that OMW amendment by 100 m(3)/ha is the best irrigation treatment. Thus, the optimal performances in terms of olive oil quality and composition were shown by olive oil extracted from olives grown under irrigation with 100 m(3)/ha of OMW.

  17. Detoxification of Olive Mill Wastewater and Bioconversion of Olive Crop Residues into High-Value-Added Biomass by the Choice Edible Mushroom Hericium erinaceus.

    Science.gov (United States)

    Koutrotsios, Georgios; Larou, Evangelia; Mountzouris, Konstantinos C; Zervakis, Georgios I

    2016-09-01

    Environmentally acceptable disposal of olive cultivation residues (e.g., olive prunings; olive pruning residues (OLPR)) and olive mill wastes is of paramount importance since they are generated in huge quantities within a short time. Moreover, olive mill wastewater (OMW) or sludge-like effluents ("alperujo"; two-phase olive mill waste (TPOMW)) are highly biotoxic. Hericium erinaceus is a white-rot fungus which produces choice edible mushrooms on substrates rich in lignocellulosics, and its suitability for the treatment of olive by-products was examined for the first time. Fungal growth resulted in a notable reduction of OMW's pollution parameters (i.e., 65 % decolorization, 47 % total phenolic reduction, and 52 % phytotoxicity decrease) and correlated with laccase and manganese peroxidase activities. Solid-state fermentation of various mixtures of OLPR, TPOMW, and beech sawdust (control) by H. erinaceus qualified OLPR in subsequent cultivation experiments, where it exhibited high mushroom yields and biological efficiency (31 %). Analyses of proximate composition and bioactive compound content revealed that mushrooms deriving from OLPR substrates showed significantly higher crude fat, total glucan, β-glucan, total phenolics, and ferric-reducing antioxidant potential values than the control. H. erinaceus demonstrated the potential to detoxify OMW and bioconvert OLPR into high-quality biomass, and hence, this fungus could be successfully exploited for the treatment of such by-products.

  18. 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

  19. Refinement and Validation of the Student Perceptions of Physician-Pharmacist Interprofessional Clinical Education Instrument.

    Science.gov (United States)

    Zorek, Joseph A; Fike, David S; Eickhoff, Jens C; Engle, Jeffrey A; MacLaughlin, Eric J; Dominguez, Daniel G; Seibert, Christine S

    2016-04-25

    Objective. To refine the Student Perceptions of Physician-Pharmacist Interprofessional Clinical Education (SPICE) instrument to address deficiencies observed in previous studies and to demonstrate external validity and reliability of the refined instrument in a broad population of medical and pharmacy students. Methods. The original SPICE instrument plus four pilot items generated via cognitive interviewing of students was administered to 1708 medical and pharmacy students at five academic institutions. Exploratory factor analysis was used to identify candidate model structures and evaluate their psychometric properties. Results. An improved version of the instrument was created (SPICE 2) by incorporating three pilot items and removing three original items. Validity and reliability were demonstrated. Conclusion. The SPICE 2 instrument addresses the limitations observed to date in model structure while increasing its utility. The authors recommend use of the SPICE 2 instrument moving forward. PMID:27170818

  20. Refinement and Validation of the Student Perceptions of Physician-Pharmacist Interprofessional Clinical Education Instrument.

    Science.gov (United States)

    Zorek, Joseph A; Fike, David S; Eickhoff, Jens C; Engle, Jeffrey A; MacLaughlin, Eric J; Dominguez, Daniel G; Seibert, Christine S

    2016-04-25

    Objective. To refine the Student Perceptions of Physician-Pharmacist Interprofessional Clinical Education (SPICE) instrument to address deficiencies observed in previous studies and to demonstrate external validity and reliability of the refined instrument in a broad population of medical and pharmacy students. Methods. The original SPICE instrument plus four pilot items generated via cognitive interviewing of students was administered to 1708 medical and pharmacy students at five academic institutions. Exploratory factor analysis was used to identify candidate model structures and evaluate their psychometric properties. Results. An improved version of the instrument was created (SPICE 2) by incorporating three pilot items and removing three original items. Validity and reliability were demonstrated. Conclusion. The SPICE 2 instrument addresses the limitations observed to date in model structure while increasing its utility. The authors recommend use of the SPICE 2 instrument moving forward.

  1. 14C-monocrotophos residues in crude and refined palm oil

    International Nuclear Information System (INIS)

    14C-monocrotophos was administered into palm trees by root injection at a rate of 14g active ingredient per tree. Samples of palm fruits were taken after 24 hours and at intervals up to the 10th week. The samples were processed into crude and refined palm oil, and the levels of monocrptophos were determined at the various stages. In all the samples, washing the fruits eliminated less than 0.5% of the pesticide and boiling removed a quantity not exceeding 0.8%. In the crude oil, the amount of the pesticide decreased between 24 hours and the 8th day and then increased up to the 10th week. The residue was very small and refining eliminated up to 88% of it. (author). 2 refs, 2 tabs

  2. Satellite SAR geocoding with refined RPC model

    Science.gov (United States)

    Zhang, Lu; Balz, Timo; Liao, Mingsheng

    2012-04-01

    Recent studies have proved that the Rational Polynomial Camera (RPC) model is able to act as a reliable replacement of the rigorous Range-Doppler (RD) model for the geometric processing of satellite SAR datasets. But its capability in absolute geolocation of SAR images has not been evaluated quantitatively. Therefore, in this article the problems of error analysis and refinement of SAR RPC model are primarily investigated to improve the absolute accuracy of SAR geolocation. Range propagation delay and azimuth timing error are identified as two major error sources for SAR geolocation. An approach based on SAR image simulation and real-to-simulated image matching is developed to estimate and correct these two errors. Afterwards a refined RPC model can be built from the error-corrected RD model and then used in satellite SAR geocoding. Three experiments with different settings are designed and conducted to comprehensively evaluate the accuracies of SAR geolocation with both ordinary and refined RPC models. All the experimental results demonstrate that with RPC model refinement the absolute location accuracies of geocoded SAR images can be improved significantly, particularly in Easting direction. In another experiment the computation efficiencies of SAR geocoding with both RD and RPC models are compared quantitatively. The results show that by using the RPC model such efficiency can be remarkably improved by at least 16 times. In addition the problem of DEM data selection for SAR image simulation in RPC model refinement is studied by a comparative experiment. The results reveal that the best choice should be using the proper DEM datasets of spatial resolution comparable to that of the SAR images.

  3. Le Varietà di olive sarde suscettibili di trasformazione per olive da mensa: nota 4: caratteristiche ed attitudini della varietà «bosana» coltivata nel nuorese

    OpenAIRE

    Denti, Mario

    1982-01-01

    A variety of olive «Bosana» cultivated in Nuoro region, Sardinia, was studied as a possible black olive table consuption. Technological marketing characteristics weave also explored. The results obtained reveal an extremely variable percentage of olives wad can be available is dependent of climate jearly output. Warking teasts confirmed that «Bosana» variety can be used for preparing table olives provided their cultivation is followed under carefully combilled condition.

  4. 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...

  5. 快速鉴别掺伪橄榄油的拉曼光谱-聚类分析方法%Raman spectrum-cluster analysis for rapid discerning of adulterated olive oil

    Institute of Scientific and Technical Information of China (English)

    邓平建; 耿艺介; 梁裕; 杨冬燕; 李浩; 杨永存

    2015-01-01

    Raman spectrum-cluster analysis method was developed for rapid discerning of adulterated ol-ive oil using multiple batches of olive oil, soybean oil, corn oil, rapeseed oil, palm oil, cottonseed oil and refined swill-cooked dirty oil with various origins and brands as samples. Raman spectrum patterns of olive oil, low-price edible vegetable oil and refined swill-cooked dirty oil were studied under the conditions of 780 nm and 532 nm laser sources with common gratings and 532 nm laser source with extend-ed grating. Then the adulterated olive oil was discerned by cluster analysis method. The results indicated that the extended and first-order derivative Raman spectra showed abundant information and significantly different spectrum patterns among olive oil, low -price edible vegetable oil and refined swill-cooked dirty oil in 532 nm laser source. The cluster analysis model established on full-range spectrum informa-tion could discern olive oil as well as kinds of adulterated olive oils. The discriminant rates were 100% for 30 olive oils, 105 low-price edible vegetable oils, 38 refined swill-cooked dirty oils and 75 olive oils mixed with at least 5% refined swill-cooked dirty oil. Besides, the discriminant rates were above 94%and 88% respectively for 180 olive oils mixed with at least 5% low-price edible vegetable oil and 72 vegetable oils mixed with at least 5% refined swill-cooked dirty oil. The measurement process required no sample preparation or chemical reagent consumption, and the time cost was 5 min for each sample, therefore the discerning of adulterated ol-ive oil was rapid, non-destructive and accurate.%以不同产地、不同品牌的多批次橄榄油、大豆油、玉米油、菜籽油、葵花籽油、棕榈油、棉籽油及精炼地沟油为样品,探索建立快速鉴别掺伪橄榄油的拉曼光谱-聚类分析方法。在780、532 nm激光光源普通光栅、532 nm激光光源扩展光栅条件下,研究了橄榄油、低价食用植物油

  6. Phenolic Profiling of Olives and Olive Oil Process-Derived Matrices Using UPLC-DAD-ESI-QTOF-HRMS Analysis.

    Science.gov (United States)

    Klen, Tina Jerman; Wondra, Alenka Golc; Vrhovšek, Urška; Vodopivec, Branka Mozetič

    2015-04-22

    All of the matrices entailed in olive oil processing were screened for the presence of known and new phenol constituents in a single study, combining an ultra high pressure liquid chromatography system with diode array and electrospray ionization quadrupole time-of-flight high resolution mass spectrometry (ESI-QTOF-HRMS) detection. Their trail was followed from the fruit (peel/pulp and stone) to the paste and final products, i.e. pomace, wastewater, and oil, providing important insight into the origin, disappearance, and evolution of each during the operational steps. Eighty different phenols, composed of fruit native representatives and their technologically formed and/or released derivatives, were detected in six olive matrices and fully characterized on the basis of HRMS and UV-vis spectroscopic data. In addition to phenols already known in olive matrices, four new molecular formulas were proposed and three new tentative identities assigned to newly discovered phenols, i.e., β-methyl-OH-verbascoside, methoxynüzhenide, and methoxynüzhenide 11-methyl oleoside.

  7. Colonization of Greek olive cultivars' root system by arbuscular mycorrhiza fungus: root morphology, growth, and mineral nutrition of olive plants

    Directory of Open Access Journals (Sweden)

    Theocharis Chatzistathis

    2013-06-01

    Full Text Available Rooted leafy cuttings of three Greek olive (Olea europaea L. cultivars (Koroneiki, Kothreiki and Chondrolia Chalkidikis were grown for six months in three soil types, in an experimental greenhouse, in order to investigate: i if their root system was colonized by arbuscular mycorrhiza fungus (AMF genus and, ii if genotypic differences concerning growth and mineral nutrition of olive plants existed. Gigaspora sp. colonized the root system of the three cultivars studied, while Glomus sp. colonized only the root system of 'Koroneiki'. Furthermore, in most cases root colonization by AMF differed among cultivars and soil types. The maximum root colonization, in all soils, was found in 'Chondrolia Chalkidikis'. In the three soils studied, the ratio shoot dry weight (SDW/ root dry weight (RDW was higher in 'Chondrolia Chalkidikis' than in the other two cultivars. Furthermore, root system morphology of the three olive cultivars was completely different, irrespectively of soil type. Leaf Mn, Fe, Zn, Ca, Mg, K and P concentrations, as well as total per plant nutrient content and nutrient use efficiency, differed among cultivars under the same soil conditions. These differences concerning root morphology, SDW/RDW, as well as nutrient uptake and use efficiency, could be possibly ascribed to the differential AMF colonization by Glomus sp. and Gigaspora sp.

  8. 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

    2016-08-19

    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.

  9. 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

  10. 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

  11. A Stylistic Analysis of the Thieves' Language in Oliver Twist%A Stylistic Analysis of the Thieves'Language in Oliver Twist

    Institute of Scientific and Technical Information of China (English)

    侯宇

    2016-01-01

    Charles Dickens is the most outstanding realistic novelists in Victorian Age, and Oliver Twist is one of his representative works. Except Oliver, the hero, the group of thieves appears most frequently through the whole novel and plays an important role not only in effecting Oliver's life experience, but also in showing the reality in the prevailing social. Dickens' successful shaping of the images of the group of thieve relies on their language. This thesis aims to analyze the thieves' language from the stylistics aspect.

  12. 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

  13. Findings from Survey Administered to Weatherization Training Centers

    Energy Technology Data Exchange (ETDEWEB)

    Conlon, Brian [Univ. of Tennessee, Knoxville, TN (United States); Tonn, Bruce Edward [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)

    2015-03-01

    This report summarizes results of a survey administered to directors of weatherization training centers that receive funding from the U.S. Department of Energy. The survey presents results related to questions on training offered and future plans.

  14. 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

  15. Prophylactic Effect of Gossypin Against Percutaneously Administered Sulfur Mustard

    Institute of Scientific and Technical Information of China (English)

    ANSHOO GAUTAM; R.VIJAYARAGHAVAN

    2007-01-01

    Objective To evaluate the protective efficacy of gossypin(3,3',4',5,7,8-hexahydroxyflavone 8-glucoside)by administering it intraperitoneally,for dose,time,and vehicle dependent effects against sulphur mustard(SM),administered through percutaneous route in mice.Methods SM(diluted in PEG-300)was administered percutaneously.The protective efficacy of gossypin was evaluated by administering it intraperitoneally(50,100,200,and 400 mg/kg),in various vehicles (water,PEG-300 and DMSO),and time intervals(30 min prior,simultaneous and 2 h post).The time dependent protection of gossypin(200 mg/kg in PEG-300;i.p.)was also evaluated using selected biochemical variables(GSH,GSSG,MDA,total antioxidant status,Hb,WBC count,RBC count,glutathione peroxidase,glutathione reductase,and superoxide dismutase)and liver histology.The protection of gossypin by oral route was also evaluated against percutaneously administered SM.Results The protection against systemic toxicity of SM(LD50 8.1 mg/kg)was beRer when gossypin was given with PEG-300 (8.0 folds)than DMSO(5.7 folds).No protection was observed when gossypin was administered with water.Good protection (8.0 folds)was observed when gossypin was administered(200 mg/kg in PEG-300;i.p.)at 30 min prior or simultaneous to SM exposure,but no protection was observed when gossypin was administered 2 h post to SM exposure.A significant weight loss was observed 7 days after SM administration(2 LD50),with a significant increase in RBC and Hb.A significant decrease in total antioxidant status of plasma,liver GSH and GSSG levels,and in the activities of glutathione peroxidase,glutathione reductase and superoxide dismutase was also observed 7 days after SM administration.SM treated mouse liver also showed necrosis.A significant protection was observed when gossypin(200 mg/kg in PEG-300;i.p.)was administered either as a pretreatment(30 min before)or simultaneous treatment,and not as a post treatment(2 h).The protective efficacy of gossypin was better

  16. 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...

  17. 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...

  18. 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; M.B.P.P. Oliveira

    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 ...

  19. Comparison of quality of induction of anaesthesia between intramuscularly administered ketamine, intravenously administered ketamine and intravenously administered propofol in xylazine premedicated cats

    Directory of Open Access Journals (Sweden)

    T.B. Dzikiti

    2007-06-01

    Full Text Available The quality of induction of general anesthesia produced by ketamine and propofol, 2 of the most commonly used anaesthetic agents in cats, was assessed. Eighteen cats admitted for elective procedures were randomly assigned to 3 groups and then premedicated with xylazine 0.75 mg/kg intramuscularly before anaesthesia was induced with ketamine 15 mg/kg intramuscularly (KetIM group, ketamine 10 mg/kg intravenously (KetIV group or propofol 4 mg/kg intravenously (PropIV group. Quality of induction of general anaesthesia was determined by scoring ease of intubation, degree of struggling, and vocalisation during the induction period. The quality of induction of anaesthesia of intramuscularly administered ketamine was inferior to that of intravenously administered ketamine, while intravenously administered propofol showed little difference in quality of induction from ketamine administered by both the intramuscular and intravenous routes. There were no significant differences between groups in the ease of intubation scores, while vocalisation and struggling were more common in cats that received ketamine intramuscularly than in those that received intravenously administered ketamine or propofol for induction of anaesthesia. Laryngospasms occurred in 2 cats that received propofol. The heart rates and respiratory rates decreased after xylazine premedication and either remained the same or decreased further after induction for all 3 groups, but remained within normal acceptable limits. This study indicates that the 3 regimens are associated with acceptable induction characteristics, but administration of ketamine intravenously is superior to its administration intramuscularly and laryngeal desensitisation is recommended to avoid laryngospasms.

  20. Comparison of quality of induction of anaesthesia between intramuscularly administered ketamine, intravenously administered ketamine and intravenously administered propofol in xylazine premedicated cats.

    Science.gov (United States)

    Dzikiti, T B; Chanaiwa, S; Mponda, P; Sigauke, C; Dzikiti, L N

    2007-12-01

    The quality of induction of general anesthesia produced by ketamine and propofol, 2 of the most commonly used anaesthetic agents in cats, was assessed. Eighteen cats admitted for elective procedures were randomly assigned to 3 groups and then premedicated with xylazine 0.75 mg/kg intramuscularly before anaesthesia was induced with ketamine 15 mg/kg intramuscularly (KetIM group), ketamine 10 mg/kg intravenously (KetIV group) or propofol 4 mg/kg intravenously (PropIV group). Quality of induction of general anaesthesia was determined by scoring ease of intubation, degree of struggling, and vocalisation during the induction period. The quality of induction of anaesthesia of intramuscularly administered ketamine was inferior to that of intravenously administered ketamine, while intravenously administered propofol showed little difference in quality of induction from ketamine administered by both the intramuscular and intravenous routes. There were no significant differences between groups in the ease of intubation scores, while vocalisation and struggling were more common in cats that received ketamine intramuscularly than in those that received intravenously administered ketamine or propofol for induction of anaesthesia. Laryngospasms occurred in 2 cats that received propofol. The heart rates and respiratory rates decreased after xylazine premedication and either remained the same or decreased further after induction for all 3 groups, but remained within normal acceptable limits. This study indicates that the 3 regimens are associated with acceptable induction characteristics, but administration of ketamine intravenously is superior to its administration intramuscularly and laryngeal desensitisation is recommended to avoid laryngospasms. PMID:18507218

  1. Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area

    Directory of Open Access Journals (Sweden)

    Mincione, Antonio

    2004-09-01

    Full Text Available This work showed some peculiarities of fatty acids profile of nine olive cultivars cultivated in a typical olive growing Calabrian area. The cultivars studied were: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese. Oils were extracted by pressure from olives collected for a period of time comprised from October to January. The samplings were repeated for three years. The evolution of the oleic acid content showed an increasing trend in Cassanese, Itrana, Coratina, Sinopolese, Pendolino, and Leccino. Palmitic and linolenic acid showed a decrease in all the observed cultivar. Some cultivars in early ripe stage showed a higher linolenic acid content than the limit established legally. From a hierarchical cluster analyses two main groups were distinguished based on all fatty acid. The same statistical results were obtained considering the oleic/linoleic ratio only, that is a constant parameter throughout the olive ripening.Este trabajo muestra algunas peculiaridades de las composiciones en ácidos grasos de aceites extraídos de nueve plantaciones de olivo cultivados en Calabria. La zona de cultivo es típicamente olivícola. Las plantaciones estudiadas fueron: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine y Sinopolese. Los aceites fueron extraídos por presión a partir de aceitunas recogidas en un período comprendido entre Octubre y Enero. Las observaciones fueron repetidas durante tres años consecutivos. La evolución del contenido en ácido oleico mostró una tendencia creciente en aceites de Cassanese, Itrana, Coratina, Sinopolese, Pendolino y Leccino. Los ácidos palmítico y linoleico mostraron una tendencia a disminuir durante la maduración en todos los aceites. En los muestreos de inicio de estación algunos aceites superaron los límites establecidos por la ley para el ácido linolénico. Mediante un análisis jerárquico de "cluster" se pueden localizar

  2. 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...

  3. GalaxyRefineComplex: Refinement of protein-protein complex model structures driven by interface repacking.

    Science.gov (United States)

    Heo, Lim; Lee, Hasup; Seok, Chaok

    2016-01-01

    Protein-protein docking methods have been widely used to gain an atomic-level understanding of protein interactions. However, docking methods that employ low-resolution energy functions are popular because of computational efficiency. Low-resolution docking tends to generate protein complex structures that are not fully optimized. GalaxyRefineComplex takes such low-resolution docking structures and refines them to improve model accuracy in terms of both interface contact and inter-protein orientation. This refinement method allows flexibility at the protein interface and in the overall docking structure to capture conformational changes that occur upon binding. Symmetric refinement is also provided for symmetric homo-complexes. This method was validated by refining models produced by available docking programs, including ZDOCK and M-ZDOCK, and was successfully applied to CAPRI targets in a blind fashion. An example of using the refinement method with an existing docking method for ligand binding mode prediction of a drug target is also presented. A web server that implements the method is freely available at http://galaxy.seoklab.org/refinecomplex. PMID:27535582

  4. 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)

  5. 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

  6. 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…

  7. 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

  8. Bioavailability and antioxidant effects of olive oil phenols in humans: a review

    NARCIS (Netherlands)

    Vissers, M.N.; Katan, M.B.; Zock, P.L.

    2004-01-01

    Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years 1966 - 2002. To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption

  9. 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.

  10. 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.

  11. 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 ...

  12. Near-infrared spectroscopy for detection of hailstorm damage on olive fruit

    Science.gov (United States)

    A rapid, robust, unbiased and inexpensive discriminant method capable of classifying olive fruit (Olea europaea L.) on the basis of the presence of hailstorm damage is economically important to the olive oil milling industry. Thus, in the present study, the feasibility of Near-Infrared (NIR) spectro...

  13. Microbiological effects of olive mill waste addition to substrates for Pleurotus pulmonarius cultivation

    NARCIS (Netherlands)

    Soler-Rivas, C.; Garcia-Rosado, A.; Polonia, I.; Junca-Blanch, G.; Marin, F.R.; Wichers, H.J.

    2006-01-01

    When olive mill wastes (OMWs) and vegetation waters (VWs) obtained during the manufacture of olive oil were added as substrate supplements for the cultivation of Pleurotus pulmonarius the material modified growth of the mushroom and the endemic microbiota of the substrate, in particular the mushroom

  14. High genetic diversity detected in olives beyond the boundaries of the Mediterranean Sea.

    Directory of Open Access Journals (Sweden)

    Mehdi Hosseini-Mazinani

    Full Text Available BACKGROUND: Olive trees (Olea europaea subsp. europaea var. europaea naturally grow in areas spanning the Mediterranean basin and towards the East, including the Middle East. In the Iranian plateau, the presence of olives has been documented since very ancient times, though the early history of the crop in this area is shrouded in uncertainty. METHODS: The varieties presently cultivated in Iran and trees of an unknown cultivation status, surviving under extreme climate and soil conditions, were sampled from different provinces and compared with a set of Mediterranean cultivars. All samples were analyzed using SSR and chloroplast markers to establish the relationships between Iranian olives and Mediterranean varieties, to shed light on the origins of Iranian olives and to verify their contribution to the development of the current global olive variation. RESULTS: Iranian cultivars and ecotypes, when analyzed using SSR markers, clustered separately from Mediterranean cultivars and showed a high number of private alleles, on the contrary, they shared the same single chlorotype with the most widespread varieties cultivated in the Mediterranean. CONCLUSION: We hypothesized that Iranian and Mediterranean olive trees may have had a common origin from a unique center in the Near East region, possibly including the western Iranian area. The present pattern of variation may have derived from different environmental conditions, distinct levels and selection criteria, and divergent breeding opportunities found by Mediterranean and Iranian olives.These unexpected findings emphasize the importance of studying the Iranian olive germplasm as a promising but endangered source of variation.

  15. Genetic diversity of Brazilian and introduced olive germplasms based on microsatellite markers.

    Science.gov (United States)

    do Val, A D B; Ferreira, J L; Vieira Neto, J; Pasqual, M; de Oliveira, A F; Borém, A; Cançado, G M A

    2012-01-01

    Olive trees have been grown since the beginning of civilization, and the consumption of olives and olive products is increasing worldwide, due to their health benefits and organoleptic qualities. To meet the growing market for olives, commercial cultivation of this species is expanding from traditional areas to new regions. Although the Brazilian olive industry has just begun to be established, breeding programs are already developing cultivars that are more adapted to local conditions. We used 12 microsatellite markers to evaluate 60 olive accessions, including several cultivars that were developed in Brazil. The analyses identified 72 distinct alleles; the largest number of alleles per locus were at the markers GAPU 101 and GAPU 71B, which contained 10 and 9 alleles, respectively. The largest allelic diversity and polymorphic information contents were also found at the GAPU 101 and GAPU 71B markers, with values of 0.8399/0.8203 and 0.8117/0.7863, respectively. Additionally, the 12 microsatellite markers generated a cumulative identity probability of 1.51 x 10(-10), indicating a high level of accuracy of accession identification. The set of markers that we used allowed the identification of 52 of the 60 olive genotypes, in addition to the recognition of several varietal synonyms. The components of a two-dimensional principal coordinate analysis explained 48.6% of the total genetic variation. The results obtained from the microsatellite markers showed a substantial degree of genetic diversity in the olive tree accessions used in Brazil.

  16. Analysis of olive fly invasion in California based on microsatellite markers.

    Science.gov (United States)

    Zygouridis, N E; Augustinos, A A; Zalom, F G; Mathiopoulos, K D

    2009-04-01

    The olive fruit fly, Bactrocera oleae, is the main pest of the olive fruit and its expansion is exclusively restricted to the cultivation zone of the olive tree. Even though olive production has a century-old history in California, the olive fly was first detected in the Los Angeles area in 1998. Within 5 years of the first observation, the insect was reported from all olive cultivation areas of the state. Field-collected flies from five locations in California and another from Israel were analyzed on the basis of microsatellite polymorphisms in 10 microsatellite loci. These results were integrated with those of a previous study of olive fly populations around the European part of the Mediterranean basin. The analysis pointed to the eastern part of the Mediterranean as the putative source of the observed invasion. Moreover, samples from California were quite different from Mediterranean samples implying the participation of phenomena such as genetic drift during the invasion and expansion of the olive fly in California.

  17. 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.

  18. 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.

  19. 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

  20. 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)