Search results for "Olive"

Relation of fruit color, elongation, hardness, and volume to the infestation of olive cultivars by the olive fruit fly, Bactrocera oleae

2012

The susceptibility of olive cultivars to the olive fruit fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae), has seldom been studied. This article examines factors associated with olive fruit fly infestation of 16 commonly planted Sicilian olive cultivars. Total infestation data were simultaneously correlated with categorical and quantitative factors using ordinal logistic regression. When all factors were included in the analysis, year, sampling date, cultivar, and fruit color were highly significant, but the quantitative factors fruit volume, fruit elongation, and fruit hardness were not. When the analysis was repeated excluding cultivar, all quantitative factors were significant, and e…

Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components

2007

Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

2009

TwelveRagusanajennetswerestudiedtoinvestigatetheeffectsof dietaryextra Twelve Ragusana jennets were studiedtoinvestigatetheeffectsof dietaryextra studied to investigatetheeffectsof dietaryextra the effects of dietaryextra dietary extra virgin olive oil and thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 he presence of the foal during milking on milk fatty acids (FA) profile. At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009). FA profiles of the composites from milkings without foals (1MNF+3MNF)…

Soil water repellency assessment in olive groves in Southern and Eastern Spain

2016

Soil water repellency (SWR) has been reported under different soils, land uses and regions of the world, particularly in forest land and after wildfires, yet the understanding of this variable in agricultural lands is still rather limited. This study presents the characterization from field-based measurements of SWR in four contrasted olive groves (Olea europaea L.) in Spain in terms of different environmental conditions and management: abandoned and commercial farms under permanent cover crop, conventional tillage and herbicide use. The main objectives were [1] to evaluate the potential occurrence, intensity and persistence of soil water repellency in different types of olive groves and [2…

Flavonoid metabolism and gene expression in developing olive (Olea europaea L.) fruit.

2012

The expression pattern of six genes (phenylalanine-ammonia-lyase, PAL, chalcone synthase, CHS, flavanone 3-hydroxylase, F3H, dihydroflavonol 4-reductase, DFR, anthocyanidin synthase, ANS, UDP-gluco...

Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry

2008

Abstract Electrospray ionization mass spectrometry is used to predict the olive oil quality according to European Union marketing standards. Samples were 1:50 diluted in an alkaline 85:15 (v/v) propanol/methanol mixture and directly infused into the electrospray ionization source of an ion trap mass spectrometer. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict the olive oil quality grade. In addition, using multiple linear regression and partial least-squares regression, the percentages of extra virgin and virgin olive oils in binary mixtures were predicted with 5–11% average prediction errors.

Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

2011

Abstract Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of spectral data, was used to evaluate the oxidised fatty acid (OFA) concentration in virgin olive oil samples characterised by different oxidative status. The entire FTIR spectra (4000–700 cm−1) of oils were divided in 25 wavelength regions. The normalised absorbances of the peak areas within these regions were used as predictors. In order to predict the OFA concentration, multiple linear regression (MLR) models were performed. After a cube root transformation of data, an MLR model constructed using eight predictors was able to predict OFA concentration with an average error of 17%. The main wavelen…

Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)

2017

Abstract Pressurized liquid extraction (PLE) is shown as an innovative green technology for the effective extraction of the various phytochemicals from food by-products, therefore the aims of this study were to evaluate the application of PLE to engineer green extracts of Croatian olive leaves ( Olea europaea , cv. Oblica) for potential industrial production (functional foods/pharmaceuticals). PLE was conducted under various cycle numbers (1, 2), temperature (60, 80, 100 °C) and static times (5, 10, 15 min). Obtained extracts were characterized in terms of: (i) total polyphenols (TP); (ii) total flavonoids (TF); hydroxycinnamic acids (HCA); and (iv) flavonols (FLA). Response surface methodo…

Detection of crop water status in mature olive orchards using vegetation spectral measurements

2013

El desayuno escolar; una intervención educativa en alimentación y nutrición saludable

2017

El Desayuno Completo y Saludable es básico para el crecimiento además favorece un mayor rendimiento físico e intelectual durante la mañana. Dicho Desayuno debe ser siempre: Lácteos, Cereales, Frutas y sus derivados, sin olvidarnos de nuestro Aceite de Oliva. Saltarse o realizar un desayuno de mala calidad es un factor que, además, origina sobrepeso y obesidad infantil. Por ello las Organizaciones Promotoras de la Salud fomentan la intervención de hábitos saludables en Alimentación y Nutrición. Siendo uno de los objetivos este Desayuno Completo y Saludable el cual desde la escuela debe promocionarse, sobre todo fomentando la ingesta de fruta. En base a lo expuesto nuestro trabajo diseña una …