Search results for "olive."
showing 10 items of 459 documents
Sistema de monitorización en continuo a tiempo real de la concentración de oxígeno durante el batido para la producción de aceite de oliva virgen
2012
During the mechanical extraction process of Virgin Olive Oil (VOO) some important physical phenomena and enzymatic transformations occur which influence the quality of the final product. The control of process parameters is crucial to ensure the quality of VOO, therefore process monitoring and control is a fundamental requirement in the modern VOO processing industry. The present work proposes an innovative Real-Time Monitoring System (RTMS) aimed at continuously measuring the oxygen concentration during the malaxation process in order to establish a correlation with the quality of the final product obtained. This monitoring system is based on an oxygen concentration sensor directly connect…
Collar and root rot of olive trees caused by Phytophthora megasperma in Sicily
2019
Olive (Olea europea L.) is grown on about 154,000 ha in Sicily (southern Italy). In the summer of 1999, a few 3-year-old olive trees with decline symptoms were observed in a recently planted commercial orchard in the Enna province (Sicily). The trees were propagated on wild olive (O. europea L. var. sylvestris Brot.) rootstock. Aerial symptoms, consisting of leaf chlorosis, wilting, defoliation, and twig dieback followed in most cases by plant death, were associated with root rot and basal stem cankers. A Phytophthora sp. was consistently isolated from rotted rootlets and trunk cankers using the BNPRAH (benomyl, nystatin, pentachloronitrobenzene, rifampicin, ampicillin, and hymexazol) sele…
Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11
2013
ABSTRACT Olive brine represents a stressful environment due to the high NaCl concentration, presence of phenolic compounds known as antimicrobials, and low availability of nutrients. Thus, only a few strains of lactic acid bacteria (LAB) are adapted to grow in and ferment table olives. To identify the mechanisms by which these few strains are able to grow in olive brine, Lactobacillus pentosus C11, a particularly resistant strain isolated from naturally fermented table olives, was mutagenized by random transposition using the P junc -TpaseIS 1223 system (H. Licandro-Seraut, S. Brinster, M. van de Guchte, H. Scornec, E. Maguin, P. Sansonetti, J. F. Cavin, and P. Serror, Appl. Environ. Microb…
Direct analysis in real-time high-resolution mass spectrometry as a valuable tool for polyphenols profiling in olive oil
2018
A fast and reliable method to characterize the polyphenolic compound profiles in extra virgin olive oil (EVOO) has been developed using direct analysis in real time (DART) and linear ion-trap Orbitrap mass spectrometry (LTQ-Orbitrap-MS). Hydroalcoholic extraction increased speed and reduced matrix effects, and DART-MS/MS ensured accurate analysis. Characterization of polyphenol fingerprinting in EVOO samples takes 2 min. This method exhibited proper linearity (R2 ≥ 0.99) in the range of 5–2500 μg g−1, limit of detection (LOD) of 1.5 μg g−1 (signal-to noise S/N = 3), and limits of quantitation (LOQs) of 5 μg g−1 (S/N = 10) for resveratrol (a polyphenol not detected in olive oil). Six spiked …
Fiber intake and all-cause mortality in the Prevención con Dieta Mediterránea (PREDIMED) study
2014
Background: Few observational studies have examined the effect of dietary fiber intake and fruit and vegetable consumption on total mortality and have reported inconsistent results. All of the studies have been conducted in the general population and typically used only a single assessment of diet. Objective: We investigated the association of fiber intake and whole-grain, fruit, and vegetable consumption with all-cause mortality in a Mediterranean cohort of elderly adults at high cardiovascular disease (CVD) risk by using repeated measurements of dietary information and taking into account the effect of a dietary intervention. Design: We followed up 7216 men (55-75 y old) and women (60-75 …
HPLC profile and evolution during storage of triglycerides and diglycerides in virgin olive oils
2008
High-performance liquid chromatography has been used for determining the triglyceridice and diglyceridice composition of olive oils from main, minor and neglected Sicilians cultivars. The HPLC analysis has allowed the identification and the quantification of 16 triglycerides. Among these, OOO, POO+SOL, OOL and POL, have shown a content higher than 84% of the total area of peaks in the chromatographic profile. Dioleine (OO) and oleopalmitine (OP) resulted the most representative diglycerides. Analyses have been made in January 2007 and repeated after six months, submitting samples to a simulation of shelf life, to verify as the storage conditions may influence the hydrolitic processes of tri…
STUDY ON THE TUNNEL PASTEURIZER ON TABLE OLIVES PROCESSING
2015
The application of heat treatment is particularly important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products, including texture, intended as the consistency of the pulp. In this study 'Nocellara del Belice' table olives produced in 2010 and packaged in glass jars were subjected to pasteurization at industrial scale using a tunnel pasteurizer with a core temperature of 75°C for 8 min. The aim of the study was to mechanically evaluate the pulp texture evolution that contributes …
The sustainability of olive orchard planting management for different harvesting techniques: An integrated methodology
2019
Abstract The globalization of the olive oil market has caused greater competitiveness in terms of olive oil quality and production costs and the main countries interested in olive growing, have introduced efficient planting design and horticultural techniques in order to meet these requirements. In this paper the sustainability of olive orchard planting management for different olive fruit-harvesting methods has been assessed on the basis of the data gathered by the Geographic Information System and processed using a Multi-Criteria Decision Making Analysis. In particular, three different agronomic scenarios have been analyzed and a specific cultivar has been considered in order to ensure th…
Optimising the efficiency of olive harvesting considering operator safety
2019
Mechanical-assisted harvesting of olives, which is carried out using hand-held harvesting units that detach the drupes through vibration supplied by electric motor or combustion engines, is a widespread method used in southern Italy. Such machines are able to harvest more than 80% of the overall quantity of olives available per tree in 5–10 min, but their performance is influenced by several factors related to the mechanical characteristics of the device and to the features of the trees. Here the problem of optimising harvesting efficiency whilst minimising the health risks to the operators is investigated, with the aim of demonstrating that it is possible to determine an optimum harvesting…
Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic cont…
2009
An electronic nose based on an array of six metal oxide semiconductor sensors was used to monitor the oxidative status of virgin olive oils (VOO) during storage. VOO samples, with and without phenolic compounds, were stored at 60 °C for 7 weeks. Once a week, absorbance at 232 and 270 nm, oxidized stability index, electronic nose, and sensory analysis were evaluated. Linear discriminant analysis models were constructed in order to classify samples according to oxidative levels. Based on these models, VOO samples with and without phenolic compounds at different storage times, divided in eight categories, were correctly classified also achieving a good correlation for sensory analysis. The met…