Search results for "olive."
showing 10 items of 459 documents
Life cycle assessment of olive oil: A case study in southern Italy
2018
Abstract The paper describes the results of a specific LCA based analysis of the production of olive oil in the region of Calabria, in southern Italy. The goal of the study is to assess the energy and environmental impacts of different scenarios involving conventional and organic cultivations, plains and hills cultivations and involving different operating techniques. The study also aims at assessing the share of each life cycle step on the total of energy and environmental impacts. The functional unit chosen for the comparative analysis is a glass bottle of 0.75 L of extra virgin olive oil. A “from cradle to gate” perspective was chosen. The analysis was developed according to the LCA stan…
An oxygen monitoring and control system inside a malaxation machine to improve extra virgin olive oil quality
2013
In recent years, oxygen content regulation during malaxation has been noted as a process parameter. The aim of this study was to identify the optimal time during the malaxation process of the olives of the Sicilian cultivar Nocellara del Belice when the presence of oxygen in the machine headspace activates the enzyme complex in favour of the volatile compounds, without compromising the phenolic composition. During the malaxation process, the atmosphere inside the malaxation machine was modified by blowing pure oxygen from cylinders at specific stages of the process (i.e., 5, 15, 25, and 35 min after the start of malaxation), using a system that allows the automatic and continuous maintenanc…
Eupelmus spermophilus Silvestri (Hymenoptera: Chalcidoidea), an Indigenous Olive Seed Wasp Potentially Harmful to Olive Growing in the Western Cape, …
2021
The objectives of this study were the specific taxonomic confirmation of the main olive seed wasp (OSW) attacking commercial olives in the Western Cape, to investigate monitoring methods and seasonal occurrence of OSW, to determine the potential economic damage of infestations, and to ascertain the geographic distribution of OSW in the regions where olives are cultivated in the Western Cape. Morphological and molecular methods were used to identify all the species obtained from cultivated olives at two trial sites near Stellenbosch and Agter-Paarl. Eupelmus spermophilus Silvestri (Hymenoptera: Chalcidoidea) was by far the most frequent and widespread olive seed wasp. Monitoring with yellow …
Modelling bulk surface resistance by MODIS data and assessment of MOD16A2 evapotranspiration product in an irrigation district of Southern Italy
2016
Abstract In this study, accurate estimates of daily actual evapotranspiration, ET a , were obtained based on the direct Penman–Monteith application, in which the bulk surface resistance term was computed by considering, as main input, daily remotely sensed Land Surface Temperature (LST). In particular, Eddy Covariance measurements of ET a , associated to LST obtained by MODIS time series (MOD11A2) characterized by 8-day resolution, allowed to calibrate a simple bulk surface resistance model, based on two-years of data observations collected in a quite homogeneous irrigation district of Sicily, where olive grove is the main crop. The model was then validated by an independent database collec…
Effects of extra-virgin olive oil enriched with E-vitamin and Q10-coenzyme on the heart rate variability and plasma antioxidant status in athletes
2010
OBJECTIVES: To examine whether the assumption of extra virgin olive oil enriched with E-vitamin and Q10-coenzyme may improve the plasma anti-oxidant/pro-oxidant balance and be associated with favorable changes in heart rate variability (HRV). METHODS: Four male athletes, mean age 22 (range 21-24), were recruited. They assumed 20 ml per day of the integrator (20 mg Q10 and 15 mg Vit E) for one month. The plasma antioxidant capacity (AC) was evaluated by the crocin bleaching assay. The frequency-domain analysis of HRV was carried out using Cardioline Cube recorder and specific software to obtain, from an autoregressive power spectrum approach, the power in normalized units (nu) of the low-(LF…
ASSESSING FAO-56 MODEL TO ESTIMATE TABLE OLIVE WATER CONSUME UNDER SOIL WATER DEFICIT CONDITIONS
2012
Agro-hydrological models can be considered an economic and simple tool to quantify crop water requirements. In the last two decades, agro-hydrological physically based models have been developed to simulate mass and energy exchange processes in the soil-plant-atmosphere system. Although very reliable, due to the high number of required variables, simplified models have been proposed as simple tools to quantify crop water consumes. The main aim of the paper is to assess, for a Sicilian orchard of table olive, the suitability of FAO-56 agro-hydrological model to estimate the crop transpiration under soil water deficit conditions. The model validation is carried out by means of measurements of…
Adapting FAO-56 Spreadsheet Program to estimate olive orchard transpiration fluxes under soil water stress condition
2012
THE USE OF LACTOBACILLUS PENTOSUS 1MO TO SHORTEN THE DEBITTERING PROCESS TIME OF BLACK TABLE OLIVES (CV. ITRANA AND LECCINO): A PILOT-SCALE APPLICATI…
2006
Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropein and verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosus was selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brines modified for pH, carbohydrate, and growth factor concentrations, at 28 degrees C. The temperature-controlled fermentation of Leccino cv. olives resulted in obtaining ready-to-eat, high-quality table olives in a reduced-time process. HPLC analysis of phenolic compounds from fermented olives showed a decrease of oleuropein, a glucoside secoiridoid respo…
An innovative method to produce green table olives based on "pied de cuve" technology
2015
The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.
2010
9 páginas, 4 figuras, 5 tablas.-- El Pdf del artículo es la copia de autor.