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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten?

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Abstract

The ancient Greeks said that the goddess Athena had created the olive tree. King David hired guards to protect Israel's olive groves and warehouses. Ancient peoples used olive oil not just for consumption and cooking, but also as perfume, anointment for the dead, soap, and lights. In ancient Greece, athletes ritually rubbed it all over their bodies. It has been the fountain of great wealth and power, anointing the noblest of heads throughout history. Olive oil was used to produce both medicine and cosmetics: Hippocrates called it “the great healer” and Homer “liquid gold”, Galen praised it for its positive effects on health. Currently, by contrast with its history, the Spanish Olive Oil Agency (AAO) surveys has revealed that prices paid to olive growers have been excessively low in recent seasons and have not managed to cover their production costs. This situation is apparently inexplicable considering the exclusive well-known nutritional and sensory properties of virgin olive oil. The reasons could rely on the broad and unenforced standards for extra virgin olive oil in the consumer market, which allows a wide range of olive oil qualities to be marketed as extra virgin. As a result, many consumers are unable to distinguish quality differences and gravitate toward less costly extra virgin olive oils.

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... OO has been long considered an extraordinary sacred and precious gift. The olive tree and OO are linked to the history and culture of some of the most ancient Mediterranean civilizations [15]. It is quoted in the Bible and in the Koran, mentioned by Homer in the Odyssey, and often present in Greek mythology [15]. ...
... The olive tree and OO are linked to the history and culture of some of the most ancient Mediterranean civilizations [15]. It is quoted in the Bible and in the Koran, mentioned by Homer in the Odyssey, and often present in Greek mythology [15]. The origin of the olive tree (Olea europaea) can be traced back to the Eastern and Middle East Mediterranean regions. ...
... In ancient Greece, athletes ritually rubbed it all over the body. OO was used to produce medicines and cosmetics (Figure 2b,c) [15]. Hippocrates called it "the great healer" and Homer "liquid gold", while Galen praised it for its positive health effects [15]. ...
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The increasing access to antihypertensive medications has improved longevity and quality of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for stroke and myocardial infarction, suggesting the need to implement management of pre- and hypertensive patients. In addition to antihypertensive medications, lifestyle changes, including healthier dietary patterns, such as the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet, have been shown to favorably affect blood pressure and are now recommended as integrative tools in hypertension management. An analysis of the effects of nutritional components of the Mediterranean diet(s) on blood pressure has therefore become mandatory. After a literature review of the impact of Mediterranean diet(s) on cardiovascular risk factors, we here analyze the effects of olive oil and its major components on blood pressure in healthy and cardiovascular disease individuals and examine underlying mechanisms of action. Both experimental and human studies agree in showing anti-hypertensive effects of olive oil. We conclude that due to its high oleic acid and antioxidant polyphenol content, the consumption of olive oil may be advised as the optimal fat choice in the management protocols for hypertension in both healthy and cardiovascular disease patients.
... Due to its nutritional value and healthful attributes virgin olive oil (VOO) has remained a part of human relict history and culture (Clodoveo et al., 2014a are fundamentally associated with its volatile and phenolic contents that provide oil fruity essence and stability against autoxidation respectively (Angerosa, 2002;Fregapane and Salvador, 2013). Phenolic compounds in olive fruit are determined by intrinsic factors like enzymatic activities and glycosides amount (Romero- Segura et al., 2012) and technological factors involved during oil extraction (Fregapane and Salvador, 2013). ...
... The pioneer endogeneous enzymes in olive fruit are oxidoreductase and βglucosidase that oxidize phenolic compounds and hydrolyze phenolic glycosides respectively. Furthermore, the oxidoreductase activity is highly dependent on the olive genotype, maturation stage, locality and altitude (Clodoveo et al., 2014a). The major phenolic glycosides isolated from various olive genotypes at different maturation stages are oleuropein, demethyloleuropein, elenolic acid glucoside, apignin-7glucoside, luteolin-7-glucoside, verbacoside, quercetin-3-rutinoside and rutin (Gomez-Rico et al., 2008;Clodoveo et al., 2014a). ...
... Furthermore, the oxidoreductase activity is highly dependent on the olive genotype, maturation stage, locality and altitude (Clodoveo et al., 2014a). The major phenolic glycosides isolated from various olive genotypes at different maturation stages are oleuropein, demethyloleuropein, elenolic acid glucoside, apignin-7glucoside, luteolin-7-glucoside, verbacoside, quercetin-3-rutinoside and rutin (Gomez-Rico et al., 2008;Clodoveo et al., 2014a). Betaglucosidase hydrolyzes phenolic glycosides into secoiridoid during extraction process which is an important constituent of VOO (Romero- Segura et al., 2009). ...
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Various transcriptome studies have remained useful in unraveling the complexity of molecular pathways regulating the oil biochemical contents and fruit characteristics of agronomic value in olive. Genes networks associated with plant architect and abiotic stress tolerance have been constructed due to robust genomic data generated by the tools of genomics. This, familiarity will accelerate the breeding programmes in making the selection of high yielding olive genotypes promptly and efficiently. Moreover, comparative transcriptome studies for endogeneous enzymes at different expression sites explicate the contribution of various pathways in phenol and lipid oxidation in olive. Recently, non-targeted metabolomics and metabolic profiling techniques have not only made the understanding of metabolic changes easy but also elucidate biomarkers in fruits related to agronomic parameters and abiotic stresses. However, the alteration in the architectural build up of phenotypes auth-enticates the conservation of their potential genetic links that will invoke interest for future olive breeding.
... Due to its nutritional value and healthful attributes virgin olive oil (VOO) has remained a part of human relict history and culture (Clodoveo et al., 2014a). Mechanical techniques are used for the extraction oil from olive fruits. ...
... The pioneer endogeneous enzymes in olive fruit are oxidoreductase and βglucosidase that oxidize phenolic compounds and hydrolyze phenolic glycosides respectively. Furthermore, the oxidoreductase activity is highly dependent on the olive genotype, maturation stage, locality and altitude (Clodoveo et al., 2014a). The major phenolic glycosides isolated from various olive genotypes at different maturation stages are oleuropein, demethyloleuropein, elenolic acid glucoside, apignin-7glucoside, luteolin-7-glucoside, verbacoside, quercetin-3-rutinoside and rutin (Gomez-Rico et al., 2008;Clodoveo et al., 2014a). ...
... Furthermore, the oxidoreductase activity is highly dependent on the olive genotype, maturation stage, locality and altitude (Clodoveo et al., 2014a). The major phenolic glycosides isolated from various olive genotypes at different maturation stages are oleuropein, demethyloleuropein, elenolic acid glucoside, apignin-7glucoside, luteolin-7-glucoside, verbacoside, quercetin-3-rutinoside and rutin (Gomez-Rico et al., 2008;Clodoveo et al., 2014a). Betaglucosidase hydrolyzes phenolic glycosides into secoiridoid during extraction process which is an important constituent of VOO (Romero- Segura et al., 2009). ...
Article
Full-text available
Various transcriptome studies have remained useful in unraveling the complexity of molecular pathways regulating the oil biochemical contents and fruit characteristics of agronomic value in olive. Genes networks associated with plant architect and abiotic stress tolerance have been constructed due to robust genomic data generated by the tools of genomics. This, familiarity will accelerate the breeding programmes in making the selection of high yielding olive genotypes promptly and efficiently. Moreover, comparative transcriptome studies for endogeneous enzymes at different expression sites explicate the contribution of various pathways in phenol and lipid oxidation in olive. Recently, non-targeted metabolomics and metabolic profiling techniques have not only made the understanding of metabolic changes easy but also elucidate biomarkers in fruits related to agronomic parameters and abiotic stresses. However, the alteration in the architectural build up of phenotypes authenticates the conservation of their potential genetic links that will invoke interest for future olive breeding.
... [1] In fact, the growth of olive trees, the harvest of olives as well as further process of liquid extraction for the production of olive oil (OO), have been inherently linked to the longstanding historical tradition of the land as far back as the early Bronze Age (3150-1200 B.C.). [2,3] Records indicate that the central role of OO in daily practices and cultural evolution is demonstrated in Greek mythology back to the 7th century B.C. [4,5] For instance, the ancient Greeks used the OO both to consecrate the dead and to anoint kings and athletes. [6] "The greatest remedy for all the afflictions of life comes from the olive fruit", one of the most potent lines uttered by one of the greatest ancient Greek statesman. ...
... In a second mechanism, the photosensitive molecule in its excited state acts like the free radicals and pulls a hydrogen from the unsaturated fatty acid to form a free radical (2), which can react with the oxygen molecule in its ground state. ...
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Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health‐promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health‐promoting properties and increasing demand on its global consumption. OO storage is a critical post‐processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
... Considering world production of vegetable oils, olive oil is in ninth place with about 3 million metric tons produced during the 2018/19 harvest (USDA, 2019) [1]. Virgin olive oil (VOO) is a product with high commercial value, mainly linked to the presence of healthy components and its sensory characteristics, rendering quality control a highly complex and evolving issue [2] (Clodoveo et al., 2014). ...
... Considering world production of vegetable oils, olive oil is in ninth place with about 3 million metric tons produced during the 2018/19 harvest (USDA, 2019) [1]. Virgin olive oil (VOO) is a product with high commercial value, mainly linked to the presence of healthy components and its sensory characteristics, rendering quality control a highly complex and evolving issue [2] (Clodoveo et al., 2014). ...
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The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.
... Instead, inside traditional olive oil mills, stone wheels (roller crusher) crush the olives and the obtained paste is spread on synthetic fiber disks, known as pulp mats, which are stacked and brought to the mechanical press in order to separate the vegetation water and olive oil from the pomace. Finally, in both plant typologies, olive oil and vegetation water are sent to centrifugal separators to extract the olive oil [17]. ...
... Regarding this aspect, the manual handling of loads, the use of electricity and noise exposure are the main kinds of risks occurring during working phases. Furthermore, the millers must take the necessary measures to reduce the risk linked to accidental contact with the rotating organs of the working machines, which are potentially accessible not only by the operators of the machine themselves but also by the olive producers who traditionally enter the operating environment of the olive oil mill in order to follow the processing of their own olives [17]. Many Apulian olive oil mills are still located in a single space created in a preexisting or ad hoc structure, even if the evolution of food safety standards requires a physical separation of the operations related to the olives from those related to processing them into olive oil. ...
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Apulia (Southern Italy) is the leading Italian region for the production of olive oil (115 × 106 kg of oil/year), and the olive oil chain is really important from a business point of view. Currently, the extraction of olive oil is essentially performed by using a mechanical pressing process (traditional olive oil mills), or by the centrifugation process (modern olive oil mills). The aim of this paper is to evaluate in detail the noise levels within a typical olive oil mill located in the northern part of the Apulia region during olive oil extraction. The feasibility of this study focusing on the assessment of workers’ exposure to noise was tested in compliance with the Italian-European Regulations and US standards and criteria. Several measurements of the noise emission produced by each machine belonging to the productive cycle were carried out during olive oil production. The results obtained were then used to evaluate possible improvements to carry out in order to achieve better working conditions. An effective reduction in noise could probably be achieved through a combination of different solutions, which obviously have to be assessed not only from a technical point of view but also an economic one. A significant reduction in noise levels could be achieved by increasing the area of the room allotted to the olive oil extraction cycle by removing all the unnecessary partition walls that might be present.
... It has been considered symbol of great wealth and power, therefore, it has anointed the noblest heads throughout history. Olive oil was used to produce both medicine and cosmetics; Hippocrates called it "great healer" and Homer "liquid gold," and Galen praised it for its positive effects on health (Clodoveo et al., 2014a). It is now well established that most of these effects can be attributed to the phenolic fraction of olive oil (Boskou, 2006 and. ...
... The oil contained more vitamin E and it was characterized by a greater resistance to oxidation because gaseous carbon dioxide protects olive paste inside the malaxer from oxidation. The high operating costs related to the fruit cooling through liquid CO 2 , which are well covered in the enology industry by the high price of the best quality wine, should be properly evaluated for the olive oil industry because often the market price of olive oil does not cover the production costs (Clodoveo et al., 2014a). In the vat (A) filled with water, a conveyor belt (B) is immersed to transfer the olives coming from the washing machine toward the crushing section. ...
Chapter
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Phenolic compounds are important for the sensory and nutritional qualities of Virgin Olive Oil (VOO). During the extraction process, phenolic substances undergo chemical and biochemical changes that modify their structure and influence their presence in the final product. High-quality virgin olive oil can be produced only from healthy, fresh fruits at the right ripening grade. The final quality of virgin olive oil and the level of bioactive compounds arise inside the orchard. The phenolic content depends both quantitatively and qualitatively on its genetic makeup. After choosing the best harvesting time for each cultivar in each particular geographical area, the other two main factors that are crucial for establishing the final quality should be considered: the harvesting methods and the post-harvesting storage. A deeper knowledge of the working parameters is necessary to diversify the oil quality. Malaxing conditions can modify the phenol contents in virgin olive oil and, as a consequence, its nutritional and sensory properties. It is important to develop innovative solutions to increase oil yields and improve quality, reducing at the same time the environmental impact of the process. Emerging technologies, such as pulsed electric fields, microwaves and ultrasound are promising techniques suitable for plant improvement and optimization. Innovations are also being developed in the sector of pomace olive oil, aiming at obtaining a final product richer in functional minor components.
... Hippocrates referred to it as "the great healer," while Homer glorified it as "liquid gold." Galen also paid tribute to its health benefits, and in ancient Greece, it was regarded as a luxury item [6,7]. "and the dove came back to him in the evening, and there in its beak was a freshly plucked olive leaf; so Noah knew that the waters had subsided from the earth." ...
Chapter
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This study delves into the diverse varieties of table olives and olive oils in the Mediterranean Basin, renowned for its rich cultural heritage and culinary traditions. Focusing on the agricultural significance and gastronomic versatility of these products, the research explores varieties, their unique flavors, nutritional profiles, and historical importance. By examining their regional distinctions and health benefits, the study aims to highlight the integral role of olives and olive oil in Mediterranean cuisine and lifestyle. Ultimately, this chapter aims to emphasize the importance of managing cultivated olive germplasm sustainably for future breeding programs. Additionally, preserving wild and feral olive populations is crucial in the context of global warming and climate change.
... Olive tree cultivation is one of the greatest Italian treasures [1,2], it is an arboreal fruit crop typical of the Mediterranean basin where it covers over eight million hectares. It is estimated that the Italian germplasm olive tree includes about 600 varieties, most of which are indigenous and propagated vegetatively at farm level since ancient times [3], and new local genotypes are continuously described. ...
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The effects of climate change have a great impact on the Mediterranean regions which are experiencing an increase in drought periods with extreme temperatures. Among the various solutions reported to reduce the damage caused by extreme environmental conditions on olive plants, the application of anti-transpirant products is widespread. In an increasingly current scenario of climate change, this study was designed to evaluate the effect of kaolin on the quantitative and qualitative parameters of drupes and oil in a little-known olive cultivar known as “Racioppella”, belonging to the autochthonous germplasm of Campania (Southern Italy). To this purpose, the determination of maturation index, olive yield/plant, and bioactive components analysis (anthocyanins, carotenoids, total polyphenols, antioxidant activity, and fatty acids) were carried out. Kaolin applications showed no statistically significant differences in terms of production/plant while a significant increase in the drupe oil content was observed. Kaolin treatments resulted in increased anthocyanins (+24%) and total polyphenols (+60%) content and at the same time a significant increase in the antioxidant activity (+41%) of drupes was recorded. As far as oil is concerned, the results showed an increase in monounsaturated fatty acids, oleic and linoleic acids, and total polyphenols (+11%). On the basis of the results obtained, we can conclude that kaolin treatment can be considered as a sustainable solution to improve qualitative parameters in olive drupes and oil.
... References to olives within the western civilized world date back to Biblical and Roman times and to Greek mythology. Extra virgin olive oil proved itself indispensable in the ancient world, and was called "liquid gold" by Homer and "the great healer" by Hippocrates, placing olive oil at the top of the food and medicine list (Clodoveo et al., 2014). Kings were anointed with olive oil as a sign that they were chosen by God to rule (1 Samuel 16:1). ...
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Olive trees (Olea europaea L.) are among the oldest historically important fruit trees. References to olives within the western civi- lized world date back to Biblical and Roman times and to Greek mythology. Extra virgin olive oil proved itself indispensable in the ancient world, and was called “liquid gold” by Homer and “the great healer” by Hippocrates, placing olive oil at the top of the food and medicine list (Clodoveo et al., 2014). Kings were anointed with olive oil as a sign that they were chosen by God to rule (1 Samuel 16:1). Olive oil was considered by the Egyptian and Minoan civilizations to be of vital importance, and it was sometimes used as a form of currency (Arte Legno, 2016). The oil, fruit, and leaves of the olive tree have an ancient history of nutritional, medicinal, and traditional uses. Olives and olive leaves are the first botanicals prominently noted in the Bible, in Ezekiel 47:12, “The fruit thereof shall be for meat, and the leaf thereof for medicine” – thus its nickname, “Tree of Life.” The Spartans rubbed olive oil on their bodies as a moisturizer and to emphasize their phy- sique, while Greek athletes received olive-oil massages. Early Roman emperors gave olive oil as gifts during celebrations. The Romans developed the screw press to extract the oil, a technology that is still used today. In the Eastern world, the first Japanese known to have eaten olive fruits was Toyotomi Hideyoshi, an Imperial Regent of Japan. He received a barrel of salted olives from Span- ish King Felipe II in 1594. In the early 1860s, the shogun’s physician, Hayashi Doukai, who studied Dutch medicine in Nagasaki, developed the first trial orchard in Japan to produce olive oil for medical use (Takeuchi and Shibata, 2012). Olive tree culture was an important agricul- tural activity and a symbol of wealth and security in ancient civilizations (Rick, 2016). “The olive tree is surely the richest gift of heaven” said Thomas Jefferson (Firenze, 2011).
... Substantial consumption of extra-virgin olive oil (EVOO), vegetables, legumes, fruits, and whole grain cereals is the distinctive feature of the Mediterranean diet that replicates some of the traditional eating habits of the countries bordering the Mediterranean Sea. Since the time of Hippocrates of Kos who named it "The Great Healer", EVOO has shown medical properties that have been held in high regard by countless generations of physicians [5]. Nowadays, the biological effects of EVOO have received broad recognition in the clinical setting and many dietary intervention studies have consistently reported substantial benefits on human health [6]. ...
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Type 2 diabetes currently accounts for more than 90% of all diabetic patients. Lifestyle interventions and notably dietary modifications are one of the mainstays for the prevention and treatment of type 2 diabetes. In this context, the Mediterranean diet with its elevated content of phytonutrients has been demonstrated to effectively improve glucose homeostasis. Oleuropein is the most abundant polyphenolic compound contained in extra-virgin olive oil and might account for some of the anti-diabetic actions of the Mediterranean diet. With the aim to provide an overview of the possible contributions of oleuropein to glucose metabolism, we conducted a PubMed/Medline search in order to provide an update to the available evidence regarding this interesting compound. This narrative review summarizes the data that was obtained in in vitro and animal studies and the results of clinical investigations. Preclinical studies indicate that oleuropein improves glucose transport, increases insulin sensitivity, and facilitates insulin secretion by pancreatic β-cells, thereby supporting the hypothesis of the possible benefits of the control of hyperglycemia. However, on the clinical side, the available evidence is still preliminary and requires more extensive investigations. Thus, many questions remain unanswered in regards to the potential benefits of oleuropein in diabetes prevention and treatment. These questions should be addressed in appropriately designed studies in the future.
... Traditional olive orchards are increasingly devoted to landscape safeguarding and cultural heritage enhancement [1,2], but they have lost in general their economic sustainability [3][4][5]. In order to face the increasing production costs and the scarcity of manual labor, 25 years ago olive growing moved to super high density planting systems (SHD), characterized by hedgerow tree canopies suitable for continuous mechanical harvesting by straddle machines. ...
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Cultivar is the key factor for sustainability of the olive super high density planting system (SHD). ‘Lecciana’ is a new olive cultivar for oil production obtained in 1998 by a controlled cross between cv. Arbosana (♀) and cv. Leccino (♂) in a breeding program as part of an international research agreement between Agromillora Iberia S.L.U. and University of Bari. ‘Lecciana’ is the first olive cultivar of Italian descent suitable for SHD, featuring all the vegetative and productive traits required for efficient, sustainable olive growing intensification. Thanks to low vigor, early bearing (3rd year after planting), high yield efficiency (about 0.5 kg of fruits cm−2 of trunk section area) and good fruit size (3.5 g), ‘Lecciana’ could be planted with tree densities over 1,200 trees per hectare for an efficient continuous mechanical harvesting. High frost resistance, very low pistil abortion (3%), high fruit set (3%), oil content (over 19% fw) and, above all, good unsaturated fatty acids profile, polyphenols content (over 450 mg kg−1) and fruitiness median are the main distinctive characters of this new cultivar. The oils of ‘Lecciana’ fall into the category ‘nutraceutical EVOOs’ which can benefit from the specific functional health claim.
... Extra virgin olive oil (EVOO) is a product of high value, considering its beneficial properties for health and its market price. Since the Homer ages, it was referred to as "liquid gold", rendering it an inextricable part of dietary, religious, and other customs of people in the Mediterranean region (Aparicio and Harwood 2013;Clodoveo et al. 2014). Beneficial characteristics attributed to EVOO arise from its unique chemistry, mainly due to a high proportion of monounsaturated fatty acids and minor constituents such as carotenoids, phenolic compounds, and α-tocopherol (vitamin E) (Aparicio and Harwood 2013). ...
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The adulteration of extra virgin olive oil (EVOO) with low quality edible oils is a major problem in the industry leading to economic frauds as well as customers’ health issues. A number of techniques have been used in the recent years for the characterization of extra virgin olive oil adulteration. In the current work, the spectroscopic techniques of absorption and fluorescence in combination with statistical analysis have been exploited to classify and quantify the adulteration of EVOO with different seed oils and pomace oil. The specific spectroscopic methods are rapid, with low cost and no sample pretreatment is required. The results of the present work indicate that both techniques are suitable for olive oil quality control, with absorption at visible region (400–800 nm) being superior for the specific number and types of oil samples. Specifically, visible absorption spectroscopy presents adulteration detection limits below 10%, a percentage within the range of commercial interest. The model accuracy of classification for the mixtures of adulterated oils is above 90%. For the first time, we present a facile method for obtaining simultaneously the amount of adulteration and the type of the adulterant in EVOO.
... The image of olive oil is linked through centuries with positive descriptions, starting from the ancient Greeks, when Homer described olive oil as liquid gold and when old Greeks believed that the olive tree was created by the goddess Athena [1]. From these ancient times Mediterranean countries have a hereditary legacy of olive oil because it was an integral component of their daily diet and because they valued it for its nutritional properties. ...
Article
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Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what consumers believe and value about olive oil, which is generally considered a healthy product. Our survey examined the associations between the hedonic and health properties of olive oil, the motives important for olive oil consumption, and how these are influenced by healthy behaviour. There was clear evidence of the importance of culture, tradition, pleasure, olive oil health benefits, and healthy behaviour. There was a strong association between healthy behaviour and olive oil benefit perceptions and motives for olive oil consumption, with the olive oil benefits associated with the motives to consume olive oil.
... Extra-Virgin Olive Oil (EVOO) is one of the main pillars of Mediterranean diet (Trichopoulou et al., 2014), and its consumption is increasing worldwide thanks to its sensory and nutritional properties (Roselli et al., 2018a;Xiong et al., 2014). EVOO also owns an excellent healthy potential (Clodoveo et al., 2014;Roselli et al., 2017) supported by several medical studies proving that its regular consumption is significantly associated with lower incidence of several diseases (Estruch et al., 2013;Pérez-Jiménez et al., 2007;Sofi et al., 2008). ...
Article
The use of ultrasounds for the extraction of extra-virgin olive oil is an emerging technology capable of improving both the efficiency of the process and the quality of the final product. However, this technology has not been introduced yet on the market mostly because of the uncertainty about consumers’ acceptance. This study aimed to investigate consumers’ preferences towards extra-virgin olive oil obtained through ultrasound-assisted extraction. For this purpose, a laboratory experiment was performed by combining sensory evaluation and experimental auction to elicit consumers’ willingness-to-pay under different information scenarios. The results of the study suggested that extra-virgin olive oil extracted through ultrasounds may be, generally, accepted by consumers. Whilst, no empirical evidences emerged to support the hypothesis that consumers are also willing to pay a premium price for such innovative product.
... One of the reasons for the increasing demand for olive oil is linked to increasing consumer awareness of the health benefits provided by the Mediterranean diet, in which olive oil is the main source of dietary fat (Salas-Salvad� o et al., 2018). Medical research has revealed that regular olive oil consumption is significantly associated with lowered blood pressure and cholesterol (Storniolo et al., 2017), reducing the risk of certain cancers (Reboredo-Rodríguez et al., 2018), preventing cardiovascular disease (Salas-Salvad� o et al., 2018), and assisting calcium absorption (Clodoveo et al., 2014;Xiong et al., 2014). Yet, besides the Abbreviations: EVOO, extra virgin olive oil; PDO, protected designation of origin; RCE, real choice experiment; HP, hedonic price; WTP, willingness to pay. ...
Article
The objective of this research is to examine whether there is a relationship between the value of attributes based on the market price and on consumer utilities. To address this objective, the results from a hedonic price (HP) approach are combined with the actual consumer utilities from a real choice experiment (RCE) for extra virgin olive oil (EVOO) attributes. The results indicate that the origin of production attribute positively influences consumer utility and it is also positively related to market EVOO prices. Conversely, the PDO quality certification positively influences consumer utility and willingness to pay, although it is not related to EVOO prices in the real market.
... europaea) is a typical fruit tree crop of the Mediterranean Basin where it is spread on over eight million of hectares. In Italy, the olive culture represents one of the most important economic, cultural and environmental resource (Clodoveo et al., 2014;Famiani et al., 2014). The Italian olive germplasm is estimated to include about 800 cultivars, most of them landraces vegetatively propagated at a farm level since ancient times (Muzzalupo, 2012), and new local genotypes are continuously described. ...
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The olive tree is one of the most important economic, cultural, and environmental resources for Italy, in particular for the Apulian region, where it shows a wide diversity. The increasing attention to the continuous loss of plant genetic diversity due to social, economic and climatic changes, has favored a renewed interest in strategies aimed at the recovery and conservation of these genetic resources. In the frame of a project for the valorization of the olive Apulian biodiversity (Re.Ger.O.P. project), 177 minor genotypes were recovered in different territories of the region. They were submitted to morphological, molecular, technological and phytosanitary status analysis in comparison with reference cultivars, then they were propagated and transferred in an ex situ field. All the available information was stored in an internal regional database including photographic documentation and geographic position. The work allowed obtaining information about the genetic diversity of Apulian germplasm, to clarify cases of homonymy and synonymy, to check the sanitary status, and to identify candidate genotypes useful both to set up breeding programs and to enrich the panel of olive cultivars available to farmers for commercial exploitation.
... Outcomes are consistent with other studies which show that consumers prefer EVOO with plain, neutral taste (Recchia et al, 2012;Delgado et al. 2013). Furthermore, results suggest that, contrary to bitterness, sweetness is perceived as a cue for EVOO quality (Predieri et al. 2013;Clodoveo et al., 2014) and an important driver for consumer choices. ...
Article
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Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current study aimed to assess the extent of Italian consumers' preferences for bitterness taste of Extra Virgin Olive Oil. Real choices made by shoppers at the store shelf of a hypermarket were recorded and then compared with the selected Extra Virgin Olive Oil sensory profiles evaluated by a professional panel. Findings reveal that bitterness exerts a negative willingness to pay equal to-1.18 €/liter. Furthermore, consumers tend to overestimate the perception of Extra Virgin Olive Oil bitterness compared to sensory experts. Results provide new evidences of consumer preferences for sweet sensory profile of Extra Virgin Olive Oil and bitter aversion.
... Olive oil can also prevent colon and brain cancer [11][12][13]. Moreover, Olive oil is mainly used as base oil, skin cleaning oil, skin care and massage oil in daily cosmetics [14]. Because of its high value, olive oil is increasingly popular with consumers. ...
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Olive oil is a kind of high-quality edible oil obtained by quick extraction from the fresh olive fruit. It has rich biological activity and positive effect on human health which leads to the increase of the demand for olive oil. Olive pomace is a by-product of olive oil during processing which is also rich in biologically active ingredients. But it is often treated as waste, not only causes environmental pollution but also a great waste of resources. In order to explore the high value utilization of olive oil by-products, the extract components of olive oil pomace by benzene, ethanol and acetone were analyzed by gas chromatography-mass spectrometry. The results showed that there were 109, 70, and 71 components which identified in benzene, ethanol and acetone extracts of olive oil pomade respectively. Many of these components can be resourced in industries of biomedicine, bioenergy, spices, and food additives.
... However, the relationship of the olive oil sector with technological innovation is controversial. The olive and olive oil sector can be considered a technologically conservative productive system, that is, with a limited introduction of innovations compared to other sectors of agro-food [14]. This approach is apparently consistent with the behavior of the typical consumer. ...
... However, the relationship of the olive oil sector with technological innovation is controversial. The olive and olive oil sector can be considered a technologically conservative productive system, that is, with a limited introduction of innovations compared to other sectors of agro-food [14]. This approach is apparently consistent with the behavior of the typical consumer. ...
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Olive oil is an important product of the European agro-alimentary sector. The current olive oil extraction process can be further improved in order to overcome the weaknesses of the actual system in terms of non-continuity, reduction of oil in waste, sustainability, and improvement of quality both in the healthy and sensory perspective. Many innovative approaches have been developed to improve the olive oil extraction process. However, not all the proposed innovations have the opportunity to effectively reach a technological level of readiness close to "ready for the market." An innovator should simultaneously evaluate the aptitude of its invention to turn into a widely used commercial product both under the technological and the marketing perspectives. Under the technological point of view, an innovation should be effective, so, adequate to accomplish a purpose, and efficient, so, able to perform or functioning in the best possible manner with the least waste of time and effort. Under the marketing point of view, an innovation should be able to develop products that accurately and timely respond to customer needs, offering a valuable experience to the customer, exceeding his expectations. The innovative EVOO process based on ultrasound extraction has several advantages useful to improve olive miller income: higher yield extraction, higher polyphenols, and lower bitter and pungent taste than traditional EVOO samples.
... These results represent a reliable contribute to ascertain the general environmental sustainability of the new high-density olive cropping systems. On the other hand, the traditional rainfed cropping system have negative closing balance not only from an economical point of view (Godini, 2006;Clodoveo et al., 2014) but also from the ecological one. Indeed recent works stated that intensive irrigated oliveculture could double the greenhouse gases amounts immobilized in the soil-tree system with respect the traditional one (Padilla et al., 2010;Sofo et al., 2005;Testi et al., 2008). ...
Article
Recent olive cultivation in Mediterranean Countries is characterised by the strong diffusion of high-density cropping systems and by the most environmentally conscious management regarding all the agronomic practices and the waste disposal as well. This research has investigated the possibility of the use of De-Oiled Pomace (DOP) as an eco-friendly tool for weed control in a high-density olive orchard providing an environmental comparison with other soil management techniques. Five methods of weed control have been compared in a two-year experimental orchard at the Bari University (Southern Italy): mulching with de-oiled olive pomace (DOP), nonwoven tissue (TNT) and polyethylene film (PEN), chemical (CHI) and mechanical (MEC) weeding, on the three most adapted to high-density orchards olive cultivars (Arbequina, Arbosana and Koroneiki). The data collected during the experimental test are submitted to an LCA (Life Cycle Assessment) analysis and five scenarios have been drafted based on DOP use and destinations. The results showed that the chemical wedding produced the greatest environmental burdens, and the higher environmental performances of DOP mulching scenarios for all environmental indexes, with burdens reductions and/or environmental credits. The presence in the following years of some biomarkers sensitive to macro and micro pollutants and heavy metals, in experimental plots mulched with DOP, confirmed the high environmental sustainability of this technique, excluding any kind of soil pollution in the medium-term period in the high-density olive orchard.
... Nevertheless, certain barriers restrict the consumption of olive oil in Asian Pacific regions, such as lack of knowledge of olive oil varieties and consumer cooking and eating habits. In ancient Greece, olive oil was called 'liquid gold' by Homer and 'the great healer' by Hippocrates, as mentioned by Clodoveo et al. (2014) and King and Venturini (2005). This is because ancient peoples used olive oil for consumption, cooking, medicines, an ointment for the dead, cosmetics, perfume, soap and lights. ...
Article
The supply chain in olive oil industry consists of many phases that include olive fruits extraction, processing, packaging, and distribution to consumers. The purpose of this research is to throw the light on olive oil industry supply chain process and its phases prevalent for different countries on the basis of literature. The study identifies important stages with respect to olive oil supply chain process; these are the quality of olive fruits and oil, organising the olive farming systems and throw light on the necessity of consumer's awareness regarding understanding differences in the variety of olive oils. The study likely to help practitioners, researchers, academicians, and managers to get an overview of using multi-criteria decision methods for improving supply chain process of the olive industry.
... This decrease is due to the loss of pit fragments, which contribute to friction and cutting effect of cells, making easy oil release. Lower oil yield associated to de-stoning could be overcome by emerging technologies such as ultrasounds (US) (Clodoveo, Durante, La Notte, Punzi, & Gambacorta, 2013;Clodoveo, 2013b; and pulsed electric fields (PEF) (Clodoveo, 2013a;Clodoveo, Camposeo, et al., 2014;Puértolas & de Marañón, 2015;Roselló-Soto et al., 2015;Abenoza et al., 2013). PEF treatments involve the application of short pulses of high voltage to disrupt biological cells in food material (Clodoveo, Dipalmo, Rizzello, Corbo, & Crupi, 2016). ...
Article
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has not gained momentum because, sometimes, innovative ideas are not accepted since they are suggested at the wrong time or under the wrong circumstances. Virgin olive oil (VOO) is one of the most popular functional foods, mainly due to its antioxidant properties. These features, as well as other nutritional characteristics are generally enhanced by the de-stoning process. However, despite the improvement of the nutritional value, in the past the de-stoned oil didn't achieve marketing success mainly in relation to technological limitations (i.e. low oil yield). Only in recent years healthy properties became an element able to influence consumers' behavior, overcoming the limit of low oil yields and attracting the attention of olive oil producers. An analysis of the advantages, in terms of product quality and process sustainability, is given in this review. Here, for the first time, the fragmented results reported in literature are critically analyzed underlining the contradictions reported by different authors showing the main reasons for the unlucky fate of this technology in the industrial sector. In the final section the challenges, that future research must focus on, are presented, including emerging technologies in VOO processing. Literature data, for the first time discussed here exhaustively , show that de-stoning technology is a mechanical strategy useful to increase the nutritional and the sensory quality of the product. Moreover, it reduces the depletion of natural resources obtaining a selective crushing of the drupe by removing the stones from the olive paste so increasing the sustainability and efficiency of VOO extraction plants.
... Nevertheless, certain barriers restrict the consumption of olive oil in Asian Pacific regions, such as lack of knowledge of olive oil varieties and consumer cooking and eating habits. In ancient Greece, olive oil was called 'liquid gold' by Homer and 'the great healer' by Hippocrates, as mentioned by Clodoveo et al. (2014) and King and Venturini (2005). This is because ancient peoples used olive oil for consumption, cooking, medicines, an ointment for the dead, cosmetics, perfume, soap and lights. ...
... Productivity increases further with the use of self-propelled shakers, which, in addition to the vibrating element, have a reversed-umbrella interceptor. This last solution appears to be the most interesting for the purpose of rational management of almond orchards, because the work chain is limited to two or three working units, reducing the incidence of this cost item to just 20% [8,9]. ...
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The aim of this paper is the analysis of the almond harvesting system with a very high level of mechanization frequently used in Apulia for the almond harvesting and hulling process. Several tests were carried out to assess the technical aspects related to the machinery and to the mechanized harvesting system used itself, highlighting their usefulness, limits, and compatibility within the almond cultivation sector. Almonds were very easily separated from the tree, and this circumstance considerably improved the mechanical harvesting operation efficiency even if the total time was mainly affected by the time required to manoeuvre the machine and by the following manual tree beating. The mechanical pick-up from the ground was not effective, with only 30% of the dropped almond collected, which mainly was caused by both the pick-up reel of the machine being unable to approach the almonds dropped near the base of the trunk and the surface condition of the soil being unsuitably arranged for a mechanized pick-up operation. The work times concerning the hulling and screening processes, carried out at the farm, were heavily affected by several manual operations before, during, and after the executed process; nevertheless, the plant work capability varied from 170 to 200 kg/h with two operators.
... Over the past two decades, world olive oil consumption increased by 60%, from 1.85 million tons in 1995 to 2.99 million tons in 2015 (IOC, 2016). This impressive development of olive oil consumption has been driven by a combination of several factors such as population growth, rising incomes, changes in food habits, as well as the increasing reputation of the Mediterranean diet which is considered as one of the healthiest and most balanced diets in the world (Clodoveo, Camposeo, De Gennaro, Pascuzzi, & Roselli, 2014;Mili, 2006;Xiong, Sumner, & Matthews, 2014). Effectively, olive oil is one of the most important components of the Mediterranean diet, and it is increasingly appreciated worldwide for its proven health benefits (Estruch et al., 2013;Sofi, Cesari, Abbate, Gensini, & Casini, 2008;Tuck & Hayball, 2002). ...
Article
Over the past two decades, world olive oil consumption registered an impressive growth. Although olive oil consumption remains concentrated in the main producer countries surrounding the Mediterranean Sea (“traditional” markets), it is also growing rapidly in many other countries all over the world, where olive oil is still largely perceived as a novelty food (“nontraditional” markets). This study focuses on the Brazilian market of olive oil, which is one of the most important nontraditional markets in terms of both its dimension and growth rates. A hedonic price model has been used to evaluate whether, and to what extent, extrinsic cues impact on the retail price of olive oil. Data were collected via direct observation of several e-shops where Brazilian consumers could purchase olive oil. Results show that the retail price of olive oil is highly influenced by extrinsic cues such as branding, labeling, and packaging.
... Olive trees represent an economic and social resource in the Mediterranean area [22][23][24][25] since virgin olive oil (VOO) is the main component of the Mediterranean diet due to its excellent sensory and nutritional qualities [26]. Therefore, it is of interest to develop innovative and sustainable plant solutions able to increase both the yield and the quality of the VOO extraction process [21,27,28]. ...
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The virgin olive oil extraction process has changed very little over the past 20 years when the mechanical crushers, malaxers, horizontal and vertical centrifuges, took place in the olive mills. However, malaxation process remains the main critical step due to the discontinuity of this process. In previous activities, the same authors demonstrated how application of new emerging technologies could offer an interesting number of advantages to remove this bottleneck and, among the others, the ultrasound (US) technology is the most promising one, due to its mechanical and thermal effects due to the acoustic cavitation phenomenon. Acoustic cavitation, provided by means of low frequency high power ultrasounds, increases the quality, the work capacity and efficiency of the extraction plant, guaranteeing the sustainability. The paper shows how the authors have designed, realized and tested the first in the world continuous ultrasonic full-scale device for the extra virgin olive oil industry, with the aim to obtain the best product quality at the highest efficiency. Considering the heterogeneity of the olive paste, which is composed of different tissues, and considering the large number of parameters able to influence the process, a 3D multiphase CFD analysis was used as auxiliary tool in the design a so-called Sono-Heat-Exchanger (SHE). This innovative device, to be placed between the crusher and the decanter, is a combination of a heat-exchanger with plate-shape ultrasonic transducers. Finally, experimental results about yields and phenols contents demonstrated the relevance of this innovation.
... There is an unbalanced market power distribution among production stages of the Italian olive oil supply chain, which affects the formation and transmission of prices (Pomarici & Vecchio, 2013). While the olive growing (farmers) and olive crushing (mills) are very fragmented, the bottling industry and the retail chains are becoming more and more concentrated and multinational, allowing them to exert market power (Clodoveo, Camposeo, De Gennaro, Pascuzzi, Roselli, 2014). This structural feature of the EVOO supply chain has negative effects on the price paid to olive growers and on their revenue (Anania & Pupo D'Andrea, 2007;Carlucci, De Gennaro, Roselli, & Seccia, 2014;Roselli, De Gennaro, Cimino, & Medicamento, 2009). ...
Article
The Italian olive oil supply chain is experiencing great economic difficulties competing in the world markets. The current market scenario is characterized by increasing levels of competition based on cost reductions. Starting from the insights on the Italian olive oil supply chain, this article discuss the possibility of adopting health claims as an effective tool to segment the broad trade category of extra virgin olive oil. We conclude that including a label with the health claim based on olive oil polyphenols content would be useful to effectively signal both the "highest quality" and the "healthiest" Italian extra virgin olive oils.
... Olive is an important crop cultivated in arid and semi-arid regions with Mediterranean climate [Vossen 2007, Clodoveo et al. 2014. Olive trees can withstand long periods of drought and survive in very sparse plantings as very large size trees even in arid and semi arid climates [Famiani et al. 2014]. ...
Article
Alternate bearing is a typical behavior of various fruit tree crops and is common among olive cultivars (Olea europæa L. var. sativa Hoffm. e Lk.). Since this phenomenon affects yield and consequently oil production, it is a concern for olive oil industry in order to offer a constant olive oil amount each year. A 4-year field experiment was conducted on cv Chemlali olive trees in ‘on’ and ‘off’ years in order to study, under arid conditions, both annual macro-element balance and net photosynthetic activity. Shoots growth was much higher in the ‘off’ year with respect to the ‘on’ one (+11.70 cm vs. +2.60). Net photosynthesis rate was much higher in the ‘off’ year with respect to the ‘on’ year and the highest values were observed at spring, when there is an intense vegetative growth. Differences for the mineral elements were observed between the ‘on’ and ‘off’ years. Nitrogen accumulated in leaves mainly in spring in the ‘off’ year, whereas high N values were detected also at the end of summer in the ‘on’ year. Consequently, N fertilization can be accomplished in February–March and possibly after harvest (November–December) to be used at budburst in the successive season. A difference was found between leaf P concentrations in ‘on’ or ‘off’ years from flowering to fruit-set, with the lowest values in the ‘on’ year, in particular in June–July. A supply of P at autumn–winter and partially in spring–summer in particular in an ‘on’ year would be appropriate. K accumulated in leaves in ‘on’ year from spring to summer, thus a supply of K in January–February, before new vegetation, for trees either in ‘on’ or ‘off’ year can be necessary for supporting and implementing the root system activity and the successive shoot growth (‘off’ year) and fruit development (‘on’ year). These results should be useful to partially reduce, through an appropriate fertilization schedule, the alternate bearing in olive tree.
... Atliktų tyrimų su alyvuogių aliejumi rezultatai rodo, kad labiausiai skverbtį per odą didina oleino, omega-6 ir kitos nesočios riebalų rūgštys [13]. Alyvuogių aliejuje yra oleino, linolo, linoleno rūgščių, iš kurių stipriomis skverbties per odą savybėmis pasižymi oleino rūgštis [14]. Kituose natūraliuose aliejuose -rapsų, saulėgrąžų, žemės riešutų, pistacijų, migdolų, taip pat yra oleino rūgšties. ...
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Didelę dalį vaistinėje gaminamų vaistų sudaro pusiau kietos vaistų formos. Pusiau kieta vaisto forma yra greitai pagaminama, lengvai taikoma ir geba lokaliai pristatyti platų spektrą vaistų molekulių. Šio straipsnio autoriai atliko tyrimą tikslu nustatyti asortimentą augalinių aliejų, naudojamų pusiau kietų vaistų formų gamyboje Lietuvos vaistinėse. Atliekant tyrimą, taikyti metodai: mokslo šaltinių, profesinės literatūros analizė, apklausa telefonu, pateikiant respondentams klausimus pagal iš anksto sudarytą uždaro tipo klausimų apklausos anketą. Tyrimui pasirinkta 35 vaistinės, kurios turėjo licencijas vaistų gamybai, jose buvo gaminamos įvairios pusiau kietos vaistų formos. Analizuota mokslo ir profesinės literatūros šaltiniai – žinynai, kuriuose pateikiama informacija apie 346 Lietuvos vaistinėse gaminamus vaistus pagal gydytojų išrašytus receptus. Nustatyta, kad iki 2014 metų pagal pateiktus receptus vaistinės galėjo gaminti septyniasdešimt vieno pavadinimo (21% visų pateiktų žinynuose receptų) įvairiems sveikatos sutrikimams gydyti ekstemporalius vaistus, į kurių sudėtį įeina lipofilinės medžiagos: augaliniai, mineraliniai aliejai, gyvulinės kilmės riebalai. Lietuvos vaistinėse gaminamos pusiau kietos vaistų formos – tepalai, linimentai, kremai ir geliai, kurių gamybai yra naudojami alyvuogių, saulėgrąžų, ricinų ir migdolų aliejai. Alyvuogių aliejų pusiau kietų formų vaistų gamyboje dažniausiai vartoja 88,6%, saulėgrąžų aliejų - 80,0%, ricinų aliejų – 65,7%, migdolų aliejų – 22,9% apklaustųjų vaistinių.
... Olive trees are an economic and social resource in the Mediterranean basin [1]. Virgin olive oil (VOO) is the main component of the Mediterranean diet due to its excellent sensory and nutritional qualities, and the benefits of consuming olive oil have been known since antiquity [2] . This because olive fruit contains a good concentration of hydrophilic (phenolic acids, phenolic alcohols, flavonoids , and secoiridoids) and lipophilic phenolic compounds which are known to possess multiple biological properties such as antioxidant, anticarcinogenic, antimicrobial, antihypertensive, cardiotonic and antiplatelet benefits [3]. ...
Article
The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as “continuous” is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative device is mainly composed of a triple concentric pipe heat exchanger combined with two ultrasound probes. This mechanical solution allows both the cell walls (which release the oil droplets) along with the minor compounds to be destroyed more effectively and the heat exchange between the olive paste and the process water to be accelerated. This strategy represents the first step towards the transformation of the malaxing step from a batch operation into a real continuous process, thus improving the working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis. The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product at the inlet and the outlet of the device; in addition, the measurement of the chlorophylls concentration in the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol oxidase enzyme in the olive paste was measured.
Article
Purpose The purpose of the research is to investigate customer shopping behaviour for Italian market, extra virgin olive oil (EVOO) using the quick response (QR) code. The study uses means-end chain (MEC) theory to explore the connections between product attributes, personal values and consumer preferences. Design/methodology/approach The theory of means-end chain helps to uncover the underlying reasons why consumers choose specific products by examining the links between tangibles. There is a conceptual model developed with the help of MEC. The conceptual framework comprises product information and marketing communication, which constitute the sensory and non-sensory aspects of consumption behaviour, and it is empirically tested by CB-SEM technique. QR code usefulness and loyalty are treated as mediators to evaluate shopping behaviour to purchase EVOO. Findings The study has used MEC theory and has extended this theory. This study found that there is a profound impact of technology (QR code) on the buying behaviour of EVOO for the Italian customers. This study has also found that product information and product communication play a critical role towards shopping behaviour of Italian consumers regarding EVOO related products. Research limitations/implications Innovation and technology adoption, especially the use of QR codes in understanding product features, has been an attractive area for research exploration. This could include details about the product’s origin, production methods and nutritional information. Such technology and innovation can change the business process management landscape of food-product distribution process. Not many studies are available which examine customers’ interest and shopping behaviour using QR codes, especially in the context of EVOO. Thus, this research study has a profound impact on the Italian and other European market. Originality/value In the Italian market, EVOO is more than just a product, it is a symbol of tradition, quality and cultural heritage. EVOO is not just a condiment, it is an essential ingredient that contributes to the overall flavour of dishes. This study explores the usage of QR code for EVOO related products. This is a unique study as there are a very few research studies available in this area of business process management and technology usage related to EVOO products. Moreover, this research study adds values to the body of literature of business process management, technology usage, innovation and food technology. Thus, this study is unique and adds value to the existing literature.
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The skin is the largest organ in the body and has vital functions, one of which is protecting the body from the invasion of exogenous factors. In addition to physiological functions, the skin also provides external beauty to humans. Because of continuous exposure to external agents such as sunlight and harmful substances from the environment, the skin quickly ages and affects human beauty. Therefore, the management of skin is an urgent issue. Before the dramatic development of the pharmaceutical industry, ethnic groups had diverse skin treatment methods with drugs of natural origin. In this chapter, we summarize the experience of the use of natural drugs in traditional medicine cultures in Asia, traditional Chinese medicine, and some of the molecular mechanisms of action of those natural medicines on the skin.
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The European olive tree, Olea europaea L., and its polyphenols hold great therapeutic potential to treat neuroinflammation and cognitive impairment. This review examines the evidence for the anti-inflammatory and neuroprotective actions of olive polyphenols and their potential in the treatment of long COVID and neurodegenerative diseases such as Alzheimer’s disease (AD), Parkinson’s disease (PD), and multiple sclerosis (MS). Key findings suggest that olive polyphenols exhibit antioxidant, anti-inflammatory, neuroprotective, and antiviral properties, making them promising candidates for therapeutic intervention, especially when formulated in unique combinations. Recommendations for future research directions include elucidating molecular pathways through mechanistic studies, exploring the therapeutic implications of olive polyphenol supplementation, and conducting clinical trials to assess efficacy and safety. Investigating potential synergistic effects with other agents addressing different targets is suggested for further exploration. The evidence reviewed strengthens the translational value of olive polyphenols in conditions involving cognitive dysfunction and emphasizes the novelty of new formulations.
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Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a “Planeterranean” diet.
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Obesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion and absorption of phytonutrients, interaction with other substances, cooking processes, and individual differences. Hence, several phytochemicals, like polyphenols, alkaloids, saponins, terpenoids, etc., have been investigated to assess their efficiencies and safety in the prevention and treatment of obesity. These phytochemicals have anti-obesity effects, mediated via modulation of many pathways, such as decreased lipogenesis, lipid absorption, accelerated lipolysis, energy intake, expenditure, and preadipocyte differentiation and proliferation. Owing to these anti-obesity effects, new food formulations incorporating these phytonutrients were introduced that can be beneficial in reducing the prevalence of obesity and promoting public health.
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Bu çalışmanın amacı yerel mutfak algısı, gastro-aktivitesi ve gastro-deneyimin destinasyon marka imajına etkisini belirlemektedir. Araştırmanın evrenini Afyonkarahisar ilini ziyaret eden turistler oluşturmaktadır. Araştırma verileri kolayda örneklem yöntemiyle anket formu kullanılarak toplanmıştır. 09 Aralık 2022-25 Ocak 2023 tarihleri arasında katılımcılara 450 adet anket uygulanmış ve bunlardan 407 adet anket analize uygun görülmüştür. Veriler Smart PLS istatistik programında analiz edilmiş olup verilerin çözümlenmesinde yapısal eşitlik modelinden faydalanılmıştır. Bu kapsamda araştırmaya katılan turistlerin gastro-deneyimlerinin ve yerel mutfak algılarının destinasyon marka imajı üzerinde pozitif yönlü bir etkisinin olduğu, gastro-aktivitesinin ise destinasyon marka imajı üzerinde anlamlı bir etkisinin olmadığı tespit edilmiştir. Araştırma sonuçları doğrultusunda sektörel ve akademik öneriler geliştirilmiştir.
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Introduction The Mediterranean basin is home to centuries-old large olive trees; high-vigor cultivars are widespread, with training forms poorly adapted to mechanical harvesting by trunk/branch shakers. The significant quantity of leaves, the considerable tree height, and the presence of multiple dichotomous hanging branches reduce the transmission of vibrations applied by the branch-shaker machines. Thus, re-shaping pruning may improve the performance of this modern mechanical harvesting method by focusing on removing both the hanging branches and those forming dichotomies. The goal of this study was to evaluate the dynamic responses of large-sized olive trees to pruning (or not) through various field tests under different excitation forces. We hypothesized that more rational pruning could significantly increase vibration transmissions. Methods To assess the transmission of vibrations, tests were conducted before and after the pruning on representative trees. Tri-axial accelerometers packed in a small titanium housing were used. Trees were assessed before and after the re-shaping pruning. This study reports the first data about the dynamic behavior of centuries-old tree skeletons, in the context of very large-sized olive trees, while taking into account the effects of two different vibrations application modes: a realistic one represented by the system vibration head-tree, originated when the gripper of a shaking machine wrapped and fastened the main branch of the olive trees, and a more speculative one, represented by a single impulse of a short-duration force originated by a hammer. Results After pruning, spectral density increased 10 fold in the tertiary branches of pruned trees (ranging 1.0–10 m s⁻²) compared to that of not-pruned ones (ranging 0.1–1.0 m s⁻²) at frequency >50 Hz under vibration excitation. Moreover, vibrational decay times (120–150 ms) and amplitude (>10⁻¹ m s⁻²) were higher under single-impulse excitation. Discussion A more rational pruning applied to ancient large-sized olive trees significantly increased the vibration transmission under both impulse and vibratory excitation forces, without affected their typical “look”. Moreover, these insights are helpful in turn in achieving maximum fruit-removal efficiency. These insights could be applied to various horticultural conditions which would improve the economic sustainability of monumental olive trees, a key portion of the Mediterranean landscape and cultural heritage.
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This study aims to evaluate the Proton Nuclear Magnetic Resonance (1H-NMR)-based metabolomic profiles of monovarietal olive oils obtained from Arbequina and Koroneiki, which are typically present in the Mediterranean basin and grown in Spain and Greece, respectively. Micro-milled oils were obtained from olives harvested both in their cultivar home countries (Spain and Greece) and in Italy. Investigations by 1H NMR metabolic profiling were carried out to develop a strategy for the correct interpretation of differences based on geographical origins. The NMR Spectroscopy and multivariate statistical analysis (MVA) revealed significant differences in fatty acids profile as well as the unsaponifiable fraction, not only according to the cultivars but also to the specific geographical origin of the olives used. In particular, the oils from Spain were higher in polyunsaturated fatty acids (PUFAs) content than those from Italy. Conversely, the Italian oils of Koroneiki showed higher content of monounsaturated fatty acids (MUFAs) than Greek oils. Regarding the Extra Virgin Olive Oils (EVOOs) minor fraction, for both cultivars, the olive oils obtained using olives harvested in Italy were characterized by higher relative content of phenolic compounds. It was found that each of the investigated cultivars (Arbequina and Koroneiki), very popular in super high density (SHD) planting systems, assumed a specific well-characterized metabolic EVOO profile when the olives are harvested in Italy. These results may contribute to extending and enforcing available literature data on 1H NMR-based chemometric models as powerful tools for EVOOs geographical origin discrimination.
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The relationship between agriculture and climate change is gaining prominence year by year in due to both adaptation and mitigation issues, because agriculture contributes to carbon emissions and acts as a carbon sink. Innovation on olive growing may help improve production systems for a more sustainable agriculture. In recent years, the olive sector is shifting towards intensification via a new growing system implementation with a strong economic impact. Indeed, the olive-growing systems are moving from low-density (<250 trees/ha) to medium-density (300–500 trees/ha), and mostly to super-high-density (>1200 trees/ha) systems. The aims of the present study were to compare these different olive-growing systems, managed by both integrated and organic farming, and to assess the effects of different agricultural practices on global warming potential (GWP), referring to one hectare and to one ton of olives as functional units. For both functional units and for all olive-growing systems, in the organic farming method, there is a greater environmental impact compared to integrated farming because of the higher number of mechanical operations (e.g., for weed control) in the former. The super-high-density growing system exhibited a lower GWP, considering both one hectare and one ton for both farming methods.
Chapter
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The agricultural sector is facing a decrease in water supply and water quality at a global level and this is a problem that strictly affects all the Mediterranean olive growing areas. The aim of this work was to evaluate, for the first time, by NMR Spectroscopy and multivariate data analysis the metabolic profiling of the oils produced under different irrigation schemes. Arbosana olive oils were obtained from the use of saline reclaimed water (RW) and treated municipal wastewater (DW), combined with: full irrigation (FI) and regulated deficit irrigation (RDI). The results show a higher relative content of saturated fatty acids in EVOOs obtained from RDI strategy, regardless of the water source. Moreover, an increase in unsaturated fatty acids, a ω6/ω3 ratio content was observed in EVOOs obtained from RW when compared with DW water. Furthermore, the RW–RDI showed an increase in secoiridoid derivatives and hydroperoxides with respect to DW–RDI. A sustainable irrigation management, by combining a deficit irrigation strategy and saline reclaimed water source, could be crucial in order to overcome the problem of water scarcity and to guarantee the olive oil nutraceutical properties. The 1H NMR-based metabolomic approach proved a powerful and versatile tool for this specific investigation.
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The olive tree is heavily associated with human existence in Greece, and especially in the Messinian region. Messinian olive oil is associated with the tradition of the region and can trigger the olive oil–culture–tourism–economy relationship. The purpose of this study is to examine whether a traditional agricultural product, such as olive oil, can contribute significantly to sustainable regional development twofold. On one hand, the cultivation of olive and olive oil is an integral part of the Messinian land. Olive oil is a mix of symbolism, values, faith and traditions, constitutes an invaluable intangible cultural heritage of this region, and on the other hand, this Messinian Olive oil is a high quality agricultural product, famous for his benefits (health, nutrition, well-being). The key point is to link the tradition of olive cultivation with new, innovative ideas that, without neglecting the past, modernize it and link it to other forms of economic activity, adding added value to olive oil and yielding multiplier benefits to the economic and social sector. Also the existence of innovative strategies such as product certification is able to create “identity”-brand name, and promote tourism development specializing in olive cultivation, and it should be it cultural heritage. A brand name is created that harmoniously combines history with tradition, nature and the excellent quality of the Messinian Olive oil. This paper is part of a wider research on the role of cultural heritage in sustainable regional development. Methodologically it is based on the qualitative research, especially on the research technique of “triangulation”.
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Aim: The objective of this study is to compare the efficacy of oil pulling with virgin olive oil and chlorhexidine mouthwash in reducing plaque and gingivitis.Material and Methods: A total of sixty subjects satisfying the inclusion criteria were selected. The subjects were then randomly divided into two groups of thirty each. Group I used oil pulling with olive oil and Group II used 0.2% chlorhexidine as mouthwash. The plaque index and modified gingival index scores were measured at baseline, first week and second week.Results: The results showed that there was statistically significant reduction of mean plaque and gingivitis scores from baseline to first week and second week in both olive oil (p<0.05) and chlorhexidine group (p<0.05). There was significant difference in mean plaque scores between olive oil group and chlorhexidine group at second week (p<0.05). There was no significant difference in mean gingivitis scores between olive oil group and chlorhexidine group at second week (p<0.05).Conclusions: Oil pulling with virgin olive oil was found to be effective in reducing plaque and gingivitis. Regular and proper oil pulling with virgin olive oil can therefore be recommended as a routine home-based practice in promoting oral health.
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A comparative study was conducted to evaluate the influence of seven different levels of irrigation applied to 'Arbequina I-18' olive (Olea europaea L.) trees grown in a super-high-density orchard (1,656 trees/ha) in the Sacramento Valley of California. Water was applied differentially by drip irrigation at rates of 15%, 25%, 40%, 57%, 71%, 89%, and 107% evapotranspiration (ETc) in 2002, and 28%, 33%, 55%, 74%, 93%, 117%, and 140% ETc in 2003. Each treatment was replicated three times. Olives were harvested on two different dates each year from each of 21 plots. Three of four harvest dates showed a decrease in maturity index with increasing irrigation levels. Oils were made from olive samples collected from each plot and analyzed for oil quality parameters. Total polyphenol levels and oxidative stability decreased as the trees received more water, especially for the three lowest irrigation treatment levels in 2002, but few differences were noted between treatments in 2003 when all the trees were irrigated more heavily. Average oxidative stability was correlated very closely with total polyphenol content with r2 = 0.98 in 2002 and 0.94 in 2003. In 2002, free fatty acid levels increased and peroxide levels were unchanged, but in 2003, free fatty acid levels were unchanged and peroxide levels decreased in treatments receiving more water. Saturated fatty acids did not significantly change in 2002, due to tree irrigation level. The mono-unsaturated fatty acid levels and oleic-linoleic relationship declined while poly-unsaturated fatty acid levels increased in 2002 with increased irrigation. In 2003, there was no notable difference in the ratio of mono to poly unsaturated fatty acid levels. The individual fatty acid most consistently affected by more irrigation water was stearic, which decreased in both years. Total sterol content (mg·kg-1), percentages of cholesterol and erythrodiol were significantly influenced by tree irrigation levels, but increased in one year and either decreased or were unchanged the next. Oil sensory properties of fruitiness, bitterness, and pungency all declined in oils made from trees receiving more water. The lowest irrigation levels produced oils that were characterized by excessive bitterness, very high pungency, and woody, herbaceous iavors. Intermediate irrigation levels (33% to 40% ETc) produced oils with balance, complexity, and characteristic artichoke, grass, green apple, and some ripe fruit flavors. Higher irrigation levels lowered oil extractability and produced relatively bland oils with significantly less fruitiness and almost no bitterness or pungency.
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Through the ritual year of ancient Athens, many festivals were dedicated to Athena. The Panathenaia was the most important festival. It has been regarded as a political festival, but the importance of agriculture is also illustrated through the offerings and rituals carried out during this main festival dedicated to the Goddess of the olive crop. All Athena's festivals were related to the olive, the third main crop of the Athenians, and protected by her, as her festivals were celebrated in the crucial period for the olive crop, from the flowering of the olive tree, growing period of the fruit, until the gathering in winter. The summer festivals, particularly, may be related to the importance of securing the dew for the growing fruit. Many rituals during the festivals reflect the daily activities of women, several rituals are also important to the rite of passage undergone by girls at puberty to prepare them for marriage.
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The objective of this work was to verify the effect of cold storage and controlled atmosphere (CA) on long term storage of olives in relation to quality parameters of the extracted oil. 'Coratina', 'Leccino' and 'Ogliarola leccese' olives were stored in air at ambient temperatures (approximately 15 to 20°C), air at 5°C, and 2% O 2 in nitrogen at 5°C, in two replicates for treatment. Initially, and after 15 and 30 day samples were taken, oil was extracted with a laboratory scale milling plant. Before milling, respiration rate was measured with the static system. The following quality attributes were measured on oil samples: acidity (related to the presence of free fatty acid), peroxide value (peroxides are the first products of oxidation), coefficients of specific extinction at 232 nm (related to the presence of products of primary oxidation) and 270 nm (related to the presence of products of secondary oxidation), and oil stability (Rancimat test). 'Leccino' and 'Ogliarola leccese' olives showed a high incidence of decay after 30 days of storage in room conditions. Cold storage and controlled atmosphere had a significant effect on slowing down the respiration rate, and therefore, the metabolic activity of the drupes for all cultivars. Results on oil samples show a strong effect of low temperature storage on quality attributes. Results show a good potential for application in the olive oil industry in order to preserve quality of the product and to lengthen the processing season, while not many additional benefits can be attributed to the use of low oxygen. The implementation of cold storage of the fruit in the olive oil industry may lead to a general increment of oil quality and to the decrease of the incidence of capital costs due to the extension of the extraction season.
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Promoting healthy diets and lifestyles to reduce the global burden of no communicable diseases requires a multisectoral approach involving the various relevant sectors in societies. The agriculture and food sector figures prominently in this enterprise and must be given due importance in any consideration of the promotion of healthy diets for individuals and population groups. Food strategies must not merely be directed at ensuring food security for all, but must also achieve the consumption of adequate quantities of safe and good quality foods that together make up a healthy diet.
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Because of the impossibility of effective interventions to modernize the traditional olive growing designs, we suggested, in a past work, the adoption of the super high density model as innovative therapy to allow the Italian olive oil production to continue to be present on the national and international markets. In the present work the results obtained at Valenzano, near Bari (southern Italy) with regard to both vegetative and productive aspects throughout the first three years of a large varietal population are presented. Data concerning the performance of 13 varieties, obtained by rooted cutting and/or by micro propagation are discussed. 'Arbequina', 'Arbosana' and 'Urano®', by cutting, confirmed their naturally controlled growth habit, dense and regular foliage, early and consistent cropping capacity. Promising results were given by micro propagated 'Koroneiki' and 'Urano®'. On average, in the third year 'Arbequina', 'Arbosana', 'Koroneiki' and 'Urano®' bore a crop of 5.71 ha-1 of fruits and of 1.01 ha-1 of extra virgin oil. The performance of 'Urano®' by cutting is particularly worthy of attention: it bore a crop of 5.5 kg tree-1 (i.e. 9.13 t ha -1) of fruits in the third year after plantation. On the basis of 16.5% oil output, the oil production of 'Urano®' at the third year was 1.54 t ha-1. The remaining varieties showed severe limitations in terms of vegetative and/or productive parameters.
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This study evaluated the effect of regulated deficit irrigation (RDI) strategies applied to olive trees (Arbequina cv) during the fruit ripening and harvest periods on oil yield and oil composition. Fatty acid composition, pigments, colour, polyphenol content and stability of oils were evaluated. The results indicate that regulated deficit irrigation induces fruit ripening; at harvest, oil yield increased when water supply was decreased, probably as a consequence of lower water content in the olive. Acidic composition was not affected by irrigation treatments. Irrigation affected pigment content and oil colour primarily during the early stages of olive ripening. RDI increased polyphenol concentration and stability of oils at all picking dates, especially during the first stages of the ripening period, probably owing to water stress. © 2000 Society of Chemical Industry
Book
Olive growing is expanding rapidly in many countries around the world in which olives have not previously been widely cultivated. Pruning olive trees is quite different from pruning other fruit trees of the temperate zone, because of their biological peculiarities. Errors in pruning may result in yield losses or higher cultivation costs. Pruning also determines the training system which, in turn, is one of the major factors for successful tree performance and orchard profitability. Pruning and Training Systems for Modern Olive Growing summarises the information available on current pruning techniques and training systems. It specifically addresses the problems faced by growers, professionals and students who are new to olive growing and provides information previously not available in English. The fundamental aim of this book is to explain the basic concepts at a practical level. It will allow the reader, whether experienced horticulturalist or beginner, to develop his or her own skills and pruning strategy.
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This study investigates consumer attitude towards local virgin olive oil production and examines associations between consumer preference and sensory evaluations carried out by a trained panel. The panel evaluated four extra virgin olive oils in terms of descriptors such as bitter, pungent and fruity. Consumers demonstrated a high level of interest in locally produced oil and expected it to score low for bitterness and pungency. Participants were segmented into clusters, having first been asked to declare their liking-drivers, choosing between low- or high-fruity intensity and low- or high-bitter-pungent intensity. Having tasted the oils, consumers were requested to provide hedonic scores and to judge oil quality. Those consumers who expressed a preference for olive fruitiness did not generally score in accordance with its intensity, as assessed by the expert panel. The bitter-pungent attribute appears be a more suitable characteristic for determining consumer preference. These results may prove useful in orienting local production towards the real expectations and preferences of consumers.
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A combination of qualitative and quantitative methods was used to gain an understanding of the relevant factors affecting purchase and consumption behavior for olive oil among American consumers living in Northern California. First, focus groups were conducted, which included a series of scripted questions, a free word association projective technique, and an informed tasting session. Second, survey questionnaires were designed based on the focus group findings, and administered with a group of US consumers to validate and further explore the qualitative findings. The diverse consumer experiences with olive oil resulted in differences in existing perceptions regarding what constitutes an extra virgin olive oil, and determined how the combination of uncovered factors influenced purchase and usage. Even though most consumers felt olive oil was a ‘healthy’ food, most were unaware of the bioactive components of olive oil or of their specific health benefits. The survey showed that opportunities exist to create different types of olive oil products for consumers with different purchase and consumption habits, experiences and needs, and that educational efforts to promote better understanding of olive oil and its ‘extra virgin’ version, and their health benefits are warranted.
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Thermal properties of eighteen monovarietal extra virgin olive oils from the Apulia region in Italy were evaluated by means of a modulated adiabatic scanning calorimeter (MASC) and related to their chemical composition (free acidity, UV absorbance, fatty acid composition, polyphenol and o-diphenol content, oxidation status). MASC was used to study oil sample phase transitions in a temperature scanning mode by using a tailor-made time-temperature protocol. Crystallization kinetics and transition enthalpies were found to be significantly correlated to single free fatty acids (palmitic, oleic and linoleic acids) and to unsaturated/saturated fatty acid ratio. The overall crystallization curves were significantly delayed and occurred over longer time ranges as a function of higher peroxide index and linoleic acid content. Significant correlations were observed between melting profiles and single fatty acids, unsaturated/saturated fatty acid ratio and oleic/linoleic acid ratio. No significant correlations were observed between thermal properties and free acidity, linolenic acid, polyphenol and o-diphenol content.
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Synthesis of the aroma compounds of virgin olive oil (VOO) occurs through the lipoxygenase (LOX) pathway comprising mainly the actuation of LOX and hydroperoxide lyase (HPL) enzymes. The aim of this work was to determine whether the cleavage of polyunsaturated fatty acid hydroperoxides catalyzed by HPL is a limiting factor for the biosynthesis of VOO volatile compounds during the oil extraction process. For this purpose, HPL activity and the availability of substrates for this activity were modified during the oil extraction process from olive fruits of cultivars Arbequina and Picual, which give rise to oils with quantitatively different volatile profiles. Experimental data suggest that the HPL enzyme activity is just slightly limited during the oil extraction process in both cultivars, being this limitation apparently more significant during the processing of Arbequina fruits than of Picual fruits. However, this difference in HPL limitation seems to be more related to the differences in the amount of hydroperoxides produced in each cultivar than to the level of HPL activity during the olive processing.
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This study assesses variations in agronomic and physicochemical parameters, sensory properties and phenolic content of oils obtained from Picudo olives at nine different ripening stages. The agronomic data obtained in this study suggest that the optimal harvesting period for the Picudo cultivar are from samples IV onwards, although harvest is hampered by the fruit resistance to detachment. Data from sensory analysis show that the maximum organoleptic values and the lowest sensory profile changes were found between harvest samples III and V. Finally, principal component analysis and cluster analysis applied to the data analyzed showed a correlation between the ripening stage and the different variables studied. Oils obtained from unripe fruits were found to have the attribute green leaf and a high content of the phenolic compound vanillin. On the other hand, when the fruit was harvested during veraison, the oil obtained had the attributes grass and olive fruity. Finally, when the fruit was picked at an advanced ripening stage, the oil obtained was sweeter. The results obtained in this study show that the optimal harvest periods for Picudo cultivar were IV and V, with ripening indices of 1.85 and 2.0, respectively.
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Superior quality extra virgin olive oil must be obtained from healthy and properly ripened olive fruits. Nevertheless, the production of a high quality food product requires not only an irreproachable raw material but also an ad hoc process control and quality assurance throughout the whole manufacturing process. The fine sensory characteristics and the remarkable nutritional and biological properties of this traditional Mediterranean fruit juice are mainly due to the presence of its minor components, chiefly volatile and phenolic compounds. It is known that the presence and amount of these minor components in virgin olive oil depend on agronomic practices and technological variables: the olive cultivar, the degree of ripening of the fruit, as well as the oil extraction process, in particular the milling and kneading parameters. Therefore, the use of proper manufacturing conditions during agronomic practices and processing clearly offers the chance to modify the final contents and profiles of phenolic and volatile components in the oil and therefore to modulate the properties and the sensory perceptions of the final product allowing the olive oil mill industry to design the desired type of virgin olive oil to be produced. It must be a shared responsibility between growers and producers, all of which must reach the proper requirements of an ad hoc process control and quality assurance procedures. The aim of this review is therefore to evaluate and discuss the effect of the production variables that can be easily modified by olive oil producers to modify the content and profile of minor compounds and as a consequence the properties and quality of the oil, with the goal to be able to design their own desired olive oil type.
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The extra virgin olive oils of "Sariulak" olive variety were produced from olives cultivated in three different locations (Antalya, Karaman, Mersin) in the south region of Turkey and were analyzed to select varieties and conditions that produce oil with favorable quality regarding oxidative stability, taste and nutritional properties. Peroxide value, free acidity, chlorophyll and carotene content, color values, and fatty add compositions were measured and the contents of secoiridoid aglycones and lignans were determined with a qualitative and quantitative analysis performed by GC-MS to characterize the different subclasses. In particular the following sub-classes of phenols were identified and calibrated: simple phenols such as tyrosol and hydroxytyrosol (3,4-DHPEA and p-HPEA), their respective acetates (3,4-DHPEA-AC and p-HPEA-AC), secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA, p-HPEA-EDA, where EDA is elenolic add dialdehyde) and isomers of oleuropein and ligstroside aglycones (3,4-DHPEA-EA and p-HPEA-EA, where EA is elenolic acid aldehyde), lignans such as (+)-1-acetoxypinoresinol, and (+)-1-pinoresinol and hydroxy-pinoresinol. Significant differences were observed in most of the parameters between the olive oils produced from different locations.
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The objective of this research was to assess Northern California consumer liking, purchase intent and sensory and nutritional expectations for commercial extra virgin olive oils based on their packaging and labeling, and to compare those ratings to hedonic and purchase intent ratings for the same oils tasted blind. A set of 18 commercial extra virgin olive oils was evaluated by two groups of Northern California consumers under different conditions. One group (N = 102) visually assessed the bottles and labels and then indicated their liking and purchase intent for the oils, among other variables. Another group (N = 110) tasted the oils blind, and then indicated their liking and purchase intent for the oils. We uncovered two preference segments in the evaluation of the bottles and labels (packaging study), both of which liked the California EVOOs, but differed in their liking of the imported oils. Consumers in segment 1 liked mostly California EVOO bottles, while consumers in segment 2 also liked some of the imported oils, particularly those from Italy. The preference map generated from the hedonic ratings in the packaging study was quite different from that generated from the blind hedonic ratings, with California oils faring much better when 'fully dressed', likely because of the desirable features of their packaging, the possible familiarity of the consumers with them, the desire of most consumers to buy local, and maybe most importantly because many consumers in the blind tasting study disliked bitter and pungent oils, and/or actually liked oils that were somewhat rancid. Region of origin was the variable that showed the biggest impact on the overall liking of the bottles and labels in the packaging study. California EVOOs were significantly preferred over most of the imported oils, overall and for preference segment 1. Consumers were willing to pay more for the oils in the packaging study than they expected to pay in the blind tasting study. Purchase intent followed similar trends to overall liking in the packaging study, and it was inversely related to the purchase intent recorded in the blind tasting study.
Article
Mature 'Picual' olive (Olea europaea L.) trees growing in two different localities of Córdoba and Jaén provinces, southern Spain, were subjected to annual applications of 0, 0.12, 0.25, 0.50, or 1.0 kg N/tree in the Cordoba's experiment, and to 0 or 1.5 kg N/tree in the Jaén's experiment. Nitrogen was applied 50% to the soil and 50% through foliar application in Córdoba, and 100% to the soil in Jaén. Three years after the initiation of treatments, when the trees showed differences among them in nitrogen content, fruit were sampled at maturity from each experimental tree during six consecutive seasons to determine the effect of nitrogen fertilization on olive oil quality. Tree nitrogen status was always above the threshold limit for deficiency even in control trees, indicating that most treatments caused nitrogen over fertilization. Nitrogen in excess was accumulated in fruit and, consequently, polyphenol content, the main natural antioxidants, significantly decreased in olive oil as nitrogen increased in fruit. The decrease in polyphenols induced a significant decrease in the oxidative stability of the oil and its bitterness. Tocopherol content, on the contrary, increased with nitrogen application, mainly by an increase in α-tocopherol, the main component in the olive oil. No effect was found on pigment content, particularly carotenoid and chlorophyllic pigments, neither on fatty acid composition.
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ABSTRACT: This monograph is a critical review of the biological activities that occur during virgin olive oil extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product towards the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of two classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the first section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the second section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested. PRACTICAL APPLICATION: In the field of virgin olive oil industry, time and energy should be spent on developing innovative processing plants and equipment able to better modulate the physical parameters that influence endogenous olive enzyme activities, such as temperature, time, amounts of processing water and oxygen. This review paper can be a useful resource to design and develop innovative equipment by offering an exhaustive analysis of mechanical effects of industrial devices and biological effects of endogenous enzymes on the sensory and nutritional properties of virgin olive oil.
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After outlining 10 characteristics that help to define luxury branding, we identify and discuss some of the challenges and opportunities in managing their growth trade-offs. Particular emphasis is placed on understanding brand equity measurement and brand architecture as they relate to growth strategies for luxury brands.
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Malaxation is a basic step in the mechanical olive oil extraction process that may affect yield, quality, and health properties of virgin olive oil (VOO). The operative conditions of malaxation, such as temperature and time, are fundamental to favor the oil coalescence process and, consequently, the duration of the VOO extraction process. The aim of this study was to improve the extraction process efficiency by using an ultrasound treatment of olive paste before the malaxation step. The ultrasonic treatment was applied to Coratina and Peranzana, which are two of the most popular Southern Italian olive varieties characterized by extremely different technological performance. Different times of ultrasound treatments were tested (0, 2, 4, 6, 8, 10 min) and free acidity, peroxide value, K232, K270, sensory analysis, tocopherols, total carotenoids, chlorophyll, and total polyphenols were determined. Results showed that the ultrasound treatment caused a quick heating of the olive paste as a function of the ultrasound treatment time. Times of treatment of 8 and 10 min allowed the reduction of the malaxation phase from 60 to about 40 min. The ultrasound technique improved antioxidant content in both VVOs, except for polyphenols that decreased. However, the reduction of polyphenol concentration in Coratina VOO improved its taste by reducing the bitter and pungent notes, which are not always accepted by consumers.
Article
Virgin olive oil consumption, as final seasoning or within cooked foods, is increasing worldwide, mainly due to its recognized nutritional benefits. However, the maintenance of its quality and health attributes after thermal processing is frequently questioned. The aim of this article was to provide a careful review of published studies on the assessment of olive oil thermal processing, in order to ascertain the optimal settings for maximization of olive oil quality, while delaying the onset of oxidation products with detrimental health impacts. Through the selection of a particular olive grade, such as extra-virgin, virgin or refined olive oil, distinct starting compositions may be achieved, particularly regarding bioactive and antioxidant compounds, with a direct effect on thermal performance and nutritional value of cooked foods. Furthermore, different cooking practices, from common frying to boiling and including microwave cooking, along with operating conditions, as time, temperature and food amounts, undoubtedly modify the olive oil chemical profile. According to the compiled studies, in order to preserve virgin olive oil bioactive components heating time should be reduced to the minimum. Nevertheless, olive oil performance under prolonged thermal processing is usually equal or superior to other refined vegetable oils, due to its balanced composition regarding both major and minor components. However, as most of its bioactive components, including phenolic compounds, are gradually loss, it is economically advantageous to use lower olive oil grades and frequent replenishment under prolonged thermal processing. Future studies dealing with thermal degradation paths of minor olive oil components and their implication in human health will be of particular value to further clarify this issue.
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The Italian olive-growing sector has to face both the growing competition on the international olive oil market and the shift of the common agricultural policy (CAP) from market and price policies towards direct aids decoupled from production. In addition the olive growers, as other farmers, have to comply with stricter obligations to manage their farms in sustainable ways (cross compliance). In this scenario the sector needs new competitive strategies to address these new challenges. In this paper we assess if innovative olive-growing models, like the high trees density orchards, are able to reduce production costs without worsening environmental sustainability. Indeed the intensive olive systems produce higher yields within a few years of planting and allow a higher level of mechanization (pruning and harvesting) but they could generate higher environmental impacts. In this study we perform an environmental and economic assessment of two olive-growing systems: the “High Density” (HDO) and the “Super High Density” (SHDO). The analysis integrates the Life Cycle Assessment (LCA) and the Life Cycle Costing (LCC) methods by using a common database. The environmental analysis carried out through LCA has shown a better performance of the HDO system for all the impact categories, due to a lower use of energy and chemical inputs and to higher olive yields. Also from an economic point of view the HDO could be considered more convenient than the SHDO: in fact, despite the lower operating costs of the latter due to the complete mechanization of pruning and harvesting operations, these costs are counterbalanced by higher initial investment costs that the company has to face which are three times those of the HDO system. The total result is that the Net Present Value is better for the HDO for each olive price level. This result is mainly driven by lower plantation costs, longer production cycle, higher production of olives and higher efficiency in the use of inputs which characterize the HDO model.
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The malaxation, a basic step of the mechanical olive oil extraction process, was studied by several authors, but a comprehensive investigation of its effects on the oil composition has not been accomplished yet. An effective olive paste malaxing is crucial in producing virgin olive oil (VOO) of exceptional quality. It is important to extract the optimum amount of oil, with the right quantities of antioxidants and the best possible flavour. The aim of this work is to present the state-of-the-art about malaxing technology and its influence on analytical parameters related to VOO quality, healthy and organoleptic characteristics of the product. Machinery evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are also reported.