Olive scale (Parlatoria oleae (Colvée)) is a common pest in Mediterranean olive orchards which primarily causes damage on olive fruits. The quality of virgin olive oil is strongly related to the health status of the olive fruits from which is extracted. In this paper the effects of olive scale (Parlatoria oleae (Colvée)) attack on the oil yield, chemical and sensorial quality, as well as on the...

Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating different secoiridoid derivatives. The main goal of the present study was to characterize olive fruit...

We report the case of a 28-year-old man who presented palatal itching and genaralized urticaria following ingestion of olive 3 years after being diagnosed with olive pollinosis. The patient did not have a history of food allergy or urticaria. The results of skin prick tests with aeroallergens including latex were positive for house dust mite and olive pollen. The results of prick tests and pric...

Injury to olive tree trunks and branches because of biotic and abiotic factors, such as pruning and mechanical harvesting, attracts the olive pyralid moth Euzophera pinguis Haworth (Lepidoptera: Pyralidae). This moth has become increasingly important in the Mediterranean region during recent years. The use of an entomopathogenic fungus for wound dressing for pest control is reported for the fir...

Post-harvest Robusta coffee conducted by local farmers in West Lampung consisted of two post-harvest processes: dry processing (natural, honey) and wet (full wash). The study aimed to identify the process stages, value quality defects characterize chemical composition (chlorogenic acid, caffeine) beans from different processes produced Gapoktan Triguna Tribudi Syukur, Lampung. research used sur...

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds Lebanese olive oil from Soury variety was investigated in this study. Two groups were compared, each with a specific date. HD1 harvested October, whereas HD2 picked November. analysis both categories showed that witnessed significant increase all parameters except K270 decrease tota...

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive...

This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich mar...

Introduction [1]. It is a rough ligno-cellulosic feed characterized by high percentage of crude fibre (CF), particularly rich in Olive (Olea europaea) production is distributed lignin, low crude protein (CP) [4] but having a over all the five continents. It is especially important in surprisingly high oil percentage [2]. Further, many the Mediterranean area, Spain being first as regards workers...