The health properties of virgin olive oil (VOO) are well known in the Mediterranean Diet, in which VOO is the main source of fat (Boskou, 2000). The Mediterranean area provides 97% of the total olive production of the world and represents a major industry in the region (Aragon & Palancar, 2001). The fatty acid composition is not the only healthy component of olive oil; in addition, minor compon...

Olive oil is concentrated in the Mediterranean basin countries. Since the olive oil industries are incriminated for a high quantity of pollution, it has become imperative to solve this problem by developing optimized systems for the treatment of olive oil wastes. This study proposes a solution to the problem. Burned olive waste ash is evaluated for using it as clay stabilizer. In a laboratory, ...

Nanogenerators (NG) have been developed to harvest mechanical energy from environmental sources such as vibration, human motion, or movement of automobiles. We demonstrate a robust and large-area NG based on a cost-effective Al substrate with the capability to be easily integrated in series and parallel for high-output performance. The output voltage and current density of the three-dimensional...

green olive cultivars “manzanila” and “mission” were harvested at the mature green stage. they were either treated with 1-methylcyclopropane (1-mcp) at a concentration of 1.8 µl/l for 24 h at 20°c or kept untreated as a control. both treated and untreated fruits were then immersed in water containing cacl2 of 0 (control), 50 and 100 mm for 2 h under 1.2 bar pressure. fruits were then surface dr...

Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultiv...

Proper assessments of the role various natural fibres in green composites are very significant to predict their behaviour different conditions leading optimise use more functional products. This work has systematically investigated effect lignocellulosic fibre types, contents, and intrinsic mechanical characteristics on energy absorption capability corresponding rupture stress low-density polye...

Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administe...

Olive leaf spot or peacock spot, caused by the fungal pathogen Spilocaea oleagina, can cause reduced growth and yield in olive trees (Olea eurapaea). Investigations were carried out during 20072010 to measure the prevalence and severity of olive leaf spot in the northern olive growing regions of Iran. The susceptibility of ten cultivars (Amygdalifolia, Blaidy, Koronakei, Mary, Manzanillo, Missi...