The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of o...

Olive cake is a sub-product of the mechanical olive oil extraction industry, which consists of pit and pulp of the olive fruit, olive oil and vegetable water. It has been using for direct combustion in bakeries and olive oil mills due to its energy content. However, the initial moisture content of olive cake is approximately 44.78% ± 0.5 (wet basis), and this has to be reduced to about 5% to re...

mechanical properties of grain are influenced by various factors including soil nutrients and grain moisture content at harvest time. in order to reduce mechanical losses, the design of different processing operations should be performed based on the knowledge of factors influencing the mechanical properties. the effects of urea fertilization methods and grain moisture content at harvest time o...

In the last few decades numerous studies have proved that an olive leaf is a rich source of bioactive phenolic compounds, mainly oleuropein and its derivatives. The aim of this study was to investigate the influence of the extraction solvent on the phenolic and oleuropein content in the leaf extracts of Dalmatian autochthonic olive cultivars: Oblica, Lastovka and Levantinka. The antioxidant act...

Fleshy fruit production is becoming more intensive worldwide, but how this affects frugivorous birds poorly known. In the Mediterranean region, and super-intensive olive orchards are fast expanding, potentially affecting millions of wintering songbirds. Here, we test idea that intensification may benefit birds, at least locally, due to increased availability, while negatively wider bird communi...

The olive leaf trichomes are multicellular peltate hairs densely distributed mainly at the lower leaf epidermis. Although, non-glandular, they have gained much attention since they significantly contribute to abiotic and biotic stress tolerance of olive leaves. The exact mechanisms by which olive trichomes achieve these goals are not fully understood. They could act as mechanical barrier but th...

Hydroxytyrosol (HT) ((3,4-Dihydroxyphenyl)ethanol) is a polyphenol mainly present in extra virgin olive oil (EVOO) but also in red wine. It has a potent antioxidant effect related to hydrogen donation, and the ability to improve radical stability. The phenolic content of olive oil varies between 100 and 600 mg/kg, due to multiple factors (place of cultivation, climate, variety of the olive and ...