Olive leaves are an agricultural waste of the olive-oil industry representing up to 10% of the dry weight arriving at olive mills. Disposal of this waste adds additional expense to farmers. Olive leaves have been shown to have a high concentration of phenolic compounds. In an attempt to utilize this waste product for phenolic compounds, we optimized their extraction using water-a "green" extrac...

A decaffeinated green coffee bean extract (DGCBE) inhibited porcine pancreas lipase (PPL) activity with an IC50 value of 1.98 mg/mL. Six different chlorogenic acids in DGCBE contributed to this PPL inhibition, accounting for 91.8% of the inhibitory activity. DGCBE increased the droplet size and decreased the specific surface area of an olive oil emulsion.

tourmaline can be found as an accessory mineral in a variety of rocks including leucogranite, pegmatite, quartz veins, and metamorphiccountry rocks in hajiabad-dehgah area in se of boroujerd city. tourmaline in pegmatites is coarse-grained, subhedral to euhedral, anddisplays strong to moderate pleochroic blue rimmed by olive green. in contrast, tourmalines from leucogranite, quartz-veins, and h...

abstract planting of olive (olea europaea l.) tree due to salt and drought tolerance and ever green habit increasingly is considered in urban landscape in recent years. the low resistance to cold has been a major problem in using this tree in temperate and cold zones. so, determination of frost resistance cultivars is one of the important measures for use of this tree in urban landscape. to eva...

Tourmaline can be found as an accessory mineral in a variety of rocks including leucogranite, pegmatite, quartz veins, and metamorphiccountry rocks in Hajiabad-Dehgah area in SE of Boroujerd city. Tourmaline in pegmatites is coarse-grained, subhedral to euhedral, anddisplays strong to moderate pleochroic blue rimmed by olive green. In contrast, tourmalines from leucogranite, quartz-veins, and h...

The oil content in olive fruits of different sizes from irrigated high (‘on’) and low (‘off’) yielding olive trees of cvs. Barnea and Manzanillo were determined at different stages of fruit maturation. The fruit size range at all stages of maturation is significantly higher on low yielding ‘off’ trees than on high yielding ‘on’ trees. The oil content in the mesocarp of olive fruits is not yield...

The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following optimal extraction conditions: ultrasonic power of 60 W, temperature of 16°C and sonication duration of 45 min. The high total phenolic content (414.3 ± 3.2mg of oleuropein...

Mature olive fruit that produced barely detectable levels of ethylene produced much greater quantities when they were briefly dipped in a solution containing 2 mM 1-aminocyclopropane-1-carboxylic acid (ACC), the immediate precursor of ethylene. A single 10 s dip resulted in a transient increase in ethylene production that peaked 1 day after the application. When the fruits were dipped daily, th...