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...

seasonal accumulation and incorrect disposal of olive mill by-products may be detrimental to the environment. conversely, their proper recycling as soil amendments may be a sustainable solution. therefore, the objectives of this three-year field trial were: (i) investigating the effects of olive mill wastewater (omw) and pomace compost (pc) on plant nutritional status and yield in an organic ol...

Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal prote...

Olive fly is the most dangerous pest in olive groves worldwide. Therefore the study of the most susceptible and resistant cultivars to olive fly can bring new information to diminish the olive flies harmful impacts. The main goal of the present study is to verify the olfactory response of olive fly to olive volatiles from five native Iranian cultivars (Fishomi, Mari, Rowghani, Shengeh, and Zard...

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, ...

Environmental factors such as suitable light and thermal conditions are essential for the reproductive development of olive buds. However, the tree and its buds have to be in a suitable responsive physiological state in order to respond. Furthermore sufficient well developed buds from the previous season with a good nutritive balance, capable to differentiate are required on the tree. In the pr...