Olive industry solid waste (OISW) is a by-product generated in the process of olive oil extraction. It is a lignocellulosic material consisting of cellulose, hemicelluloses, lignin and other extractives. In this work, a process for hydrolyzing the OISW into its monomers glucose, the precursor of bioethanol was developed.  The hydrolysis process involves two stages: in the first stage, the O...

A 34-year-old, single Japanese woman with active Takayasu's disease presented with stenosed bilateral common carotid arteries, subtotal occlusion of the left subclavian artery, and complete occlusion of the ipsilateral proximal vertebral artery, as demonstrated by angiography. A right subclavian-Jeft vertebral bypass using an autologous saphenous vein graft was successfully performed after 36 d...

The role of fruit bearing percentage in olive fruit fly infestation is investigated through a simulation model where the spatial law of dispersion distances were modeled via an appropriate exponential law. The dispersal of olive fruit flies was simulated for two distinct cases, an olive grove with no olive fruits and an olive grove with 100% olive fruit bearing. Results showed that when no oliv...

The olive fruit fly, Bactrocera oleae (Rossi), is an economically important and endemic pest in olive (Oleae europae) orchards in Turkey. The aim of this study was to determine olive fruit fly infestation in different olive cultivars in the laboratory. Olive fly infested fruits were collected in Çanakkale province to establish wild fly population. After having reproductive olive fly colonies, 1...

High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...

BACKGROUND The thaumatin-like protein (TLP) Ole e 13 in raw olive fruit is responsible for occupational allergy in olive oil mill workers. However, these workers do not experience allergic symptoms after ingestion of edible olive. OBJECTIVES To analyze the presence of IgE-reactive TLP in raw and edible olive fruit and to assess the allergenic potency of both sources. METHODS The content of ...

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...

Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

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...