Leaf-level morphological and structural adaptations to reduce water loss were examined in five olive (Olea europaea L.) tree cultivars (Arbequina, Blanqueta, Cobrançosa, Manzanilla and Negrinha) growing under field conditions with low water availability. Leaf measurements included leaf tissue thickness, stomatal density, leaf area, leaf mass per unit area, density of leaf tissue, relative water...

Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil's commercial category ...

The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...

The mycotoxin ochratoxin A (OTA) has toxic effects in animals; the most relevant of them is nephrotoxicity. OTA has also been classified as a possible carcinogen for humans (group 2B) by the International Agency for Research on Cancer (IARC). Therefore, exposure to OTA through contaminated food can represent health impairment to humans. The maximum permitted level for this mycotoxin in wine is ...

Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one healthiest gastronomic traditions in world. The wax content olive regulated under European Union directives, and it used as a purity parameter for extra-virgin virgin oils. profile may also help characterization monovarietal In this study, oils were extracted from fruits nine native Spanish varieties (‘Arbequi...

objective: in order to study the effect of different concentrations of iba hormone on rooting of olive cuttings in spring and winter of 2012-2013 in a greenhouse in jiroft, iran. methods: a split-plot experiment was conducted on the basis of a randomized complete block design in which hardwood cuttings of one-year-old olive plants cv. manzanilla with the diameter of 0.7-1 cm were used. the main...

This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...