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Prolonged exposure to high dosages of dexamethasone, which is a synthetic glucocorticoid and a well-known anti-inflammatory drug, may lead to an increase in reactive oxygen species production, contributing to muscle wasting. The prevention of muscle atrophy by ingestion of functional foods is an attractive issue. In the last decade, natural antioxidant compounds have been increasingly investigated as promising molecules able to counteract oxidative-stress-induced muscle atrophy. Recently, we have demonstrated the antioxidant properties of two main olive oil polyphenols also known for their anticancer and anti-inflammatory activities in different cell models. Here, the preventive effect of tyrosol on dexamethasone-induced muscle atrophy has been investigated by means of morpho-functional approaches in C2C12 myotubes. Dexamethasone-treated cells showed a reduced fiber size when compared to control ones. While long and confluent myotubes could be observed in control samples, those exposed to dexamethasone appeared as immature syncytia. Dysfunctional mitochondria and the accumulation of autophagic vacuoles contributed to myotube degeneration and death. Tyrosol administration before glucocorticoid treatment prevented muscle wasting and rescued mitochondrial and lysosomal functionality. These findings demonstrate that tyrosol attenuates dexamethasone-induced myotube damage, and encourage the use of this natural molecule in preclinical and clinical studies and in synergy with other functional foods or physical activity with the aim to prevent muscle atrophy. [ABSTRACT FROM AUTHOR]

The aim of this study is to assess the possible effect of olive seed oil (OSO) and destoned and dehydrated olive oil (DDOO), in comparison with extra-virgin olive oil (EVOO), on some cardiovascular biomarkers in an experimental model of diabetes mellitus. Diabetic animals showed evident alterations in biomarkers involved in the evolution of diabetic vasculopathy, marked by increases in biomarkers that favor vascular damage, which was between 1.5 and five times as many as those in non-diabetic animals, and a smaller number of biomarkers that protect against such damage (25–75% less than in healthy controls) was observed. The three oils administered decreased the concentration of biomarkers of vascular damage (35–45% in the serum lipid profile, 15–40% in early biomarkers of vascular inflammation and 20–60% in platelet aggregation and in thromboxane/prostacyclin imbalance). The greatest effect was by the antioxidant, both in the inhibition of lipid peroxidation and in the increase of glutathione. DDOO showed a significantly greater effect on oxidative stress and on thromboxane/prostacyclin imbalance than those shown by OSO and EVOO. This greater effect may possibly be explained by its higher triterpenoid content (913 mg/kg, compared to 113 mg/kg in OSO and 75 mg/kg in EVOO). We conclude, in the light of the results of this study, that these oils meet two basic conditions: they could improve the yield of the olive industry, and they equal, and may even increase, the beneficial effects of EVOO on cardiovascular disease. [ABSTRACT FROM AUTHOR]

This research explores the health-promoting properties of the pectin–polyphenol complex extracted from alperujo, a by-product of olive oil production. This study investigates the chemical composition and antioxidant activity of the extracts, revealing their high antioxidant activity in vitro. Cell viability assays conducted on colon carcinoma cells (Caco-2) demonstrate the inhibitory effect of the extracts on cell proliferation. However, the extracts do not affect the viability of differentiated Caco-2 cells, suggesting a selective antiproliferative action. Additionally, the extracts reduce intracellular reactive oxygen species (ROS) and nitrite (NO) production in LPS-stimulated murine peritoneal macrophages. Furthermore, the extracts exhibit anti-inflammatory effects by downregulating the secretion of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 in these macrophages. These findings highlight the potential of pectin–polyphenol complexes as functional ingredients with significant health benefits, demonstrating antioxidant, antiproliferative, and anti-inflammatory properties. [ABSTRACT FROM AUTHOR]

Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone diseases. In the context of the nutritional health benefits of foods, phenolic compounds such as olive oil's main components, oleuropein (OLE) and hydroxytyrosol (HT), have been shown to possess different beneficial effects. However, no systematic review has evaluated the health-promoting effects of OLE and HT until now. Consequently, this systematic review analyzed 12 human randomized controlled trials (RCTs), involving 683 participants, to assess the effects of supplements, pure compounds, or enriched foods containing OLE and HT regarding systemic health outcomes, including CVD risk factors, liver parameters, and bone, joint, and cognitive health. The review found contrasting but encouraging results, with some studies reporting significant modulation of body weight, lipid profile, and glucose metabolism, and improvements in bone, joint, and cognitive functions. The studies described different dosages and forms of supplementation, ranging from 5 mg/d HT to 990 mL/d olive leaf infusion (320.8 mg OLE and 11.9 mg HT), highlighting the need for further research to determine the optimal dosing and duration. Despite the mixed outcomes, OLE and HT supplementation show potential for improving some of the cardiometabolic health outcomes and bone, joint, and cognitive health. However, further studies are necessary to understand their benefits better and address existing limitations. [ABSTRACT FROM AUTHOR]

The research addresses challenges in food safety related to the migration of contaminants from plastics to food. It focused on the physicochemical and sensory degradation of olive oils packaged in polyethylene terephthalate (PET) and subjected to thermal exposure at 40 °C and 60 °C for several weeks and a subsequent 12 months of storage, as well as the stability and migration of compounds from the PET packaging itself. Olive oils (OO) from Spanish supermarkets (a mixture of refined and virgin, with commercial identifications of mild and intense) were selected and subjected to thermal treatments at 40 °C and 60 °C for 1, 2, and 3 weeks, followed by 12 months of storage. The treatments were conducted through the following two independent experiments: Experiment A focused on immediate analysis post-thermal treatment, while Experiment B included a 12-month storage period post-thermal treatment. The presence of antimony (Sb) was analyzed using acid digestion with nitric acid (HNO3) and high-resolution inductively coupled plasma mass spectrometry (HR-ICP-MS), while the metals cadmium (Cd), copper (Cu), lead (Pb), and iron (Fe) were analyzed using inductively coupled plasma mass spectrometry (ICP-MS). The PET characterization was assessed using Fourier transform infrared spectroscopy in the mid-infrared range (FT-IR/MIR), carbonyl index, and differential scanning calorimetry (DSC). The results showed increases in the acidity index by 0.29%, the peroxide value by 25.92%, and the K268 coefficient by 51.22% between the control sample and the most severe treatments, with more pronounced effects observed after 12 months. Sensory quality declined, with reduced intensity of the "fruity" attribute and increased presence of the "rancid" defect. PET degradation was reflected in an increase in the carbonyl index and greater structural amorphization. Fe was the predominant metal, and Sb concentration increased after thermal treatments. The lack of studies on the raw consumption of oils packaged in PET and the concerns about the migration of compounds from the packaging to the food highlight the relevance of this research. This study provides new insights into the effects of thermal exposure and storage on the migration of PET contaminants into oils, contributing to the development of strategies to ensure food safety and product quality. [ABSTRACT FROM AUTHOR]

Melatonin's antioxidant properties make it a valuable component in anti-aging semisolid topical products. This study explores the role of Pemulen®, an acrylic-based viscosifying agent, in stabilizing cream-gel formulations. Remarkably, even at low concentrations (0.4%), Pemulen® successfully produced physicochemical stable topical formulations. In this work, the impact of the ratio of the oily phase—comprising olive oil and isopropyl myristate from 0 to 20%—was investigated to understand the internal microstructure effect on skin permeability, rheological properties, and stability. The formulations exhibited pseudoplastic behavior, with a significant positive correlation (p-value < 0.1) between the oily phase ratio, viscosity, spreadability, skin adhesiveness, and permeability. Formulations without the oil phase exhibited greater skin permeability. However, higher oily phase content enhanced viscosity, spreadability, and skin adhesion. Given that melatonin primarily degrades through oxidation, incorporating antioxidant excipients in semisolid formulations is crucial for maintaining its chemical stability. A quality by design (QbD) approach was used to assess the impact of four excipients—(a) DL-α-tocopheryl acetate (0.05%), (b) ascorbic acid (0.1%), (c) ethylene diamine tetraacetic acid (0.1%), and (d) sodium metabisulphite (0.5%)—on melatonin's stability. Our findings indicate that maintaining the physical stability of the formulation with a 20% oil phase is more critical for protecting melatonin from oxidation than merely adding antioxidant excipients. [ABSTRACT FROM AUTHOR]

The combination of nanoemulgel and phytochemistry has resulted in several recent discoveries in the field of topical delivery systems. The present study aimed to prepare nanoemulgel based on turmeric (Curcuma longa) and neem (Azadirachta indica) against microbial infection as topical drug delivery. Olive oil (oil phase), Tween 80 (surfactant), and PEG600 (co-surfactant) were used for the preparation of nanoemulsion. Carbopol 934 was used as a gelling agent to convert the nanoemulsion to nanoemulgel and promote the control of the release of biological properties of turmeric and neem. The nanoemulsion was characterized based on particle size distribution, PDI values, and compatibility using FTIR analysis. In contrast, the nanoemulgel was evaluated based on pH, viscosity, spreadability, plant extract and excipient compatibility or physical state, in vitro study, ex vivo mucoadhesive study, antimicrobial properties, and stability. The resulting nanoemulsion was homogeneous and stable during the centrifugation process, with the smallest droplets and low PDI values. FTIR analysis also confirmed good compatibility and absence of phase separation between the oil substance, surfactant, and co-surfactant with both plant extracts. The improved nanoemulgel also demonstrated a smooth texture, good consistency, good pH, desired viscosity, ex vivo mucoadhesive strength with the highest spreadability, and 18 h in vitro drug release. Additionally, it exhibited better antimicrobial properties against different microbial strains. Stability studies also revealed that the product had good rheological properties and physicochemical state for a period of over 3 months. The present study affirmed that turmeric- and neem-based nanoemulgel is a promising alternative for microbial infection particularly associated with microorganisms via topical application. [ABSTRACT FROM AUTHOR]

The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel. [ABSTRACT FROM AUTHOR]

Objective: In this meta-analysis, we have assessed the effects of Mediterranean Diet on breast cancer. Methods: Case-control and cross-sectional studies were searched using PubMED, SpringerLink, and Taylor & Francis databases for inclusion in the meta-analysis. We confined our search to the studies conducted and published after year 2000. From all the included studies, geography, sample size, study design, study evaluation method, outcome, risk factors (lowest and highest limit and OR values), and 95% confidence interval data were extracted. Eleven studies with 26361 participants were included of which 10 were case-control studies and 1 was cross-sectional study. Results: Following the analysis according to the random effects model, it was observed that compliance with the Mediterranean Diet or the high consumption amount of olive oil, seafood, whole grains, vegetables, and fruits in the Mediterranean Diet has a positive effect on breast cancer. The effect size was found to be OR 0.77 (0.68-0.88). Conclusion: This meta-analysis, including the studies evaluating the effect of Mediterranean diet on breast cancer, concluded that the Mediterranean Diet has positive effects on breast cancer. The risk of breast cancer was found to be decreased with the increased compliance of the Mediterranean Diet. [ABSTRACT FROM AUTHOR]

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. [ABSTRACT FROM AUTHOR]

The olive oil from the Royal cultivar has not been studied in depth, especially its relationship between analytical and sensory parameters. Currently, it is a minority cultivar, but due to its excellent organoleptic properties, it is constantly growing. The research objective is to obtain excellent-quality olive oil from the Royal cultivar at an industrial extraction plant and characterize the oil sensory and analytically. For this purpose, three important factors were set: very early olives; very low-time olive paste malaxation; and environmental temperature. The analytical parameters studied were volatile and phenolic compounds, fatty acids, photosynthetic pigments, and other quality parameters. Fourteen phenolic compounds were identified and found in significantly higher concentrations in Royal olive oil, including the oleacein compound. Moreover, volatile compounds from the LOX pathway, such as hexenal, (E)-2-hexenal, and (Z)-3-hexen-1-ol, had significantly higher concentrations, which were related to organoleptic characteristics: very fruity, not very spicy, and very low bitterness. The highest values obtained were 74.98% extraction efficiency at 30 min; 71.31 mg/kg chlorophyll content at 30 min; 156.38 mg/kg phenolic compound at 30 min; 18.98 mg/kg volatile compounds at 15 min; and better organoleptic characteristics at 15 min. The oil extraction efficiency was lower than that of other olive cultivars; nevertheless, the content of volatile compounds is higher. [ABSTRACT FROM AUTHOR]

Several studies suggested a negative association between olive oil (OO) consumption and the risk of several chronic diseases. However, an attempt to systematically search, organize, and evaluate the existing evidence on all health outcomes associated with OO consumption is lacking. The objective of this review is to describe the multiple health outcomes associated with OO consumption. The Medline, Scopus, and Web of Science databases were searched through 5 April 2024. The selected studies met all of the following criteria: (1) a meta-analysis of both observational (case–control and cohort studies) and interventional studies (trials), (2) an evaluation of the association between OO consumption, mortality, and/or the incidence of non-communicable/chronic degenerative diseases, and (3) a study population ≥18 years old. Two independent reviewers extracted the relevant data and assessed the risk of bias of individual studies. The PRISMA statement and guidelines for the Integration of Evidence from Multiple Meta-Analyses were followed. The literature search identified 723 articles. After selection, 31 articles were included in this umbrella review. The primary health benefits of OO were observed in cardiovascular diseases and risk factors, cancer, mortality, diabetes, and specific biomarkers related to anthropometric status and inflammation. As a key component of the Mediterranean diet, OO can be considered a healthy dietary choice for improving positive health outcomes. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8–12% polyphenols, 3–5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the effect of triterpenoids on the development of diabetic nephropathy in an experimental model of diabetes mellitus. For this purpose, a destoned and dehydrated olive oil (DDOO) was used, comparing its effects to a destoned olive oil (DOO). DDOO had a higher triterpenoid content than DOO but an equal content of alcoholic polyphenols. Four study groups (n = 10 animals/group) were formed: healthy rats, diabetic control rats (DRs), and DRs treated orally with 0.5 mL/kg/day of DOO or DDOO for two months. DRs showed impaired renal function (proteinuria, increased serum creatinine, decreased renal creatinine clearance) and morphology (glomerular volume and glomerulosclerosis). These alterations correlated with increased systemic and renal tissue oxidative stress and decreased prostacyclin production. DDOO administration significantly reduced all variables of renal damage, as well as systemic and renal oxidative stress, to a greater extent than the effect produced by DOO. In conclusion, triterpenoid-rich olive oil may prevent kidney damage in experimental diabetes mellitus. [ABSTRACT FROM AUTHOR]

The olive tree (Olea europaea) and olive oil hold significant cultural and historical importance in Europe. The health benefits associated with olive oil consumption have been well documented. This paper explores the mechanisms of the anti-cancer effects of olive oil and olive leaf, focusing on their key bioactive compounds, namely oleocanthal, oleacein, and oleuropein. The chemopreventive potential of oleocanthal, oleacein, and oleuropein is comprehensively examined through this systematic review. We conducted a systematic literature search to identify eligible articles from Scopus, PubMed, and Web of Science databases published up to 10 October 2023. Among 4037 identified articles, there were 88 eligible articles describing mechanisms of chemopreventive effects of oleocanthal, oleacein, and oleuropein. These compounds have the ability to inhibit cell proliferation, induce cell death (apoptosis, autophagy, and necrosis), inhibit angiogenesis, suppress tumor metastasis, and modulate cancer-associated signalling pathways. Additionally, oleocanthal and oleuropein were also reported to disrupt redox hemostasis. This review provides insights into the chemopreventive mechanisms of O. europaea-derived secoiridoids, shedding light on their role in chemoprevention. The bioactivities summarized in the paper support the epidemiological evidence demonstrating a negative correlation between olive oil consumption and cancer risk. Furthermore, the mapped and summarized secondary signalling pathways may provide information to elucidate new synergies with other chemopreventive agents to complement chemotherapies and develop novel nutrition-based anti-cancer approaches. [ABSTRACT FROM AUTHOR]

One of the reasons to suggest olive oil consumption for a healthy life is its potential to induce robust lipidomic remodeling through membrane modification by dietary lipids. This remodeling might, in turn, modulate essential lipid-protein interactions while maintaining accurate transmembrane protein/domain orientation. Oleic acid, the primary compound in olive oil, has been suggested as amodulator of ion channel function. In this study, we explored whether this lipid could rescue the trafficking of mutated transmembrane proteins. In our initial approach, we supplemented the cell culturemedium of HEK-293 cells expressing cyclic nucleotide channels tagged using green fluorescent protein (CNG-GFP) with olive oil or oleic acid. In addition to wildtype channels, we also expressed R272Q and R278W mutant channels, two nonfunctional intracellularly retained channels related to retinopathies. We used fluorescence microscopy and patch-clamp in the inside-out configuration to assess changes in the cell localization and function of the tested channels. Our results demonstrated that olive oil and oleic acid facilitated the transport of cyclic nucleotide-gated R272Q mutant channels towards the plasma membrane, rendering them electrophysiologically functional. Thus, our findings reveal a novel property of olive oil as a membrane protein traffic inductor. [ABSTRACT FROM AUTHOR]

Background: Olive oil consumption has been reportedly associated with lower mortality rates, mostly from cardiovascular diseases, but its potential impact on cancer death remains controversial. Moreover, biological mechanisms possibly linking olive oil consumption to mortality outcomes remain unexplored. Methods: We longitudinally analysed data on 22,892 men and women from the Moli-sani Study in Italy (follow-up 13.1 y), to examine the association of olive oil consumption with mortality. Dietary data were collected at baseline (2005–2010) through a 188-item FFQ, and olive oil consumption was standardised to a 10 g tablespoon (tbsp) size. Diet quality was assessed through a Mediterranean diet score. Multivariable-adjusted Cox proportional hazard models, also including diet quality, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). The potential mediating role of inflammatory, metabolic, cardiovascular and renal biomarkers on the association between olive oil intake and mortality was evaluated on the basis of change-in-estimate and associated p values. Results: Multivariable HRs for all-cause, cancer, cardiovascular and other cause mortality associated with high (>3 tbsp/d) versus low (≤1.5 tbsp/d) olive oil consumption were 0.80 (0.69–0.94), 0.77 (0.59–0.99), 0.75 (0.58–0.97) and 0.97 (0.73–1.29), respectively. Taken together, the investigated biomarkers attenuated the association of olive oil consumption with all-cause and cancer mortality by 21.2% and 13.7%, respectively. Conclusions: Higher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship. [ABSTRACT FROM AUTHOR]

Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan cultivars (Leccino, Moraiolo and Frantoio) collected in Siena and Grosseto provinces and to investigate the possible use of these compounds as varietal and geographic origin markers. Discriminant factorial analysis (DFA) was used for distinguishing between different cultivars and locations. Apigenin and caffeoyl-secologanoside showed significant differences between cultivars. DFA showed that ligstroside, apigenin and luteolin have the most influence in determining the differences between sites, whereas total polyphenols, olacein and hydroxytyrosol acetate allowed for separation between leaves from the same province. The results of the present study indicate that concentrations of phenolic compounds, measured through high-resolution mass spectrometry, can be used as a marker for both the cultivar and of geographical origin of olive leaves, and possibly of olive-related products, as well as across small geographic scales (less than 50 km distance between sites). [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one. [ABSTRACT FROM AUTHOR]

Over the last few decades, metabolic syndrome coexisting with cardiovascular disease has evolved into a pandemic, making the need for more food-oriented therapeutic approaches and a redefinition of lifestyle imperative, with the Mediterranean diet being the linchpin of this effort. Extra virgin olive oil (EVOO), the key pillar of the Mediterranean diet and one of the most notorious edible oils worldwide, owes its popularity not only to its characteristic aromas and taste but mainly to a series of beneficial health attributes including anti-diabetic, hypolipidemic, anti-hypertensive and anti-obesity actions. In this narrative review, we aimed to illustrate and enlighten EVOO's metabolic properties through a pathogenetic approach, investigating its potential role in metabolic and cardiovascular health. [ABSTRACT FROM AUTHOR]

Lycopene is usually extracted from the by‐product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high‐pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP‐assisted solid–liquid extraction. Three dosages of tomato by‐product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra‐virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by‐product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by‐product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by‐product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by‐product. [ABSTRACT FROM AUTHOR]

Propolis is widely used as a supplementary food product for its health benefits. The aim of this study was to determine the effects of commercial propolis extracts on the liver and kidney. Propolis extracts (250 mg/kgbw/day) were administered orally to adult male Wistar albino rats in solvents of ethanol, propylene glycol, water, and olive oil. Liver enzyme levels were determined biochemically in blood samples, and histopathological examinations were performed on the liver. Damage rate in both kidney tissue in the propolis‐ethanol extract group increased significantly compared with the other groups after 30 and 90 days of application (p <.05). According to the results, ethanol, used as a common solvent in propolis products, may adversely affect the liver in long‐term use. The data indicate that propolis‐olive oil extract may be an essential alternative due to its effective and reliable properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant‐based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea‐based products. They contribute to the structure of the system, providing different textural properties that improve acceptance. [ABSTRACT FROM AUTHOR]

Summary: This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil‐in‐water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)‐catechin (CAT). Olive oil‐in‐water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at ≥0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6‐ and 1.9‐fold) while GTE increased the emulsion droplet size (1.5‐fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion‐based functional foods. [ABSTRACT FROM AUTHOR]

In recent years, many farmers use new types of fertilizers to enhance fruit set and development and enhance the resilience of olive trees to climate change. In parallel, NO3− leaching in the soil and water threat the environment pointing toward a more sustainable nutrient management. This study investigated the effect of AMINO-16©, a commercial product derived from hydrolysis/extraction of protein-rich plant material and contains sixteen L-amino acids, on vegetative growth, flowering, nutritional status, yield, and oil qualitative characteristics of 'Koroneiki' olives on the Mediterranean island of Crete in Greece. We conducted a field experiment with amino acid foliar sprays for two growing seasons in a commercial irrigated olive grove. Treatments comprised (a) no amino acid application (Control), (b) three applications (summer 2014, winter 2015, and spring 2015) of AMINO-16 (A16-A), and (c) one application (winter 2015) of AMINO-16 (A16-B). The A16-A treatment (three sprays) significantly increased the number of inflorescences, the fruit set, and the number of fruits per shoot. Fruit yield and olive oil yield were higher than those of the control by 10.6 and 18%, respectively. In addition, leaf nutrient levels and the quality characteristics of olive oil in both treatments were not differentiated from the control. Overall, foliar fertilization with amino acids could enhance plant growth. Future research using amino acids at different reproductive and vegetative stages of olive trees is likely to further improve olive oil yield and quality. [ABSTRACT FROM AUTHOR]

Background: Episiotomy is recurrent surgical procedure that facilitates birth vaginally while associated with serious complications which negatively affect aspect of women's life. Thus, this study aimed to evaluate the effect of aloe vera, olive oil and normal saline on episiotomy pain and healing among primi-para women. Subjects and Method: Design: A comparative experimental study design was applied. Subjects: A purposive sample of parturient women who were chosen from obstetric departments of Tanta University and El-Menshawy General Hospitals. Three tools used: Tool (I): Women's knowledge regarding episiotomy care that consisted of four parts, Tool (II): Pain Intensity Visual Analogue Scale (PIVAS) and Tool (III): The Standardized REEDA Scale. Results: It was proved that episiotomy pain intensity assessed by (PIVAS) highly significantly improved among aloe vera group followed by olive oil group compared to the normal saline group. Also, total REEDA scale shows evident improvement on episiotomy wound healing especially among aloe vera group followed by olive oil group compared to the normal saline group at 5th and 10th days post intervention. Conclusion: It can be concluded that applying aloevera followed by olive oil are highly effective in alleviating episiotomy pain and promote wound healing among primi-para women compared to normal saline solution at 5th and 10th days post intervention. Accordingly the study recommended that applying aloevera followed by olive oil is highly effective on managing episiotomy pain and promoting its healing. [ABSTRACT FROM AUTHOR]

Purpose: For the development of any life cycle assessment study, the practitioner frequently integrates primary data collected on-field, with background data taken from various life cycle inventory databases which are part of most commercial LCA software packages. However, such data is often not generally applicable to all product systems since, especially concerning the agri-food sector, available datasets may not be fully representative of the site specificity of the food product under examination. In this context, the present work investigates the background, sources and methodological aspects that characterise the most known commercial databases containing agri-food data, with a focus on four agri-food supply chains (olive oil, wine, wheat products and citrus fruit), which represent an important asset for the Italian food sector. Methods: Specifically, the paper entails a review of currently available LCI databases and their datasets with a twofold scope: firstly, to understand how agri-food data is modelled in these databases for a coherent and consistent representation of regional scenarios and to verify whether they are also suitable for the Italian context and, secondly, to identify and analyse useful and relevant methodological approaches implemented in the existing LCI databases when regional data are modelled. Results: Based on the aforementioned review, it is possible to highlight some problems which may arise when developing an LCI pertaining to the four Italian agri-food supply chains, namely: 1. The need for specific inventory datasets to tackle the specificities of agri-food product systems. 2. The lack of datasets, within the existing DBs, related to the Italian context and to the abovementioned supply chains. In fact, at present, in the currently available LCI DBs, there are very few (or in some cases none) datasets related to Italian wine, olive oil, wheat-based products and citrus fruit. The few available datasets often contain some data related to the Italian context but also approximate data with that of product systems representing other countries. Furthermore, the present study allowed to identify and discuss the main aspects to be used as starting elements for modelling regional data to be included in a future Italian LCI database of the abovementioned four supply chains. Conclusions: The results of the present study represent a starting point for the collection of data and its organisation, in order to develop an Italian LCI agri-food database with datasets which are representative of the regional specificities of four agri-food supply chains which play an important role in the Italian economy. [ABSTRACT FROM AUTHOR]

Purpose: The olive oil sector in Italy has a significant socio-economic, environmental, and cultural relevance. However, the environmental impacts of production and consumption models are considerable, mainly due to the demand for large quantities of resources (fuels, chemicals) and to the environmental impacts of residues' disposal. Due to the scarcity of resources and climate change concerns, circular economy principles based on industrial ecology concepts are emerging. In this paper, the principles of circular economy were specifically applied to the olive oil supply chain, to improve the environmental sustainability of the sector. Methods: The production chain of extra virgin olive oil was analyzed using the Life Cycle Assessment method, based on primary data from an oil farm and mill in Southern Italy. The environmental impacts were evaluated through the SimaPro software and the ReCiPe 2016 Mid-point (H) Impact Assessment Method, with reference to the functional unit of 1-L bottle of extra virgin olive oil. Some circular improvement options were investigated, comparing the impacts generated by (i) extra virgin olive oil linear production without valorization of by-products, (ii) extra virgin olive oil linear production with allocation of total impacts to co-products, and (iii) two circular production systems, incorporating improvements such as replacement of diesel with biodiesel and of electricity from the national grid with energy recovered from residues. Results and discussion: The environmental impacts of the business-as-usual production pattern were identified for possible improvements. In all phases of the production chain of organic extra virgin olive oil, the most affected impact categories were human carcinogenic toxicity, marine ecotoxicity, and terrestrial ecotoxicity. As expected, the major contributions to almost all the analyzed impact categories were determined by the agricultural phase (92.65%), followed by the bottling phase (7.13%) and the oil extraction phase (0.22%). The valorization of by-products was considered by widening the system boundaries to ensure the environmental sustainability by developing circular patterns that feedback waste materials to upstream steps of the same process. The environmental impacts resulted lower in almost all the impact categories, with the major benefits gained in the global warming and fossil depletion impact categories. Conclusions: The analysis proved that the reuse of pomace, prunings, and exhausted cooking oil initially considered as waste can bring benefits from an environmental point of view to the larger scale of the economy, by replacing fossil fuels, as well as to the olive oil chain itself, by providing the needed energy for production. [ABSTRACT FROM AUTHOR]

This document discusses innovations and new processes in the olive oil industry. It highlights the implementation of new technologies to improve olive oil extraction and quality, as well as minimize waste. The document covers various topics such as the benefits and drawbacks of using olive mill wastewater in irrigation, the importance of temperature control during olive oil production, the use of natural microtalcs to improve oil extraction yields and quality, and the production of high-value products and bioenergy from olive oil byproducts. It also explores the influence of different factors on the physicochemical parameters and composition of flavoured olive oils, as well as the effect of growing regions and processing methods on the phenolic compound profile in table olives. [Extracted from the article]

Fusarium euwallaceae, vectored by the paninvasive polyphagous shot hole borer beetle (Euwallacea fornicatus), is an emerging threat to trees globally. Proven pathogenic to cultivated deciduous fruits in South Africa, it recently has been isolated from cultivated European (Olea europaea subsp. europaea) and native African (Olea europaea subsp. cuspidata) olive. This potentially threatens both commercial production and native species conservation. However, pathogenicity to these trees is unknown. Three isolates were used in pathogenicity trials of F. euwallaceae towards cultivated European and African olives. Fusarium euwallaceae caused significantly longer lesions than the controls in vascular tissues of inoculated European olive trees, whereas no difference was observed for African olive. We therefore report for the first time that F. euwallaceae is pathogenic to cultivated European olive but not to African olive. As this fungus occludes affected xylem tissues, and thus water flow, olive fruit and oil production might be hampered during droughts, which are predicted to increase in severity and frequency in the main region olives are planted in in South Africa. [ABSTRACT FROM AUTHOR]

Olive oil extraction by two-phase systems generates a by-product called "alperujo" which presents several difficulties for its valorization. The present work evaluated an industrial approach, based on the application of thermal treatments to alperujo followed by solid/liquid separation using standard two-phase olive oil mill equipment. Treatments consisted of the thermo-malaxation of alperujo at 70 °C for 45 or 90 min, with or without acid addition, followed by solid/liquid separation in an industrial decanter. The solid was characterized concerning subsequent use for composting, while total and hydrophilic phenolics were analyzed in liquid for their recovery. Additionally, a laboratory-scale trial to compare phenolic purification by ethylic acetate extraction with chromatographic procedures was also included. The static respiration index showed that solid fractions presented higher susceptibility to biodegradation processes than raw alperujo. The phenolic content of treated liquid fractions was higher than in raw alperujo. Total phenolics were maximum at the longest exposure time without acid addition, while hydrophilic phenolics were highest at the shortest exposure time in acidified samples. The use of non-ionic resins seemed attractive for obtaining highly concentrated phenolic fractions. The proposed thermal treatments can be applied in olive oil industries, allowing in situ pomace valorization and the recovery of phenolic-enriched liquid fractions. [ABSTRACT FROM AUTHOR]

This study presents the analysis and modeling of the optimal connection between an asynchronous three-phase electrical induction motor and a horizontal centrifuge used in olive oil extraction. The simulation, carried out using the well-established Simscape Electrical by Matlab R2024a, offers the advantage of reducing the purchasing cost of the electronic drivers and electric motors to be tested. Different connection cases among the electronic motor driver, the electric motor, and the horizontal centrifuge were examined. The findings indicate that the oversizing of the electric motor is required to increase the machine efficiency and to reduce the overall specific energy consumption; however, the asymptotic behavior of the specific energy consumption, being related to the motor power, places a limit on the motor oversizing. Indeed, raising the motor power reduces the specific energy consumption; however, this effect can be unimportant if considering the higher cost involved in purchasing both the electrical motor and the electronic motor driver. The results show that an overall percentage saving of specific energy consumption of 3.1% and 4.0% can be achieved with a slight (7.5 kW) and a medium (11 kW) oversizing of the electric motor, respectively. [ABSTRACT FROM AUTHOR]

Natural polyphenols may be very effective lipid antioxidants; however, the studies pertaining to specific commodities, such as refined olive kernel oil (OKO), are extremely limited, and thus there is a lack of relevant information. To provide coverage for this gap in the literature, this study was performed with the view of testing structurally related natural hydroxycinnamates, namely caffeic acid (CA), ferulic acid (FA), and p-coumaric acid (CouA), as effective OKO antioxidants, and establishing concentration–activity relationships. First, a ranking concerning the antioxidant potency of the three polyphenols was attempted using the radical probe DPPH, and then the compounds were assayed using OKO as the lipid substrate. Employing a concentration–activity model, the potency of the three polyphenols to stabilize OKO, based on Rancimat measurements, was CA > CouA ≈ FA. A further simulated long-term trial revealed that all three polyphenols may be equally effective in inhibiting peroxide onset over a period of 40 days, but the determination of thiobarbituric acid reactive substances (TBARS) formation evidenced that FA may be a more efficient antioxidant. The outcome was that all three polyphenols tested may behave as very effective agents against oxidative OKO rancidity, and the prospect of producing such compounds from agri-food wastes may provide unprecedented opportunities for replacing the controversial synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Food adulteration which is economically motivated (i.e., food fraud) is an incentive for the development and application of new and fast detection methods/instruments. An example of a fast method that is extremely environmentally friendly is near-infrared spectroscopy (NIRS). Therefore, the goal of this research was to examine the potential of its application in monitoring the adulteration of blended sunflower/olive oils and to compare two types of NIRS instruments, one of which is a portable micro-device, which could be used to assess the purity of olive oil anywhere and would be extremely useful to inspection services. Both NIR devices (benchtop and portable) enable absorbance monitoring in the wavelength range from 900 to 1700 nm. Extra virgin oils (EVOOs) and "ordinary" olive oils (OOs) from large and small producers were investigated, which were diluted with sunflower oil in proportions of 1–15%. However, with the appearance of different salad oils that have a defined share of EVOO stated on the label (usually 10%), the possibilities of the recognition and manipulation in these proportions were tested; therefore, EVOO was also added to sunflower oil in proportions of 1–15%. The composition of fatty acids, color parameters, and total dissolved substances and conductivity for pure and "adulterated" oils were monitored. Standard tools of multivariate analysis were applied, such as (i) analysis of main components for the qualitative classification of oil and (ii) partial regression using the least square method for quantitative prediction of the proportion of impurities and fatty acids. Qualitative models proved successful in classifying (100%) the investigated oils, regardless of whether the added thinner was olive or sunflower oil. Developed quantitative models relating measured parameters with the NIR scans, resulted in values of R2 ≥ 0.95 and was reliable (RPD > 8) for fatty acid composition prediction and for predicting the percentage of the added share of impurity oils, while color attributes were less successfully predicted with the portable NIR device (RPD in the range of 2–4.2). Although with the portable device, the prediction potentials remained at a qualitative level (e.g., color parameters), it is important to emphasize that both devices were tested not only with EVOO but also with OO and regardless of whether proportions of 1–15% sunflower oil were added to EVOO and OO or EVOO and OO in the same proportions to sunflower oil. [ABSTRACT FROM AUTHOR]

Olive anthracnose outbreaks caused by the Colletotrichum species complex in the Mediterranean region decrease both fruit yield and olive oil production while also drastically degrading olive oil quality. The presence of various Colletotrichum species able to produce disease symptoms in olive fruits significantly deteriorates the efforts for an efficient crop protection strategy. In this report, the major olive productive area of Peloponnese was screened for Colletotrichum species capable of generating anthracnose symptoms. Olive fruits of 12 different olive cultivars were collected from 60 groves distributed analogously in the Peloponnese. Thirty-two fungal strains isolated from asymptomatic olive drupes were identified morphologically as Colletotrichum spp. and were multilocus genetically analyzed. The 32 isolates were grouped into two primary lineages resembling the previously characterized Colletotrichum acutatum and Colletotrichum nymphaeae based on the conducted genetic analysis for five genetic loci. The virulence of 16 Colletotrichum spp. strains were evaluated in a detached fruit assay of 10 Greek olive cultivars. The results clearly suggested that fungal isolates belonging to both C. acutatum and C. nymphaeae exhibited different levels of pathogenicity in a cultivar-dependent manner. Thus, cultivars examined in terms of the % Disease Index (%DI) were divided into highly tolerant, tolerant, and susceptible, and those analyzed regarding the % Disease Severity Index (%DSI) were divided into tolerant and susceptible. Our results suggest that the Greek cultivars of Athinolia and Megaritiki are highly tolerant to the vast majority of Colletotrichum strains isolated from Peloponnesian groves and consist of a significant genetic material for the future design of crop protection programs against anthracnose breakouts. [ABSTRACT FROM AUTHOR]

Using experimental results related to the biosorption of Fe(III) by activated carbon derived from olive pit waste, we developed and evaluated four artificial neural network (ANN) models in this study, namely MLP-ANN, RBF-ANN, GR-ANN, and PSO-ANN, to predict the removal efficiency of Fe(III) during the adsorption process. The purpose of these models was to forecast the effect of the following five important operational variables: the initial concentration, time, stirring speed, temperature, and biosorbent dose. We conducted a thorough assessment of the performance of these models and compared their ability to predict the removal capacity. Several statistical metrics have been used to quantify the quality of the different models. The results calculated by the machine learning models were analyzed and compared with the experimental results. The obtained values of the coefficient of determination were 0.9997 for the PSO-ANN model, 0.991 for the GR-ANN model, 0.983 for the RBF-ANN model, and 0.837 for the MLP-ANN model concerning the removal efficiency. All the studied models are able to accurately predict the adsorbed quantity. ANOVA analysis was used to evaluate the effect of the parameters inherent to the PSO-ANN model. The PSO-ANN model proves to be a powerful tool for estimating the efficiency of Fe(III) ion removal. [ABSTRACT FROM AUTHOR]

The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions. [ABSTRACT FROM AUTHOR]

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to fraud. Therefore, there is a need to properly valorize high-quality EVOO and protect it from fraudulent manipulations to safeguard consumer choices. In our study, we used a straightforward and easy method to assess the molecular traceability of 28 commercial EVOO samples based on the use of SSR molecular markers. A lack of correspondence between the declared origin of the samples and the actual origin of the detected varieties was observed, suggesting possible adulteration. This result was supported by the identification of private alleles based on a large collection of national and international olive varieties and the search for them in the molecular profile of the analyzed samples. We demonstrated that the proposed method is a rapid and straightforward approach for identifying the composition of an oil sample and verifying the correspondence between the origin of olives declared on the label and that of the actual detected varieties, allowing the detection of possible adulterations. [ABSTRACT FROM AUTHOR]

Effects of pulsed electromagnetic fields (PEMF) on immunological factors in a 2,4-dinitrochlorobenzene (DNCB)-induced atopic dermatitis (AD) model were investigated. Hairless mice were randomly assigned to control, acetone and olive oil solution-treated (AOO), PEMF 15 Hz, PEMF 75 Hz, and sham groups (n = 5 each). AOO solution was used to dissolve DNCB. Both PEMF and sham groups were exposed to similar DNCB doses, causing similar AD symptoms. After AD induction for five weeks, only the PEMF groups were exposed to PEMF stimulations (15 Hz, 75 Hz, and 15 mT) inside the solenoid coil, for two weeks. In both groups, splenomegaly was observed, as AD was induced by hyperimmune reactions caused by DNCB sensitization. However, splenomegaly did not occur in the PEMF-exposed groups, and spleen weight decreased similarly to that of the control. Hence, the total splenocytes in the PEMF group were similar to those in the control group, whereas the sham group showed three times the number of splenocytes compared with the PEMF group. The serum immunoglobulin E levels did not significantly change in the PEMF group; however, they increased more than fourfold in the sham group. These results demonstrate that PEMF stimulation ameliorated the abnormal symptoms caused by hyperimmune reactions. [ABSTRACT FROM AUTHOR]

The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvelinus alpinus) were studied. Charrs were fed on diets containing 40, 60, and 80 ppm synthetic astaxanthin together with 10, 18, and 26% dietary lipids for 24 weeks. Results indicated that the astaxanthin concentration in the belly skin and flesh of fish was strongly correlated with both carotenoid and dietary lipid contents, suggesting a significant interaction between diets and the total carotenoid concentration in the belly skin and flesh. The Hunter color L* values of the fillet and the belly skin were inversely related to their carotenoid levels, whereas their a* and b* values were strongly correlated with the total carotenoid concentration. The apparent digestibility coefficient of carotenoids was directly correlated with the level of dietary lipid but inversely correlated with carotenoid contents. A strong correlation between the content of carotenoids retained in the flesh and their digestibility was observed. Thus, the pigmentation of Arctic charr could improve the overall consumer acceptability as well as nutritional and potential market values of Arctic charr. [ABSTRACT FROM AUTHOR]

Virgin olive oil (VOO) quality has been essentially correlated to its minor component contents, mainly phenolic compounds. Nevertheless, the content and composition of these compounds could be affected by several factors, among them the composition and biochemical properties of olive fruits, principally olive endogenous enzyme activities. Otherwise, the activities of these enzymes could be influenced by numerous factors, such as olive cultivars, ripening degree, olive storage conditions, and VOO extraction process. Thus, the objective of this review article is the focus on the key variation of olive endogenous enzyme activities according to these factors and their eventual contribution to the VOO phenolic profile. [ABSTRACT FROM AUTHOR]

Spin coating is a process by which thin and uniform layers of liquids are formed on substrates by rotation of the substrate at high speed. Production of these thin liquid layers, specifically using liquids called photoresists, is essential for photolithography in semiconductor and microelectronics processing whereby patterns are transferred and ultimately formed in layers on the substrate. With the surge in interest for increased domestic semiconductor processing capabilities, it makes sense that students in physics and engineering are provided with more knowledge of these processing techniques and how they rely on, among other things, traditional course work, and topics. Spin coating provides an excellent example to connect fluid dynamics with microfabrication. We present detailed experiments that can be performed in a college-level undergraduate laboratory, wherein students can explore both the variables appearing in a known model for spin coating in addition to investigating several of the variables related key assumptions used in the derivation of the model but which do not appear in the resulting equation. Editor's note: The semiconductor industry, which is predicted to reach US$1 trillion by 2030, is a major employer of physicists. Semiconductor processing relies on photolithography, and photolithography relies on spin coating of photoresists. These facts on their own might inspire instructors to teach students about spin coating, even if the phenomenon was not such a beautiful application of fluid mechanics. This paper shows you how to teach students about spin coating using inexpensive equipment and safe fluids (corn syrup, castor oil, and olive oil). Students can predict how and whether the film thickness depends on variables such as density, speed, viscosity, and time, and can test these predictions in the laboratory. [ABSTRACT FROM AUTHOR]

This essay explores the humanizing role of food, particularly olive oil, in the Palestinian Netflix comedy series, Mo. Through a discussion of different scenes depicting olive oil throughout the series, the article argues that food serves to render Palestinians more legible to Western audiences, while also highlighting realities about life in the diaspora for Palestinians. Through wit and olive oil, the audience is drawn to engage with the tribulations of diaspora Palestinians trying to make a living, to seek asylum, and to remain connected to the Palestinian homeland. [ABSTRACT FROM AUTHOR]

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds [ABSTRACT FROM AUTHOR]

Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze oil quality parameters. Gas/Liquid Chromatography-Mass Spectrometry (GC/LC–MS) techniques were employed to investigate variations in metabolite contents. Concurrently, the transcriptional profiles of olives during heaping were examined. As piling time progressed, quality indicators declined, and stored fruit were categorized into three groups based on their quality characters: '0 h' belongs to the first category, '8 h' and '24 h' to the second category, and '48 h' and '72 h' to the third category. Metabolite changes were consistent with the expression patterns of genes related to their synthesis pathways. Additionally, ethylene was identified as a crucial factor influencing fruit senescence. These findings establish a foundation for further research on olive deterioration after harvesting and offer insights for optimizing olive oil production. [ABSTRACT FROM AUTHOR]

Known for being a functional food, vegetable oil is widely used because of its nutraceutical activity. It notable that one third of all traditional medicines are intended to treat inflammatory disorders. Vegetable oils are basically composed of linoleic and alpha-linolenic acids, which are polyunsaturated fatty acids (PUFA) classified as essential, and monounsaturated fatty acids (MUFA) such as oleic acid, are classified as non-essential. Olive, sunflower, flaxseed, and chia oil are rich in these fatty acids, and their benefits are directly linked to these fatty acid contents. The benefits in their consumption by the population worldwide is proven, mainly promoting the balance of the lipid profile, cardiovascular aspects, decrease in blood pressure, and healing effects when used topically. Most of these benefits come from the immunomodulatory effects of vegetable oils, mainly the anti-inflammatory activities triggered by the unsaturated fatty acids present in these oils. [ABSTRACT FROM AUTHOR]

The presence of the olive tree in Tuscany, Italy, in its forms that have survived to the present day as an essential component of the landscape dates back many centuries. Global change is now threatening it. Therefore, it is important to find markers to enhance the olive tree environment in terms of its resilience. The aim of the research was to investigate the composition of soil bacteriomes in contrasting geochemical environments using a geochemistry approach based on the behavior of the REEs, inherited from parent rock material. Bacteriome assemblages and REE content were analyzed in 48 topsoils developed in six geochemical Tuscan environments. Combined geochemical, geoinformatic, and bioinformatic techniques highlighted the existence of four bacteriome assemblages depending on Light-REEs. Further results showed that the soil bioavailable fraction of REEs was related to parent rock materials, pH, and bacteriome composition. The most abundant bacteria were Microlunatus in graded fluvio-lacustrine soils, Gaiella in graded arenaceous soils, Bradyrizhobium in pyroclastic soils, and Rubrobacter in soils on gentle slopes of calcareous and carbonatic lithologies. This research represents a starting point to define new indicators able to assess the resilience of the olive trees in the Mediterranean landscape and characterize the territory of extra virgin olive oils. [ABSTRACT FROM AUTHOR]

Self-poisoning with p-phenylenediamine (PPD) is a common method in individuals experiencing social or economic stress. The current study was planned to determine various physiological effects of the poison and to identify an effective antidote against PPD toxicity. The hemato-biochemical profile along with histo-pathological examination of kidneys, brain, heart and lungs were conducted in the adult male albino rats (n=25) supplemented with methylene blue, coconut and olive oils post- PPD toxicity. A significant (p<0.05) decrease in the hematological parameters except a significant (p<0.05) increase in the leukocyte count was observed in the animals injected only with PPD (30mg/kg BW) compared to the control negative group. The animals supplemented with methylene blue, olive, or coconut oils post-PPD injection showed a significant (p<0.05) amelioration in the hematological parameters compared to the PPD-only control group. PPD toxicity significantly (p<0.01) increased the hepatic (ALT, AST, bilirubin) and renal (urea, creatinine) markers and level of CK-MB compared to the control negative group. The supplementation of animals with methylene blue, coconut and olive oils showed protective effects by significantly (p<0.05) decreasing the levels of hepatic and renal markers and CK-MB along with improvement in the histo-architecture of the heart, kidneys, lungs and brain. The animals supplemented with olive oil showed better results, since it has been found to partially reverse the effects of PPD toxicity compared to methylene blue and coconut oil and thus, could be used as a possible anti-dote against PPD toxicity. [ABSTRACT FROM AUTHOR]

Olive (Olea europaea L.) is an evergreen tree species that grows naturally in regions with Mediterranean climates. Its oil and fruits are commercially valuable. Olive oil contains high levels of omega-9 (oleic acid). Because the high percentage of oleic acid makes olive oil deterioration-resistant, the development of olive varieties containing high oleic acid is one of the major goals of olive breeding programs. Therefore, this study aimed to determine quantitative trait loci (QTL) affecting the fatty acid composition of olive oil. Thus, early selection of olive genotypes with a high oleic acid content can be possible. For the determination of QTLs affecting the fatty acid composition of olive oil, a high-density genetic map was developed using a segregating olive F1 population with 121 progeny and single- nucleotide polymorphism (SNP) markers based on genotyping by sequencing (GBS). The 2892.14 cM genetic map was composed of 3254 SNP markers on 23 chromosomes, with an average distance of 0.93 cM. For QTL analysis, the fatty acid composition of the segregating olive F1 population was determined using gas chromatography in two different years. A total of 31 QTLs were discovered in the first year and 29 in the second year. Common QTLs associated with fatty acid composition in both years have been found on chromosome 1, chromosome 2, and chromosome 10. For oleic acid, 11 QTLs were discovered in the first year and 12 QTLs in the second year. With these results, the QTLs linked to fatty acid synthesis in olive oil can be used as genetic resources for marker-assisted selection (MAS) in olive breeding studies. [ABSTRACT FROM AUTHOR]