The Cultural, Nutritional and the Socio-Economic Value of Greek Messinian Olive Oil

Sustainable Environmental Management and Valorization Options for Olive Mill Byproducts in the Middle East and North Africa (MENA) Region

Processes ◽

10.3390/pr8060671 ◽

2020 ◽

Vol 8 (6) ◽

pp. 671

Author(s):

Adnan Khdair ◽

Ghaida Abu-Rumman

Keyword(s):

Olive Oil ◽

Fossil Fuels ◽

Economic Value ◽

Oil Production ◽

Small Scale ◽

Waste Streams ◽

Mena Region ◽

Important Benefit ◽

Olive Trees ◽

Olive Mill

Cultivation of olive trees and olive oil production have been considered as a legacy for the Mediterranean region. This custom represents a very important benefit for many nations in terms of wealth and health. However, huge amounts of by-products and waste are generated during olive oil production. This represents a serious environmental impact on land and water bodies if not properly handled. Olive oil extraction generates two waste streams, a solid waste called pomace and olive mill wastewater (OMWW), which has been considered as highly pollutant and phytotoxic waste. These wastes have high disposal costs and predominantly generated from small-scale enterprises that have limited financial resources to treat them properly before discharge to the environment. Besides being a serious environmental problem, OMWW has potential economic value that remains to be utilized such as: fertilizers, valuable antioxidants agents and fatty acids needed in human diet. Also, Olive pomace is a valuable renewable energy source with an energy density of 23 MJ/kg and has become an inexpensive alternative for fossil fuels. Aiming at adding value to the olive production sectors and potential valorization options for byproducts in the MENA region, international practices applied in olive mills wastes management’s and treatment methods used in major oil producing countries are presented.

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STUDI POTENSI LIPASE Alcaligenes faecalis UNTUK APLIKASI BIODETERJEN

Jurnal Bioteknologi & Biosains Indonesia (JBBI) ◽

10.29122/jbbi.v3i2.40 ◽

2016 ◽

Vol 3 (2) ◽

pp. 66

Author(s):

Ika Rahmatul Layly ◽

Nita Oktavia Wiguna

Keyword(s):

Olive Oil ◽

Culture Medium ◽

Performance Test ◽

Economic Value ◽

Performance Testing ◽

Alcaligenes Faecalis ◽

Luria Bertani ◽

Stability Testing ◽

Commercial Detergents ◽

Hydrolysis Of

In detergent industry, enzymes are used enormously in terms of quantity and economic value. Lipase catalyzes the hydrolysis of triglycerides into diglycerides and monoglycerides by releasing fatty acids. Lipase is produced by bacteria, fungi, and yeasts. This study aims to determine the potential of Alcaligenes faecalis lipase for its application as biodetergen, through stability testing of its lipase activity against detergent components by exposing the enzyme to the commercial detergents, as well as performance testing through washing. Alcaligenes faecalis lipase was produced using Luria Bertani (LB) culture medium supplemented with 1% olive oil inducer. Production is carried out for 24 hours, and the enzyme was harvested at the 18th hour. The harvested enzyme was tested for their stability after being exposed to commercial detergents at a concentration of 1-5%. Results showed that the exposure to the detergents decreased the enzyme activity to 22, 38, 48, 68 and 90%. Performance test showed that the olive oil impurity removal from the fabric was 29%.Keywords: Alcaligenes faecalis Lipase, biodetergent, lipase activities, washing test AbstrakPada industri detergen penggunaan enzim sangatlah besar baik secara jumlah maupun nilai ekonomi. Lipase mengkatalis hidrolisis trigliserida menjadi digliserida dan monogliserida dengan membebaskan asam lemak. Lipase dihasilkan oleh bakteri, jamur, dan yeast. Penelitian ini bertujuan untuk mengetahui potensi lipase Alcaligenes faecalis untuk aplikasi biodeterjen, melalui uji stabilitas aktivitas lipase terhadap komponen deterjen dengan memaparkan terhadap deterjen komersial serta uji kinerja melalui washing test. Lipase Alcaligenes faecalis diproduksi menggunakan media Luria Bertani (LB) dengan penambahan induser minyak zaitun 1%. Produksi dilakukan selama 24 jam dengan waktu pemanenan enzim pada jam ke-18. Enzim yang sudah dipanen diuji stabilitasnya setelah dipapar dengan deterjen komersial pada konsentrasi 1-5%. Berdasarkan hasil pengujian aktivitas setelah dipapar terlihat penurunan aktivitas berturut-turut sebesar 22, 38, 48, 68 dan 90%. Hasil uji kinerja menunjukkan bahwa noda minyak zaitun yang hilang dari kain sebesar 29%.Kata kunci: Lipase Alcaligenes faecalis, biodeterjen, aktivitas lipase, washing test

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Olive tree survival and adaptation to the harsh growing conditions in the arid desert environment of the Negev Highlands, Southern Israel

Israel Journal of Plant Sciences ◽

10.1163/22238980-00001040 ◽

2018 ◽

Vol 65 (3-4) ◽

pp. 147-152

Author(s):

Eli Ashkenazi ◽

Yona Chen ◽

Yoav Avni

Keyword(s):

Olive Oil ◽

Economic Value ◽

Olive Tree ◽

Fruit Trees ◽

Annual Rainfall ◽

Runoff Water ◽

Tree Survival ◽

Olive Trees ◽

Arid Desert ◽

Growing Conditions

Twenty-three olive trees were found to grow in traditional orchard sites in the Negev Highlands desert, southern Israel. Their location was marked on maps, and their growth, morphology, biology, preservation and survival was monitored. Some of them are presently maintained by the Bedouin population of the Negev, whereas others seemed to have survived from earlier periods. The average annual rainfall in this region is 90–130 mm. Most of the orchards were deliberately planted in pre-existing agricultural plots, built during the Byzantine and Early Muslim era (3rd–8th centuries CE). They were irrigated by harvesting runoff water. The Byzantine era was the most populated period in the Negev Highlands, when wine and olive oil were the main horticultural products. A variety of domesticated fruit trees are found in the present abandoned orchards: olive, fig, grapevine, pomegranate, almond, date palm, carob, pistachio and bitter orange. The trees have not been artificially irrigated for at least seven decades. Nevertheless, most of them continue to flourish and bear fruit. We focused on understanding the abandoned olive trees’ survival and adaptation mechanisms. Olive trees growing was a favorite crop to Byzantine farmers due to the significant economic value of olive oil and good adaptation to the environmental conditions in the Negev Highlands.

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Factors influencing Albanian consumer preferences for standardized olive oil

Applied Studies in Agribusiness and Commerce ◽

10.19041/apstract/2016/4-5/17 ◽

2016 ◽

Vol 10 (4-5) ◽

pp. 131-136

Author(s):

Etleva Muça ◽

Ana Kapaj ◽

Remzi Sulo ◽

Natasha Hodaj

Keyword(s):

Olive Oil ◽

Consumer Preferences ◽

Multinomial Logistic Regression ◽

Economic Value ◽

Specific Information ◽

Climate Conditions ◽

Factors Influencing ◽

Close Relationship ◽

Jel Code

Albania is considered one of the most important countries where olives are cultivated due to its geographical position and climate conditions. The country is facing many problems with the quality of olive oil which is related to cultivation methods and agronomic techniques. The economic value of the sector is calculated almost €20 million per year. For years the cultivation of olives and associated products have been considered an important sector within agriculture and are an integral part of the Albanian diet. The current study aims to analyze the factors influencing consumer preferences for a standardized olive oil. The data collection was conducted through a socio-economic survey. The survey was an important element which provided general and specific information linked to the study area. The interviewees were selected randomly. Descriptive and multinomial logistic regression analyses were used to evaluate the survey data. As a result, we conclude that Albanian consumers prefer domestic olive oil because they are familiar with the taste and believe in its qualities. Usually, Albanian consumers choose the quality of olive oil at the purchase moment, due to their close relationship with the seller. JEL CODE: D12

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Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products

Antioxidants ◽

10.3390/antiox9040284 ◽

2020 ◽

Vol 9 (4) ◽

pp. 284 ◽

Cited By ~ 4

Author(s):

Irene Dini ◽

Giulia Graziani ◽

Francesca Luisa Fedele ◽

Andrea Sicari ◽

Francesco Vinale ◽

...

Keyword(s):

Olive Oil ◽

Economic Value ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Bioactive Molecules ◽

Phenolic Profile ◽

Oil Processing ◽

Olive Mill Wastewaters ◽

Q Exactive ◽

Olive Trees

Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.

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A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

Analytical Methods ◽

10.1039/d0ay01746a ◽

2021 ◽

Author(s):

Hicham Zaroual ◽

El Mestafa El Hadrami ◽

Romdhane Karoui

Keyword(s):

Fluorescence Spectroscopy ◽

Olive Oil ◽

Virgin Olive Oil ◽

Front Face ◽

Virgin Olive Oils ◽

Olive Oils ◽

Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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