scholarly journals Analysis of the Factors that Influence Olive Oil Demand in the Veneto Region (Italy)

Agriculture ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 154 ◽  
Author(s):  
Tempesta ◽  
Vecchiato
Keyword(s):  
Olive Oil ◽  
Consumer Preferences ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Organic Production ◽  
Veneto Region ◽  
Organic Certification ◽  
Olive Trees ◽  
Heterogeneity Of Preferences

The present study analyzes the demand for extra virgin olive oil of Veneto region consumers in relation to some extrinsic characteristics of the oil, such as the place of production (with particular reference to the Veneto region), the designation of origin, the organic certification, the type of transformation (artisanal or industrial), and the cultivation of olive trees in landscapes that have preserved traditional forms, which are typically the result of irregular plantations or the reduced densities of plants per hectare of cultivated areas. To this aim, a discrete choice experiment was carried out that allowed us to identify the effect of each of the attributes on the choices of the interviewees and to highlight the presence of heterogeneity in consumer preferences. The analysis carried out highlights the presence of a strong segmentation of the extra virgin olive oil (EVOO) market in the Veneto region. In the estimated model, the heterogeneity of preferences is particularly relevant in the case of Protected Denomination of Origin (PDO) production, handicraft milling, and organic production. In contrast, the interviewees' preferences appear to be very homogeneous for the Italian or Veneto EVOO. The results of our research confirm that the place of production is one of the most important clues considered by consumers when buying EVOO. This effect, however, appears to be less important in the areas where olive tree cultivation occupies only a reduced fraction of the cultivated area. In these situations, people tend to prioritize the consumption of EVOO from other regions where production is more widespread. Olive growing that preserves the traditional landscape appears to have a significant effect on consumer behavior, but only for some market segments.

scholarly journals New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2345 ◽  
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Francesca Luisa Fedele ◽  
Andrea Sicari ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Antioxidants Activity ◽  
Olive Trees ◽  
New Strategies

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

scholarly journals Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 994
Author(s):  
Matteo Carzedda ◽  
Gianluigi Gallenti ◽  
Stefania Troiano ◽  
Marta Cosmina ◽  
Francesco Marangon ◽  
...  
Keyword(s):  
Supply Chain ◽  
Olive Oil ◽  
Choice Experiment ◽  
Food Systems ◽  
Consumer Preferences ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Organic Production ◽  
Future Research ◽  
Oil Supply

The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.

scholarly journals A Full Technological Traceability System for Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 624 ◽  
Author(s):  
Simona Violino ◽  
Federico Pallottino ◽  
Giulio Sperandio ◽  
Simone Figorilli ◽  
Luciano Ortenzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Open Source ◽  
Radio Frequency Identification ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Production Chain ◽  
Traceability System ◽  
Olive Trees ◽  
Final Consumer

The traceability of extra virgin olive oil (EVOO) could guarantee the authenticity of the product and the protection of the consumer if it is part of a system able to certify the traceability information. The purpose of this paper was to propose and apply a complete electronic traceability prototype along the entire EVOO production chain of a small Italian farm and to verify its economic sustainability. The full traceability of the EVOO extracted from 33 olive trees from three different cultivars (Carboncella, Frantoio and Leccino) was considered. The technological traceability system (TTS; infotracing) consists of several open source devices (based on radio frequency identification (RFID) and QR code technologies) able to track the EVOO from the standing olive tree to the final consumer. The infotracing system was composed of a dedicated open source app and was designed for easy blockchain integration. In addition, an economic analysis of the proposed TTS, with reference to the semi-mechanized olive harvesting process, was conducted. The results showed that the incidence of the TTS application on the whole production varies between 3% and 15.5%, (production from 5 to 60 kg tree−1). The application at the consortium level with mechanized harvesting is fully sustainable in economic terms. The proposed TTS could not only provide guarantees to the final consumer but could also direct the farmer towards precision farming management.

scholarly journals Effect of the season on the free phytoprostane content in Cornicabra extra virgin olive oil from deficit-irrigated olive trees

2015 ◽  
Vol 96 (5) ◽  
pp. 1585-1592 ◽  
Author(s):  
Jacinta Collado-González ◽  
David Pérez-López ◽  
Houssem Memmi ◽  
M Carmen Gijón ◽  
Sonia Medina ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Trees

scholarly journals Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Rana M. Bilal ◽  
Chunjie Liu ◽  
Haohan Zhao ◽  
Yanzhou Wang ◽  
Mayada R. Farag ◽  
...  
Keyword(s):  
Olive Oil ◽  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Farm Animals ◽  
Poultry Production ◽  
Oxidative Balance ◽  
Olive Trees

Plant polyphenols have promoting health features, including anti-mutagenic, anti-inflammatory, anti-thrombotic, anti-atherogenic, and anti-allergic effects. These polyphenols improve the immune system by affecting the white blood cell proliferation, as well as by the synthesis of cytokines and other factors, which contribute to immunological resistance. Olive trees are one of the most famous trees in the world. Whereas, olive olive oil and derivatives represent a large group of feeding resource for farm animals. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. In vivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection. Therefore, this review article aims to highlight the nutritional applications and beneficial health aspects of olive oil and its effect on poultry production.

scholarly journals Olive Oil: Processing Characterization, and Health Benefits

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1612
Author(s):  
Dimitrios Boskou ◽  
Maria Lisa Clodoveo
Keyword(s):  
Olive Oil ◽  
Reference Model ◽  
Scientific Information ◽  
Virgin Olive Oil ◽  
Analytical Techniques ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
World Health ◽  
Positive Role ◽  
Lipid Source

The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient, a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. With the aim of enriching the recent multidisciplinary scientific information that orbits around this healthy lipid source, a new special issue of Foods journal has been published.

scholarly journals Extra virgin olive oil polyphenolic extracts downregulate inflammatory responses in LPS-activated murine peritoneal macrophages suppressing NFκB and MAPK signalling pathways

2014 ◽  
Vol 5 (6) ◽  
pp. 1270-1277 ◽  
Author(s):  
A. Cárdeno ◽  
M. Sánchez-Hidalgo ◽  
M. Aparicio-Soto ◽  
S. Sánchez-Fidalgo ◽  
C. Alarcón-de-la-Lastra
Keyword(s):  
Olive Oil ◽  
Inflammatory Responses ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Peritoneal Macrophages ◽  
Signalling Pathways ◽  
Mapk Signalling ◽  
Anti Oxidant ◽  
Murine Peritoneal Macrophages

Extra virgin olive oil (EVOO) is obtained from the fruit of the olive treeOlea europaeaL. Phenolic compounds present in EVOO have recognized anti-oxidant and anti-inflammatory properties.

scholarly journals Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2823
Author(s):  
Pujun Xie ◽  
Lorenzo Cecchi ◽  
Maria Bellumori ◽  
Diletta Balli ◽  
Lisa Giovannelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Dry Extract ◽  
Dependent Relationship ◽  
Colorectal Cancer Cells ◽  
Olive Cultivars ◽  
Hct 116 ◽  
Dose Dependent

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.

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