scholarly journals Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1304
Author(s):  
Francisco Espínola ◽  
Alfonso M. Vidal ◽  
Juan M. Espínola ◽  
Manuel Moya
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Olive Tree ◽  
Extraction Yield ◽  
Point Of View ◽  
Human Consumption ◽  
Analytical Point ◽  
Wild Olive ◽  
Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

scholarly journals Analytical Characterization of Water-Soluble Constituents in Olive-Derived By-Products

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1299
Author(s):  
Pablo Doménech ◽  
Aleta Duque ◽  
Isabel Higueras ◽  
José Luis Fernández ◽  
Paloma Manzanares
Keyword(s):  
Olive Tree ◽  
Mediterranean Area ◽  
Water Soluble ◽  
Olive Pomace ◽  
Olive Leaves ◽  
Olive Stone ◽  
Olive Trees ◽  
Tree Pruning ◽  
By Products

Olive trees constitute one of the largest agroindustries in the Mediterranean area, and their cultivation generates a diverse pool of biomass by-products such as olive tree pruning (OTP), olive leaves (OL), olive stone (OS), and extracted olive pomace (EOP). These lignocellulosic materials have varying compositions and potential utilization strategies within a biorefinery context. The aim of this work was to carry out an integral analysis of the aqueous extractives fraction of these biomasses. Several analytical methods were applied in order to fully characterize this fraction to varying extents: a mass closure of >80% was reached for EOP, >76% for OTP, >65% for OS, and >52% for OL. Among the compounds detected, xylooligosaccharides, mannitol, 3,4-dihydroxyphenylglycol, and hydroxytyrosol were noted as potential enhancers of the valorization of said by-products. The extraction of these compounds is expected to be more favorable for OTP, OL, and EOP, given their high extractives content, and is compatible with other utilization strategies such as the bioconversion of the lignocellulosic fraction into biofuels and bioproducts.

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 Biometric Characterization of Fruits and Morphoanatomy of the Mesocarp of Acrocomia Species (Arecaceae)

2017 ◽  
Vol 9 (3) ◽  
pp. 78 ◽  
Author(s):  
Suelen Alves Vianna ◽  
Luiz Henrique Chorfi Berton ◽  
Arnildo Pott ◽  
Sandra Maria Carmello Guerreiro ◽  
Carlos Augusto Colombo
Keyword(s):  
Phenolic Compounds ◽  
Genetic Improvement ◽  
Natural Populations ◽  
Dry Mass ◽  
Human Consumption ◽  
Economic Potential ◽  
Number Of Species ◽  
Parenchyma Cells ◽  
Light Green

The genus Acrocomia (Arecaceae) is widely distributed in the Neotropics, without consensus on the number of species. The arboreal species are explored in their native countries. To subsidize better use of the observed variation in fruits of different species for product extraction, taxonomy, conservation and genetic improvement, our objective was to characterize biometrically the fruits and anatomically the mesocarp from natural populations of A. aculeata, A. intumescens and A. totai. We observed different colors of epicarp and mesocarp in A. aculeata and A. totai, while the fruits of A. intumescens were light green or yellowish. The fruits of A. aculeata showed diameter considered large (3.9-4.6 cm) and the highest dry mass (26.3-33.5 g), A. intumescens presented intermediate diameter (3.1–3.9 cm) and mass (11.5-18.8 g), and A. totai had the smallest diameter (2.2-3.0 cm) and mass (4.1-11.4 g). The morphoanatomical analysis of the mesocarp did not distinguish the three species. However, it revealed the presence of useful compounds for human consumption and with economic potential, such as oil in the parenchyma cells, mucilage, starch and phenolic compounds. We concluded that the mesocarp anatomy is not useful for taxonomy, but the biometric variation is, as well as variation within species can be applicable in conservation and genetic improvement.

Characterization of olive oils obtained from wild olive trees (Olea ferruginea Royle) in Pakistan

2013 ◽  
Vol 54 (2) ◽  
pp. 1965-1971 ◽  
Author(s):  
Pervez Anwar ◽  
Alessandra Bendini ◽  
Muhammad Gulfraz ◽  
Rahmatullah Qureshi ◽  
Enrico Valli ◽  
...  
Keyword(s):  
Olive Oils ◽  
Wild Olive ◽  
Olive Trees

scholarly journals Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

2021 ◽  
Vol 11 (8) ◽  
pp. 3691
Author(s):  
Diana Ionela Stegăruș ◽  
Anamaria Călugăr ◽  
Corneliu Tanase ◽  
Adriana Muscă ◽  
Oana Romina Botoran ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Point Of View ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Spectrometry Analysis ◽  
Oak Chips ◽  
Liquid Liquid Extraction ◽  
Oak Barrels

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.

scholarly journals Wild Olive Trees Extent in Al-Baha Region, Saudi Arabia According to Trees’ Age, Health, and Clustering Status

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Abdullah Saleh Al-Ghamdi
Keyword(s):  
Saudi Arabia ◽  
Olive Tree ◽  
Vegetation Density ◽  
Landscape Preference ◽  
Age Class ◽  
Wild Olive ◽  
Olive Trees ◽  
High Resolution Satellite Imagery ◽  
Clustering Behavior ◽  
Density Zone

This study provided detailed information on the attributes of wild olive species in the Al- Baha region, Saudi Arabia. The study area lay along the Sarah mountain, encompassing the districts of Al-Qura, Al-Mandaq, Al- Baha and the southern part of Baljurashi. This indicates the preference of wild olive for high foggy mountain conditions, which was pre-determined by the study to be a medium-high vegetation density zone. Information extracted from high resolution satellite imagery Pleaides revealed that there are 717,894 wild olive trees (360 trees per km2) in the study area, covering 1,991 km2 .The districts of Al-Mandaq and Al-Baha have higher wild olive density with younger and highly clustered trees, whereas Al-Qura and Baljurashi districts have lower wild olive density, with medium clustered older trees. The districts of Al-Aqiq, Qelwa and Mekhwa have the least density of wild olive with younger trees and light clustering. Clustering behavior was enumerated directly at the sampling plots and the results depicted that the majority of wild olives occur in clusters with mostly 5-10 trees per cluster. The olive tree is found naturally in Al-Baha and can reportedly maintain its populations in natural old growth forests for several hundred years. This study identified the age of wild olive trees in the study area. The results indicated that there were more (68%) of young age class (<50 years old) of wild olive trees, whereas Baljurashi showed the highest percentage of old age class (>150 years). The majority (88.6%) of the wild olive trees were healthy, while more unhealthy trees were observed in Al-Mandaq and Al-Baha districts. As observed during the groundwork, unhealthy trees particularly due to dieback, were more discerned with juniper affecting vegetation in Al-Mandaq and South Baha, with 45% and 18% respectively. Similarly, this study recorded trace of unhealthy vegetation, with 11.4% of the wild olive trees in an unhealthy condition. This information would be essential in ‘Identifying the Landscape Preference of Wild Olive in Al-Baha Region Saudi Arabia’.  

scholarly journals Phytophthora palmivora: A New Pathogen of Olive Trees in Morocco

2017 ◽  
Vol 2 (2) ◽  
pp. 130-135
Author(s):  
Mohamed Chliyeh ◽  
Amina Ouazzani Touhami ◽  
Abdelkarim Filali-Maltouf ◽  
Cherkaoui El Modafar ◽  
Abdelmajid Moukhli ◽  
...  
Keyword(s):  
Root Rot ◽  
Olive Tree ◽  
Phytophthora Palmivora ◽  
Old Field ◽  
First Report ◽  
Significant Difference ◽  
Wild Olive ◽  
Olive Trees ◽  
Crown Dieback ◽  
Responsible Pathogen

In spring of 2012, olive-trees with crown dieback, root rot and defoliation were observed in two years old olive tree in commercial plantations of tree nurseries in Sidi Taibi and in twenty to fifty years old field trees in Souk El Arbaa olive crops in Northwest of Morocco (Gharb area). The objective of this study was to isolate the responsible pathogen of the observed symptoms to the olive trees, to demonstrate its pathogenicity and fulfill the Koch´s postulate. Phytophthora palmivora was consistently isolated from roots (56%) and stems (73.6%) of the young olive trees and 85% from stems of field trees. Koch’s postulate was completed using two isolates of Phytophthora palmivora on 2-year old plants of Dahbia and Haouzia varieties grafted onto wild olive-trees. The affected branches percentages (Pab%) of the inoculated olive plants with the isolate 1 were higher (81.8% for Dahbia and 68% for Haouzia) than those what were inoculated with the isolate 2 (43% for Dahbia and 32% for Haouzia). The reisolation percentages (Pr%) of isolate 1 (84%) and isolate 2 (76%) in the roots of Dahbia variety were higher than isolate 1 (48%) and isolate 2 (55%) in roots of Haouzia variety. The reisolation percentage of isolate 1 in the stem of Dahbia (64%) was higher than that in the stem of Haouzia (41.33%). No significant difference was observed between the Reisolation percentages of isolate 2 in stem of Dahbia olive plants (38%) and in stem of Haouzia olive plants (33%). The pathogenicity of P. palmivora was demonstrated in the olive plants and this was the first report of this pathogen in Moroccan olive trees.

scholarly journals Shape Diversity of Olive Stone, Resulting from Domestication and Diversification, Unveils Traits of the Oldest Known, 7000-Years-Old Table Olives from Hishuley Carmel Site (Israel)

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2187
Author(s):  
Jean-Frédéric Terral ◽  
Vincent Bonhomme ◽  
Clémence Pagnoux ◽  
Sarah Ivorra ◽  
Claire Newton ◽  
...  
Keyword(s):  
Olive Tree ◽  
Wild Populations ◽  
Table Olives ◽  
Modern Material ◽  
Genetic Lineages ◽  
Olive Stone ◽  
The Status ◽  
Wild Olive ◽  
Olive Trees ◽  
Wild Progenitors

The first exploited and domesticated olive forms are still unknown. The exceptionally well-preserved stones from the submerged Hishuley Carmel site (Israel), dating from the middle of the 7th millennium BP, offer us the opportunity to study the oldest table olives discovered so far. We apply a geometrical morphometric analysis in reference to a collection of modern stones from supposed wild populations and traditional varieties of various origins, genetic lineages and uses. Analyses carried out on modern material allow to characterize the extent of stone morphological variation in the olive tree and differentiate distinct morphotypes. They also allow to discuss the status of supposed wild populations and interpret the divergence between groups of varieties and their wild progenitors in an evolutionary and biogeographical perspective. Shape of archaeological stones compared to the differentiation model, unveils morphological traits of olives most likely belonging to both wild olive trees and domesticated forms, some of them showing a notable domestication syndrome. This forms at the early stages of domestications, some of which surprisingly morphologically close to modern varieties, were probably used for dual use (production of olive oil and table olives), and possibly contributed to the dispersion of the olive tree throughout the Mediterranean Basin and to its subsequent diversification.

scholarly journals Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties

2020 ◽  
Vol 35 (1) ◽  
pp. 49-62 ◽  
Author(s):  
Simone Piras ◽  
João Brazão ◽  
Jorge M. Ricardo-da-Silva ◽  
Ofélia Anjos ◽  
Ilda Caldeira
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Point Of View ◽  
Sensory Profile ◽  
Climatic Effects ◽  
White Wines ◽  
Chromatography Analysis ◽  
Grapevine Variety ◽  
Gas Chromatography Analysis

This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.

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