scholarly journals Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)

2020 ◽  
Author(s):  
Cristiane Marangoni ◽  
Alexandre José Cichoski ◽  
Juliano Smanioto Barin
Keyword(s):  
Olea Europaea ◽  
Microbiological Quality ◽  
Chicken Meat ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Olea Europaéa

Amount and quality of pollen grains in four olive (Olea europaea L.) cultivars as affected by ‘on’ and ‘off’ years

2014 ◽  
Vol 170 ◽  
pp. 89-93 ◽  
Author(s):  
Andrea Mazzeo ◽  
Marino Palasciano ◽  
Alessandra Gallotta ◽  
Salvatore Camposeo ◽  
Andrea Pacifico ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Pollen Grains ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak

2020 ◽  
Vol 16 (3) ◽  
pp. 129
Author(s):  
Ahmad Nimatullah Al-Baarri ◽  
Heni Rizqiati ◽  
Mochammad Dicky Zulkharisma ◽  
Anang Mohamad Legowo ◽  
Ailsa Afra Mawarid ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Room Temperature ◽  
Antioxidant Compounds ◽  
Olive Leaf ◽  
Olive Leaves ◽  
Plastic Container ◽  
Color Changes ◽  
Olea Europaea L ◽  
Olive Leaf Extract ◽  
Olea Europaéa

<p>Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades.</p><p> </p><p><strong>Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca Fruit</strong></p><p>Browning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.</p><p><strong><br /></strong></p>

scholarly journals Chemometric classification of new Olea europaea L. cultivars developed through a crossbreeding program in Tunisia

1970 ◽  
pp. 22-27
Author(s):  
I. Guellaoui ◽  
F. Ben Amar, M. Ayadi ◽  
M. Boubaker
Keyword(s):  
Olea Europaea ◽  
Oil Quality ◽  
Fruit Size ◽  
Oleic Acid Content ◽  
Olea Europaea L ◽  
Local Cultivar ◽  
Morphological Evaluation ◽  
Olea Europaéa

Five new olive (Olea europaea L.) cultivars issued from a Tunisian breeding program were released in 2017. This program aimed to improve the oil quality of the local cultivar ‘Chemlali Sfax’ which had mainly low oleic acid content. A wide genetic diversity was observed within the new cultivars which differ from the typical cultivar. The results of the morphological evaluation of the leaf, fruit and stone showed mainly a significant increase of the fruit size (medium) and the appearance of new morphological states for the fruit and the stone.

Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

2007 ◽  
Vol 226 (4) ◽  
pp. 653-659 ◽  
Author(s):  
Antonella De Leonardis ◽  
Alessandra Aretini ◽  
Gabriele Alfano ◽  
Vincenzo Macciola ◽  
Giancarlo Ranalli
Keyword(s):  
Olea Europaea ◽  
Antioxidant Properties ◽  
Olive Leaves ◽  
Olea Europaea L ◽  
Olea Europaéa

Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olea europaea L., cv Coratina) grown under intensive cultivation

2010 ◽  
Vol 125 (3) ◽  
pp. 222-229 ◽  
Author(s):  
Assunta Maria Palese ◽  
Vitale Nuzzo ◽  
Fabio Favati ◽  
Angiolina Pietrafesa ◽  
Giuseppe Celano ◽  
...  
Keyword(s):  
Water Deficit ◽  
Olea Europaea ◽  
Oil Quality ◽  
Olea Europaea L ◽  
Olive Trees ◽  
Olea Europaéa
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