Article
Agronomy
Anja Novoselic, Dora Klisovic, Igor Lukic, Marina Lukic, Karolina Brkic Bubola
Summary: The study found that adding an appropriate amount of olive leaf during olive oil extraction can increase oil yield, extractability, pigments concentration, and positive sensory attributes. However, excessive addition of leaf may have negative effects on the phenolic composition of the oil.
Article
Food Science & Technology
S. Tome-Rodriguez, C. A. Ledesma-Escobar, J. M. Penco-Valenzuela, F. Priego-Capote
Summary: Volatile compounds play a crucial role in the aroma of extra virgin olive oil, and the analysis of different cultivars can help distinguish between two main clusters based on their volatile profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Nuno Rodrigues, Susana Casal, Teresa Pinho, Rebeca Cruz, Antonio M. Peres, Paula Baptista, Jose Alberto Pereira
Summary: The study found that olive cultivar and crop year both influence the fatty acid composition in olive oils, with differences in fatty acid content between different cultivars and years. Principal component analysis and linear discriminant analysis can be used to correctly classify olive oil varieties based on fatty acid content, indicating the potential of certain varieties in producing olive oils with high nutritional value and resistance to oxidation.
Article
Engineering, Environmental
A. Egemen Sakin, Cevriye Mert, Yucel Tasdemir
Summary: Determining levels of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs) in olive oils is crucial due to their potential carcinogenic effects. However, there is limited research on the levels of these pollutants in olive oils and no studies have reported on PAHs, PCBs and OCPs simultaneously during the ripening period of olives. This study successfully applied a modified clean-up technique to remove lipidic components and not only reported the concentrations of these pollutants but also investigated their sources at the actual sampling site. Additionally, this study revealed for the first time in the literature the carcinogenic risks of PCBs and OCPs in olive oil.
ENVIRONMENTAL GEOCHEMISTRY AND HEALTH
(2023)
Review
Food Science & Technology
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca
Summary: This article discusses the impact of destoning on the quality of extra virgin olive oil, indicating that destoning is one of the most significant advantages for improving oil quality traits and system sustainability.
Article
Food Science & Technology
Alejandra Bermudez-Oria, Maria Luisa Castejon, Africa Fernandez-Prior, Guillermo Rodriguez-Gutierrez, Juan Fernandez-Bolanos
Summary: Pectin from olive waste and various fruits was extracted using choline chloride (ChCl) and compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid (AOOA). The yield and chemical and structural compositions were analyzed. The results showed that ChCl extracted pectin from olive waste had a higher yield compared to CA but lower compared to AOOA. For fruit pectin, the highest yield was obtained using CA, followed by AOOA. The uronic acid contents were higher in ChCl pectins, but they had lower levels of neutral sugar side chains. NMR and FT-IR spectroscopy confirmed the slightly different structural composition of ChCl pectin compared to CA and AOOA pectin. Depending on the source material and functionality, ChCl-extracted pectin could be an acid-free alternative for pectin production.
Article
Agronomy
Rocco Mafrica, Amalia Piscopo, Alessandra De Bruno, Marco Poiana
Summary: This study investigated the growth and quality of olive oils of the Carolea cultivar under different climatic conditions. It was found that oils of better quality were produced in locations with lower temperatures and higher rainfall, with fruits ripening earlier. As temperatures rise, olive groves are moving from high-temperature coastal plains to inland foothills.
Article
Nutrition & Dietetics
Doretta Cuffaro, Simone Bertini, Marco Macchia, Maria Digiacomo
Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.
Article
Chemistry, Applied
Rania Ben Hmida, Boutheina Gargouri, Mohamed Bouaziz
Summary: The evaluation of the impact of olive ripening degree on the stability of extra virgin olive oils is crucial for assessing the overall quality. This study used analytical parameters, sensory profiles, and PCA analysis to examine the relationship between ripening stages and oil quality. The results revealed changes in various parameters during ripening and distinct categorization of oils based on harvest periods.
JOURNAL OF OLEO SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Eleonora Russo, Andrea Spallarossa, Antonio Comite, Marcello Pagliero, Patrizia Guida, Vittorio Belotti, Debora Caviglia, Anna Maria Schito
Summary: The production of olive oil generates a considerable amount of wastewater, but this study successfully purified the wastewater and concentrated valuable polyphenols in a smaller volume using suitable filtration and concentration techniques. The purified water showed significant antioxidant activity and the wastewater samples showed widespread antimicrobial activity.
Article
Green & Sustainable Science & Technology
Reem Abdul Hamid, Hussam Hag Husein, Rupert Baeumler
Summary: This study evaluates the technological and production specifications of 20 wild olive phenotypes from Hama Province, Syria. It finds that two phenotypes show high-quality properties and can be promising for olive genetic improvement. Further research on their minor compounds and stress resistance is important.
Article
Biochemistry & Molecular Biology
Maja Jukic Spika, Slavko Perica, Mirella Zanetic, Dubravka Skevin
Summary: This study demonstrates that the composition of fatty acids, phenolic content and sensory profile of virgin olive oils are predominantly determined by the cultivar, with environmental conditions playing a significant but less important role in influencing these characteristics.
Article
Biochemistry & Molecular Biology
Luca Pozzetti, Francesca Ferrara, Ludovica Marotta, Sandra Gemma, Stefania Butini, Mascia Benedusi, Fabio Fusi, Amer Ahmed, Serena Pomponi, Stefano Ferrari, Matteo Perini, Anna Ramunno, Giacomo Pepe, Pietro Campiglia, Giuseppe Valacchi, Gabriele Carullo, Giuseppe Campiani
Summary: This study evaluated the nutraceutical properties of autochthonous Tuscany EVOO and found promising anti-inflammatory and vasorelaxant effects.
Article
Agriculture, Multidisciplinary
Maria Greco, Natasha Spadafora, Martin Shine, Ann Smith, Antonella Muto, Innocenzo Muzzalupo, Adriana Chiappetta, Leonardo Bruno, Carsten Muller, Hilary Rogers, M. Beatrice Bitonti
Summary: This study aimed to investigate the effects of cultivar, location, and fruit maturity stage on the flavor and composition of olive oil. The results showed that specific markers could distinguish olive oils from different cultivars, locations, and fruit maturity stages, which is of great importance for quality control of olive oil.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Multidisciplinary
Pablo Cano Marchal, Silvia Satorres Martinez, Juan Gomez Ortega, Javier Gamez Garcia
Summary: An automatic defect detection system utilizing infrared images for detecting faults on individual olive fruits during the olive oil production process was proposed and validated. The system showed high detection rates, making it suitable for the virgin olive oil industry.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Mahfouz Al-Bachir
Article
Chemistry, Physical
Mahfouz Al-Bachir
RADIATION PHYSICS AND CHEMISTRY
(2015)
Article
Food Science & Technology
M. Al-Bachir, H. Sahloul
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2017)
Article
Food Science & Technology
M. Al-Bachir, R. Zeinou
Article
Biology
M. Al-Bachir, M. Al-Adawi
INTERNATIONAL JOURNAL OF RADIATION BIOLOGY
(2015)
Article
Chemistry, Applied
M. Al-Bachir, Y. Koudsi
Summary: This research evaluated the physicochemical parameters of cherry kernel oil, finding that gamma irradiation doses and storage time can affect some of its properties, but overall cherry kernel oil is suitable for industrial use.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Education, Scientific Disciplines
Mahfouz Al-Bachir, Husam Ahmad
Summary: The study showed poor to moderate correlation between IPAQ-SF-SY and ActiGraph accelerometer in assessing physical activity levels and sedentary behavior, with a tendency for overestimating physical activity levels and underestimating sitting time.
INTERNATIONAL JOURNAL OF HEALTH PROMOTION AND EDUCATION
(2021)
Article
Food Science & Technology
Mahfouz Al-Bachir, Yahia Koudsi
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
(2019)
Article
Food Science & Technology
Mahfouz Al-Bachir, Yasser Othman
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
(2017)
Article
Food Science & Technology
Mahfouz Al-Bachir
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
(2017)
Article
Demography
Mahfouz Al-Bachir, Husam Ahmad
JOURNAL OF BIOSOCIAL SCIENCE
(2016)
Article
Social Sciences, Interdisciplinary
Mahfouz. Al-Bachir, Ibrahim Othman
SOCIAL SCIENCE JOURNAL
(2016)
Article
Multidisciplinary Sciences
Mahfouz Al-Bachir, Yasser Othman
ARAB GULF JOURNAL OF SCIENTIFIC RESEARCH
(2016)
Article
Food Science & Technology
Mahfouz Al-Bachir
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
(2014)