Article
Chemistry, Multidisciplinary
Rohit Rana, Shreya, Rahul Upadhyay, Sushil K. Maurya
Summary: Macrocyclic lactones, with muscone characteristics originating from musk deer, are essential raw materials in the flavor and fragrance industry and are present in various bioactive molecules. Despite high demand, there is a need for a sustainable and eco-friendly approach to synthesize these compounds from renewable resources.
Article
Forestry
Xiaoxia Liu, Liqin Guo, Jianguo Zhang, Li Xue, Ying Luo, Guodong Rao
Summary: By analyzing the fatty acid composition and full-length transcriptome, this study revealed the molecular mechanism of fatty acid metabolism during olive fruit development. Multiple enzymes were found to be involved in fatty acid metabolism, contributing to a better understanding of the process during olive fruit maturation.
Article
Agriculture, Dairy & Animal Science
G. Verge-Merida, D. Sola-Oriol, A. Tres, M. Verdu, G. Farre, C. Garces-Narro, A. C. Barroeta
Summary: The present study investigated the effects of dietary supplementation of olive pomace oil and olive pomace acid oil on growth performance, digestibility, and fatty acid profile in broiler chickens. The results showed that feeding olive pomace oil and acid oil improved performance and fatty acid digestibility compared to palm oil, leading to increased levels of monounsaturated fatty acids in abdominal fat and breast meat.
Article
Oncology
Marta Farras, Enrique Almanza-Aguilera, Alvaro Hernaez, Nuria Agusti, Josep Julve, Montserrat Fito, Olga Castaner
Summary: Virgin olive oil is a key component of the Mediterranean diet, containing a variety of beneficial health compounds. Consumption of olive oil has been linked to improvements in human health and reduced risk of cancer.
SEMINARS IN CANCER BIOLOGY
(2021)
Article
Nanoscience & Nanotechnology
Ji-Ling Su, Juan Wang, Xiao-Na Fu, Li Hou, Ping Zhu, Kai Zhang, Huo-Wang Li, Ying Hou, Xiang-Yi Liu, Juan Xu
Summary: This study investigated the properties, fatty acid compositions, and thermal characteristics of Malania oleifera seed oil (MOSO). It found that MOSO is a rich source of essential fatty acids and nervonic acid (NA), making it a potential resource for health supplements and medicines.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2022)
Article
Plant Sciences
Diana Melo Ferreira, Natalia M. de Oliveira, Maria Helena Cheu, Diana Meireles, Lara Lopes, Maria Beatriz Oliveira, Jorge Machado
Summary: Olea europaea L. folium has the potential for therapeutic supplements with its rich nutrient content and various beneficial physiological properties, especially in the areas of neuroinflammation, cardiovascular diseases, and immune system.
Article
Biochemistry & Molecular Biology
Eraci Drehmer, Mari Angeles Navarro-Moreno, Sandra Carrera-Julia, Mari Luz Moreno
Summary: Fats are an important part of diet, and unsaturated fatty acids have different effects on oxidative metabolism. Olive oil, rich in monounsaturated fatty acids, increases antioxidant enzyme activity, while corn oil impairs cellular metabolism. Different tissues respond differently to olive oil and corn oil.
Article
Chemistry, Applied
Homero Rubbo, Andres Trostchansky, Beatriz Sanchez-Calvo
Summary: This review analyzes the conditions that favor the formation of nitro-fatty acids from extra virgin olive oil (EVOO), including the variety and maturation stage of the oil. The role of polyphenols in modulating nitro-fatty acid formation and the potential benefits of EVOO supplementation on cellular respiration are also discussed.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Rayda Ben Ayed, Fabienne Moreau, Hajer Ben Hlima, Ahmed Rebai, Sezai Ercisli, Narendra Kadoo, Mohsen Hanana, Amine Assouguem, Riaz Ullah, Essam A. Ali
Summary: The study identified genetic variations in the FAD2 gene in olive oil, which affect the fatty acid ratio and quality; Molecular modeling and docking experiments were used to explore the structure-function relationship of the FAD2 enzyme; Certain SNPs were found to have an impact on the saturated fatty acid content in olive oil.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2022)
Article
Food Science & Technology
Miguel D. Ferro, Maria Joao Cabrita, Jose M. Herrera, Maria F. Duarte
Summary: This study proposes a simple and cost-effective method for laboratory scale extraction of olive oil (OO). Industrial scale extraction was performed simultaneously to validate the proposed method. The results showed that the extractability of OO was highest for the cultivars 'Cobrancosa' (COB) and 'Arbequina' (ARB), followed by 'Galega vulgar' (GV). All produced OO met the regulated limits for physicochemical parameters, classifying them as extra virgin OO (EVOO). The fatty acid composition of the samples from both extraction methods complied with the European Community Regulation for EVOO.
Article
Chemistry, Medicinal
Maria Isabel Sanchez-Rodriguez, Elena Sanchez-Lopez, Alberto Marinas, Jose Maria Caridad, Francisco Jose Urbano
Summary: This study uses near-infrared spectroscopy combined with principal component analysis and redundancy analysis to summarize high-dimensional spectral information for the cost-effective and accurate authentication of extra virgin olive oil. The results show the potential of redundancy analysis factors in prediction and classification, with improved performance compared to principal component analysis factors.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2022)
Article
Food Science & Technology
Nicola Caporaso, Alessandro Genovese, Maria Angeles Perez-Jimenez, Raul Olivero-David, Raffaele Sacchi
Summary: The study explored the impact of olive fruit harvesting time and growing location on the volatile composition of EVOO, revealing significant differences in behavior based on olive variety and ripening stage. The results have practical applicability for the olive oil industry, providing insights into the expected variability of volatile compounds in EVOO.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Gabriel Beltran, Mohamed Aymen Bejaoui, Araceli Sanchez-Ortiz, Antonio Jimenez
Summary: This study investigated the impact of water addition on the ethanol content and composition of virgin olive oil, finding that the three-phase system resulted in oils with 25% lower ethanol content compared to the two-phase system. Water addition led to a more significant reduction in ethanol for the three-phase system.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Kamel Atrouz, Ratiba Bousba, Francesco Paolo Marra, Annalisa Marchese, Francesca Luisa Conforti, Benedetta Perrone, Hamza Harkat, Amelia Salimonti, Samanta Zelasco
Summary: Genetic characterization studies of Algerian olive accessions provide insights into the diversification process of olives in the Mediterranean basin. The research also reveals genetic relationships among olive germplasm in the Central-Western Mediterranean area and highlights new synthesis cases and recent admixture events.
Article
Chemistry, Applied
Vasiliki Skiada, Panagiotis Katsaris, Manousos E. Kambouris, Vasileios Gkisakis, Yiannis Manoussopoulos
Summary: The aim of this study was to develop a classification model based on the chemical composition of olive oil for the identification of olive cultivars. Analysis of 385 samples from two Greek and three Italian cultivars showed differentiation trends among cultivars within or between crop years. The XGBoost machine learning algorithm showed high performance in classifying the five olive cultivars from the pooled samples.
Article
Agronomy
Mohamed Neji, Filippo Geuna, Mhemmed Gandour, Kamel Hessini, Wael Taamalli, Chedly Abdelly
Summary: Genus Brachypodium is taxonomically difficult due to phenotypic variation and hybridization. This study analyzed genetic variation in 180 lines of B. distachyon in Tunisia, finding B. hybridum to be most abundant. Significant morphological variation was found, with SSR markers useful in distinguishing between species.
GENETIC RESOURCES AND CROP EVOLUTION
(2022)
Article
Food Science & Technology
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Haythem Mhadhbi, Guido Flamini
Summary: The volatile compounds of twelve legume cultivars were analyzed using HS-SPME-GC-MS, revealing a diverse range of compounds classified into seven chemical classes. Significant differences in volatile profiles were observed between whole and crushed seeds.
Article
Agronomy
Sabrine Benmoussa, Issam Nouairi, Imen Rajhi, Saber Rezgui, Khediri Manai, Wael Taamali, Zouhaier Abbes, Kais Zribi, Renaud Brouquisse, Haythem Mhadhbi
Summary: This study investigates the behavior of six faba bean genotypes in response to salinity and flooding, and selects efficient symbiosis partners under these conditions. The results show that the Najeh genotype exhibits the best growth and lowest photosynthetic perturbation levels, while Saber 02 and Locale genotypes are less productive. Four strains of rhizobia are selected as the best symbiotic partners based on their efficiency and salt tolerance behaviors.
Article
Agronomy
Saif-Allah Chihaoui, Fathi Barhoumi, Wael Taamalli, Mohamed Ali Wahab, Ridha Mhamdi, Haythem Mhadhbi
Summary: This study reveals that the inoculation time of endophytic Agrobacterium has a significant impact on nodule functioning and plant growth. Early inoculation enhances nodule activity and biomass production, while late inoculation induces a defense response, leading to a decrease in beneficial impact on the plant.
Article
Food Science & Technology
Bechir Baccouri, Imene Rajhi, Mokhtar Zarrouk
Summary: This study analyzed the chemical characteristics of unstudied feral olive oils and found distinct differences compared to cultivated Chemlali oil. It revealed that feral olive oils are richer in natural bioactive components and could serve as a new source of edible oil.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bechir Baccouri, Imene Rajhi, Sieren Theresa, Yesmene Najjar, Salma Nayet Mohamed, Ina Willenberg
Summary: This study investigated the enrichment of olive oil with oleaster leaves using traditional maceration. The composition of phenolic and tocopherol compounds in the oils was determined, and the effects of the maceration process on oil quality indicators were investigated. The results showed that the addition of fresh wild olive leaves during maceration improved the total contents of bioactive compounds and pigments in the oils. Several phenolic compounds were characterized and quantified using an effective HPLC-DAD-ESI-MS/MS method. The most abundant compounds were derivatives of oleuropein aglycon and ligstroside aglycon. Tocopherols also increased significantly with the addition of leaves. Overall, this study suggests that the addition of olive leaf during the maceration process can result in functional olive oils with higher antioxidant contents.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bechir Baccouri, Imene Rajhi, Salma Nayet Mohamed, Guido Flamini
Summary: This study investigates the variation in volatile compounds and chemical composition of virgin olive oils from different geographical origins of the same cultivar of Olea europaea L. cv. Chaaibi. The findings suggest that, in addition to genetics, growing area significantly impacts the aroma and chemical composition of olive oils.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Monia Souibgui, Haythem Mhadhbi, Guido Flamini
Summary: This study evaluated the effects of microwave and conventional processing methods on the aroma profiles of fenugreek. The results showed that microwave heating increased the volatile compounds in fenugreek and resulted in a chocolate-like aroma.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Plant Sciences
Imene Rajhi, Mondher Boulaaba, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Fathi Barhoumi, Guido Flamini, Haythem Mhadhbi
Summary: The effects of dehulling and milling of seeds on the volatiles, phenolic constituents, and antioxidant activities of two Vicia faba L. cultivars were evaluated. The results showed that dehulling treatment affected the volatiles profile of seeds and flours, as well as the antioxidant capacity, but did not affect the total phenols, flavonoids, and tannins contents.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Environmental Sciences
Souhir Abdelkrim, Ghassen Abid, Oumaima Chaieb, Wael Taamalli, Khediri Mannai, Faten Louati, Moez Jebara, Salwa Harzalli Jebara
Summary: In order to ensure the success of phytoremediation, the appropriate combination of plants and microorganisms is important. This study found that plant growth promoting rhizobacteria significantly increased the accumulation of lead in grass pea plants, improved the antioxidant system, and enhanced lead tolerance. This has significant implications for the remediation of lead-contaminated sites.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Chemistry, Applied
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Monia Souibgui, Moez Amri, Haythem Mhadhbi, Guido Flamini
Summary: This study assessed the effect of germination on the flavor attributes of six Vicia faba L. cultivars using the HS-SPME/GC-MS technique. It was found that germination induced the formation of new flavor compounds and increased the beany flavor of faba beans. The most representative chemical classes in the flour were non-terpene derivatives and monoterpene hydrocarbons, except for one cultivar which emitted more sesquiterpene hydrocarbons.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Plant Sciences
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Zouhaier Abbes, Haythem Mhadhbi, Guido Flamini
Summary: The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils were analyzed using HS-SPME-GS-MS. Different classes of aroma compounds were identified, and their levels were affected by germination and milling.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Environmental Sciences
Mariem Ben Abdallah, Kawther Methenni, Wael Taamalli, Kamel Hessini, Nabil Ben Youssef
Summary: This study investigated whether salt priming could induce drought tolerance in olive plants. The results showed that salt-pretreated plants displayed enhanced responses to subsequent drought, including improved shoot biomass accumulation, photosynthetic performance, water-use efficiency, and hydration status. The attenuated oxidative stress, maintenance of structural lipids content, and modulation of metabolic adjustments and antioxidant systems also supported the beneficial effect of salt priming. This efficient cross-tolerance reaction could be particularly important for olive cultivation in dry-land farming management in the Mediterranean region.
Article
Microbiology
Takwa Gritli, Walid Ellouze, Hui Wu, Wael Taamali, Wei Fu, Mohamed Najib Alfeddy, Lahcen Ouahmane, Pierre Emmanuel Courty, Daniel Wipf, Mustapha Missbah El Idrissi, Baodong Chen, Bacem Mnasri
Summary: This study used MiSeq amplicon sequencing to identify AMF species in the root and rhizospheric soil samples of red pea grown in northern Tunisia. A total of 25 AMF virtual taxa were identified, with soil properties such as salinity, available P, and total N having a significant impact, especially on Glomus spp. Agricultural management practices did not affect AMF colonization in the roots.
Article
Environmental Sciences
Ines Neji, Imene Rajhi, Bechir Baccouri, Fathi Barhoumi, Moez Amri, Haythem Mhadhbi
Summary: The study found significant genotypic variation in salt tolerance among different faba bean cultivars. Moderate salt concentration (75 mM) affected all measured parameters, while severe salt concentration (150 mM) led to a more pronounced reduction in all parameters. Statistical analysis indicated that photosynthetic and biomass parameters were least altered in the 'Najeh' cultivar.
EURO-MEDITERRANEAN JOURNAL FOR ENVIRONMENTAL INTEGRATION
(2021)
