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An effective feature extraction method for olive peacock eye leaf disease classification
Early diagnosis of plant diseases is one of the key elements determining plant productivity. The productivity and quality of plants are significantly...
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Bio-nano-remediation of Olive Oil Mill Wastewater using Silicon Dioxide Nanoparticles for Its Potential Use as Biofertilizer for Young Olive Plants
The rising demand for olive oil worldwide led to an increase of oil production, causing an undesired side-effect such as the huge quantity of olive...
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Health Outcomes Related to the Consumption of Olive Products: A Brief Review
Olive oil, as well as by-products and waste that are left after production, particularly olive pomace and olive leaf, have been extensively...
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Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products
The olive sector is key in the Mediterranean countries and comprises olive oil extraction and table olive production, carried out by companies of...
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Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia
In Tunisia, the olive tree has been cultivated for more than 3000 years by different civilizations, such as the Phoenicians, Greeks, Carthaginians,...
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Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods
Phenolics, in addition to color, flavor, nutritional value, and organoleptic properties, are mainly responsible for the oxidative stability of olive...
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Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification
Olive oil is an important and popularly used plant oil in the daily diet or chemical industry. Due to its biological benefits on human health and...
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Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics
The current study was conducted on olive fruit from the Chemlali cultivar gathered during two successive crop seasons and divided into two groups:...
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Effect of the Media in the Folin-Ciocalteu Assay for the Analysis of the Total Phenolic Content of Olive Products
The nutritional and economic value of oils is affected by its antioxidant properties linked to their total phenolic content (TPC). The analysis of...
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Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products
The olive sector is key in the Mediterranean countries and comprises olive oil extraction and table olive production, carried out by companies of...
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How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar?
Olive leaves are rich in antioxidant compounds. During harvest, they reached about 10% of the total weight which can affect the olive oil quality....
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Olive (Olea europaea)
Olive oil is the product obtained from the olive fruit. Several grades can be obtained, extra virgin olive oil being the top category. The balanced...
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Consumers of Extra Virgin Olive Oil Perceive Sensory Attributes in the Same Way as Trained Panelists?
The official sensory analysis of extra virgin olive oil (EVOO) must be performed by trained evaluators, but the objective of this work was to verify...
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Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil
The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is...
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Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products
The selection of new olive cultivars with a good oil quality among feral olives may be considered as a way to diversify our olive genetic resources...
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Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude
HPLC analysis with diode array and fluorescence detector, respectively was applied to the analysis of phenolic and tocopherol compounds of virgin...
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Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties
Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their...
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Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers
PurposeThis study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other...
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Study of the Composition and Anti-Acetylcholinesterase Activity of Olive Leaf (Olea europea L.) Extracts Obtained in Subcritical Water
AbstractThe paper presents a study of the content of secondary plant metabolites (the total amount of polyphenolic compounds and flavonoids) obtained...
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Diverse impacts of red palm olein, extra virgin coconut oil and extra virgin olive oil on cardiometabolic risk markers in individuals with central obesity: a randomised trial
PurposeDietary fats with an abundance of phytonutrients have garnered public attention beyond fatty acids per se . This study was set to investigate...
