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TECHNICAL AREA > OLIVE & OIL

The extra virgin olive oil is also a cure for diabetes

An Italian study found that adding olive oil to foods reduces the glycemic index of meals, or wheelies post-prandial blood glucose, helping to protect against cardiovascular complications and microvascular diabetes

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The phenolic compounds of extra virgin olive oils during storage

Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate

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How, when and why to fertilize the olive tree with nitrogen and potassium

Nitrogen and potassium are the two strategic minerals for growth and good fruiting olive tree but it is necessary to know how to give them and especially when to make the most of their power nutritious

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Olive oil-enriched diet reduces brain oxidative damages

These findings open a pioneering line of investigation about dietary adjunctive therapeutic strategies and the potential of healthy dietary habits to prevent neonatal conditions, and their influence on adulthood

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World olive oil production has almost trebled

From 1 million tonnes in 1958/59 to close to 3 million tonnes in 2015/16. IOC members produce 97% of the world’s olive oil and account for 96% of world exports

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Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening

Results demonstrated that sterols and triterpene diols can be used as indicators of variety and degree of ripening among virgin olive oils. The majority of indicators are stable after a 12-month storage

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How to monitor quality parameters in olives for optimal harvesting time

NIR spectroscopy and chemometric study of three varieties of intact olive fruits. Water content, total fat content and free acidity as the quality parameters predicted

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World olive oil balances for the 2014/15 and 2015/16 crop years

Last season the world production is provisionally assessed at 2.444.000 t, down by 25 pc from 2013/14. According to the latest official estimates, world olive oil production in 2015/16 is expected to reach around 2.988.500 t

S. C.

Thermal conditioning of olive paste comes into the mill contributing to the increase in quality parameters of extra virgin olive oil

The Thermal Conditioning Module consists in a highly efficient tubular heat exchanger installed in the line after the crusher, able to bring down the olive paste temperature immediately before sending it to malaxer for gradual heating and consequent release of oil

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Giacomo Costagli

Olive oil prevents induced colon carcinogenesis

Many studies have investigated factors that contribute to colon cancer in which dietary and environmental factors have been shown to play an integral role in the etiology of this disease

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Feed supplemented with byproducts from olive oil mill wastewater processing increases antioxidant capacity in broiler chickens

Broilers' feed supplemented with olive mill wastewater products reduced protein oxidation and lipid peroxidation in plasma and tissues

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Olive oil production: provisional data for 2014/15

According to official data, world production in 2015/16 is expected to lie at around 2.900.000 tonns, about 22% higher than in 2014/15

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Changes in squalene and sterols associated with olive maturation

Sterol content increased and its profile changed mainly from September to November. Early harvest in November has little impact on squalene and sterols in olive oil

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Forecasts for olive oil production in the campaign 2015/16

For the second year olive oil world production will be lower than the demand. Spain and Italy recovered but do not shine. Tunisia will face a campaign halved. Greek smiles. The forecast indicate possible tensions on prices

Alberto Grimelli, Marcello Scoccia

Olive oil consumption continues to increase

Good news from Japan. US imports remain stable after seeing decreases in March and April followed by increases in May and June. Imports by China likewise hold steady

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Sensory intensity assessment of olive oils using an electronic tongue

Extra virgin olive oil fruitiness, bitterness and pungency sensations evaluated by a sensory panel and then by electronic tongue. This instrument allows differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis

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Italian olive oils need protection from mislabelling

Edmund Mach Foundation finds all the imported Tunisian olive oils were found to be of poor quality. IRMS and H-NMR are powerful techniques for verifying claims of origin

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How much health benefits for quality extra virgin olive oil

Phenolic content of extra virgin olive oil is essential to restore endothelial dysfunction. Olive oil compounds affect endothelial cell functions essential for angiogenesis. Hydroxytyrosol is useful against oxidative alterations induced by mercury in human erythrocytes

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