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oil</title> <meta name="description" content="Search results for: olive oil"> <meta name="keywords" content="olive oil"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="olive oil"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 162</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: olive oil</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">162</span> Infestations of Olive Fruit Fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae), in Different Olive Cultivars in Çanakkale, Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanife%20Gen%C3%A7">Hanife Genç</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The olive fruit fly, <em>Bactrocera oleae</em> (Rossi), is an economically important and endemic pest in olive (<em>Oleae europae</em>) orchards in Turkey. The aim of this study was to determine olive fruit fly infestation in different olive cultivars in the laboratory. Olive fly infested fruits were collected in Çanakkale province to establish wild fly population. After having reproductive olive fly colonies, 14 olive cultivars were tested in the controlled laboratory conditions, at 23±2 °C, 65% RH and 16:8 h (light: dark) photoperiod. The olive samples from 14 different olive cultivars were collected in October 2015, in Campus of Dardanos, Çanakkale Onsekiz Mart University. Observations were carried out detecting some biological parameters such as the number of oviposition stings, active infestation, total infestation, the number of pupae and the adult emergence. The results indicated that oviposition stings were not associated with pupal yield. A few pupae were found within olive fruits which were not able to exit. Screening of the varieties suggested that less susceptible cultivar to olive fruit fly attacks was Arbequin while Gemlik-2M 2/3 showed significant susceptibility. Ovipositional preference of olive fly females and the success of larval development in different olive varieties are crucial for establishing new olive orchards to prevent high olive fruit fly infestation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=infestation" title="infestation">infestation</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20fruit%20fly" title=" olive fruit fly"> olive fruit fly</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20cultivars" title=" olive cultivars"> olive cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=oviposition%20sting" title=" oviposition sting"> oviposition sting</a> </p> <a href="https://publications.waset.org/abstracts/48621/infestations-of-olive-fruit-fly-bactrocera-oleae-rossi-diptera-tephritidae-in-different-olive-cultivars-in-canakkale-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48621.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">161</span> Application of Phenol Degrading Microorganisms for the Treatment of Olive Mill Waste (OMW)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20El-Khateeb">M. A. El-Khateeb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The growth of the olive oil production in Saudi Arabia peculiarly in Al Jouf region in recent years has been accompanied by an increase in the discharge of associated processing waste. Olive mill waste is produced throughout the extraction of oil from the olive fruit using the traditional mill and press process. Deterioration of the environment due to olive mill disposal wastes is a serious problem. When olive mill waste disposed into the soil, it affects soil quality, soil micro flora, and also toxic to plants. The aim of this work is to isolate microorganism (bacterial or fungal strains) from OMW capable of degrading phenols. Olive mill wastewater, olive mill waste and soil (beside oil production mill) contaminated with olive waste were used for isolation of phenol tolerant microorganisms. Four strains (two fungal and two bacterial) were isolated from olive mill waste. The isolated strains were Candida tropicalis and Phanerochaete chrysosporium (fungal strains) and Bacillus sp. and Rhodococcus sp. (bacterial strains). These strains were able to degrade phenols and could be used for bioremediation of olive mill waste. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioremediation" title="bioremediation">bioremediation</a>, <a href="https://publications.waset.org/abstracts/search?q=bacteria" title=" bacteria"> bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=fungi" title=" fungi"> fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sakaka" title=" Sakaka"> Sakaka</a> </p> <a href="https://publications.waset.org/abstracts/15825/application-of-phenol-degrading-microorganisms-for-the-treatment-of-olive-mill-waste-omw" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15825.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">363</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">160</span> Strategies and Perceptions of Small Olive Oil Farmers of By-Product Valorization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Judit%20Manuel-i-Martin">Judit Manuel-i-Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=Mechthild%20Donner"> Mechthild Donner</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Radic"> Ivana Radic</a>, <a href="https://publications.waset.org/abstracts/search?q=Yamna%20Erraach"> Yamna Erraach</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatima%20Elhadad"> Fatima Elhadad</a>, <a href="https://publications.waset.org/abstracts/search?q=Taoufik%20Yatribi"> Taoufik Yatribi</a>, <a href="https://publications.waset.org/abstracts/search?q=Feliu%20Lopez-i-Gelats"> Feliu Lopez-i-Gelats</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper investigates how small olive farmers and olive oil producers implement circular economy practices to manage olive related waste and how such strategies are perceived by the farmers themselves. While there is a lot of data and research about possible uses of olive oil by-products, the perceptions and related practices of olive oil farmers is a much less investigated domain. A total of 60 semi-structured interviews were conducted in one of the most relevant olive oil producing regions in the Iberian Peninsula -the region of Terres de Ponent (Catalonia – Spain) - to examine the different by-product valorization strategies the olive oil farms develop. We test the hypothesis that the strategies conducted depend on the nature and amount of resources available by the farm. The results obtained point that access to milling infrastructure is a determining factor. We also found that olive tree pruning biomass and olive pomace are the most common by-products valorized by farmers, the first one on-farm and the latter in mills. Results indicate that high value uses for olive oil by-products are rarely implemented by farmers. We conclude that olive farmers tend to perceive by-product valorization strategies as waste management practices rather than as additional sources of value for their farm. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=circular%20economy" title="circular economy">circular economy</a>, <a href="https://publications.waset.org/abstracts/search?q=discourses" title=" discourses"> discourses</a>, <a href="https://publications.waset.org/abstracts/search?q=Mediterranean%20region" title=" Mediterranean region"> Mediterranean region</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil%20by-products" title=" olive oil by-products"> olive oil by-products</a>, <a href="https://publications.waset.org/abstracts/search?q=farmers%E2%80%99%20strategies" title=" farmers’ strategies"> farmers’ strategies</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20pomace" title=" olive pomace"> olive pomace</a> </p> <a href="https://publications.waset.org/abstracts/138492/strategies-and-perceptions-of-small-olive-oil-farmers-of-by-product-valorization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138492.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">134</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">159</span> Environmental Performance of Olive Oil Production in Greece</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Tsarouhas">P. Tsarouhas</a>, <a href="https://publications.waset.org/abstracts/search?q=Ch.%20Achillas"> Ch. Achillas</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Aidonis"> D. Aidonis</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Folinas"> D. Folinas</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Maslis"> V. Maslis</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Moussiopoulos"> N. Moussiopoulos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agricultural production is a sector with high socioeconomic significance and key implications on employment and nutritional security. However, the impacts of agrifood production and consumption patterns on the environment are considerable, mainly due to the demand of large inputs of resources. This paper presents a case study of olive oil production in Greece, an important agri-product especially for countries in the Mediterranean basin. Life Cycle Analysis has been used to quantify the environmental performance of olive oil production. All key parameters that are associated with the life cycle of olive oil production are studied and environmental “hotspots” are diagnosed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=LCA" title="LCA">LCA</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil%20production" title=" olive oil production"> olive oil production</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impact" title=" environmental impact"> environmental impact</a>, <a href="https://publications.waset.org/abstracts/search?q=case%20study" title=" case study"> case study</a>, <a href="https://publications.waset.org/abstracts/search?q=Greece" title=" Greece"> Greece</a> </p> <a href="https://publications.waset.org/abstracts/14486/environmental-performance-of-olive-oil-production-in-greece" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14486.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">158</span> Extraction of Squalene from Lebanese Olive Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henri%20El%20Zakhem">Henri El Zakhem</a>, <a href="https://publications.waset.org/abstracts/search?q=Christina%20Romanos"> Christina Romanos</a>, <a href="https://publications.waset.org/abstracts/search?q=Charlie%20Bakhos"> Charlie Bakhos</a>, <a href="https://publications.waset.org/abstracts/search?q=Hassan%20Chahal"> Hassan Chahal</a>, <a href="https://publications.waset.org/abstracts/search?q=Jessica%20Koura"> Jessica Koura</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Squalene is a valuable component of the oil composed of 30 carbon atoms and is mainly used for cosmetic materials. The main concern of this article is to study the Squalene composition in the Lebanese olive oil and to compare it with foreign oil results. To our knowledge, extraction of Squalene from the Lebanese olive oil has not been conducted before. Three different techniques were studied and experiments were performed on three brands of olive oil, Al Wadi Al Akhdar, Virgo Bio and Boulos. The techniques performed are the Fractional Crystallization, the Soxhlet and the Esterification. By comparing the results, it is found that the Lebanese oil contains squalene and Soxhlet method is the most effective between the three methods extracting about 6.5E-04 grams of Squalene per grams of olive oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=squalene" title="squalene">squalene</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=crystallization" title=" crystallization"> crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=Soxhlet" title=" Soxhlet"> Soxhlet</a> </p> <a href="https://publications.waset.org/abstracts/15134/extraction-of-squalene-from-lebanese-olive-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15134.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">519</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">157</span> Co-Pyrolysis of Olive Pomace with Plastic Wastes and Characterization of Pyrolysis Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Merve%20Sogancioglu">Merve Sogancioglu</a>, <a href="https://publications.waset.org/abstracts/search?q=Esra%20Yel"> Esra Yel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ferda%20Tartar"> Ferda Tartar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihan%20Canan%20Iskender"> Nihan Canan Iskender</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Waste polyethylene (PE) is classified as waste low density polyethylene (LDPE) and waste high density polyethylene (HDPE) according to their densities. Pyrolysis of plastic waste may have an important role in dealing with the enormous amounts of plastic waste produced all over the world, by decreasing their negative impact on the environment. This waste may be converted into economically valuable hydrocarbons, which can be used both as fuels and as feed stock in the petrochemical industry. End product yields and properties depend on the plastic waste composition. Pyrolytic biochar is one of the most important products of waste plastics pyrolysis. In this study, HDPE and LDPE plastic wastes were co-pyrolyzed together with waste olive pomace. Pyrolysis runs were performed at temperature 700°C with heating rates of 5°C/min. Higher pyrolysis oil and gas yields were observed by the using waste olive pomace. The biochar yields of HDPE- olive pomace and LDPEolive pomace were 6.37% and 7.26% respectively for 50% olive pomace doses. The calorific value of HDPE-olive pomace and LDPE-olive pomace of pyrolysis oil were 8350 and 8495 kCal. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochar" title="biochar">biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=co-pyrolysis" title=" co-pyrolysis"> co-pyrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20plastic" title=" waste plastic"> waste plastic</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20olive%20pomace" title=" waste olive pomace"> waste olive pomace</a> </p> <a href="https://publications.waset.org/abstracts/43077/co-pyrolysis-of-olive-pomace-with-plastic-wastes-and-characterization-of-pyrolysis-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43077.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">317</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">156</span> Utilization and Characterizations of Olive Oil Industry By-Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sawsan%20Dacrory">Sawsan Dacrory</a>, <a href="https://publications.waset.org/abstracts/search?q=Hussein%20Abou-Yousef"> Hussein Abou-Yousef</a>, <a href="https://publications.waset.org/abstracts/search?q=Samir%20Kamel"> Samir Kamel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ragab%20E.%20Abou-Zeid"> Ragab E. Abou-Zeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20S.%20Abdel-Aziz"> Mohamed S. Abdel-Aziz</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Elbadry"> Mohamed Elbadry</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A considerable amount of lignocellulosic by-product could be obtained from olive pulp during olive oil extraction industry. The major constituents of the olive pulp are husks and seeds. The separation of each portion of olive pulp (seeds and husks) was carried out by water flotation where seeds were sediment in the bottom. Both seeds and husks were dignified by 15% NaOH followed by complete lignin removal by using sodium chlorite in acidic medium. The isolated holocellulose, α-cellulose, hydrogel and CMC which prepared from cellulose of both seeds and husk fractions were characterized by FTIR and SEM. The present study focused on the investigation of the chemical components of the lignocellulosic fraction of olive pulp. Biofunctionlization of hydrogel was achieved through loading of silver nanoparticles AgNPs in to the prepared hydrogel. The antimicrobial activity of the loaded silver hydrogel against G-ve, and G+ve, and candida was demonstrated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cellulose" title="cellulose">cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=carboxymethyle%20cellulose" title=" carboxymethyle cellulose"> carboxymethyle cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20pulp" title=" olive pulp"> olive pulp</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogel" title=" hydrogel"> hydrogel</a> </p> <a href="https://publications.waset.org/abstracts/40837/utilization-and-characterizations-of-olive-oil-industry-by-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40837.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">155</span> Olive Seed Tannins as Bioadhesives for Manufacturing Wood-Based Panels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ajith%20K.%20A.%20Gedara">Ajith K. A. Gedara</a>, <a href="https://publications.waset.org/abstracts/search?q=Iva%20Chianella"> Iva Chianella</a>, <a href="https://publications.waset.org/abstracts/search?q=Jose%20L.%20Endrino"> Jose L. Endrino</a>, <a href="https://publications.waset.org/abstracts/search?q=Qi%20Zhang"> Qi Zhang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The olive seed is a by-product of the olive oil production industry. Biuret test and ferric chloride test revealed that water or alkali NaOH extractions of olive seed flour are rich in proteins and tannins. Both protein and tannins are well-known bio-based wood adhesives in the wood-based panel industry. In general, tannins-based adhesives show better mechanical and physical properties than protein wood adhesives. This paper explores different methods of extracting tannins from olive seed flour against the tannins yield and their applications as bio-based adhesives in wood-based panels. Once investigated, the physical and the mechanical properties of wood-based panels made using bio-adhesives based tannins extracted from olive seed flour revealed that the resulting products seemed to satisfy the Japanese Industrial Standards JIS A 5908:2015. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-adhesives" title="bio-adhesives">bio-adhesives</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20seed%20flour" title=" olive seed flour"> olive seed flour</a>, <a href="https://publications.waset.org/abstracts/search?q=tannins" title=" tannins"> tannins</a>, <a href="https://publications.waset.org/abstracts/search?q=wood-based%20panels" title=" wood-based panels"> wood-based panels</a> </p> <a href="https://publications.waset.org/abstracts/137443/olive-seed-tannins-as-bioadhesives-for-manufacturing-wood-based-panels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/137443.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">151</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">154</span> Polyphenol and Antimicrobial Activity in Olive Oil from Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kamel%20Zemour">Kamel Zemour</a>, <a href="https://publications.waset.org/abstracts/search?q=Kada%20Mohamed%20Amine%20Chouhim"> Kada Mohamed Amine Chouhim</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Mairif"> Mohamed Mairif</a>, <a href="https://publications.waset.org/abstracts/search?q=Tadj%20Eddine%20Adda%20Ardjan"> Tadj Eddine Adda Ardjan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Many recent studies show the positive effect of phenolic compounds in olive oil on health. They are known for their biological properties, where they have shown potential activity as an antioxidant, anti-inflammatory, and antimicrobial agents. However, this characteristic is rarely studied in olive oil from different regions of Algeria. Different samples collected from the western region of Algeria were evaluated for their polyphenol content, antioxidant activity, and antimicrobial effect. The obtained results demonstrated that this oil is rich in polyphenols and revealed high antimicrobial activity against Staphylococcus aureus and Escherichia coli. Finally, this study has highlighted the nutritional and pharmaceutical importance of olive oil grown in Algeria. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title="olive oil">olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title=" antimicrobial activity"> antimicrobial activity</a> </p> <a href="https://publications.waset.org/abstracts/159649/polyphenol-and-antimicrobial-activity-in-olive-oil-from-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159649.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">152</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">153</span> Autohydrolysis Treatment of Olive Cake to Extract Fructose and Sucrose</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=G.%20Bl%C3%A1zquez">G. Blázquez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20G%C3%A1lvez-P%C3%A9rez"> A. Gálvez-Pérez</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Calero"> M. Calero</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20I%C3%A1%C3%B1ez-Rodr%C3%ADguez"> I. Iáñez-Rodríguez</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Mart%C3%ADn-Lara"> M. A. Martín-Lara</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20P%C3%A9rez"> A. Pérez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The production of olive oil is considered as one of the most important agri-food industries. However, some of the by-products generated in the process are potential pollutants and cause environmental problems. Consequently, the management of these by-products is currently considered as a challenge for the olive oil industry. In this context, several technologies have been developed and tested. In this sense, the autohydrolysis of these by-products could be considered as a promising technique. Therefore, this study focused on autohydrolysis treatments of a solid residue from the olive oil industry denominated olive cake. This one comes from the olive pomace extraction with hexane. Firstly, a water washing was carried out to eliminate the water soluble compounds. Then, an experimental design was developed for the autohydrolysis experiments carried out in the hydrothermal pressure reactor. The studied variables were temperature (30, 60 and 90 ºC) and time (30, 60, 90 min). On the other hand, aliquots of liquid obtained fractions were analysed by HPLC to determine the fructose and sucrose contents present in the liquid fraction. Finally, the obtained results of sugars contents and the yields of the different experiments were fitted to a neuro-fuzzy and to a polynomial model. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ANFIS" title="ANFIS">ANFIS</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20cake" title=" olive cake"> olive cake</a>, <a href="https://publications.waset.org/abstracts/search?q=polyols" title=" polyols"> polyols</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharides" title=" saccharides"> saccharides</a> </p> <a href="https://publications.waset.org/abstracts/98419/autohydrolysis-treatment-of-olive-cake-to-extract-fructose-and-sucrose" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98419.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">154</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">152</span> Phylogenetic Analysis of the Myxosporea Detected from Emaciated Olive Flounder (Paralichthys olivaceus) in Korea</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Seung%20Min%20Kim">Seung Min Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Lyu%20Jin%20Jun"> Lyu Jin Jun</a>, <a href="https://publications.waset.org/abstracts/search?q=Joon%20Bum%20Jeong"> Joon Bum Jeong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Myxosporea to cause emaciation disease in the olive flounder (Paralichthys olivaceus) is a pathogen to cause severe losses in the aquafarming industry in Korea. The 3,362 bp of DNA nucleotide sequences of four myxosporean strains (EM-HM-12, EM-MA-13, EM-JJ-14, and EM-MS-15) detected by PCR method from olive flounder suffering from emaciation disease in Korea during 2012-2015 were sequenced and deposited in GenBank database (GenBank accession numbers: KU377574, KT321705, KU377575 and KU377573, respectively). The homologies of DNA nucleotide sequences of four strains were compared to each other and were more than 99.7% homologous between the four strains. All of the strains were identified as Parvicapsula petunia based on the results of phylogenetic analysis. The results in this study would be useful for the research of emaciation disease in olive flounder of Korea. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=disease" title="disease">disease</a>, <a href="https://publications.waset.org/abstracts/search?q=emaciation" title=" emaciation"> emaciation</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20flounder" title=" olive flounder"> olive flounder</a>, <a href="https://publications.waset.org/abstracts/search?q=phylogenetic%20analysis" title=" phylogenetic analysis"> phylogenetic analysis</a> </p> <a href="https://publications.waset.org/abstracts/97913/phylogenetic-analysis-of-the-myxosporea-detected-from-emaciated-olive-flounder-paralichthys-olivaceus-in-korea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97913.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">151</span> Ammonia and Biogenic Amine Production of Fish Spoilage Bacteria: Affected by Olive Leaf, Olive Cake and Black Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Kuley">E. Kuley</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Durmu%C5%9F"> M. Durmuş</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Balikci"> E. Balikci</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Ozyurt"> G. Ozyurt</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20U%C3%A7ar"> Y. Uçar</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Kuley"> F. Kuley</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Ozogul"> F. Ozogul</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Ozogul"> Y. Ozogul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ammonia and biogenic amine production of fish spoilage bacteria in sardine infusion decarboxylase broth and antimicrobial effect of olive by products (olive leaf extract:OL, olive cake: OC and black water:BW) was monitored using HPLC method. Fish spoilage bacteria produced all biogenic amine tested, mainly histamine and serotonin. Ammonia was accumulated more than 13.60 mg/L. Histamine production was in range 37.50 mg/L by Ser. liquefaciens and 86.71 mg/L by Ent. cloacae. The highest putrescine and cadaverine production was observed by Ent. cloacae (17.80 vs. 17.69 mg/L). The presence of OL, OC and BW in the broth significantly affected biogenic amine accumulation by bacteria. The antibacterial effect of olive by products depended on bacterial strains. OL and OC resulted in significant inhibition effect on HIS accumulation by bacteria apart from Ser. liquefaciens and Prot. mirabilis. The study result revealed that usefulness of OL and OC to prevent the accumulation of this amine which may affect human health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Antimicrobials" title="Antimicrobials">Antimicrobials</a>, <a href="https://publications.waset.org/abstracts/search?q=biogenic%20amine" title=" biogenic amine"> biogenic amine</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20spoilage%20bacteria" title=" fish spoilage bacteria"> fish spoilage bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=olive-by%20products" title=" olive-by products"> olive-by products</a> </p> <a href="https://publications.waset.org/abstracts/19395/ammonia-and-biogenic-amine-production-of-fish-spoilage-bacteria-affected-by-olive-leaf-olive-cake-and-black-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19395.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">503</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">150</span> Entomological Study of Pests of Olive Trees in the Region of Batna - Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Smail%20Chafaa">Smail Chafaa</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelkrim%20Si%20Bachir"> Abdelkrim Si Bachir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our work aims to study the insect diversity based on bioclimatic levels of pests in olive cultures (Olea europea L.) in the area of Batna (arid and semi arid north eastern Algeria) during the period from January 2011 to May 2011. Several sampling techniques were used, those of hunting on sight, visual inspection, hatches traps, colored traps, Japanese umbrella and sweep net. We have identified in total, 2311 individuals with results in inventory 206 species divided to 74 families and 11 orders, including Coleoptera order is quantitatively the most represented with 47.1%. The most dominant diet in our inventory is the phytophagous. Between the herbivorous insects that we have listed and which are the main olive pest of olive cultivation; we quote the olive fly (Bactrocera oleae), cochineal purple olive (Parlatoria oleae) the psyllid olive (Euphyllura olivina) and olive Trips (Liothrips oleae). The distribution of species between stations shows that Boumia resort with the most number of species (113) compared to other resorts and beetles are also better represented in three groves. Total wealth is high in Boumia station compared with the others stations. The values of (H') exceeding 3.9 bits for all the stations studied indicate a specific wealth and diversity of ecological nests in insect species. The values of equitability are near the unit; that suggests a balance between the numbers of insect populations sampled in the various stations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=entomology" title="entomology">entomology</a>, <a href="https://publications.waset.org/abstracts/search?q=olive" title=" olive"> olive</a>, <a href="https://publications.waset.org/abstracts/search?q=grove" title=" grove"> grove</a>, <a href="https://publications.waset.org/abstracts/search?q=batna" title=" batna"> batna</a>, <a href="https://publications.waset.org/abstracts/search?q=Algeria" title=" Algeria"> Algeria</a> </p> <a href="https://publications.waset.org/abstracts/32370/entomological-study-of-pests-of-olive-trees-in-the-region-of-batna-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32370.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">343</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">149</span> Olive Oils from Algeria: Phenolic Compounds Composition and Antibacterial Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Firdaousse%20Laincer">Firdaousse Laincer</a>, <a href="https://publications.waset.org/abstracts/search?q=Rahima%20Laribi"> Rahima Laribi</a>, <a href="https://publications.waset.org/abstracts/search?q=Abderazak%20Tamendjari"> Abderazak Tamendjari</a>, <a href="https://publications.waset.org/abstracts/search?q=Rovellini%20Venturini"> Rovellini Venturini </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Phenolic compounds present in olive oil have received much attention in recent years due to their beneficial functional and nutritional effects. Phenolic composition, antibacterial activity of phenolic extracts of olive oil varieties from Algeria were investigated. The analysis of polyphenols was performed by Folin-Ciocalteu and HPLC. As a result, many phenolic compounds were identified and quantified by using HPLC; derivatives of oleuropein and ligstroside, hydroxytyrosol, tyrosol, flavonoids, and lignans reporting unique and characteristic phenolic profile. These phenolic fractions also differentiate the total antibacterial activity. Among the bacteria tested, S. aureus and, to a lesser extent, B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg•mL-1 and 1.2 to 1.8 mg•mL-1, respectively. The results obtained denote that Algerian olive oils may constitute a good source of healthy compounds, phenolics compounds, in the diet, suggesting that their consumption could be useful in the prevention of diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antibacterial%20activity" title="antibacterial activity">antibacterial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title=" olive oil"> olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=phenols" title=" phenols"> phenols</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a> </p> <a href="https://publications.waset.org/abstracts/13202/olive-oils-from-algeria-phenolic-compounds-composition-and-antibacterial-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13202.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">452</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">148</span> LCA of Waste Disposal from Olive Oil Production: Anaerobic Digestion and Conventional Disposal on Soil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20Tommasi">T. Tommasi</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Batuecas"> E. Batuecas</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Mancini"> G. Mancini</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Saracco"> G. Saracco</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Fino"> D. Fino</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Extra virgin olive-oil (EVO) production is an important economic activity for several countries, especially in the Mediterranean area such as Spain, Italy, Greece and Tunisia. The two major by-products from olive oil production, solid-liquid Olive Pomace (OP) and the Olive Mill Waste Waters (OMWW), are still mainly disposed on soil, in spite of the existence of legislation which already limits this practice. The present study compares the environmental impacts associated with two different scenarios for the management of waste from olive oil production through a comparative Life Cycle Assessment (LCA). The two alternative scenarios are: (I) Anaerobic Digestion and (II) current Disposal on soil. The analysis was performed through SimaPro software and the assessment of the impact categories was based on International Life Cycle Data and Cumulative Energy Demand methods. Both the scenarios are mostly related to the cultivation and harvesting phase and are highly dependent on the irrigation practice and related energy demand. Results from the present study clearly show that as the waste disposal on soil causes the worst environmental performance of all the impact categories here considered. Important environmental benefits have been identified when anaerobic digestion is instead chosen as the final treatment. It was consequently demonstrated that anaerobic digestion should be considered a feasible alternative for olive mills, to produce biogas from common olive oil residues, reducing the environmental burden and adding value to the olive oil production chain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20digestion" title="anaerobic digestion">anaerobic digestion</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a>, <a href="https://publications.waset.org/abstracts/search?q=agro-food%20waste" title=" agro-food waste"> agro-food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=biogas" title=" biogas"> biogas</a> </p> <a href="https://publications.waset.org/abstracts/106861/lca-of-waste-disposal-from-olive-oil-production-anaerobic-digestion-and-conventional-disposal-on-soil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106861.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">146</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">147</span> Mycorrhizal Autochthonous Consortium Induced Defense-Related Mechanisms of Olive Trees against Verticillium dahliae</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanane%20Boutaj">Hanane Boutaj</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelilah%20Meddich"> Abdelilah Meddich</a>, <a href="https://publications.waset.org/abstracts/search?q=Said%20Wahbi"> Said Wahbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Zainab%20El%20Alaoui-Talibi"> Zainab El Alaoui-Talibi</a>, <a href="https://publications.waset.org/abstracts/search?q=Allal%20Douira"> Allal Douira</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelkarim%20Filali-Maltouf"> Abdelkarim Filali-Maltouf</a>, <a href="https://publications.waset.org/abstracts/search?q=Cherkaoui%20El%20Modafar"> Cherkaoui El Modafar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work aims to investigate the effect of arbuscular mycorrhizal fungi (AMF) in improving the olive tree resistance to Verticillium wilt caused by Verticillium dahliae. Inoculated plants with a mycorrhizal autochthonous consortium 'Rhizolive consortium' and pure strain 'Glomus irregulare' were infected after three months with V. dahliae. The improving of olive tree resistance was determined through disease severity, incidence, and defoliation. On the other hand, the defense mechanisms of olive plants were evaluated through lignin content, phenylalanine ammonia lyase (PAL) activity, and polyphenol content. The results revealed that both AMF significantly (p < 0.05) reduced disease development and the rate of defoliation in infected olive plants. Moreover, the contents of lignin were boosted after mycorrhizal inoculation in both the roots and the stems of olive plants, which remained significantly (p < 0.001) higher after the 90th days of V. dahliae inoculation. PAL activity was increased after V. dahliae inoculation in the stems of 'Rhizolive consortium' treatment that were 17 times higher than those in the roots of olive plants. The polyphenol content in the stems was about twice higher than those in the roots. The reduction of disease severity was accompanied by increased levels of lignin content, PAL activity, and polyphenol content, particularly in the stems of olive plants, indicating the strengthening of the olive plant immune system against V. dahliae. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20tree" title="olive tree">olive tree</a>, <a href="https://publications.waset.org/abstracts/search?q=Mycorrhizal%20autochthonous%20consortium" title=" Mycorrhizal autochthonous consortium"> Mycorrhizal autochthonous consortium</a>, <a href="https://publications.waset.org/abstracts/search?q=Glomus%20irregulare" title=" Glomus irregulare"> Glomus irregulare</a>, <a href="https://publications.waset.org/abstracts/search?q=Verticillium%20dahliae" title=" Verticillium dahliae"> Verticillium dahliae</a>, <a href="https://publications.waset.org/abstracts/search?q=defense%20mechanisms" title=" defense mechanisms"> defense mechanisms</a> </p> <a href="https://publications.waset.org/abstracts/113552/mycorrhizal-autochthonous-consortium-induced-defense-related-mechanisms-of-olive-trees-against-verticillium-dahliae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113552.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">117</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">146</span> An Analysis of Eco-efficiency and GHG Emission of Olive Oil Production in Northeast of Portugal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Feliciano">M. Feliciano</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Maia"> F. Maia</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gon%C3%A7alves"> A. Gonçalves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive oil production sector plays an important role in Portuguese economy. It had a major growth over the last decade, increasing its weight in the overall national exports. International market penetration for Mediterranean traditional products is increasingly more demanding, especially in the Northern European markets, where consumers are looking for more sustainable products. Trying to support this growing demand this study addresses olive oil production under the environmental and eco-efficiency perspectives. The analysis considers two consecutive product life cycle stages: olive trees farming; and olive oil extraction in mills. Addressing olive farming, data collection covered two different organizations: a middle-size farm (~12ha) (F1) and a large-size farm (~100ha) (F2). Results from both farms show that olive collection activities are responsible for the largest amounts of Green House Gases (GHG) emissions. In this activities, estimate for the Carbon Footprint per olive was higher in F2 (188g CO2e/kgolive) than in F1 (148g CO2e/kgolive). Considering olive oil extraction, two different mills were considered: one using a two-phase system (2P) and other with a three-phase system (3P). Results from the study of two mills show that there is a much higher use of water in 3P. Energy intensity (EI) is similar in both mills. When evaluating the GHG generated, two conditions are evaluated: a biomass neutral condition resulting on a carbon footprint higher in 3P (184g CO2e/Lolive oil) than in 2P (92g CO2e/Lolive oil); and a non-neutral biomass condition in which 2P increase its carbon footprint to 273g CO2e/Lolive oil. When addressing the carbon footprint of possible combinations among studied subsystems, results suggest that olive harvesting is the major source for GHG. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carbon%20footprint" title="carbon footprint">carbon footprint</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20indicators" title=" environmental indicators"> environmental indicators</a>, <a href="https://publications.waset.org/abstracts/search?q=farming%20subsystem" title=" farming subsystem"> farming subsystem</a>, <a href="https://publications.waset.org/abstracts/search?q=industrial%20subsystem" title=" industrial subsystem"> industrial subsystem</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title=" olive oil"> olive oil</a> </p> <a href="https://publications.waset.org/abstracts/7916/an-analysis-of-eco-efficiency-and-ghg-emission-of-olive-oil-production-in-northeast-of-portugal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7916.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">287</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">145</span> Cardiac Protective Effect of Olive Oil against Ischemia Reperfusion- Induced Cardiac Arrhythmias in Isolated Diabetic Rat Hearts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ishfaq%20A.%20Bukhari">Ishfaq A. Bukhari</a>, <a href="https://publications.waset.org/abstracts/search?q=Bassem%20Yousef%20Sheikh"> Bassem Yousef Sheikh</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdulrahman%20Almotrefi"> Abdulrahman Almotrefi</a>, <a href="https://publications.waset.org/abstracts/search?q=Osama%20Yousaf"> Osama Yousaf</a>, <a href="https://publications.waset.org/abstracts/search?q=Amer%20Mahmood"> Amer Mahmood</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive oil is the primary source of fat in the Mediterranean diet which is associated with a low mortality for cardiovascular disease. Olive oil is rich in monounsaturated fatty acids, and has been reported for variety of beneficial cardiovascular effects including blood pressure lowering, anti-platelet, anti-diabetic and anti-inflammatory effects. Growing number evidences from preclinical and clinical studies have shown that olive oil improves insulin resistance, decrease vessels stiffness and prevent thromboembolism. We evaluated the effects of olive against streptozotocin-induced physiological disorders in the animal models of diabetes and ischemia and reperfusion (I/R)- induced cardiac arrhythmias. Diabetes was induced in male rats with a single intraperitoneal injection of streptozotocin (60 mg/kg), rats were treated for two months with olive oil (1 ml/kg p.o). Control animals received saline. Blood glucose, body weight were monitored every 14 days. At the end of the treatment rats were sacrificed hearts were isolated for mounting on langedorff’s apparatus. The blood glucose and body weight was not significantly different in the control and olive treated animals. The control diabetic animals exhibited 100% incidence of I/R –induced ventricular fibrillation which was reduced to 0% with olive oil, treatment. The duration of ventricular fibrillation reduced from 98.8± 2.3 (control) to 0 seconds in the olive oil treated group. Diltiazem, a calcium channel blocker (1 µm/L) showed similar results and protected the I/R-induced cardiac disorders. The biochemical analysis of the cardiac tissues showed that diabetes and I/R produce marked pathological changes in the cardiomyocytes including decreased glutathione (GSH) and increased oxidative stress (Malondialdehyde; MDA). Pretreatment of animals with olive oil (1 ml/kg p.o) increased GSH and MDA levels. Olive oil also improved the diabetic-induced histopathological changes in the cardiomyocytes. These finding indicates that olive possesses cardiac protective properties. Further studies are under way in our lab to explore the mechanism of the cardio-protective effect of olive oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diabeties" title="diabeties">diabeties</a>, <a href="https://publications.waset.org/abstracts/search?q=ischemia-reperfusion" title=" ischemia-reperfusion"> ischemia-reperfusion</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title=" olive oil"> olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=rats%20heart" title=" rats heart"> rats heart</a> </p> <a href="https://publications.waset.org/abstracts/33792/cardiac-protective-effect-of-olive-oil-against-ischemia-reperfusion-induced-cardiac-arrhythmias-in-isolated-diabetic-rat-hearts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33792.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">464</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">144</span> Effect of Chilling Accumulation on Fruit Yield of Olive Trees in Egypt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20H.%20El-Sheikh">Mohamed H. El-Sheikh</a>, <a href="https://publications.waset.org/abstracts/search?q=Hoda%20F.%20Zahran"> Hoda F. Zahran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive tree (Olea europaea L.) is considered as a Mediterranean tree which belongs to genus Olea that may comprise about 35 species. In fact, the crop requires mild to cool winters with a chilling accumulation from November to February with average temperatures varying between two groups of accumulated chilling hours (h1) of less than 7.2 °C (C1) and other group (h2) of less than 10 °C (C2) for flower bud differentiation. This work aims at studying the impact of chilling accumulation hours on the fruit yield of olive trees in Borg El Arab City, Alexandria Governorate, Egypt as a case study. Trees were aged around 7 years in 2010 and were exposed to chilling accumulation hours of h1, which was average of 280 hours under C1, and average h2 was around 150 hours under C2 the resulted fruit yield was around 0.5 kg/tree. On the hand, trees were aged around 7 years at 2016 showed that when average of h1 was around 390 hours under C1 and average h2 was around 220 hours under C2 then fruit yield was around 10 kg/tree. Increasing of fruit yield proved chilling accumulation effect on olive trees. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chilling%20accumulation" title="chilling accumulation">chilling accumulation</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20yield" title=" fruit yield"> fruit yield</a>, <a href="https://publications.waset.org/abstracts/search?q=Olea%20europaea" title=" Olea europaea"> Olea europaea</a>, <a href="https://publications.waset.org/abstracts/search?q=olive" title=" olive"> olive</a> </p> <a href="https://publications.waset.org/abstracts/63113/effect-of-chilling-accumulation-on-fruit-yield-of-olive-trees-in-egypt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63113.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">292</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">143</span> Biosynthesis of Healthy Secondary Metabolites in Olive Fruit in Response to Different Agronomic Treatments</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anna%20Perrone">Anna Perrone</a>, <a href="https://publications.waset.org/abstracts/search?q=Federico%20Martinelli"> Federico Martinelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive fruit is well-known for the high content in secondary metabolites with high interest at nutritional, nutraceutical, antioxidant, and healthy levels. The content of secondary metabolites in olive at harvest may be affected by different water regimes, with significant effects on olive oil composition and quality and, consequently, on its healthy and nutritional features. In this work, a summary of several research studies dealing with the biosynthesis of healthy and nutraceutical metabolites of the secondary metabolism in olive fruit will be reported. The phytochemical findings have been correlated with the expression of key genes involved in polyphenol, terpenoid, and carotenoid biosynthesis and metabolism in response to different development stages and water regimes. Flavonoids were highest in immature fruits, while anthocyanins increased at ripening. In epicarp tissue, this was clearly associated with an up-regulation of the UFGT gene. Olive fruits cultivated under different water regimes were analyzed by metabolomics. This method identified several hundred metabolites in the ripe mesocarp. Among them, 46 were differentially accumulated in the comparison between rain-fed and irrigated conditions. Well-known healthy metabolites were more abundant at a higher level of water regimes. Increased content of polyphenols was observed in the rain-fed fruit; particularly, anthocyanin concentration was higher at ripening. Several secondary metabolites were differentially accumulated between different irrigation conditions. These results showed that these metabolic approaches could be efficiently used to determine the effects of agronomic treatments on olive fruit physiology and, consequently, on nutritional and healthy properties of the obtained extra-virgin olive oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olea%20europea" title="olea europea">olea europea</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20regimes" title=" water regimes"> water regimes</a> </p> <a href="https://publications.waset.org/abstracts/130074/biosynthesis-of-healthy-secondary-metabolites-in-olive-fruit-in-response-to-different-agronomic-treatments" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130074.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">149</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">142</span> Modeling of a Pilot Installation for the Recovery of Residual Sludge from Olive Oil Extraction</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Riad%20Benelmir">Riad Benelmir</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Shoaib%20Ahmed%20Khan"> Muhammad Shoaib Ahmed Khan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The socio-economic importance of the olive oil production is significant in the Mediterranean region, both in terms of wealth and tradition. However, the extraction of olive oil generates huge quantities of wastes that may have a great impact on land and water environment because of their high phytotoxicity. Especially olive mill wastewater (OMWW) is one of the major environmental pollutants in olive oil industry. This work projects to design a smart and sustainable integrated thermochemical catalytic processes of residues from olive mills by hydrothermal carbonization (HTC) of olive mill wastewater (OMWW) and fast pyrolysis of olive mill wastewater sludge (OMWS). The byproducts resulting from OMWW-HTC treatment are a solid phase enriched in carbon, called biochar and a liquid phase (residual water with less dissolved organic and phenolic compounds). HTC biochar can be tested as a fuel in combustion systems and will also be utilized in high-value applications, such as soil bio-fertilizer and as catalyst or/and catalyst support. The HTC residual water is characterized, treated and used in soil irrigation since the organic and the toxic compounds will be reduced under the permitted limits. This project’s concept includes also the conversion of OMWS to a green diesel through a catalytic pyrolysis process. The green diesel is then used as biofuel in an internal combustion engine (IC-Engine) for automotive application to be used for clean transportation. In this work, a theoretical study is considered for the use of heat from the pyrolysis non-condensable gases in a sorption-refrigeration machine for pyrolysis gases cooling and condensation of bio-oil vapors. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomass" title="biomass">biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil%20extraction" title=" olive oil extraction"> olive oil extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=adsorption%20cooling" title=" adsorption cooling"> adsorption cooling</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolisis" title=" pyrolisis"> pyrolisis</a> </p> <a href="https://publications.waset.org/abstracts/160362/modeling-of-a-pilot-installation-for-the-recovery-of-residual-sludge-from-olive-oil-extraction" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/160362.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">90</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">141</span> Nutritive Value of Three-Stage Olive Cake (Olea europaea L.) for Growing Rabbit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zahia%20Dorbane">Zahia Dorbane</a>, <a href="https://publications.waset.org/abstracts/search?q=Si%20Ammar%20Kadi"> Si Ammar Kadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Dalila%20Boudouma"> Dalila Boudouma</a>, <a href="https://publications.waset.org/abstracts/search?q=Thierry%20Gidenne"> Thierry Gidenne</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In rabbits feeding, minimum fibre intake is essential to avoid digestive disorders. However, this concentration of fibre is not easy to obtain when formulating feeds, without reduction of nutritional value. Three stage olive cake, the residual material after oil extraction by centrifugation, including pulp and stones, can be used as a fibre source in rabbit diet. The incorporation of olive cake can allow a better balance between different fibre fractions and reduce health disorder. However, for practical use of any raw material, it is necessary to know its chemical and nutritive value. The aim of this study was to assess the nutritive value of three-stage olive cake (TSOC) for growing rabbits. Thus, 36 rabbits weaned at 35 days (702.8 ± 28.5) were divided into three groups of 12 receiving one of the following diets: control with 0% of TSOC, TSOC10 (10% of TSOC) and TSOC20 (20% TSOC). The rabbits were individually housed in digestibility cages and received ad libitum one of the three diets, fresh and clean water was provided ad libitum. After an adaptation period of 7d, feces were collected for 4d. Collected feces were frozen and stored for further analysis. The chemical composition of TSOC shows that it is a rich fiber raw material since it contains (%DM): 6% of CP; 7.4% of EE; 78.7% of NDF; 55.4% of ADF and 24.3% of ADL. The inclusion of TSOC at 20% of basal diet reduced the digestibility coefficient of organic matter, crude protein and NDF from 67.8 to 55.3%, 80.4 to 75.3% and from 31.5 to 18.4% (p < 0.001) respectively. The digestible energy and digestible protein content of the three-stage olive cake estimated by regression was 2.94 ± 0.52MJ DE/kg DM and 22.4 ± 6 g DP/kg DM respectively. In conclusion, based on the results of the present experiment, the three-stage olive cake can be used as a fibre source for rabbit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=digestibility" title="digestibility">digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20value" title=" nutritive value"> nutritive value</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20cake" title=" olive cake"> olive cake</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbit" title=" rabbit"> rabbit</a> </p> <a href="https://publications.waset.org/abstracts/106579/nutritive-value-of-three-stage-olive-cake-olea-europaea-l-for-growing-rabbit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106579.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">140</span> Use of Front-Face Fluorescence Spectroscopy and Multiway Analysis for the Prediction of Olive Oil Quality Features</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Dib">Omar Dib</a>, <a href="https://publications.waset.org/abstracts/search?q=Rita%20Yaacoub"> Rita Yaacoub</a>, <a href="https://publications.waset.org/abstracts/search?q=Luc%20Eveleigh"> Luc Eveleigh</a>, <a href="https://publications.waset.org/abstracts/search?q=Nathalie%20Locquet"> Nathalie Locquet</a>, <a href="https://publications.waset.org/abstracts/search?q=Hussein%20Dib"> Hussein Dib</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Bassal"> Ali Bassal</a>, <a href="https://publications.waset.org/abstracts/search?q=Christophe%20B.%20Y.%20Cordella"> Christophe B. Y. Cordella</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The potential of front-face fluorescence coupled with chemometric techniques, namely parallel factor analysis (PARAFAC) and multiple linear regression (MLR) as a rapid analysis tool to characterize Lebanese virgin olive oils was investigated. Fluorescence fingerprints were acquired directly on 102 Lebanese virgin olive oil samples in the range of 280-540 nm in excitation and 280-700 nm in emission. A PARAFAC model with seven components was considered optimal with a residual of 99.64% and core consistency value of 78.65. The model revealed seven main fluorescence profiles in olive oil and was mainly associated with tocopherols, polyphenols, chlorophyllic compounds and oxidation/hydrolysis products. 23 MLR regression models based on PARAFAC scores were generated, the majority of which showed a good correlation coefficient (R > 0.7 for 12 predicted variables), thus satisfactory prediction performances. Acid values, peroxide values, and Delta K had the models with the highest predictions, with R values of 0.89, 0.84 and 0.81 respectively. Among fatty acids, linoleic and oleic acids were also highly predicted with R values of 0.8 and 0.76, respectively. Factors contributing to the model's construction were related to common fluorophores found in olive oil, mainly chlorophyll, polyphenols, and oxidation products. This study demonstrates the interest of front-face fluorescence as a promising tool for quality control of Lebanese virgin olive oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=front-face%20fluorescence" title="front-face fluorescence">front-face fluorescence</a>, <a href="https://publications.waset.org/abstracts/search?q=Lebanese%20virgin%20olive%20oils" title=" Lebanese virgin olive oils"> Lebanese virgin olive oils</a>, <a href="https://publications.waset.org/abstracts/search?q=multiple%20Linear%20regressions" title=" multiple Linear regressions"> multiple Linear regressions</a>, <a href="https://publications.waset.org/abstracts/search?q=PARAFAC%20analysis" title=" PARAFAC analysis"> PARAFAC analysis</a> </p> <a href="https://publications.waset.org/abstracts/106718/use-of-front-face-fluorescence-spectroscopy-and-multiway-analysis-for-the-prediction-of-olive-oil-quality-features" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">453</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">139</span> Reducing Environmental Impact of Olive Oil Production in Sakaka City Using Combined Chemical, Physical, and Biological Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdullah%20Alhajoj">Abdullah Alhajoj</a>, <a href="https://publications.waset.org/abstracts/search?q=Bassam%20Alowaiesh"> Bassam Alowaiesh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work aims to reduce the risks of discharging olive mill waste directly to the environment without treatment in Sakaka City, KSA. The organic loads expressed by chemical oxygen demand (COD) and biological oxygen demand (BOD) of the produced wastewater (OMWW) as well as the solid waste (OMW) were evaluated. The wastes emitted from the three-phase centrifuge decanters was found to be higher than that emitted from the two-phase centrifuge decanters. The olive mill wastewater (OMWW) was treated using advanced oxidation combined with filtration treatment. The results indicated that the concentration of COD, BOD, TSS, oil and grease and phenol was reduced by using complex sand filtration from 72150, 21660 10256, 36430, and 1470 mg/l to 980, 421, 58, 68, and 0.35 mg/l for three-phase OMWW and from 150562, 17955, 15325, 19658 and 2153 mg/l to 1050, 501, 29, 0.75, and 0.29 mg/l, respectively. While, by using modified trickling filter (packed with the neck of waste plastic bottles the concentration of the previously mentioned parameters was reduced to 1190, 570, 55, 0.85, and 0.3 mg/l, respectively. This work supports the application of such treatment technique for reducing the environmental threats of olive mill waste effluents in Saudi Arabia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=two-phase" title="two-phase">two-phase</a>, <a href="https://publications.waset.org/abstracts/search?q=three-phase" title=" three-phase"> three-phase</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20mill" title=" olive mill"> olive mill</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title=" olive oil"> olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20treatment" title=" waste treatment"> waste treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=filtration" title=" filtration"> filtration</a>, <a href="https://publications.waset.org/abstracts/search?q=advanced%20oxidation" title=" advanced oxidation"> advanced oxidation</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20plastic%20bottles" title=" waste plastic bottles"> waste plastic bottles</a> </p> <a href="https://publications.waset.org/abstracts/94956/reducing-environmental-impact-of-olive-oil-production-in-sakaka-city-using-combined-chemical-physical-and-biological-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94956.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">153</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">138</span> The Effects of External Daminozide (ALAR) Application on Nutrient Contents in Memecik Olive Trees</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sahriye%20Sonmez">Sahriye Sonmez</a>, <a href="https://publications.waset.org/abstracts/search?q=Salih%20Ulger"> Salih Ulger</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Kaplan"> Mustafa Kaplan</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Karhan"> Mustafa Karhan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to investigate the effects of external ALAR application on nutrients contents in leaf and node in ‘on (bearing)’ and ‘off (non-bearing)’ years in Memecik olive trees. For this purpose; 2000 mg L-1 ALAR was externally applied to Memecik olive trees, and leaf and node samples from olive trees were taken during the induction, initiation and differentiation periods in ‘on’ and ‘off’ years. Nutrients contents (N, P, K, Ca, Mg, Fe, Mn, Zn and Cu) in leaf and node samples were determined. The K, Ca, Mg, Fe, Mn, Zn and Cu contents were determined by atomic absorption spectrophotometry, Nitrogen by Kjeldahl procedure, and P by a spectrophotometric method. The results showed that the N, Ca, Mg, Fe, Mn, Zn and Cu contents in ‘on’ year were higher than ‘off’ year while the K contents in ‘on’ year were lower than ‘off ‘ year, but the P content was not different. The N, Ca, Mg, Fe and Mn contents in leaf samples were higher in the node samples except for K while the P, Zn and Cu contents were not different. The N, K, Ca, Fe, Mn, Zn and Cu contents were lowest during the initiation period while the P content was highest in this period. The Mg content was not different in all period. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bearing" title="bearing">bearing</a>, <a href="https://publications.waset.org/abstracts/search?q=differentiation%20period" title=" differentiation period"> differentiation period</a>, <a href="https://publications.waset.org/abstracts/search?q=induction%20period" title=" induction period"> induction period</a>, <a href="https://publications.waset.org/abstracts/search?q=initiation%20period" title=" initiation period"> initiation period</a>, <a href="https://publications.waset.org/abstracts/search?q=non%20bearing" title=" non bearing"> non bearing</a>, <a href="https://publications.waset.org/abstracts/search?q=olive" title=" olive"> olive</a> </p> <a href="https://publications.waset.org/abstracts/61328/the-effects-of-external-daminozide-alar-application-on-nutrient-contents-in-memecik-olive-trees" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61328.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">453</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">137</span> The Extent of Virgin Olive-Oil Prices' Distribution Revealing the Behavior of Market Speculators</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fathi%20Abid">Fathi Abid</a>, <a href="https://publications.waset.org/abstracts/search?q=Bilel%20Kaffel"> Bilel Kaffel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The olive tree, the olive harvest during winter season and the production of olive oil better known by professionals under the name of the crushing operation have interested institutional traders such as olive-oil offices and private companies such as food industry refining and extracting pomace olive oil as well as export-import public and private companies specializing in olive oil. The major problem facing producers of olive oil each winter campaign, contrary to what is expected, it is not whether the harvest will be good or not but whether the sale price will allow them to cover production costs and achieve a reasonable margin of profit or not. These questions are entirely legitimate if we judge by the importance of the issue and the heavy complexity of the uncertainty and competition made tougher by a high level of indebtedness and the experience and expertise of speculators and producers whose objectives are sometimes conflicting. The aim of this paper is to study the formation mechanism of olive oil prices in order to learn about speculators’ behavior and expectations in the market, how they contribute by their industry knowledge and their financial alliances and the size the financial challenge that may be involved for them to build private information hoses globally to take advantage. The methodology used in this paper is based on two stages, in the first stage we study econometrically the formation mechanisms of olive oil price in order to understand the market participant behavior by implementing ARMA, SARMA, GARCH and stochastic diffusion processes models, the second stage is devoted to prediction purposes, we use a combined wavelet- ANN approach. Our main findings indicate that olive oil market participants interact with each other in a way that they promote stylized facts formation. The unstable participant’s behaviors create the volatility clustering, non-linearity dependent and cyclicity phenomena. By imitating each other in some periods of the campaign, different participants contribute to the fat tails observed in the olive oil price distribution. The best prediction model for the olive oil price is based on a back propagation artificial neural network approach with input information based on wavelet decomposition and recent past history. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20oil%20price" title="olive oil price">olive oil price</a>, <a href="https://publications.waset.org/abstracts/search?q=stylized%20facts" title=" stylized facts"> stylized facts</a>, <a href="https://publications.waset.org/abstracts/search?q=ARMA%20model" title=" ARMA model"> ARMA model</a>, <a href="https://publications.waset.org/abstracts/search?q=SARMA%20model" title=" SARMA model"> SARMA model</a>, <a href="https://publications.waset.org/abstracts/search?q=GARCH%20model" title=" GARCH model"> GARCH model</a>, <a href="https://publications.waset.org/abstracts/search?q=combined%20wavelet-artificial%20neural%20network" title=" combined wavelet-artificial neural network"> combined wavelet-artificial neural network</a>, <a href="https://publications.waset.org/abstracts/search?q=continuous-time%20stochastic%20volatility%20mode" title=" continuous-time stochastic volatility mode"> continuous-time stochastic volatility mode</a> </p> <a href="https://publications.waset.org/abstracts/43777/the-extent-of-virgin-olive-oil-prices-distribution-revealing-the-behavior-of-market-speculators" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43777.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">136</span> Studies of Carbohydrate, Antioxidant, Nutrient and Genomic DNA Characterization of Fresh Olive Treated with Alkaline and Acidic Solvent: An Innovation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20M.%20S.%20Hossain">A. B. M. S. Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Abdelgadir"> A. Abdelgadir</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Ibrahim"> N. A. Ibrahim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh ripen olive cannot be consumed immediately after harvest due to the excessive bitterness having polyphenol as antioxidant. Industrial processing needs to be edible the fruit. The laboratory processing technique has been used to make it edible by using acid (vinegar, 5% acetic acid) and alkaline solvent (NaOH). Based on the treatment and consequence, innovative data have been found in this regard. The experiment was conducted to investigate biochemical content, nutritional and DNA characterization of olive fruit treated with alkaline (Sodium chloride anhydrous) and acidic solvent (5% acetic acid, vinegar). The treatments were used as control (no water), water control, 10% sodium chloride anhydrous (NaOH), vinegar (5% acetic acid), vinegar + NaOH and vinegar + NaOH + hot water treatment. Our results showed that inverted sugar and glucose content were higher in the vinegar and NaOH treated olive than in other treatments. Fructose content was the highest in vinegar + NaOH treated fruit. Nutrient contents NO3 K, Ca and Na were found higher in the treated fruit than the control fruit. Moreover, maximum K content was observed in the case of all treatments compared to the other nutrient content. The highest acidic (lower pH) condition (sour) was found in treated fruit. DNA yield was found higher in water control than acid and alkaline treated olives. DNA band was wider in the olive treated water control compared to the NaOH, vinegar, vinegar + NaOH and vinegar + NaOH + Hot water treatment. Finally, results suggest that vinegar + NaOH treated olive fruit was the best for fresh olive homemade processing after harvesting for edible purpose. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive" title="olive">olive</a>, <a href="https://publications.waset.org/abstracts/search?q=vinegar" title=" vinegar"> vinegar</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20band" title=" DNA band"> DNA band</a>, <a href="https://publications.waset.org/abstracts/search?q=bioprocess%20biotechnology" title=" bioprocess biotechnology"> bioprocess biotechnology</a> </p> <a href="https://publications.waset.org/abstracts/70745/studies-of-carbohydrate-antioxidant-nutrient-and-genomic-dna-characterization-of-fresh-olive-treated-with-alkaline-and-acidic-solvent-an-innovation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70745.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">185</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">135</span> Characterization of Extra Virgin Olive Oil from Olive Cultivars Grown in Pothwar, Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abida%20Mariam">Abida Mariam</a>, <a href="https://publications.waset.org/abstracts/search?q=Anwaar%20Ahmed"> Anwaar Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Asif%20Ahmad"> Asif Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sheeraz%20Ahmad"> Muhammad Sheeraz Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Akram%20Khan"> Muhammad Akram Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Mazahir"> Muhammad Mazahir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The plant olive (Olea europaea L.) is known for its commercial significance due to nutritional and health benefits. Pakistan is ranked 4th among countries who import olive oil whereas, 70% of edible oil is imported to fulfil the needs of the country. There exists great potential for Olea europaea cultivation in Pakistan. The popularity and cultivation of olive fruit has increased in recent past due to its high socio-economic and health significance. There exist almost negligible data on the chemical composition of extra virgin olive oil extracted from cultivars grown in Pothwar, an area with arid climate conducive for growth of olive trees. Keeping in view these factors a study has been conducted to characterize the olive oil extracted from olive cultivars collected from Pothwar regions of Pakistan for their nutritional potential and value addition. Ten olive cultivars (Gemlik, Coratina, Sevillano, Manzanilla, Leccino, Koroneiki, Frantoio, Arbiquina, Earlik and Ottobratica) were collected from Barani Agriculture Research Institute, Chakwal. Extra Virgin Olive Oil (EVOO) was extracted by cold pressing and centrifuging of olive fruits. The highest amount of oil was yielded in Coratina (23.9%) followed by Frantoio (23.7%), Koroneiki (22.8%), Sevillano (22%), Ottobratica (22%), Leccino (20.5%), Arbiquina (19.2%), Manzanilla (17.2%), Earlik (14.4%) and Gemllik (13.1%). The extracted virgin olive oil was studied for various physico- chemical properties and fatty acid profile. The Physical and chemical properties i.e., characteristic odor and taste, light yellow color with no foreign matter, insoluble impurities (≤0.08), fee fatty acid (0.1 to 0.8), acidity (0.5 to 1.6 mg/g acid), peroxide value (1.5 to 5.2 meqO2/kg), Iodine value (82 to 90), saponification value (186 to 192 mg/g) and unsaponifiable matter (4 to 8g/kg), ultraviolet spectrophotometric analysis (k232 and k270), showed values in the acceptable range, established by PSQCA and IOOC set for extra virgin olive oil. Olive oil was analyzed by Near Infra-Red spectrophotometry (NIR) for fatty acids sin olive oils which were found as: palmitic, palmitoleic, stearic, oleic, linoleic and alpha-linolenic. Major fatty acid was Oleic acid in the highest percentage ranging from (55 to 66.1%), followed by linoleic (10.4 to 20.4%), palmitic (13.8 to 19.5%), stearic (3.9 to 4.4%), palmitoleic (0.3 to 1.7%) and alpha-linolenic (0.9 to 1.7%). The results were significant with differences in parameters analyzed for all ten cultivars which confirm that genetic factors are important contributors in the physico-chemical characteristics of oil. The olive oil showed superior physical and chemical properties and recommended as one of the healthiest forms of edible oil. This study will help consumers to be more aware of and make better choices of healthy oils available locally thus contributing towards their better health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characterization" title="characterization">characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=extra%20virgin%20olive%20oil" title=" extra virgin olive oil"> extra virgin olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20yield" title=" oil yield"> oil yield</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/154730/characterization-of-extra-virgin-olive-oil-from-olive-cultivars-grown-in-pothwar-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154730.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">97</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> The Impact of the Method of Extraction on 'Chemchali' Olive Oil Composition in Terms of Oxidation Index, and Chemical Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Om%20Kalthoum%20Sallem">Om Kalthoum Sallem</a>, <a href="https://publications.waset.org/abstracts/search?q=Saidakilani"> Saidakilani</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamiliya%20Ounaissa"> Kamiliya Ounaissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelmajid%20Abid"> Abdelmajid Abid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction and purposes: Olive oil is the main oil used in the Mediterranean diet. Virgin olive oil is valued for its organoleptic and nutritional characteristics and is resistant to oxidation due to its high monounsaturated fatty acid content (MUFAs), and low polyunsaturates (PUFAs) and the presence of natural antioxidants such as phenols, tocopherols and carotenoids. The fatty acid composition, especially the MUFA content, and the natural antioxidants provide advantages for health. The aim of the present study was to examine the impact of method of extraction on the chemical profiles of ‘Chemchali’ olive oil variety, which is cultivated in the city of Gafsa, and to compare it with chetoui and chemchali varieties. Methods: Our study is a qualitative prospective study that deals with ‘Chemchali’ olive oil variety. Analyses were conducted during three months (from December to February) in different oil mills in the city of Gafsa. We have compared ‘Chemchali’ olive oil obtained by continuous method to this obtained by superpress method. Then we have analyzed quality index parameters, including free fatty acid content (FFA), acidity, and UV spectrophotometric characteristics and other physico-chemical data [oxidative stability, ß-carotene, and chlorophyll pigment composition]. Results: Olive oil resulting from super press method compared with continuous method is less acid(0,6120 vs. 0,9760), less oxydazible(K232:2,478 vs. 2,592)(k270:0,216 vs. 0,228), more rich in oleic acid(61,61% vs. 66.99%), less rich in linoleic acid(13,38% vs. 13,98 %), more rich in total chlorophylls pigments (6,22 ppm vs. 3,18 ppm ) and ß-carotene (3,128 mg/kg vs. 1,73 mg/kg). ‘Chemchali’ olive oil showed more equilibrated total content in fatty acids compared with the varieties ’Chemleli’ and ‘Chetoui’. Gafsa’s variety ’Chemlali’ have significantly less saturated and polyunsaturated fatty acids. Whereas it has a higher content in monounsaturated fatty acid C18:2, compared with the two other varieties. Conclusion: The use of super press method had benefic effects on general chemical characteristics of ‘Chemchali’ olive oil, maintaining the highest quality according to the ecocert legal standards. In light of the results obtained in this study, a more detailed study is required to establish whether the differences in the chemical properties of oils are mainly due to agronomic and climate variables or, to the processing employed in oil mills. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20oil" title="olive oil">olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction%20method" title=" extraction method"> extraction method</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=chemchali%20olive%20oil" title=" chemchali olive oil"> chemchali olive oil</a> </p> <a href="https://publications.waset.org/abstracts/26221/the-impact-of-the-method-of-extraction-on-chemchali-olive-oil-composition-in-terms-of-oxidation-index-and-chemical-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26221.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">383</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">133</span> Reaction Rate of Olive Stone during Combustion in a Bubbling Fluidized Bed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Soria-Verdugo">A. Soria-Verdugo</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Rubio-Rubio"> M. Rubio-Rubio</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Arrieta"> J. Arrieta</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Garc%C3%ADa-Hernando"> N. García-Hernando</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Combustion of biomass is a promising alternative to reduce the high pollutant emission levels associated to the combustion of fossil flues due to the net null emission of CO<sub>2</sub> attributed to biomass. However, the biomass selected should also have low contents of nitrogen and sulfur to limit the NO<sub>x</sub> and SO<sub>x</sub> emissions derived from its combustion. In this sense, olive stone is an excellent fuel to power combustion reactors with reduced levels of pollutant emissions. In this work, the combustion of olive stone particles is analyzed experimentally in a thermogravimetric analyzer (TGA) and in a bubbling fluidized bed reactor (BFB). The bubbling fluidized bed reactor was installed over a scale, conforming a macro-TGA. In both equipment, the evolution of the mass of the samples was registered as the combustion process progressed. The results show a much faster combustion process in the bubbling fluidized bed reactor compared to the thermogravimetric analyzer measurements, due to the higher heat transfer coefficient and the abrasion of the fuel particles by the bed material in the BFB reactor. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olive%20stone" title="olive stone">olive stone</a>, <a href="https://publications.waset.org/abstracts/search?q=combustion" title=" combustion"> combustion</a>, <a href="https://publications.waset.org/abstracts/search?q=reaction%20rate" title=" reaction rate"> reaction rate</a>, <a href="https://publications.waset.org/abstracts/search?q=fluidized%20bed" title=" fluidized bed"> fluidized bed</a> </p> <a href="https://publications.waset.org/abstracts/89807/reaction-rate-of-olive-stone-during-combustion-in-a-bubbling-fluidized-bed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89807.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">201</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=olive%20oil&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=olive%20oil&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=olive%20oil&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=olive%20oil&page=5">5</a></li> <li class="page-item"><a class="page-link" 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