The Olive tree (Olea europaea L), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest Olive fruit contains appreciable concentration, 1–3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet Other important compounds present in olive fruit are pectin, organic acids, and pigments Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts Various factors affecting the composition of this food commodity of medicinal value are also discussed

https://www.mdpi.com/1422-0067/13/3/3291/pdf

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

Soil treatments with Metarhizium brunneum EAMa 01/58-Su strain conducted in both Northern and Southern Spain reduced the olive fly (Bactrocera oleae) population density emerging from the soil during spring up to 70% in treated plots compared with controls. A model to determine the influence of rainfall on the conidial wash into different soil types was developed, with most of the conidia retained at the first 5 cm, regardless of soil type, with relative percentages of conidia recovered ranging between 56 and 95%. Furthermore, the possible effect of UV-B exposure time on the pathogenicity of this strain against B. oleae adults coming from surviving preimaginals and carrying conidia from the soil at adult emergence was also evaluated. The UV-B irradiance has no significant effect on M. brunneum EAMa 01/58-Su pathogenicity with B. oleae adult mortalities of 93, 90, 79, and 77% after 0, 2, 4, and 6 of UV-B irradiance exposure, respectively. In a next step for the use of these M. brunneum EAMa 01/58-Sun soil treatments within a B. oleae IPM strategy, its possible effect of on the B. oleae cosmopolitan parasitoid Psyttalia concolor, its compatibility with the herbicide oxyfluorfen 24% commonly used in olive orchards and the possible presence of the fungus in the olive oil resulting from olives previously placed in contact with the fungus were investigated. Only the highest conidial concentration (1 × 108 conidia ml-) caused significant P. concolor adult mortality (22%) with enduing mycosis in 13% of the cadavers. There were no fungal propagules in olive oil samples resulting from olives previously contaminated by EAMa 01/58-Su conidia. Finally, the strain was demonstrated to be compatible with herbicide since the soil application of the fungus reduced the B. oleae population density up to 50% even when it was mixed with the herbicide in the same tank. The fungal inoculum reached basal levels 4 months after treatments (1.6 × 103 conidia g soil-1). These results reveal both the efficacy and environmental and food safety of this B. oleae control method, protecting olive groves and improving olive oil quality without negative effects on the natural enemy P. concolor.

/pdf/metarhizium-brunneum-ascomycota-hypocreales-treatments-2v08io63nx.pdf

Metarhizium brunneum (Ascomycota; Hypocreales) Treatments Targeting Olive Fly in the Soil for Sustainable Crop Production.

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Bioactive compounds and quality parameters of avocado oil obtained by different processes.

The present work aims at the characterizing chemlali extra-virgin olive oils from different locations in northern, central and southern Tunisia in terms of their quality indices, fatty acids, sterol content, phenolic composition and sensory profiles to show the classification of oil samples according to the geographical area. The majority of the analytical parameters have presented statistically significant differences (p < 0.05). The main sterols found in all chemlali olive oils were β-sitosterol, ∆-5-avenasterol, campesterol and stigmasterol. The phenolic compounds present in five olive oil samples were analysed by high-performance liquid chromatography (HPLC) method, thus identifying 16 phenolic compounds belonging to different phenolic types. The results have shown no qualitative differences in the phenolic fractions among extra-virgin olive oils from different geographical regions. However, the quantitative differences were observed in a wide number of phenolic compounds. In all studied olive oil samples, secoiridoids were the most abundant, followed by lignans, phenolic alcohols and flavonoids, respectively. Although there is no significant influence on the sensory scores of oils, some slight changes in sensorial profiles were noted: slightly higher intensities of sensory characteristics that are pungent, fruity and bitter in chemlali olive oil from Hammamet and Gafsa.

Mohieddine Ksantini

Papers

Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening