Results 21 to 30 of about 1,371,945 (298)

A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent [PDF]

, 2022
Adulteration of olive oil, particularly with hazelnut oil and/or other less expensive vegetable oils, is among the most encountered ways of defrauding the consumers, which makes the detection of these oils in olive oil an important subject.
İlknur , Demirtaş, Erdal, Ertas
core   +2 more sources

Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon

Frontiers in Nutrition, 2019
Olive growing in Lebanon plays an important role at both a social and economic level. Nevertheless, the quality of olive oil produced in the country is rarely addressed.
Milad El Riachy, Athar Hamade, Rabih Ayoub, Faten Dandachi, Lamis Chalak   +4 more
doaj   +1 more source

Chemical Characterization and Detection of Adulteration in Olea Europaea Linn. Oil by ATR-FTIR Method

Eurasian Journal of Science and Engineering, 2022
Olea europaea Linn. (Olive; Oleaceae) commonly known as Zaytoon in the Mediterranean region. Olive oil and fruits are an important component of the Mediterranean diet as cooking oil and as a salad.
Javed Ahamad, Alaa Younis Omer, Dastan Ahmad Majid, Tara Maghded Khidr, Sara Yousif Jameel   +4 more
doaj   +1 more source

Olive Oil Antioxidants

Antioxidants, 2022
Extra virgin olive oil (EVOO) is the typical source of fats in the Mediterranean diet [...]
openaire   +5 more sources

The Olive Oil Market in the Mediterranean: What are Marketing Strategies for Algeria?

Contemporary Agriculture, 2022
This article presents trends in olive oil consumption in the Mediterranean countries. The objective is to observe changes in the production and consumption of olive oil around the world, with a focus on a few Mediterranean countries, particularly Algeria.
Chikhi Kamel, Djelloul Mounsif Charaf-Eddine Bendi   +1 more
doaj   +1 more source

First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils.

African and Mediterranean Agricultural Journal - Al Awamia
The conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its
Fares Zemmeli, Kaouther Ben Hassine, Noemen Daoudi, Sondes Jebri, Nouha Neili, Hechmi Chehab   +5 more
doaj   +1 more source

DEGRADAÇÃO TÉRMICA DE TOCOFEROL E PRODUTOS DE OXIDAÇÃO EM DIFERENTES CLASSES DE AZEITE DE OLIVA UTILIZANDO ESPECTROSCOPIA UV-VIS E MCR-ALS

Química Nova, 2015
Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS).
Rhayanna P. Gonçalves, Paulo H. Março, Patrícia Valderrama   +2 more
doaj   +1 more source

Definition, Mission and Standards of International Olive Council

Liang you shipin ke-ji, 2022
The International Olive Council (IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade ...
GHEDIRA Abdellatif
doaj   +1 more source

Soil erosion changes nitrogen balance estimates across a management gradient in Mediterranean olive groves

Frontiers in Agronomy
IntroductionNitrogen balances are widely used to assess nutrient management in perennial cropping systems, but in Mediterranean olive groves their interpretation may be biased when soil erosion and internal biomass recycling are not considered.MethodsWe ...
Evangelina Pareja-Sánchez, Pablo Domouso, Roberto García-Ruiz   +2 more
doaj   +1 more source

Oxidative stability of olive oil enriched with oleaster leaves under accelerated storage conditions

Journal of Applied Botany and Food Quality, 2020
Olive oil is rich in natural antioxidants that conserve its quality under storage conditions. However, there is a growing need to improve the quality of olive oil under storage conditions using phenol-enriched olive oil.
Amina Ayadi, Yassine Yahia, Khadija Ben Othman, Hédia Hannachi   +3 more
doaj   +1 more source