Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
Assessment of Phenol and Antioxidant Content of Olive Varieties and Their Potential Health Benefits for Colon Health
In this study, four different olive fruit and leaf varieties collected in Jordan were assessed for quality using both chemical and biological methods. To quantify the phenol and antioxidant content in the olive fruit and leaf extracts, a validated UV method was employed. The antioxidant activity and total phenolic content of fruit and leaf extracts of the olive varieties were measured using the DPPH radical scavenging assay and Folin-Ciocalteu colorimetric method, respectively. The researchers also conducted a biological assay against colon cells to examine the potential health benefits of the olive extracts. The results s...
Source: The Scientific World Journal - October 23, 2023 Category: Science Authors: Baraa Jarwan Jawad Tawalbeh Ruba Malkawi Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
Analysing olive ripening with digital image RGB histograms
Anal Chim Acta. 2023 Nov 1;1280:341884. doi: 10.1016/j.aca.2023.341884. Epub 2023 Oct 9.ABSTRACTDigital images are commonly used to monitor processes that are based on colour changes due to their simplicity and easy capture. Colour information in these images can be analysed objectively and accurately using colour histograms. One such process is olive ripening, which is characterized by changes in chemical composition, sensory properties and can be followed by changes in physical appearance, mainly colour. The reference method to quantify the ripeness of olives is the Maturity Index (MI), which is determined by trained exp...
Source: Analytica Chimica Acta - October 20, 2023 Category: Chemistry Authors: Jokin Ezenarro Ángel García-Pizarro Olga Busto Anna de Juan Ricard Boqu é Source Type: research
