Olive oil is a highly demanded product renowned for its unique taste and diverse nutrient content, primarily composed of lipids. This study aimed to comprehensively analyze the lipid profiles of four olive varieties (Arbequina, Arbosana, Koroneiki, and Frantoio) and their corresponding commercial olive oils using advanced analytical techniques, namely electrospray ionization mass spectrometry and gas chromatography with flame ionization detector, combined with principal component analysis. The nutritional quality of the olive oils was evaluated based on parameters such as the ratio of saturated acids to polyunsaturated acids, atherogenicity, thrombogenicity, and andhypocholesterolemic/hypercholesterolemic indexes. The study revealed that the primary fatty acids identified were palmitic, stearic, oleic, and linoleic acids, while triolein, palmitodiolein, and stearodiolein emerged as the most abundant triacylglycerol across all samples. Furthermore, the results demonstrated that the commercial olive oil samples exhibited an exceptional nutritional profile. Overall, this study highlights the significance and efficacy of the analytical and statistical techniques employed to unravel the lipid profiles of olive oils, a product of substantial commercial value and susceptible to adulteration. Additionally, it emphasizes the importance of utilizing nutritional quality indices to assess the health benefits associated with olive oil consumption. content lipids Arbequina, Arbequina (Arbequina Arbosana Koroneiki Frantoio detector analysis atherogenicity thrombogenicity andhypocholesterolemichypercholesterolemic andhypocholesterolemic hypercholesterolemic indexes palmitic stearic oleic triolein palmitodiolein Furthermore profile Overall adulteration Additionally consumption

Resumen Introducción: aun cuando existe evidencia que vincula el consumo de polifenoles con mejores resultados en salud, la información sobre patrones de consumo, particularmente en países latinoamericanos, es escasa. Objetivo: diseñar y evaluar la validez de un cuestionario en línea autorreportado de frecuencia de consumo de alimentos para medir la ingesta de polifenoles totales de la dieta en población adulta chilena. Métodos: el cuestionario diseñado (FFQ-P) se sometió a opinión de expertos para estimación de coeficiente de validez de contenido; luego se efectuó estudio piloto en 47 adultos, quienes completaron el FFQ-P, además de un registro de alimentos de seis días como método de referencia. Se aplicaron Wilcoxon en muestras relacionadas, correlación Spearman para determinación de fuerza de asociación y diagramas de Bland-Altman para examinar diferencia entre métodos. Resultados: la validez de contenido reflejó valores concordantes para adecuación (0,94 ± 0,04) y pertinencia (0,93 ± 0,05). La diferencia porcentual entre ambos métodos fue del 1,2 %, observándose mayor variabilidad en frutas (9 %) y bebidas alcohólicas (4 %). La prueba de Wilcoxon no mostró diferencias significativas entre los grupos de alimentos. Se observó confiabilidad media para verduras, frutas, té y café (0,26-0,5) y confiabilidad moderada en el caso de bebidas alcohólicas (0,5-0,75). El valor promedio de la diferencia fue de 9,8, a una corta distancia de cero. Conclusión: el FFQ-P es confiable para estimar ingesta de polifenoles de frutas, verduras, bebidas alcohólicas, té y café, sin embargo, la ingesta de bebidas no alcohólicas, frutos secos y aceitunas se debe interpretar con reservas.

Abstract Introduction: although there is evidence linking polyphenol consumption with better health outcomes, information on consumption patterns, particularly in Latin American countries, is scarce. Objective: to design and evaluate the validity of an online self-reported food frequency questionnaire to measure dietary total polyphenol intake in the Chilean adult population. Methods: the designed questionnaire (FFQ-P) was submitted to expert opinion for content validity coefficient estimation; then a pilot study was conducted in 47 adults who completed FFQ-P, in addition to a six-day food record as a reference method. Wilcoxon was applied in related samples, Spearman's correlation to determine the strength of association and Bland-Altman diagrams to examine the difference between methods. Results: content validity reflected concordant values for adequacy (0.94 ± 0.04) and relevance (0.93 ± 0.05). The percentage difference between both methods was 1.2 %, with greater variability observed in fruits (9 %) and alcoholic beverages (4 %). The Wilcoxon test showed no significant differences between food groups. Medium reliability was observed for vegetables, fruits, tea, and coffee (0.26 to 0.5) and moderate reliability for alcoholic beverages (0.5 to 0.75). The mean value of the difference was 9.8, being within a short distance of zero. Conclusion: FFQ-P is reliable for estimating polyphenol intake from fruits, vegetables, alcoholic beverages, tea, and coffee; however, the intake of non-alcoholic beverages, nuts and olives should be interpreted with reservation.

Olive samples were subjected to the salting process in brine containing 1196 mol m−3 of NaCl and 402 mol m−3 of KCl. Samples were collected during 60 h and salt concentration values were determined. With the finite element method (FEM) and the minimization of the errors percentage between the simulated and experimental values, the mass transfer coefficients in the film (hm) were obtained, being 1.0072 × 10−8 and 1.2499 × 10−8 for NaCl and KCl, respectively. The salts concentration at the olive/brine interface was simulated by FEM and analyzed via SOFM. A network with 4 × 4 topology and 10000 training epochs was used. It was observed that the influence of the stationary film formed on the surface of the olives during the salting process depends on the position, the salt involved in the diffusion and that the concentration of the salts, at each point, varies according to the immersion time. 119 m3 m 3 m− 40 KCl 6 determined (FEM hm (hm obtained 10072 1 0072 1.007 108 10 8 10− 12499 2499 1.249 respectively olivebrine olive SOFM 1000 used position point time 11 1007 007 1.00 1249 249 1.24 100 00 1.0 124 24 1.2 0 1. 12 2

Wild olive seed weevil, Anchonocranus oleae Marshall, larvae as well as oviposition and feeding damage were recorded in cultivated olives during a recent study on olive seed wasps in South Africa. Prematurely dropped fruit and fruit picked at harvest in two orchards near Stellenbosch and Agter-Paarl were examined regularly for olive seed wasp infestation over three seasons. In addition, olives were collected over a wider area of the olive growing regions of the Western Cape province for a survey to determine olive seed wasp distribution. DNA barcoding confirmed the identity of weevil larvae in kernels as A. oleae. The number of A. oleae larvae found in olive seeds and the number of olives with weevil oviposition or feeding damage were low. The presence of larvae and weevil damage in two orchards in the survey with no wild olive trees in close proximity suggest that the weevil could breed and persist in cultivated olive orchards. Currently A. oleae is not of economic concern, but if infested olives are discarded at harvest and left in orchards, the weevils could complete their development in the kernels and numbers could increase to damaging levels.

This review highlights the importance of olive trees growing in the southwest of Buenos Aires, Argentina. It also discusses the importance (1) of the different fertilizations forms in the determination of the various soil physicochemical and leaf chemical properties, olives yield, oil yield and quality, and (2) oil quality parameters. Cover crops can be beneficial to soil properties. The incorporation of organic manures is also beneficial to improve plant and soil physical and biological properties, which allows a better root development and longevity, and nutrient absorption. Additionally, organic crops can increase the oil yield and quality in comparison to non-organic treatments. Foliar fertilization can be a very efficient system for supplying N, P and K to olive trees. However, several applications are required to meet the needs of the crop. Olive yield decreases significantly when soil fertilization with N is eliminated for several consecutive years in comparison to the fertilization that is carried out annually. Nutrient overfertilization can lead to several negative effects from the environmental point of view. Fertilization with P might be unnecessary due to the extensive root system of the olive trees. Olive have a high K requirement since large amounts of K are removed each year at harvest. However, fertilization with different levels of K had negligible effects on oil quality. Oil quality parameters were first associated with N concentrations in leaves and fruits. The phenolic content of the oil decreased linearly in relation to the increase of N in the leaves, which indicates a competition between the synthesis of proteins and the phenolic compounds.

Esta revisión (1) destaca la importancia del crecimiento de olivos en el sudoeste de Buenos Aires, Argentina, y de diferentes (2) formas de fertilización en la determinación de varias propiedades fisicoquÃmicas del suelo y quÃmicas de las plantas, del rendimiento de aceitunas, y del rendimiento y calidad del aceite, y (3) parámetros de calidad del aceite. Los cultivos de cobertura pueden beneficiar las propiedades del suelo. Los abonos orgánicos al suelo pueden mejorar las propiedades fÃsicas y biológicas de las plantas y del suelo, y permiten un mejor desarrollo y longevidad de raÃces, y de absorción de nutrientes. Los cultivos orgánicos pueden incrementar el rendimiento y calidad del aceite en comparación a los tratamientos no orgánicos. La fertilización foliar puede ser un sistema muy eficiente para abastecer N, P y K a los árboles de olivo. Sin embargo, se necesitan varias aplicaciones para satisfacer las necesidades de la cosecha. El rendimiento de los olivos disminuye significativamente cuando la fertilización con N del suelo es eliminada por varios años consecutivos en comparación a la fertilización producida anualmente. La excesiva fertilización con nutrientes puede producir varios efectos negativos desde el punto de vista ambiental. La fertilización del suelo con P podrÃa no ser necesaria debido al sistema radical extensivo del árbol de olivo. Los frutos del olivo tienen un alto requerimiento de K por lo que grandes cantidades de K son removidas cada año con la cosecha; sin embargo, la fertilización con diferentes niveles de K tuvo efectos despreciables en la calidad del aceite. Los parámetros de calidad del aceite se asocian mayormente con las concentraciones de N en hojas y frutos. El contenido de fenoles en el aceite disminuyó linealmente en función del incremento de N en las hojas, indicando una competencia entre la sÃntesis de proteÃnas y compuestos fenólicos.

Resumen El cambio climático, así como la aparición de plagas y enfermedades, están afectando las plantaciones de olivos (Olea europaea L.) y la producción de aceitunas en el mundo, por lo tanto, urge la necesidad de contar con herramientas que nos ayuden a identificar la evolución espacial y temporal de los olivares, respecto al ataque de plagas, como la Orthezia olivicola y el barrenillo del olivo Phloeotribus scarabaeoides. En este trabajo utilizamos información de imágenes satelitales de libre disposición que permitieron realizar el análisis espacial y temporal y la combinación de índices de vegetación. Para la zona de estudio, según los valores del NDVI (Normalized Difference Vegetation Index) se identificó que la superficie de plantas enfermas va de 42% a 68%, plantas moderadamente sanas de 2% a 18%, y el estado de la plantación considerado como plantas muy sanas con tendencia a 0%, lo que significa que prácticamente el 100% de los olivos se encuentran con algún nivel de afectación. La variación temporal de los índices NDVI, DVI, SAVI, GNDVI, EVI2 y MSAVI, permitieron establecer los estados de afectación como leve, ataque de plagas moderado, severidad del ataque de las plagas sumado al déficit hídrico y ataque de plagas muy fuerte asociado al punto de marchitez permanente.

Abstract Climate change, as well as the appearance of pests and diseases, are affecting olive plantations (Olea europaea L.) and the production of olives in the world, therefore, there is an urgent need for tools to help us identify the spatial and temporal evolution of the olive groves, regarding the attack of pests, in this case, the Orthezia olivicola and the olive borer Phloeotribus scarabaeoides. In this work, we use information from freely available satellite images that allowed us to carry out spatial and temporal analysis and the combination of vegetation indices. For the studied area, according to the values of the NDVI (Normalized Difference Vegetation Index), it was identified that the surface of diseased plants ranges from 42% to 68%, moderately healthy plants from 2% to 18%, and the state of the plantation considered as very healthy plants with a tendency to zero, which means that practically 100% of the olive trees are affected by some level. The temporal variation of the NDVI, DVI, SAVI, GNDVI, EVI2, and MSAVI indices, allowed us to establish the states of affectation as mild, moderate pest attack, the severity of the pest attack added to the water deficit, and very strong pest attack and state of permanent wilting.

RESUMEN El cambio climático por sus efectos sobre el aumento de la temperatura y el volumen de la precipitación tienen impactos importantes en los horizontes superficiales del suelo afectando el establecimiento, desarrollo y producción de los cultivos, con grave incidencia en la seguridad alimentaria. La radiación solar es la fuerza impulsora que influye el régimen térmico de las superficies terrestres. Aparte de la radiación, los efectos de la temperatura del suelo (TdS) son específicos según la especie frutal y principalmente modificados por la humedad, cobertura del suelo y temperatura del aire. La TdS creciente, dentro de un rango óptimo, promueve el crecimiento de las raíces y de toda la planta, además aumenta la absorción de agua y nutrientes, la fotosíntesis, transpiración y uso eficiente de agua, y también mismo los procesos microbianos. Estos efectos se demuestran en varios estudios de frutales presentados sobre vid, cítricos, uchuva, anonáceas, aguacate, olivo y tuna. Sin embargo, aparte de estos resultados positivos, es para tener en cuenta que el aumento de la TdS, debido al calentamiento global, puede generar estrés hídrico y a su vez afectar el rendimiento y la calidad de los frutales. Respecto al efecto de prácticas culturales, el mulching con láminas de plástico negro o azul pueden aumentar la temperatura del suelo y las de color blanco o plateado la disminuyen. En comparación con la temperatura del aire, la atención al aumento de la TdS en los estudios de fisiología de las plantas y del impacto climático ha sido más bien poco estudiado, en este sentido, este documento de revisión procura efectuar significativos aportes que permitan facilitar la toma de decisiones, tendiente a disminuir los efectos del calentamiento global con especial énfasis en los frutales.

ABSTRACT Climate change, with its consequent increase in temperatures and precipitation, has significant impacts on soil surface horizons, affecting the establishment, development, and production of crops and food security and safety. Solar radiation influences the thermals of Earth's surface. Apart from radiation, the effects of soil temperature (STe) are specific to fruit species and are mainly modified by humidity, soil cover and air temperature. Increasing the STe within an optimal range promotes the growth of roots and plants and increases the absorption of water and nutrients, photosynthesis, transpiration, efficient use of water and microbial processes. These effects have been demonstrated in several studies on fruit trees and on grape vines, citrus, cape gooseberries, Annonaceae, avocados, olives and prickly pears. However, apart from these positive results, an increased STe as the result of global warming can generate water stress and in turn affect the yield and quality of fruit trees. In terms of effects from cultural practices, mulching with black or blue plastic can increase the soil temperature, and white or silver plastic decreases it. When compared to air temperature, increases in STe in the plants physiology and climate impact studies have been little studied. Therefore, this review aimed to make significant contributions to facilitate decision-making with the goal of reducing the effects of global warming, especially on fruit trees.

ABSTRACT: Olive is one of the most important crops in the Mediterranean Basin, because of the olive oil economic value and its role in characterization of the rural landscape. The strong influence of climatic changes on the modern agriculture and the availability of a large source of genetic variability pose as crucial future challenges. Therefore, safeguarding olive genetic resources becomes fundamental, not only in cultivated forms in ex situ collections, but also in terms of wild trees in their natural habitat. In this study, 174 samples of oleaster collected in different parts of Algeria were analyzed by 16 nuclear Simple Sequence Repeats (SSRs). The analysis showed a huge genetic variability in the oleaster, and the STRUCTURE and Principal Coordinate Analyses (PCoA) highlighted clusterization of genotypes according to their geographic origin and bioclimatic conditions. Genotypes adapted to harsh climatic conditions were identified, which could be useful to enrich the panel of olive genotypes for breeding purposes and preserve genetic diversity of this species from erosion risks.

RESUMEN En la actualidad la industria alimentaria busca ofrecer productos alimentarios frescos pero a su vez que tengan una vida útil prolongada. Existen varias técnicas que requieren tratamiento térmico las cuales permiten aumentar la vida útil de los alimentos pero estas pueden afectar la calidad final del producto. La alta presión hidrostática y la homogeneización por altas presiones son nuevas técnicas no térmicas que permiten actuar sobre los alimentos a temperaturas de proceso bajas alargando la vida útil y conservando la calidad nutricional. La alta presión hidrostática se ha aplicado en diferentes frutas mínimamente procesadas para conservar su frescura y propiedades nutricionales entre ellas: duraznos, mango, cerezas, fresas, pulpa de naranja, melón, chirimoya y las aceitunas donde se ha determinado que esta técnica conserva mejor las propiedades de estos materiales vegetales respecto a tratamientos térmicos convencionales. En cuanto a la homogeneización por alta presión se ha aplicado principalmente en jugos de manzana, fresa, mango, sandía, toronja y zumo de naranja obteniendo una buena inactivación de microorganismos y una mejor conservación de compuestos bioactivos, sin afectar las propiedades nutricionales y funcionales.

ABSTRACT Currently, the food industry seeks to offer fresh food products but also have a long shelf life. There are several techniques that need heat treatment which allow prolonging the shelf life of food but these can affect the final quality of the product. High hydrostatic pressure and homogenization by high pressure are new non-thermal techniques that allow to act on food at low process temperatures, lengthening the shelf life and preserving the nutritional quality. High hydrostatic pressure has been applied to different minimally processed fruits to preserve their freshness and nutritional properties, including peaches, mango, cherries, strawberries, orange pulp, melon, custard apple and olives where it has been determined that this technique better preserves the properties of these plant materials compared to conventional heat treatments. Regarding high pressure homogenization, it has been applied in apple, strawberry, mango, watermelon, grapefruit and orange juice juices, obtaining a good inactivation of microorganisms and a better preservation of bioactive compounds that improve nutritional and functional properties.

RESUMEN El presente estudio tuvo como objetivo establecer los perfiles de ácidos grasos de una variedad de alimentos tradicionales que se consumen regularmente en Paraguay. Se evaluaron treinta y dos alimentos con alto contenido de lípidos mediante cromatografía de gases acoplada a detector de ionización de llama (GC-FID). Los productos cárnicos y lácteos presentaron un elevado nivel de ácidos grasos saturados, aumentando los índices de aterogenicidad y trombogenicidad. Entre los monoinsaturados, el ácido oleico (18: 1n-9c) se encuentró principalmente en aceitunas (71,7%) y chipa (62,7%), este último preparado industrialmente por adición de ácido oleico. En cuanto al contenido de ácidos grasos trans, los valores más altos se encontraron en los helados a base de leche (5,1%) y chipa guazú (3,8%). Los valores de la relación n-6 / n-3 fueron superiores a 37:1 en sopa paraguaya y empanada (frita) debido a la adición de aceite de soja y maíz utilizado en la preparación de alimentos. Los datos evaluados y presentados en este estudio pueden contribuir a la mejora de los hábitos alimentarios de la población paraguaya, así como ayudar a combatir los factores de riesgo comúnmente asociados con los malos hábitos alimentarios y los problemas crónicos de salud.

ABSTRACT The present study aims to establish the fatty acid profile of a variety of traditional foods consumed regularly in Paraguay. Thirty-two high-lipid content foods were evaluated by gas chromatography coupled with a flame ionization detector (GC-FID). Meat and dairy products were found to present high levels of saturated fatty acids, and this led to an increase in the atherogenicity and thrombogenicity indices of these products. Among the monounsaturated acids evaluated, oleic acid (18:1n-9c) was mainly found in olives (71.7%) and chipa (62.7%), which had been industrially prepared with the addition of oleic acid. Milk-based ice cream (5.1%) and chipa guazú (3.8%) presented the highest content of trans fatty acids. The n-6/n-3 fatty acids ratio obtained for the traditional sopa Paraguaya and empanada (fried pasty) was higher than 37:1; this can be attributed to the addition of soybean and corn oils in the preparation of these foods. The data evaluated and presented in this study can contribute toward the improvement of eating habits among the Paraguayan population, as well as help combat the risk factors commonly associated with bad eating habits and chronic health issues.

ABSTRACT A pneumatic olive harvester was developed and evaluated in this study. The components of the developed machine were the limb clamp, vibrating unit, control elements, main tube, air-pressured hoses, control valve, and power source. The measurements that related to the development of the harvester were fruit and limb damage, and some physical and mechanical properties of the olives fruit-stem system. The results demonstrated that the effectiveness of the developed machine to harvest olive fruits. The appropriateness of the developed machine was evaluated by some criteria: machine productivity, fruit removal, fruit damage, limb damage depth at the contact point with the clamp of the machine, breakage of shaken limb, and consumed energy. The suitable values of these criteria were achieved at 27 Hz frequency and 60 mm stroke.

Abstract In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olives were determined by comparing with obtained by non-ultrasound pretreated MW dried samples. Midilli et al and Diffusion models were the most suitable models for US-MW drying with the highest R2, and lowest RMSE and chi square values. Total phenolic compounds (TPC) of olive slices reduced during drying in all treatments, however TPC of ultrasound pretreated samples were relatively higher those non treated samples dried at same microwave. Increasing of microwave level and ultrasound time decreased the total drying time up to %42.5. This study showed that US-MW can be a useful combine drying method for olive slices which decreased the drying time and improved the qualitative properties of olives.

Abstract The use of organic residues represents a good alternative for the vegetable nutrition of the olive tree. The objective was to evaluate the effect of the compost application on the physical and chemical conditions of the soil, nutritional level in leaves, soil moisture and olive productivity in desert regions. The evaluation was carried out in an orchard located in the Caborca region, Sonora, Mexico during the years 2018 and 2019. The cultivar used was Manzanilla de Sevilla, with a spacing of 10 x 5 m (200 trees ha-1). The evaluated treatments were: 1) compost + wheat straw (C+P); and 2) absolute control (without compost or straw) (T). The parameters evaluated were: soil fertility, nutritional content in leaves, soil moisture, yield and fruit quality. The experimental design used was completely randomized with four replications. With the application of compost and wheat straw (C+P) the concentration of most of the edaphic nutrients, the content of organic matter, the cation exchange capacity and the salinity of the soil increased. In plant it increased the nutritional content in leaves. On the other hand, soil moisture, yield and quality of olives were not statistically affected with the incorporation into the soil of compost and wheat straw (C+P), in relation to the control (T). Despite an improvement in the soil, the application of compost in two years has not increased productivity in the olive tree.

Resumen El uso de residuos orgánicos representa una buena alternativa para la nutrición vegetal del olivo. El objetivo fue evaluar el efecto de la aplicación de composta en las condiciones físicas y químicas del suelo, nivel nutrimental en hojas, humedad del suelo y productividad del olivo en regiones desérticas. La evaluación se realizó en una huerta localizada en la región de Caborca, Sonora, México durante los años 2018 y 2019. El cultivar utilizado fue Manzanilla de Sevilla, con un distanciamiento de 10 x 5 m (200 árboles ha-1). Los tratamientos evaluados fueron: 1) composta + paja de trigo (C+P); y 2) testigo absoluto (sin composta ni paja) (T). Los parámetros evaluados fueron: fertilidad de suelo, contenido nutrimental en hojas, humedad del suelo, rendimiento y calidad del fruto. El diseño experimental usado fue completamente al azar con cuatro repeticiones. Con la aplicación de composta y paja de trigo (C+P) se incrementó la concentración de la mayoría de los nutrimentos edáficos, el contenido de materia orgánica, la capacidad de intercambio catiónico y la salinidad del suelo. En planta incrementó el contenido nutrimental en hojas. Por otro lado, la humedad de suelo, el rendimiento y calidad de aceitunas no fueron afectados estadísticamente con la incorporación al suelo de composta y paja de trigo (C+P), con relación al testigo (T). A pesar de una mejora en el suelo la aplicación de composta en dos años no ha incrementado la productividad en el olivo.

Abstract Extracts made by alcoholic maceration, showed the greatest inhibition of the growth of the P. clavispora fungus with respect to water maceration or infusion. In bioassays with alcoholic extracts concentrated with rotary evaporator and filtered, extracts of jaral (Cistus sp.), olives (Bidens odorata Cav.), Mesquite (Prosopis laevigata Humb. & Bonpl. Ex Willd.), paradise (Melia azedarach L.), olive tree (Olea europaea L.), trompillo (Solanum eleagnifolium Cav.), lantana (Lantana sp.), rosemary (Rosmarinus sp.), rue (Ruta graveolens L.), venadilla (Bursera simaruba (L.) SARG.), cow tongue (Rumex crispus L.) and Australian eucalyptus (Corymbia (=Eucalyptus) gummifera (Gaertn.) Hill & Johnson) showed fungal growth reductions, greater than 90%. In the field, extracts of red eucalyptus plants (Eucalyptus camaldulensis) and Australian eucalyptus (Corymbia gummifera) showed less damage than chemical synthesis fungicides evaluated. The foregoing indicates that the use of these extracts is feasible in the control of the P. clavispora fungus, reducing the environmental impact.

Resumen Los extractos elaborados por maceración alcohólica presentaron la mayor inhibición del crecimiento del hongo P. clavispora con respecto de la maceración en agua o de la infusión. En bioensayos con extractos alcohólicos concentrados con rotovapor y filtrados, los extractos de jaral (Cistus sp.), aceitilla (Bidens odorata Cav.), mezquite (Prosopis laevigata Humb. & Bonpl. ex Willd.), paraíso (Melia azedarach L.), olivo (Olea europaea L.), trompillo (Solanum eleagnifolium Cav.), lantana (Lantana sp.), romero (Rosmarinus sp.), ruda (Ruta graveolens L.), venadilla (Bursera simaruba (L.) SARG.), lengua de vaca (Rumex crispus L.) y eucalipto australiano (Corymbia (=Eucalyptus) gummifera (Gaertn.) Hill & Johnson) mostraron reducciones del crecimiento del hongo, superiores al 90%. En campo, los extractos de plantas de eucalipto rojo (Eucalyptus camaldulensis) y eucalipto australiano (Corymbia gummifera) mostraron menores daños que los fungicidas de síntesis química evaluados. Lo anterior, indica que es factible el uso de estos extractos en el control del hongo P. clavispora, disminuyendo el impacto ambiental.

Resumo A maioria das variedades de azeitona é cultivada na Jordânia, usando azeitonas de mesa Baladi, Nabali, Crosodi e k18. Este estudo avaliou o efeito dos métodos de fermentação de remoção do amargor no teor total de componentes fenólicos, flavonoides e antioxidantes. Os resultados fitoquímicos das azeitonas de mesa frescas e fermentadas apresentaram diminuição significativa após o processo de fermentação, durante três meses de armazenamento. A azeitona de mesa fresca Baladi apresentou o maior teor de fenólicos (350,9mg GAE / 100g), seguida pelas variedades Nabali, Crosodi e k18, respectivamente. O maior valor antioxidante foi encontrado na variedade Baladi (42,2%), seguida pelas variedades k18, Crosodi e Nabali, respectivamente. A azeitona de mesa fresca Crosodi apresentou o maior teor de flavonoides (107,4 mg CE / 100G), seguida pelas variedades k18, Nabali e Baladi, respectivamente. Os resultados do armazenamento mostraram que o teor total de fenólicos diminuiu e variou significativamente entre os métodos de fermentação de remoção do amargor em todos os períodos de armazenamento. Foi encontrado maior conteúdo em azeitonas frescas, seguido pelas tratadas com NaOH, marcadas e arranhadas, respectivamente. A atividade antioxidante e o teor de flavonoides diminuíram durante os períodos de fermentação. Os resultados dos métodos fermentativos de remoção do amargor variaram entre os períodos de armazenamento e mostraram que atividades antioxidantes e teores de flavonoides mais elevados foram encontrados nas azeitonas tratadas com NaOH, seguidas pelas azeitonas marcadas, arranhadas e frescas, respectivamente.

Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali and Baladi varieties, respectively. The storage results showed that total phenol content decreased and significantly varied among de-bittering fermentation methods in all storage periods. Higher content in fresh olives was found, followed by those treated with NaOH, ticked and scratchy, respectively. The antioxidant activity and flavonoid content decreased during fermentation periods. The results of de-bittering fermentation methods varied among storage periods and showed that higher antioxidant activities and flavonoid contents were found in olives treated with NaOH followed by ticked, scratchy, and fresh olives, respectively.